Cooked Artichokes easy (1)
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  • Food: Artichokes
  • Writer: Lizzie Green
  • Content-Type: Food Blog

You won’t be able to get enough artichokes after you learn how to cook them! This steamed artichoke recipe is one of my favorites in the spring.

When I spotted a fresh artichoke at the farmers market for the first time a few years ago, I knew I’d be taking it home. It was stunning, with its densely packed petals and purple-tinged stem.

How could I say no? When I returned home, though, I discovered that I had a minor problem: I had no idea how to cook artichokes.

That spring, I delegated the artichoke preparation to my mother, who happened to be visiting (thanks, Mom! ), but I’ve since mastered the artichoke preparation on my own.

Because it’s peak artichoke season, and fresh artichokes are simply too amazing to pass up, I wanted to share my method today.

The leaves are substantial and filling, with a nutty flavor that’s brightened by the addition of lemon. Serve them with a nice dipping sauce or melted butter for a delectable fresh spring treat.

How Do You Cook An Artichoke?

Cooked Artichokes (1)
Food: Cooked Artichokes (Source: Sweet and Savory)

It can be intimidating to prepare artichokes for the first time, but don’t be put off! It’s simple once you know how. This is what you must do:

To begin, double-check that you have all of the necessary equipment.

As soon as you cut an artichoke, it begins to discolor. You’ll need a quartered lemon to rub over the sliced surfaces of the artichoke to reduce oxidation.

I also suggest using a stainless steel knife rather than a carbon-steel one, as the latter can cause browning. A cutting board, a peeler, a large saucepan, and a steamer basket are also required.

To begin, prepare the stem.

Any stiff, tiny petals on the artichoke stem should be peeled away.

Then, with your knife, trim the stem’s end. You only need to shave off a smidgeon! The stem is 100% edible and has a delicious meaty texture. You’ll want to make and eat it right away.

After trimming the stem, lightly score it to help it cook faster. Now is the time to put that lemon to good use! To avoid browning, rub it over the sliced surface of the stem.

After that, get your peeler. Trim the tough outer covering of the artichoke stem using it. Then, using lemon juice, rub the peeled sides of the stem.

Prepare the artichoke leaves next. Remove 1/2-1 inch of the artichoke’s top.

Your artichoke will have a flat top and a few rows of sharp leaves along the sides at this point.

Lemon juice should be liberally applied to the chopped, flat leaves… and kitchen shears are used to clip prickly artichoke petals. Trim the sharp points of the lower leaves with kitchen shears.

(Fun fact: artichokes are actually the flower buds of a thistle.) You can tell by the prickly leaves!)

It’s time to put the stove on!

How to Prepare Them?

Steaming artichokes is my preferred method of preparation. Steaming artichokes is a simple and hands-off way to prepare them, and it’s ideal for removing the leaves and dipping them in a sauce or melted butter.

After you’ve prepped the artichoke, fill a big saucepan halfway with cold water and squeeze in any residual lemon juice. Add the lemon segments that have been juiced to the water as well.

Place the artichoke in a steamer basket and place it inside the pot. Over high heat, bring to a boil. Reduce the heat to a low level and keep it there. Cook for 35-45 minutes with the lid on.

When the stem is fork-tender and the outer leaves are easily peeled away, the artichoke is ready.

There’s one more stage before you eat unless you’re working with baby artichokes. You must free yourself from the chokehold (in baby artichokes, the choke is edible).

To do so, cut the steamed artichoke lengthwise in half. Scoop out the hairy choke that rests between the cup-shaped artichoke center and the soft interior leaves using a tiny spoon.

Suggestions for Serving Steamed Artichokes

So you’ve mastered the art of preparing artichokes… But, what about eating them?

The leaves, the stem, and the heart of a steamed artichoke are all edible. To consume the leaves, peel them off one by one with your teeth and scrape off the soft meat, discarding the tough, fibrous shell.

They’re delicious on their own, but they’re truly incomplete without a dipping sauce. A classic choice is melted butter, but creamy sauces are also great. Serve with our artichoke dipping sauce, Caesar dressing, or tartar sauce as a side dish.

You’ll be left with the cup-shaped artichoke heart and the stem after you’ve eaten the leaves. They’re meaty and tasty, and they’re great with olive oil, sea salt, and lemon juice, or dipped in the sauce that came with the leaves.

Steamed artichokes are a great addition to springtime dishes like Tagliatelle with Asparagus and Peas, Pesto Pasta, and Spaghetti Aglio e Olio.

They’re also fantastic as a side dish. Serve with Asparagus Soup or any other protein of your choice. Enjoy!


Time to Prepare: 10 minutes
Time to cook: 40 minutes
Serves: 2

This recipe for steamed artichokes is a delicious spring snack. Dip the soft petals in melted butter or another delectable sauce.


  • 1 globe artichoke
  • 1 lemon, quartered
  • Artichoke Dipping Sauce, for serving


Cooked Artichokes yum (1)
Food: Cooked Artichokes (Source: Sweet and Savory)
  1. To prepare the artichoke stem: Remove any leaves from the stem and peel away the woody surface using a vegetable peeler. Trim the end of the stem with a sharp stainless steel knife and lightly score the trimmed end with an “X” pattern. To keep the stem from browning, rub it with the cut side of one of the lemon segments.
  2. To prepare the artichoke bud: Remove around 1/2-1 inch of the top quarter of the artichoke. The lemon should be rubbed all over the chopped leaves. Snip the pointed tips off the remaining leaves with kitchen shears.
  3. Artichoke steamed: Fill a big pot halfway with water and squeeze any residual lemon juice into it. Toss in the lemon segments that have been squeezed into the saucepan. Place the artichoke in a steamer basket in the kettle and heat to a boil. Steam for 35-45 minutes, or until the artichoke stem is fork-tender and the outer leaves are readily peeled.
  4. Get rid of the choke: Allow the artichoke to cool for a few minutes. Cut it in half lengthwise and scrape out the hairy choke with a tiny spoon.
  5. Serve the artichoke halves with melted butter or your favorite dipping sauce. Dip the leaves in the sauce and scrape off the meat using your teeth, discarding the tough, fibrous shell. The artichoke heart and stem can both be eaten whole.