How to Steam Artichokes

Learn how to steam artichokes to tender perfection with this simple step-by-step guide! This method is foolproof and ensures delicious results every time. Serve these with your favorite dipping sauce for an appetizer or side dish everyone will love.

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Ingredients:

3–4 fresh artichokes, cleaned and trimmed
2 lemons
3 garlic cloves
2 bay leaves
Instructions:

Start by giving the artichokes a good rinse under cold running water while scrubbing gently with a soft vegetable brush.
Trim the stems so they’re even with the base. Lay each artichoke on its side and, using a serrated knife, slice about ½ inch off the top. Rub the cut edge immediately with half a lemon to prevent browning.
(Optional) Use kitchen scissors to snip about ¼-inch from the tips of each leaf.
Fill a large pot with about 1½ to 2 inches of water. Squeeze the juice of one lemon into the water, then toss in the garlic cloves and bay leaves for added flavor.
Place a steamer basket into the pot, then bring the water to a boil over medium heat.
Arrange the artichokes upright, stems pointing up, in the steamer basket. Cover the pot and let the artichokes steam for 25–35 minutes, or until tender. Test by poking the stem with the tip of a knife—it should slide in easily when done.
Carefully remove the artichokes with tongs and transfer them to a serving plate.
Serve warm or chilled with your favorite dipping sauce!

Notes:

Look for artichokes that feel heavy, have vibrant color, and tightly closed leaves.
Dipping sauce ideas: Garlic butter, tarragon mayo, lemon-dill aioli, or preserved lemon vinaigrette.
To eat, scrape the tender flesh from the base of each leaf using your teeth. Once you reach the center, scoop out the fuzzy choke with a spoon and enjoy the heart!
Don’t forget a bowl for discarded leaves.