Steamed Artichokes
Whether boiled, steamed, or grilled, these green globes are very versatile as a snack, appetizer, stuffed, or in a main course. Share one or enjoy a whole one yourself.
Servings: 4 servings
Calories: 259kcal
Equipment
- Large pot
Ingredients
Lemon Garlic Dipping Sauce
- ½ cup your favorite mayonnaise Vegenaise
- 1 large garlic clove finely chopped
- 1 lemon zested and juiced
- 1 tablespoon Dijon mustard
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 teaspoons fresh chopped parsley or chives optional
Artichokes
- 2 large raw artichokes
- 1 large lemon cut in quarters
- 2 teaspoons olive oil
- 1 dried bay leaf
- 6 black peppercorns
- 1 Sprinkle of kosher salt
- 4 fresh thyme sprigs
- 2-3 fresh whole garlic cloves peeled and smashed
Instructions
Make the Dipping Sauce
- Start by making the sauce. Combine all ingredients and stir until smooth. Can be made ahead of time, covered and refrigerated until serving time.
Prep artichokes
- Cut the top one third off with a serrated knife. The teeth of a serrated knife make it easier to cut through the tough exterior. Discard the trimmings. Trim the bottom stem flush with the base. Next, trim off the prickly point of each leaf with a pair of kitchen scissors. Rub a cut lemon over the artichoke to prevent it from browning.
Cook Artichokes
- Cook the artichokes. In a deep pan wide enough to hold artichokes, place trimmed artichokes stem side up in the bottom of the pan (or place on a steamer rack). Fill pan with a few inches of cold water. Squeeze lemon juice over the artichokes and put rinds in the pan. Drizzle in olive oil, sprinkle with kosher salt, add bay leaf, black peppercorns, thyme sprigs and garlic.
- Cover the pot with a tight fitting lid and bring to a boil. When steam starts coming out of the pan, turn the heat down to low and cook artichokes until you can pierce the center of the stem with a paring knife. The timing will depend on the size of the artichokes. For big ones test at 20-25 minutes and continue if needed for a few minutes. Another way to tell when an artichoke is ready is to pull off and outer leaf. It should come off easily. Doing both tests is a good idea.
Serve Artichokes
- Remove the artichokes from the pan and drain on a towel. At this point, you can arrange the artichokes on a platter and serve them hot, at room temperature or chilled with the sauce. Be sure to put an empty bowl out for the eaten leaves.
Optional Grill Finish
- To finish by grilling, 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 little charred. This enhances the earthy, nutty flavor and makes for a great presentation. Serve with lemon garlic dipping sauce.
Notes
Buying artichokes:
Fresh artichokes should be compact, plump ,and feel heavy for their size, and they should squeak when squeezed. The leaves should be green and tightly closed.
More dipping sauce options:
Green Goddess – Herb-forward and classic with artichokes.
Chimichurri – Bright and garlicky, especially good if you’re serving artichokes with grilled meats.
Creamy Paprika Sauce – Smooth, creamy, and full of warm Hungarian-style paprika flavor. (If you want a smoky twist, use smoked paprika instead.)
Chimichurri – Bright and garlicky, especially good if you’re serving artichokes with grilled meats.
Creamy Paprika Sauce – Smooth, creamy, and full of warm Hungarian-style paprika flavor. (If you want a smoky twist, use smoked paprika instead.)
Nutrition
Calories: 259kcal | Carbohydrates: 17g | Protein: 4g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 424mg | Potassium: 399mg | Fiber: 6g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 40mg | Calcium: 62mg | Iron: 2mg