Artichokes are a tasty and nutritious vegetable, but many people are unfamiliar with how to prepare and cook them. Steaming them is one of the finest ways to keep their flavor and nutrients.
In this article, we’ll answer the question, “How long does it take to steam an artichoke?” and show you how to make a beautiful artichoke every time.
How Long Does It Take To Steam An Artichoke?
Cooking time for one medium artichoke is 25 minutes; cooking time for several artichokes or particularly large artichokes is longer.
Pull a leaf off the artichoke to check for doneness; it should fall off easily and with minimal force.
How To Prep An Artichoke?
If you’ve never cooked an artichoke before, the hardest part is getting started. You’ll like preparing this green appetizer or side dish after you’ve mastered the technique.
Remove the top part of the artichoke with a serrated knife. Cut the remaining spikes from the outermost leaves of the artichoke using kitchen shears.
Trim the stem so that the bottom of the artichoke is flat and the artichoke is now ready for steaming.
Place each prepared artichoke in a pot of acidulated water (water with lemon juice added) to prevent the cut edges from browning before preparing the rest of the artichokes for cooking.
Artichokes: Steaming vs. Boiling
One of the nicest and healthiest ways to eat a fresh artichoke is to steam it.
This approach preserves the minerals and vitamins that are frequently lost during the boiling process. Boiling can also cause the artichoke to get soggy, making its flavor less distinct.
- 4 medium artichokes (about 12 ounces each)
- 1 lemon, cut in half crosswise
- salt, coarse
- Hollandaise Sauce Made Simple
- Melted butter (optional)
Prepare the artichokes for steaming as follows:
Remove the stiff outer leaves: Remove the top third of the artichoke with a serrated knife. Using kitchen shears, snip any remaining sharp or prickly tips. Trim the stem so that the artichoke stands erect.
Rub cut surfaces with lemon to prevent discoloration: Avoid discolouration by rubbing cut areas with lemon. Repeat with the rest of the artichokes and lemon.
Set up the steamer basket: Fill a big saucepan halfway with water and place a steamer basket inside. Squeeze 1 tablespoon lemon juice into 1 cup water and bring to a boil. Place the artichokes stem-side up in a steamer basket.
Steam artichokes: Cover and steam for 25 to 35 minutes, or until the center is soft when poked with the tip of a paring knife and the inner leaves easily come apart; add extra water to saucepan if required.
Steamed Artichokes: If needed, serve warm or at room temperature with Easy Hollandaise or melted butter.
How To Steam Artichokes?
Steaming artichokes helps to preserve the nutrients in these delicately scented artichokes.
Serve the steamed artichokes hot or cold with mayonnaise, hollandaise sauce, garlic butter, garlic butter sauce, lemon-dill aioli sauce, or your favorite dipping sauce.
As a dipping sauce, we serve these artichokes with our tart preserved lemon vinaigrette.
In a big, deep pot, place a steamer basket. Pour in enough water to reach just below the steamer basket.
Squeeze 1 tablespoon lemon juice into the water, then season with salt. On medium heat, bring the water to a boil.
Arrange the artichokes in the steamer basket, stems up. Cook for 25 to 35 minutes, or until the artichokes are soft.
Stick the point of a sharp knife into the stem to check for doneness. The artichokes are ready to eat if there is no resistance.
Remove the artichokes with tongs or paper towels from the saucepan and place them on a serving platter.
With a dipping sauce, serve warm, room temperature, or cold.
What Part Of The Artichoke Steam?
With the choke in or choke out, you may steam the entire artichoke. I like to fry my choke in.
After I’ve cooked my artichokes and removed the inedible “hairy” choke and inner leaves, I remove them shortly before we eat them.
Suggestions For Serving Steamed Artichoke
The leaves, stem, and heart of steamed artichokes are all edible. To consume the leaves, peel them off one by one and use your teeth to scrape off the soft meat, discarding the tough, fibrous shell.
They’re delicious on their own but completely incomplete without a dipping sauce. Melted butter is a traditional option, although creamy sauces are also great. Serve with our artichoke dipping sauce, Caesar salad, or tartar sauce.
After you’ve consumed the leaves, you’ll be left with the cup-shaped artichoke heart and stem. They’re meaty and tasty; serve them with olive oil, lemon juice, and sea salt, or dip them in the sauce that went with the leaves.
Steamed artichokes go well with spring dishes like Tagliatelle with Asparagus and Peas, Pesto Pasta, and Spaghetti Aglio e Olio. They also make an excellent side dish. Serve with my Asparagus Soup or any protein of your choice. Enjoy!
Thanks for reading. I hope you find it helpful.