Steaming Artichoke Perfection: A Simple Guide To Deliciousness

Artichokes are a delicious and healthy treat, but they can be a little intimidating to prepare. Luckily, steaming artichokes is a simple and effective way to cook them. This method preserves their subtle, nutty flavour and nutrients, and is the classic way to prepare them so that you can pluck the leaves from the heart, scrape off the edible flesh at their base with your teeth, and dip them in melted butter or mayonnaise.

Trimming the artichoke: cut off the tips of the leaves and the top of the artichoke

Trimming the artichoke is an important step in the preparation process. It involves cutting off the tips of the leaves and the top of the artichoke, and can be done with a sharp knife or kitchen scissors. Here is a detailed guide:

First, use a pair of kitchen scissors to carefully snip off the tips of the artichoke leaves. This step is important as the tips of the leaves can be quite sharp and prickly, and trimming them will make the artichokes easier and safer to handle. It will also make the artichokes less pokey when eating.

Next, use a sharp, heavy-duty knife to slice off the top of the artichoke. Cut off about 3/4 inch to 1 inch of the tip of the artichoke. This will expose the inner leaves and make it easier to access the artichoke heart.

At this point, you can also remove the small leaves at the base of the artichoke by pulling them off or cutting them away. You can also cut off the excess stem, leaving about an inch attached to the artichoke. The stems can be bitter, but some people enjoy eating them, especially if the fibrous outer layer is peeled off to reveal the inner core, which tastes similar to the heart. Alternatively, you can leave the whole stem intact and just peel off the tough outer layer with a vegetable peeler.

After trimming, it is a good idea to rinse the artichokes under cold running water. Opening up the leaves while rinsing will help the water get inside more easily, and having already trimmed the thorny tips will make this step easier and prevent you from getting poked!

Preparing the steamer: fill a pot with water, adding aromatics and a steaming basket

Preparing the steamer is a simple process. First, fill a large pot with a couple of inches of water. You can also add aromatics to the water to infuse your artichokes with extra flavour. A bay leaf, a slice of lemon, and a clove of garlic are popular choices. You could also add parsley, wine, and olive oil, as these ingredients complement the artichoke well. Insert a steaming basket into the pot, ensuring that the water does not flow over the bottom of the basket. Place the artichokes in the basket, resting on their flattened bottoms.

Steaming the artichoke: place artichokes on the steaming basket, cover the pot and bring to a boil

Now that you've trimmed your artichokes and set up a pot with some water, aromatics, and a steaming basket, it's time to place the artichokes on the steaming basket.

Place the artichokes in the basket, resting on their flattened bottoms. Make sure the water does not flow over the bottom of the steaming basket.

Cover the pot and bring the water to a boil. Then, reduce the heat to a simmer.

Note that the artichokes will need to steam for 20 to 35 minutes, or longer, depending on their size. You'll know they're done when the outer leaves can be easily pulled off.

Cooking time: cook for 20-45 minutes, until the outer leaves can be easily pulled off

Once you've prepared your artichokes for steaming, it's time to cook them. This should take between 20 and 45 minutes, depending on the size of your artichokes.

Fill a large pot with one to two inches of water and place it on the stove. Add a teaspoon of salt, a slice of lemon, and/or a garlic clove to infuse your artichokes with extra flavour. Bring the water to a boil over high heat, then reduce the temperature to a medium heat to reduce the water to a simmer. Cover the pot.

Place your artichokes on a steaming basket inside the pot, stem-side up, and cover. Steam for 20 to 45 minutes, until the heart is tender when pierced with a knife and the outer leaves can be easily pulled off. You may need to add more water to the pot if the level drops too low, so keep an eye on it.

Once cooked, transfer the artichokes to a platter or serving plates to cool slightly before serving.

Serving suggestions: serve with melted butter, mayonnaise, or a dipping sauce

There are several ways to serve steamed artichokes. They can be served warm, at room temperature, or chilled. Each diner should have their own bowl of dipping sauce. If you want to serve them warm, melted butter is the best option.

Some dipping sauce suggestions are:

• Mayonnaise
• Melted butter
• Vinaigrette
• Balsamic vinegar mixed with mayonnaise
• Honey mustard
• Chipotle aioli
• Curry mayo
• Hollandaise sauce
• Browned butter
• Garlic aioli
• Basil pesto
• Olive oil and lemon sauce
• EVOO with a pinch of fine sea salt and a few drops of fresh lemon juice

Frequently asked questions