Servings:

4

Get past an artichoke's spiky tips, and you'll find a tender heart inside—and quickly discover that these leafy, mild-flavored vegetables are downright delicious if you prep and cook them the right way. After you get past the initial learning curve that comes with trimming an artichoke, you'll find that the process is quite easy (it's just a little different than peeling carrots or potatoes).

Follow our recipe to learn how to steam an artichoke, which is the classic way to cook this vegetable. Then, plate and serve everyone their own artichoke, complete with a dipping sauce like our Easy Hollandaise or melted butter with a squeeze of lemon. They'll enjoy each flavorful leaf—we guarantee it.

How to Prep an Artichoke

If you haven't prepared an artichoke before, starting is the hardest part. But once you've mastered the technique, you'll enjoy prepping this green appetizer or side.

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 further down on the artichoke.
Trim the stem so the bottom is flat and the artichoke is ready for steaming (or another cooking method).
Place each prepped artichoke in a pot of acidulated water (which is water with lemon juice added) to prevent the cut edges from browning before you have prepared all the artichokes for cooking.

Steaming vs. Boiling Artichokes

Steaming is one of the best and healthiest ways to enjoy a fresh artichoke. This method retains the nutrients and vitamins that are often lost through boiling. (Boiling can also make the artichoke waterlogged and render its taste less distinctive.)

Ingredients

4 medium artichokes (about 12 ounces each)
1 lemon, halved crosswise
Coarse salt
Easy Hollandaise
Butter, melted (optional)

Directions

Steamed Artichokes Ingredients — Grant Webster

Prepare artichokes for steaming:

Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears.

Grant Webster
Trim stem:

Trim stem so artichoke stands upright.

Grant Webster
Rub cut surfaces with lemon:

Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.

Grant Webster
Set up steamer basket:

Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up.

Grant Webster
Steam artichokes:

Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary.

Grant Webster
Serve:

Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.

Frequently Asked Questions

When are artichokes in season?

Artichokes are in season during spring. Their precise season varies regionally, but look for them from late February through the end of May and early June at local farmers' markets, your supermarket, or online from specialty growers.

How can you pick the best artichoke?

Look for artichokes that are plump, firm, heavy for their size, and have tightly closed green leaves. If the artichoke still has its stem attached, the stem should be firm. If the stem is woody or floppy and the bracts are open, or if the artichoke looks pale, it is old.

What's the best way to store an artichoke?

To store fresh artichokes, cut a thin slice off of the stem, sprinkle the stem end with water and refrigerate in an airtight plastic bag. Artichokes should be used within five days of purchasing. Wash them just before cooking.

What is the best way to cook an artichoke?

Artichokes can be cooked in many different ways, including braising, baking, searing, or serving raw in a salad—but steaming is our preferred method, since it's easy and hands-off. Steaming also showcases this vegetable's delicate flavor best.