Steaming Artichokes: The Illustrated Guide To Perfection

Steaming is a popular way to cook artichokes, bringing out their delicate, nutty-yet-sweet flavour. It's also the classic way to cook them, allowing you to pluck the leaves from the heart and eat the edible flesh with your teeth. Preparing artichokes for steaming involves trimming the artichoke, removing small leaves and using kitchen shears to cut off the remaining spikes. The artichoke is then placed in a pot of boiling water with lemon juice and salt, and steamed until tender. Artichokes can be served warm or at room temperature with a dipping sauce like Hollandaise or melted butter.

Selecting fresh artichokes

• Look for artichokes that are plump, firm, and heavy for their size. They should feel substantial when you pick them up, which indicates they are meaty and fresh.
• The leaves of the artichoke can be green or purple, but they should be tightly closed. Avoid artichokes with wide-open leaves, as this indicates they are older.
• Brown spots near the tips of the leaves are signs of frost damage, but they do not impact the flavour, so don't be deterred by these marks.
• The stem of the artichoke should be firm. If it is limp or droopy, the artichoke is old.
• When you squeeze the artichoke, the leaves should make a squeaking sound. This is another indicator of freshness.
• The colour of the artichoke should be uniform, with no dark spots.
• The stalk and head of the artichoke should be toned and not floppy.

By following these guidelines, you can be sure to select fresh, high-quality artichokes that are perfect for steaming and will result in a tasty dish.

Storing artichokes

Firstly, do not wash artichokes before storing them. They will spoil faster if washed, as too much moisture can lead to the peel breaking down and infection. Simply sprinkle a few drops of water on the stems to prevent dehydration—but be careful not to use too much water, as this can cause mould. A spray bottle is ideal for this.

Next, place the artichokes in a plastic bag. It is best if the bag is perforated to allow for air circulation. Seal the bag and place it in the refrigerator, ideally in the coldest part, such as the crisper drawer. Artichokes stored this way will keep for up to a week.

For a longer storage period, you can freeze artichokes. First, boil them in water flavoured with lemon juice. Drain and dry the artichokes, then place them on a baking sheet and put them in the freezer for at least an hour. After that, transfer them to freezer bags or containers, removing as much air as possible if using bags. Artichokes stored this way will keep for 5-6 months.

Another method for longer-term storage is to preserve artichokes in oil. First, blanch the artichoke segments for one minute, then drain and let them cool. Next, boil them for 3-4 minutes in water with vinegar, salt, pepper, and any desired herbs and spices. Drain and cool the artichokes again, then assemble them in sterilised glass jars. Cover the artichokes with extra virgin olive oil and close the jars. Wrap the jars in cloth, immerse them in water in a large pot, and boil. If the jars are properly sealed, the internal vacuum will keep the lids tightly closed. Artichokes stored this way will keep for 6-8 months.

Finally, a few general tips for storing artichokes:

• Keep them in a cool place with high humidity.
• Stack artichokes on refrigerated shelves, stems down, for more shelf life.
• Only trim the stems once, as too much trimming can cause dehydration.
• Remove damaged or discoloured leaves.

Preparing artichokes

Gather your ingredients and equipment:

You will need fresh artichokes (one per person), a large lidded pot (to hold a steamer basket), and melted butter or a dipping sauce.

Select and store fresh artichokes:

Look for artichokes that are plump, firm, and heavy for their size. The leaves can be green or purple, but they should be tightly closed. Avoid artichokes with open leaves or limp stems, as these are signs of age. Artichokes can be stored uncooked in the refrigerator for up to a week.

Prepare the artichoke stem:

Use a knife to trim any tough, small petals or leaves from the artichoke stem. Cut off a small portion of the stem to create a flat base, or trim just the rough brown end if you want the artichoke to sit upright. The stem is edible and has a meaty texture, so you may want to cook and eat it.

