This Is How to Steam Artichokes (2024)

Learn how to steam artichokes with our step-by-step guide and recipe. Steaming is the classic way to cook this favorite spring vegetable. It brings out the delicate, nutty-yet-sweet flavor of an artichoke and means you can pluck the leaves from the heart and eat the edible flesh with your teeth—just like the French do. Once the artichokes are steamed, 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 Select Fresh Artichokes

Artichokes are in season in late spring and early summer. When shopping for artichokes:

• Look for ones that are plump, firm, and heavy for their size.
• Leaves can be green or purple, but they should be tightly closed
• Brown spots near the tips of the leaves mean the artichoke was touched by frost, but this does not impact their flavor.
• The stem should be firm, if it is limp or droopy or the leaves are open, this means the artichoke is old.
  

How to Store Artichokes

To store uncooked artichokes, slice a dime's width off the stem, sprinkle the stem end with water, and refrigerate in an airtight plastic bag. Cook artichokes within five to seven days after purchase.

What You Need

The ingredients and equipment needed for steaming artichokes are few:

Tools

• Cutting board
• Kitchen shears
• Serrated knife
• Steamer basket
• Large lidded pot (to hold steamer basket)
  

Ingredients

• Fresh artichokes (one per person)
• Lemons
• Olive oil
• Salt
• To Serve: Melted butter or a sauce for dipping

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 unique vegetable appetizer or side.

1. Use a serrated knife to slice off the top third of the artichoke.
2. Use kitchen shears to cut off the remaining spikes from the outermost leaves further down on the artichoke.
3. Trim the stem so the bottom is flat and the artichoke is ready for steaming (or another cooking method).
4. 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.
   

1. 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.

   

2. Trim stem:

   Trim stem so artichoke stands upright.

   

3. Rub cut surfaces with lemon:

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

   

4. 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.

   

5. 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.

   

6. Serve:

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

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.)

Other Artichoke Recipes to Try:

• Seared Artichokes with Warm White-Bean Salad
  
• Martha's Steamed Artichokes With Tarragon Butter
  
• Roman-Style Artichokes
• Artichoke Salad with Warm Tomato Vinaigrette
  
• Feta and Dill Stuffed Artichokes