Serve the artichokes hot, warm, at room temperature or cold.

Ingredients

  • 4 large or 12 small artichokes
  • Melted butter, vinaigrette, mayonnaise or lemon wedges, olive oil and salt for serving
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      168 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 19 grams dietary fiber; 3 grams sugars; 11 grams protein; 1499 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. Preparing the artichoke:
  2. Peel off tough outer leaves.
  3. Trim around the bottom of the artichoke, cutting off the stem and trimming the base.
  4. If you want to cook only the bottom, cut off the top half of the leaves. Scoop out the choke. If you want to leave the artichoke whole but remove the choke, trim the leaves somewhat less, force them open, then use a long spoon to scrape out the choke. (This will take a little while to do completely but isn’t difficult.)
  5. To steam:
  6. Rig up a steamer in a pot and put the artichokes bottom up in it. Cover and cook for 20 to 40 minutes. Sample an outer leaf; when it pulls away easily and its meat is tender, they’re done.
  7. Drain them upside down for a minute or two longer before serving hot; store upside down if you plan to serve them later. Serve hot with melted butter, at room temperature with vinaigrette, or cold with mayonnaise. Or serve at any temperature with lemon and/or olive oil and salt.

30 to 45 minutes

Dining and Cooking