Steamed Whole Artichokes Recipes

SIMPLE STEAMED ARTICHOKES

Steps:

• Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Cut top 1 inch (or so) of the artichoke and discard. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors.
• Fill the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket.
• Place the artichokes in the basket, resting on the flattened bottoms.
• Bring water to a boil, cover the pot, and cook until the leaves can be easily pulled from the artichoke, 20 to 30 minutes.

STEAMED ARTICHOKES

Steps:

• Trim and halve 2 artichokes. Season with salt; place cut-side down in a bowl with some lemon wedges and thyme sprigs. Pour in 1/3 cup each white wine and olive oil; cover and microwave 20 minutes. Mix a bit of the cooking liquid with mayonnaise for a dipping sauce.
• Photograph By Antonis Achilleos

STEAMED ARTICHOKES

Steps:

• Set a steamer basket over rapidly simmering water with 1/2 lemon, a few parsley stems and 2 smashed garlic cloves in the water. Trim 4 large artichokes, removing the stems. Stand upright in the basket. Cover and steam over medium heat, adding more water as needed, until tender, about 45 minutes. Serve with melted butter for dipping.

EASY STEAMED ARTICHOKES

Steps:

• 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. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
• 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. 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. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.

STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE

Steps:

• Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
• In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
• In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
• Serve the artichokes with the dipping sauce.

STEAMED WHOLE ARTICHOKES

Steps:

• Put the olive oil and water in a large pot and bring to simmer. Meanwhile, prepare artichokes.
• Cut off the stems close to the base. Pull off the tough, lower petals. Cut off the top inch of the artichoke. Trim off the thorny tips of outer petals with kitchen shears.
• Place artichokes in simmering pot, bottoms up. Cover and simmer 30 minutes. Artichokes are done when a knife inserted in the base meets no resistance.
• To eat, pull off leaves, squeeze with a little lemon (if desired) and dip in melted butter. Scrape off the tender part of the leaf with your front teeth. When you reach the center, remove the prickly purple leaves and the fluffy thistle layer that covers the disc-shaped and delicious artichoke heart.
• For smaller portions, cut the steamed artichokes in half and remove the prickles and fluff before serving.

DELICIOUS STEAMED WHOLE ARTICHOKES

Steps:

• Put the parsley, garlic, bay leaves, lemons, wine, oil and water in a large pot and bring to a simmer. Season the liquid with salt and pepper.
• In the meantime prepare the artichokes:
• Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Or you may put the artichokes in water that has some lemon juice in it. If you wish, trim the thorny tips of the petals with kitchen shears.
• Place the artichokes in the steaming broth, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
• To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest and in my opinion, the best part of the artichoke. Steamed artichokes may be served hot or cold. Enjoy!
• You may dip the artichoke in mayonnaise that has lemon added to it, or butter and lemon juice. Yum!

STEAMED WHOLE ARTICHOKES

Steps:

• Put the parsley, garlic, bay leaves, 3 lemon halves, the wine, olive oil and chicken broth in a large pot and bring to a simmer. Season with salt and pepper.
• Meanwhile, prepare the artichokes: Wash the artichokes under cold water. Using a chef's knife, cut off the stems close to the base. Pull off the lower small tough leaves. Cut off the top inch of the artichoke and rub with the remaining lemon half to preserve the green color. (Alternatively, you may put the artichokes in acidulated water.) If you wish, trim the thorny tips of the leaves with kitchen shears.
• Place the artichokes in the steaming liquid, bottom up. Cover and simmer until a knife inserted into the base meets no resistance, about 30 minutes.
• Serve the steamed artichokes hot or cold with lemon wedges. To eat, pull off a leaf and dip in the melted butter; scrape the meat off the tender end with your front teeth. When you reach the center cone of prickly purple leaves, discard it (this is the choke that protects the heart). Now use a spoon to scrape away the thistle fuzz covering the heart, the meatiest part of the artichoke. Cut the heart into pieces and eat.

STEAMED ARTICHOKES

Steps:

• Cut off stem end as well as 1 inch of the top, remove outermost leaves of artichokes and snip off pointy tips of remaining leaves. Steam, covered in a rack over boiling water about 1/2 hour until base of an artichoke is soft enough to pierce easily (you'll probably have to replace the water over time).
• Microwave lemon 15 seconds (releases more juice) and then juice lemon--you should end up with 3-4 Tbs juice. Discard peel.
• In a small skillet, sauté garlic and thyme in oil about 1 minute. With a fork or tiny whisk, whisk in lemon juice, butter and pepper and remove from heat.
• To eat, dip individual leaves in lemon-butter and scrape the "meat" of the artichokes into your mouth with your front teeth. Yum!

STEAMED WHOLE ARTICHOKES BY TYLER FLORENCE

Steps:

• Put the parsley, garlic, bay leaves, 3 lemon halves, the wine, olive oil and chicken broth in a large pot and bring to a simmer. Season with salt and pepper.
• Meanwhile, prepare the artichokes: Wash the artichokes under cold water. Using a chef's knife, cut off the stems close to the base. Pull off the lower small tough leaves. Cut off the top inch of the artichoke and rub with the remaining lemon half to preserve the green color. If you wish, trim the thorny tips of the leaves with kitchen shears.
• Place the artichokes in the steaming liquid, bottom up. Cover and simmer until a knife inserted in the base meets no resistance, about 30 minutes.
• Serve the steamed artichokes hot or cold with lemon wedges. To eat, pull off a leaf and dip in melted butter; scrape the meat off the tender end with your front teeth. When you reach the center cone of prickly purple leaves, discard it (this is the choke that protects the heart).
• Now use a spoon to scrape away the thistle fuzz covering the heart, the meatiest part of the artichoke. Cut the heart into pieces and eat.