steamed artichokes
Artichokes are my favorite vegetable. My favorite way to eat them is the way I have my whole life: cooked whole, each leaf dipped in a sharp lemony sauce until you get to the heart, whose choke you free with a butter knife then schmear with the sauce like you’re thickly buttering a piece of bread, and eat it while holding the stem like a lollipop, your eyes closed as you absorb the heady bliss of it all. Clearly, it means a lot to me but I’m not sharing a recipe with three words: Just boil them. A few years ago I started steaming artichokes instead of boiling them and found I preferred it — less wet, and seemingly more evenly cooked. But it still didn’t warrant mention here, though, too simple.
A few weeks ago one of my favorite chefs on TikTok, Hailee Catalano, who you’d be mad to not be following, made artichokes and she did two things differently that have changed the course of my artichoke-steaming life forever, something I didn’t even know was possible. The first is that she halved the artichokes before steaming them. I’ve seen this in roasted artichoke recipes, but never steamed. But it’s brilliant here too: They soften more quickly this way (30 minutes, tops) and it’s a lot neater to eat from the plate, not rolling around.
The next a-ha thing Hailee did was wait to remove the fuzzy choke, the part you don’t want to eat. Most recipes that begin with halved artichokes suggest you remove the choke before cooking them, as opening it up has given you easy access, but I’m telling you: Don’t. You’re removing it when it’s the most pesky, and you’re the least likely to get it out clean. If you wait until after it’s cooked, it comes out so cleanly and easily, you’ll be glad you did.
The final thing Hailee did was she finished the cooked artichokes by searing them in a skillet with garlic butter, a lot of it, and basting it over. As a purist, I didn’t find that this increased my own personal artichoke-eating enjoyment (but it also certainly didn’t decrease, see: garlic butter). But as a person who likes my food to be pretty for you and other friends, I absolutely love this presentation and couldn’t resist.
Additional unsolicited opinions about artichokes from a lifelong devotee:
- Sometimes I didn’t even trim artichokes. The thorny ends seem to soften and almost disappear when steamed. Try it on one and see if you agree.
- Even though I still did it here (I had a sad old lemon to use up), I honestly think rubbing a lemon over the cut parts of the artichoke to prevent browning does little as they’re going to brown anyway, and end up the same color once cooked. When lemons can run $1 or more each at some stores, it’s worth it to know this. Lemons are utterly magic on finished artichokes; save it for the end.
- I don’t think globe artichokes, shown here, are superior to regular-sized ones, so save your money. To me, it’s just a bigger choke.
- Related: Have you ever seen those “If I won the lottery, I wouldn’t tell anyone, but there would be signs” memes online? That’s me I feel every time I buy artichokes on the East Coast. If you’re in one of those magical West Coast or Italian places that grow them readily, do know that I am sick with envy.
Previously
6 months ago: Chicken Rice with Buttered Onions
1 year ago: Baby Wedge Salad with Avocado and Pickled Onions
2 years ago: Chicken Liver Pâté
3 years ago: Sheet Pan Chow Mein
4 years ago: Crispy Crumbled Potatoes
5 years ago: Essential French Onion Soup
6 years ago: Asparagus and Egg Salad with Walnuts and Mint
7 years ago: Cornbread Waffles and Mushroom Tartines
8 years ago: Sesame Soba and Ribboned Omelet Salad and Apricot Hazelnut Brown Butter Hamantaschen
9 years ago: The Consolation Prize (A Mocktail) and Baked Chickpeas with Pita Chips and Yogurt
10 years ago: Whole-Grain Cinnamon Swirl Bread
11 years ago: Lentil and Chickpea Salad with Feta and Tahini
12 years ago: Soft Eggs with Buttery Herb-Gruyere Toast Soldiers
13 years ago: Spaetzle
14 years ago: Irish Soda Bread Scones and Spinach and Chickpeas
15 years ago: Cream Cheese Pound Cake with Strawberry Sauce and Bialys
16 years ago: Caramel Walnut Banana Upside Down Cake and Swiss Easter Rice Tart
17 years ago: Mixed Berry Pavlova
Steamed Artichokes
Each of the preparation steps is shown in the photos above so please check them for visual guidance.
- 2 to 3 full-sized fresh artichokes
- 1 to 2 lemons, halved
- Salt, freshly ground black pepper
- A big pat of butter (optional)
- A few garlic cloves, halved lengthwise (optional)
- Mayonnaise, for dipping sauce
Trim artichokes: Cut the bottom inch of thorny leaves off each artichoke. Remove any small, discolored leaves around the sides and closer to the stem; they’re not going to taste good. Use a vegetable peeler to remove the outer layer of the stem. Cut each artichoke in half through the stem, heart, and leaves. If you’d like, you can rub the cut parts of each artichoke with one lemon half to limit browning.
Steam artichokes: Bring a couple inches of water to boil in a large pot with a lid and place a steamer basket [mine looks like this] in the bottom. Add artichokes — don’t worry about whether they’re standing or flopped over. Squeeze the juice of half a lemon over and nestle the empty lemon half in the middle, just for flavor. Cover with a lid and steam artichokes over moderate heat for 25 to 30 minutes, until the tip of a knife inserts easily into the thickest part where the leaves meet the stem.
Use tongs to transfer artichokes to a cutting board, and use a spoon or paring knife to remove and discard the fuzzy choke. Your artichokes are now ready to eat, but if you’d like a fancy finish:
For a sizzled finish: Heat a large skillet over medium-high heat and add butter and garlic. Once hot, place cut sides of one artichoke in pan and cook until browned and crisp underneath, then transfer to serving platter. Repeat with remaining artichokes. Pour any butter left in pan and the garlic over your artichokes. Season with salt and pepper.
To make my favorite artichoke dip: Place a spoonful of mayo (about 1 to 2 tablespoons, start with less) in a bowl and squeeze the juice of half a lemon over. Stir to combine and season well with freshly ground black pepper and a pinch or two of salt. If it needs more lemon — I like it very lemony — squeeze more in. If you’d prefer it creamier, add more mayo.
Leftover artichoke halves keep in the fridge for a few days and can be rewarmed in the microwave or the oven, covered so they don’t dry out.
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