Steaming Artichoke Perfection: The Steam Oven Method

Artichokes are a delicious and healthy treat, and steaming is one of the best ways to cook them. It's an easy, hands-off method that brings out the delicate, nutty, and subtly sweet flavour of the artichoke. Steaming also retains more nutrients and vitamins than boiling, and it doesn't waterlog the artichokes. This guide will teach you how to cook artichokes in a steam oven, from preparation to serving suggestions.

How to prepare artichokes for steaming

Preparing artichokes for steaming is a simple process, but it can be a little daunting the first time. Here is a step-by-step guide to preparing artichokes for steaming:

Firstly, make sure you have the right equipment. Artichokes start to brown as soon as you cut them, so have a quartered lemon ready to rub on the cut surfaces. You will also need a cutting board, a peeler, a large pot, and a steamer basket.

Start by preparing the stem. Peel off any small, tough petals from the artichoke stem. Then, use a knife to trim the end of the stem—you only need to cut off a little bit, as the stem is completely edible and has a wonderful meaty texture. Next, gently score the stem to help it cook more quickly, and rub it with lemon to prevent browning.

Now, use a peeler to trim away the tough outer skin of the stem. Rub the peeled sides with lemon juice. Then, slice off the top of the artichoke, about half to one inch, and rub the cut, flat leaves with lemon juice. Use kitchen shears to trim off the pointy tips of the lower leaves.

Finally, place the artichokes in a pot of acidulated water (water with lemon juice) to prevent the cut edges from browning before you cook them.

How long to steam artichokes for

Steaming artichokes is a simple and hands-off way to prepare this spring vegetable. It is also one of the healthiest ways to cook artichokes as it retains more nutrients and vitamins than boiling.

To steam artichokes, you will need a large stock pot with a steamer insert, water, wine, and bay leaves. You can also add lemon, garlic, and olive oil to the water to create an aromatic cooking liquid.

First, clean and prepare the artichokes. Use a serrated knife to slice off the top third of the artichoke and trim the stem so that the bottom is flat. Use kitchen shears to cut off the remaining spikes from the outermost leaves. Place the artichokes in a pot of acidulated water (water with lemon juice added) to prevent the cut edges from browning before cooking.

Next, place the artichokes stem-side down in the steamer insert, snuggled together. Bring the water in the stock pot to a boil, then reduce to a simmer. Place the steamer insert into the stock pot, cover, and cook for 30-50 minutes, depending on the size of the artichokes and the desired level of doneness.

You will know the artichokes are fully cooked when a knife or fork can be inserted into the bottom with no resistance. Once cooked, carefully pull open the petals and remove the small, inner inedible leaves and the hairy "choke" with a small spoon.

Serve the artichokes warm or at room temperature with melted butter or a dipping sauce like Hollandaise.

What to serve with steamed artichokes

Steamed artichokes are a delicious treat, but what should you serve with them? Here are some ideas to elevate your meal and create a well-rounded dining experience.

Firstly, artichokes are a versatile vegetable that can be served as an appetizer or side dish. They can be paired with various proteins, making them a great option for a main course as well. For a simple yet elegant appetizer, serve steamed artichoke halves with a variety of dipping sauces. The classic choice is melted butter, but you can also offer creamy sauces like Caesar dressing, tartar sauce, or a simple olive oil and lemon juice combination.

If you're looking to make artichokes the star of your meal, consider pairing them with a protein like fish, chicken, or lamb. For a Mediterranean flair, try serving them with a whole grilled fish such as branzino. You can also create a hearty stew with lamb and artichokes, or stuff chicken breasts with artichokes and cheese for a rich and indulgent option.

For a vegetarian option, artichokes pair beautifully with eggs. Try a quiche with artichokes and salmon, or an artichoke frittata for a simple yet satisfying meal. You can also showcase artichokes in a salad, like an artichoke and warm tomato vinaigrette combination, or a heartier option with feta and dill-stuffed artichokes.