Prepare the artichoke leaves:

Use a serrated knife to slice off the top third to one inch of the artichoke. This will expose several rows of pointy leaves. Use kitchen shears to trim off the pointy tips of the lower leaves to make them less prickly.

Treat with lemon (optional):

Artichokes tend to brown quickly after cutting. To reduce oxidation, rub the cut surfaces of the artichoke with lemon juice. You can also place the prepped artichokes in acidulated water (water with lemon juice) until you are ready to cook them.

Set up your steamer:

Add an inch or two of water to a large pot, along with any desired aromatics such as lemon juice, garlic, or bay leaf. Insert a steaming basket into the pot and bring the water to a boil.

Now that your artichokes are prepared and your steamer is ready, you can move on to the cooking process. Place the artichokes in the steamer basket, cover the pot, and steam until tender.

Cooking artichokes

Artichokes are the flower buds of a huge Mediterranean plant from the thistle family. They can be boiled, grilled, braised, or stuffed and baked, but steaming is the classic way to cook them. This method retains the nutrients and vitamins that are often lost through boiling, and it brings out the delicate, nutty-yet-sweet flavour of the artichoke.

How to Choose Artichokes

Look for artichokes that are in season, which is usually late spring to early summer. They should be plump, firm, and heavy for their size. The leaves can be green or purple, but they should be tightly closed. Choose artichokes that feel heavy when you pick them up, and if you squeeze the artichoke, the leaves should "squeak". This indicates freshness.

How to Store Artichokes

To store uncooked artichokes, slice a small bit off the stem, sprinkle the stem end with water, and refrigerate in an airtight plastic bag. Cook artichokes within five to seven days of purchase.

How to Prepare Artichokes for Steaming

Use a serrated knife to slice off the top third of the artichoke. Use kitchen shears to cut off the remaining spikes from the outermost leaves. Trim the stem so that the artichoke can stand upright. Place each prepped artichoke in a pot of acidulated water (water with lemon juice) to prevent the cut edges from browning.

How to Steam Artichokes

Fill a large pot with an inch or two of water and squeeze lemon juice into the water. Add a teaspoon or two of salt. Set a steamer basket inside the pot and place the artichokes inside, stem-side up. Cover the pot and bring to a boil, then reduce the heat to a simmer. Steam for 25 to 45 minutes, or until the heart is tender when pierced with a knife and the inner leaves pull out easily.

How to Eat Artichokes

Artichokes can be served warm or at room temperature, and they are typically served with a dipping sauce like melted butter, Hollandaise, or a vinaigrette. Pull off the outer leaves, dip the white fleshy end in the sauce, and place the leaf in your mouth, dip-side down. Scrape through your teeth to remove the soft, pulpy portion of the petal, then discard the remaining petal. Continue until all the petals are removed.

Once you reach the tender inner leaves with purple tips, remove them all at once and eat just the light-coloured parts. Use a knife or spoon to scrape out and discard the fuzzy choke, then cut the heart into pieces and eat.

Serving artichokes

Artichokes are fun to serve and eat. They are usually served whole, with each diner pulling off the leaves one by one, scraping off the tender meat with their teeth, and then dipping the leaves in a sauce or melted butter. This can be a lengthy process, but it is worth it when you get to the heart, which is the best part!

Artichokes can be served warm, at room temperature, or chilled. If serving them warm, melted butter is the classic choice. If serving them chilled, consider a simple sauce for dipping, such as olive oil and lemon. Each diner should also have a small bowl for their discarded leaves.

To streamline the process of eating artichokes, you can cut them in half and scoop out the fuzzy chokes before serving. This makes it easier for diners to access the heart, which is the meatiest and most flavourful part of the artichoke.

Artichokes are also delicious when paired with other spring recipes, such as pasta or soup. They make a great appetizer or side dish and can be a wonderful way to impress your guests and encourage everyone to slow down and savour their food.

Frequently asked questions