Simple Steamed Artichokes

I used purple artichokes, but regular artichokes will do. Steaming artichokes is easy, but I do understand it can feel intimidating. You will need a steam basket and a large to steam about four artichokes. Many people love to dip their artichoke pieces in melted butter, mayonnaise, hummus or any combination of dippy things.  Don't hesitate to do a google search to investigate other things to dip your artichokes in and other creative ways of eating artichokes.  

Learn my simple techniques to take the mystery out of preparing artichokes.

Step One: Steaming

Step Two: Coring

Step Three: Eating

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Simple Steamed Artichokes

Shannon Vavich
I used purple artichokes, but regular artichokes will do. Steaming artichokes is easy, but I do understand it can feel intimidating. You will need a steam basket and a large to steam about four artichokes. Many people love to dip their artichoke pieces in melted butter, mayonnaise, hummus or any combination of dippy things.  Don't hesitate to do a google search to investigate other things to dip your artichokes in and other creative ways of eating artichokes.  
5 from 1 vote

Equipment

  • steam basket
  • large pot
  • paring knife

Ingredients
  

  • 4 Fresh Artichokes
  • water for steaming
  • 1 teaspoon salt for the steaming water
  • 2 tablespoons olive oil for drizzling
  • 2 tablespoons balsamic glaze (optional) for drizzling
  • 1-2 pinches black pepper

Instructions
 

  • To prepare artichokes to steam, cut the tops and stems off.  Boil a few inches of water in a pot, add a little salt and place the steam basket in.  Put the artichokes upside down on the steam basket and steam for about twenty minutes.
  • You can see that the artichokes are steamed thoroughly when the stems are soft. 
  • Using tongs, remove the artichokes from the steaming pot.  Place each artichoke upside down on a clean kitchen towel to cool. 
  • To cut and core artichokes, slice each artichoke in half, lengthwise.  Using a paring knife, draw a small incision, about 1 inch deep, under the "fluffy" thistle-like center of the artichoke.  Using a small spoon, lift the fluffy thistle-like core of the artichoke out, and discard.  
  • I served my easy, simple, steamed artichokes with a little salt, pepper and drizzled with olive oil and balsamic glaze. 
  • To eat artichokes, peel each leaf off and eat just the base of the leaf, which will be tender.  This is when people like to dip each leaf in some kind of butter or sauce.  The leaves will get more tender as your reach the inside of the artichoke.  At that point you may even be able to eat complete leaves, but be sure to test the edges before you pop the whole thing in your mouth.  The heart of the artichoke is the base, and the stem is an extension of the heart.  Both are completely edible and delicious!
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About

Shannon Vavich has been working in the food industry since 1999 as a cake designer, pastry chef, recipe writer, caterer and cooking teacher. Originally a musician by education - she's also a classical vocalist. She is a military spouse of 26 years and the mother of seven wonderful children. Because of her husband's military career she has lived around the world and studied culinary arts in Morocco, England, Scotland, France, Switzerland, Greece, Italy, Spain, Germany, Japan, New Orleans, Pennsylvania Dutch Country, Boston and more. She currently lives in a small Medieval-era village in Baden-Württemberg, Germany with her husband and youngest five children. Shannon's two oldest children serve in the Marine Corps and the Air Force, respectively. She recently adopted a little rescue dog - a former street dog from Bursa, Turkey - and named her Nutmeg. Shannon and Nutmeg enjoy walks through the German countryside, creating seasonal dishes in her studio, and early bedtimes.