Steamed Artichokes with Lemon Garlic Dipping Sauce

By Sally Cameron on May 12, 2011

appetizers & snacks, Side Dishes, the daniel plan, vegetables, vegetarian,


Steamed Artichokes with Dipping Sauce|

Steamed artichokes with dipping sauce, one of my standard friends-are-coming-for-dinner appetizers to get things started. Served warm, room temperature or chilled, I often put a platter out for guests hanging out in the kitchen to snack on as I finish cooking dinner. The lemon garlic dipping sauce provides a creamy, tangy accent to the earthy artichokes.

When the leaves are gone and the fuzzy choke is removed, a prize awaits – the artichoke heart. Slice and devour.

Steamed Artichokes with Dipping Sauce|

Spring Season and Steamed Artichokes with Dipping Sauce

Looking like the vegetable version of a pinecone, I wonder what brave soul first figured out that the prickly artichoke was good to eat. I remember my first artichoke as a kid. A neighbor brought this strange vegetable over, ready to eat. She taught us how to snap off a leaf and pull the inside of the leaf across your teeth to scrap off the meaty part. With an earthy, nutty flavor, I’ve been a fan ever since.

While artichokes are available almost year round, spring is their peak season. I like to boil or steam them and serve with a quick mayonnaise-based lemon garlic dipping sauce.

How to Buy Artichokes

Fresh artichokes should be compact, plump and feel heavy for their size. If the artichoke squeaks when squeezed, it’s fresh. The leaves should be green and tightly closed. If the leaves (called bracts) are brown and splitting, the artichoke is most likely past its prime.

The exception to this is winter harvest artichokes. They may have light brown scaling on the leaves due to frostbite. Although not as pretty, they still taste good.

How to Prep Artichokes for Cooking

To prepare artichokes for cooking:

  • Cut the top third of the artichokes off (a serrated knife works best)
  • Trim the stem flush to the base
  • Snip off the points from each tip with scissors
  • Rub the artichoke all over with a cut lemon half.

How to Cook Artichokes

Simple said, steam them, either on a rack or without. Place artichokes stem side up in a pan wide enough to hold them. Add a few inches of water to the pan, add your lemons, herbs and oil. Or you can steam them by first placing a steamer rack in the bottom and adding water just to the top of the steamer rack.  Either way, just be sure your pan does not run dry of water while cooking.

Steamed Artichokes with Dipping Sauce|

How to Serve Artichokes

After steaming, pluck the hot artichokes out of the pan with tongs, drain, and place on a platter for serve with the dipping sauce. Have an empty bowl handy to toss discarded leaves into.

Grilled Artichoke Option

For extra flavor and presentation, try finishing them on the grill.To grill, split the artichokes in half from top to bottom, remove the fuzzy choke, brush with a little olive oil and place on the grill for a few minutes until a lightly charred. Grilling gives them a lightly smokey flavor.

After grilling, cut the artichoke halves in two for easier to eat quarters size pieces.

Steamed Artichokes with Dipping Sauce|

A versatile vegetable, artichokes can be served as an appetizer, snack, salad, or as part of a main course. Pack them up for a picnic or tailgate. Use them for lunch and stuff with chicken, crab or tuna salad. Recipes abound for ways to use the green globes, so enjoy them while they are at peak season and throughout the year.

Other links you might enjoy on artichoke recipes and information:

The annual Artichoke Festival is in May in Castroville, California, the self-proclaimed artichoke capital of the world.

Link to the California Artichoke Advisory Board

The history of artichokes


Leave a Comment
Kris Malkin | May 12, 2011 at 12:55 pm

Hi Sally!

What a great website you and Kent put together! Thanks to Suzanne Hinze, I ‘discovered’ it….and can enjoy in more ways than one!

Look forward to visiting (and sharing) your site more often!

    Sally | May 12, 2011 at 3:55 pm

    Thanks Kris! if you make any of the recipes please come back and comment.

Stephanie, The Recipe Renovator | May 12, 2011 at 6:36 pm

Sometimes I will make a version of this and have this, and only this, for my dinner. Love the step-by-step instructions. So helpful!

Michelle | May 12, 2011 at 7:30 pm

If I was a food, I think I’d want to be an artichoke! So many wonderful layers and a treat at the end. Wonderful recipe for one of many all time favorite foods since childhood. If I could like it alittle over cooked and dipped in Miracle Whip (gross now, but as a kid, it seemed like a miracle!) what is not to love about a more grown up and sophisticated version. Can’t wait to buy some and make them! YUM!

    Michelle | May 24, 2011 at 5:19 pm

    Made these last night! Perfect and easy. I did learn one thing – I didn’t have fresh thyme sprigs, so I put in dried thyme spices and oops- not great to have all the loose herbs in the leaves. Will make sure I have springs, or put the dried on in a tea ball or cheesecloth or ? if fresh not available. Great recipe, thank you.

Dr. Patrick Mahaney | May 12, 2011 at 7:39 pm

Yum! This looks amazing! I forwarded this recipe to my mom so that she can make it for me when I am home visiting Mass this weekend!
Thx Sally,

Rivki Locker (Ordinary Blogger) | May 13, 2011 at 2:04 am

What a simple and lovely way to prepare artichokes. This reminds me of how my dad used to prepare them. He made a really simple garlic mayo dip, that must have been prepared a lot like this one. As kids, artichokes were a special treat, I think the only vegetable us kids got excited about eating. (That and pickles.)

Kirsten Wanket | May 19, 2011 at 3:53 pm

Thanks for sharing such a terrific recipe! So simple and yummy! Go fresh!

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