Don't forget the power of spices and herbs! Artichokes pair well with earthy spices like cumin, paprika, and turmeric, as well as citrus flavours from ingredients such as capers, lemon, and sumac. Fresh herbs like thyme, parsley, basil, and mint can also enhance the flavour of artichokes and make your dish truly memorable.

Lastly, if you're feeling adventurous, try a unique pairing like cinnamon and liquorice to enhance the sweetness of the artichokes, or ginger and citrus for a bright and refreshing flavour profile.

With these ideas in mind, you're well on your way to creating a delicious and well-rounded meal centred around steamed artichokes.

How to steam artichokes on the stove

Steaming artichokes is a simple and hands-off method that brings out their delicate, nutty, and subtly sweet flavour. Here is a step-by-step guide on how to steam artichokes on the stove.

Preparing the Artichokes:

Before steaming, you need to clean and prep the artichokes. Start by trimming the artichoke stems: cut off the ends and peel away any tough outer layers. Then, use a sharp knife to trim about an inch from the top of the artichoke. You can also use kitchen shears or scissors to trim away any thorns or spikes from the leaves, making them less prickly to handle. Rub lemon juice over the cut surfaces of the artichokes to prevent browning and oxidation.

Setting Up the Stovetop:

For stovetop steaming, you will need a large stockpot with a steamer insert or basket. Add about half an inch of water to the pot, along with a teaspoon of salt. You can also add ingredients like wine, citrus, and spices to create an aromatic cooking liquid. Bring the water to a boil.

Steaming the Artichokes:

Place the prepared artichokes in the steamer basket, stem-side down, and snug them together. Cover the pot and steam the artichokes for 20 to 45 minutes, depending on their size. They are done when the hearts are tender, and the leaves pull out easily. You can check for doneness by inserting a knife or fork into the bottom of the artichoke—if there is no resistance, they are ready.

Serving the Artichokes:

Remove the artichokes from the steamer and let them cool slightly. You can serve them warm, at room temperature, or chilled. To eat, pull off the leaves and scrape off the tender flesh with your teeth. Provide small bowls for discarding the leaves and individual dipping sauces for each diner. Melted butter is a classic choice, but you can also serve olive oil and lemon sauce or Hollandaise sauce on the side.

How to steam artichokes in a microwave

Steaming artichokes is a great way to prepare them for eating. It's easy, hands-off, and brings out the delicate, nutty-yet-sweet flavour of the vegetable.

• Prepare the artichoke: Start by trimming any excess stem from the artichoke with a sharp knife. If the outer leaves have tiny thorns, trim the tips of the artichoke with kitchen shears or scissors. You can also peel off any small, tough petals on the stem.
• Add lemon juice: Artichokes tend to brown quickly once cut, so rub a quartered lemon over the cut surfaces of the artichoke to reduce oxidation. You can also squeeze lemon juice over the artichoke and even add a few lemon slices to the water to enhance the flavour.
• Microwave the artichoke: Place the artichoke in a microwave-safe dish or bowl with a tight-fitting lid. Add about 3/4 cup of water (or enough for at least an inch of water) and cover the dish. Microwave on high heat for 5-7 minutes. The cooking time may vary depending on the size of the artichoke and the power of your microwave, so start with 5 minutes and check for doneness by gently tugging on the outer leaves. The artichoke is ready when the leaves release easily and the flesh is tender. If it needs more time, continue cooking in 2-minute increments.
• Cool and serve: Once cooked, allow the artichoke to cool slightly before handling. Serve with your favourite dipping sauce, such as melted butter, aioli, or a creamy sauce.

Tips for Steaming Artichokes:

• Artichokes can be steamed whole with the choke in or removed. It is easier to remove the choke after cooking, so you can choose to leave it in during steaming.
• To test if the artichoke is fully cooked, insert a knife or fork into the bottom of the artichoke; if there is no resistance, it is ready.
• Steaming artichokes is a great make-ahead option. They can be cooked and refrigerated, then reheated in the microwave or oven before serving.

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