Steamed Whole Artichokes

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
2 to 4 servings

Ingredients
  • 4 sprigs parsley
  • 4 garlic cloves
  • 2 bay leaves
  • 2 lemons, cut in half
  • 1/4 cup white wine
  • 2 tablespoons olive oil
  • 1 quart chicken broth or water
  • Salt and pepper, to taste
  • 2 whole artichokes
Directions

Put the parsley, garlic, bay leaves, lemons, wine, oil and broth 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. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.

Place the artichokes in the steaming liquid, 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 part of the artichoke. Steamed artichokes may be served hot or cold.


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4.6 64
Best Artichokes Ever! Growing up in California artichokes were a staple in our home, but they never tasted this flavorful. This is by far the best artichokes I've ever had! Absolutely delicious. I decided to take all of the same ingredients the choke was simmering in and combine it with Greek yogurt for an equally delicious dipping sauce. This will be my go-to meal for Meatless Mondays! item not reviewed by moderator and published
Artichokes "au naturel" have very subltle flavor, so I do not add a single thing not even salt to the water. I am a TOTAL artichoke Phreak, or Addict, and will soon have see a special Counselor I'm sure.! I'm a man who hates to cook so can't bother with snipping off prickly parts, just don't eat them. Now, late November on West Coast, I wonder where they come from - seems like I have to cook (steam or boil) over an hour to get tender. Question: Best cooked bottom up, or bottom down? item not reviewed by moderator and published
First time in my entire life today, June 19, 2014 that I cooked artichokes and it's very good. My kids love it, too. Added ginger for Asian taste. item not reviewed by moderator and published
This recipe is AWESOME. My sweetheart devoured it in about 2 minutes... Ha! The flavor was incredible, we didn't need to dip it in anything. I used one large artichoke and kept all the ingredients the same. It worked well to have the water/wine and herbs come to a boil while prepping the artichoke. Cutting off and inch and rubbing with lemon before boiling worked well too! Enjoy!! item not reviewed by moderator and published
Do you steam the artichokes in a steamer with the herbs in the water or boil them? item not reviewed by moderator and published
So tasty! I didn't use water (just broth and wine), and when the artichokes were done I took them out of the pot and added a little flour/water mixture to the broth to thicken it up (stir it with a whisk for a few minutes). Then threw in a few shrimp, and tossed the whole thing with some pasta. I cut up the heart and stem (don't trim off the stem, it is delish) and added that to the pasta too, and saved the artichoke leaves for tomorrow's lunch. Yummy! item not reviewed by moderator and published
Simply sensational!! This recipe has now replaced all the others I have followed over the years .... including my Italian mother in law's! item not reviewed by moderator and published
I had SIX large artichokes, not two as the recipe directed...but to triple the lemons and broth seemed over the top. So I tripled all ingredients EXCEPT the broth and lemons. Used 2 lemons cut in half and almost a quart of broth. It wasn't too lemony that way and not too watery. I reduced it a little bit, but I like to finish with a paste of butter/flour to thicken the broth so broth is more creamy. I prepped the artichokes and then cut them right down the middle lengthwise thru the stem, that way the servings stretched further. A nice change from bread-stuffed artichokes, especially at a T'giving meal when you want to keep a few sides light. item not reviewed by moderator and published
Loved it! Easy and great tasting! item not reviewed by moderator and published
Incredibly good!!! item not reviewed by moderator and published
No need to use a steamer, just throw those babies in the pot! item not reviewed by moderator and published

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