Steamed Artichokes
A basic how-to on steaming artichokes. Can be served warm or cold.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes 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.