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Steamed Artichokes

A basic how-to on steaming artichokes. Can be served warm or cold.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: Italian, Middle Eastern
Keyword: aioli, artichoke, artichokes, za'atar
Author: The Elegant Economist


  • 4 large artichokes Look for artichokes whose petals are tightly bound, these tend to be the best quality.
  • 1 lemon
  • 1 Tbsp salt


  • If needed, wash your artichoke by placing upside down (petals down) in a bowl of warm salt water for 10-15 minutes, to ensure no insects have hidden in the leaves.
  • Prepare a large stock pot with water, and add the juice of your lemon. Throw the lemon halves in the water, along with your salt. Bring to a boil.
  • While your water is heating, trim your artichokes, cutting off the top pointy ends of each leaf with a pair of kitchen shears until you reach near the top - then use a knife to slice off the very top of the artichoke.
  • Once your water is boiling, turn down to medium heat and add your artichokes, stem side down, into the pot. Cover partially and steam for 30-40 minutes. a leaf pulled out should come out easily when it is fully cooked.
  • Drain your artichokes and allow to cool for 10-15 minutes if serving warm, or can be cooled to room temperature or in the fridge.