Description
These steamed artichokes are packed with flavor, and their thorny exterior hides a tender, delicious heart waiting to be dipped in lemon garlic aioli!
Ingredients
Scale
2 large artichokes (I prefer Ocean Mist)
1/2 cup mayonnaise
1/2 of a lemon, zested
1/2 of a lemon, juiced
2 - 3 garlic cloves, minced
1/2 teaspoon garlic salt
1/8 teaspoon coarse-ground pepper
Instructions
- Cut about 1-2 inches off the top of the artichoke with a serrated knife to remove the sharp, spiky tips from the leaves.
- If the outer leaves are particularly tough, peel them off with your hands or trim them with a knife.
- Using kitchen shears, snip off the sharp tips of the remaining leaves for safer handling.
- Once you've trimmed the outer leaves and top, gently pull apart the remaining leaves to create a wider, more "fluffed-out" look. Hold the artichoke by the stem and carefully loosen the leaves without tearing them.
- Use a sharp knife to cut off the stem so the artichoke sits flat. You can leave about an inch of the stem if you prefer, but trimming it helps the artichoke handle more easily.
- To prevent browning, rub the cut parts of the artichoke with a lemon wedge or place the trimmed artichokes in a bowl of water with lemon juice.
- Fill a large pot with 1-2 inches of water and place a steaming rack or colander inside, ensuring it doesn’t touch the water.
- Place the trimmed artichokes upside down on the steaming rack to allow any excess water to drain off.
- Cover the pot with a tight-fitting lid and bring to a boil. Once boiling, reduce the heat to a simmer and steam the artichokes for 35 minutes to 50 minutes, depending on their size. Check the water level after 30 minutes to ensure there’s enough water to complete the steaming process.
Notes
- When selecting artichokes, look for ones that feel heavy for their size with tight, firm leaves. The leaves should make a slight squeaking noise when squeezed. The color should be a fresh green, not too brown or withered. Smaller artichokes tend to be more tender and less prickly than larger ones.
- A serrated knife works best for cutting through the tough top of the artichoke. For extra tough outer leaves, you can remove them by hand. These leaves often have thorns, so be careful when handling them. Using kitchen shears to snip off the tips of the remaining leaves makes the artichokes easier to handle and safer to eat.
- Loosening the leaves can help open up the artichoke, making it easier to dip and eat. Just be gentle as you pull them apart to avoid tearing the leaves. I did not learn this until several years ago and it came from one of the owners of Ocean Mist Farms!
- Artichokes can turn brown quickly after trimming, so rubbing cut areas with a lemon or placing them in a lemon-water mixture helps keep them looking fresh.
- I got tired of my metal steamer baskets getting rusty and falling apart, so I invested in a silicone one. It’s not as rigid, so getting it to stay put can be a bit of a juggling act—but it’s totally worth it for the durability.
- The steaming time will vary depending on the size of the artichoke. Larger ones may take up to 50 minutes, while smaller ones can be ready in about 35 minutes. To test for doneness, gently pull an outer leaf—if it releases easily, it’s ready. You can also check by piercing the base with a fork or knife; it should slide in with little resistance.
- Once steamed, artichokes are delicious and served with a dipping sauce like garlic butter, Lemon Garlic Aioli, or lemon vinaigrette. They can also be served as a side dish with a variety of main courses. One of our favorite meals is a steamed artichoke served with a grilled steak.
- Leftover lemon garlic aioli? Use it as a dip for fries or roasted veggies, spread it on sandwiches, or drizzle it over grilled fish or chicken. Store in the fridge for up to 2–3 days and stir before serving.
- Steamed artichokes can be stored in the fridge for a couple of days. Simply wrap them tightly in plastic or place them in an airtight container. Reheat by steaming again or using the microwave, though they are best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 50 mintues
- Category: Appetizer
- Method: Steamed
- Cuisine: American