How to Steam Artichokes Recipe (With Video)

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

4

Steaming artichokes is the classic way to cook this favorite spring vegetable. It brings out the delicate, nutty-yet-sweet flavor of a fresh artichoke and means you can pluck the leaves from the heart and eat the edible flesh with your teeth—just like the French do. And while the process of prepping and steaming these green globes may seem intimidating, it's easier than it looks and is a cooking skill worth knowing. (Plus, we've got step-by-step photos to guide you through it.)

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.

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

You need a few ingredients and pieces of equipment for steaming artichokes:

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 as an appetizer or side.

Use a serrated knife to slice off the top third of the artichoke.
Use kitchen shears to cut off the remaining spikes from the outermost leaves further down on the artichoke.
Trim the stem so the bottom is flat and the artichoke is ready for steaming (or another cooking method).
Rub artichoke with lemon to prevent the cut edges from browning before you have prepared all the artichokes for cooking. Alternatively, place each prepped artichoke in a pot of acidulated water (which is water with lemon juice added).

How Long to Cook Artichokes

The exact time it takes to steam artichokes depends on their size, plan on them taking between 25 and 35 minutes to cook. To test if they're ready to come out of the pot, slide the tip of a paring knife into the heart—it should meet no resistance; pulling out one of the inner leaves should also be a cinch.

Directions

Steamed Artichokes Ingredients — Grant Webster

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.

Grant Webster
Trim stem:

Trim stem so artichoke stands upright.

Grant Webster
Rub cut surfaces with lemon:

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

Grant Webster
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.

Grant Webster
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.

Grant Webster
Serve:

Serve warm or at room temperature with 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.)

How to Serve Steamed Artichokes

Steamed artichokes can be served hot, warm, room temperature, or even cold. Hot or warm artichokes are often served with lemon and melted butter (try clarifying it for the nicest presentation) or Hollandaise sauce. Cold or room temperature artichokes are fantastic with homemade mayonnaise, a garlicky aioli, or a bright and tangy vinaigrette.

Our favorite way to serve this recipe is to give each person their own artichoke so they can eat through it, leaf after delicious leaf, at their own pace. If your artichokes are especially large, you can slice each in half through the stem and offer each person one half instead. Either way, don't forget a small bowl or plate for each guest to use for their spent leaves.

Frequently Asked Questions

When are artichokes in season?

Artichokes are in season during spring and early summer. Their precise season varies regionally, but look for them from late February through the end of May and early June at local farmers markets, your supermarket, or online from specialty growers. You may also find artichokes from California in stores outside of the regular season.
What is the best way to cook an artichoke?

The best way to cook an artichoke is a matter of personal preference. Artichokes can be cooked in many different ways, including braising, baking, searing, or serving raw in a salad. Our preferred method is steaming because it's easy and hands-off. Steaming also best showcases the vegetable's delicate flavor.
Can you cook artichokes ahead of time?

Yes, artichokes can be cooked ahead of time. You can get the prep done and cook them the night before you want to use them. Reheat the artichokes in the oven or microwave before serving, stuffing, grilling, or using as an ingredient in another recipe.