Steamed Artichokes
- Total Time
- 30 to 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4large or 12 small artichokes
- Melted butter, vinaigrette, mayonnaise or lemon wedges, olive oil and salt for serving
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
127 calories; 4 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 10 grams dietary fiber; 2 grams sugars; 6 grams protein; 182 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preparing the artichoke:
- Step 2
Peel off tough outer leaves.
- Step 3
Trim around the bottom of the artichoke, cutting off the stem and trimming the base.
- Step 4
If you want to cook only the bottom, cut off the top half of the leaves. Scoop out the choke. If you want to leave the artichoke whole but remove the choke, trim the leaves somewhat less, force them open, then use a long spoon to scrape out the choke. (This will take a little while to do completely but isn't difficult.)
- Step 5
To steam:
- Step 6
Rig up a steamer in a pot and put the artichokes bottom up in it. Cover and cook for 20 to 40 minutes. Sample an outer leaf; when it pulls away easily and its meat is tender, they're done.
- Step 7
Drain them upside down for a minute or two longer before serving hot; store upside down if you plan to serve them later. Serve hot with melted butter, at room temperature with vinaigrette, or cold with mayonnaise. Or serve at any temperature with lemon and/or olive oil and salt.
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