December 14, 2018
artichoke with stem

How to Steam An Artichoke

by Berkeley Wellness  

  1. With a sharp, heavy knife, cut off the top one-third of the artichoke, which consists of inedible leaf tips. Pull off any short, coarse leaves from the bottom, and cut off about 1 inch of the tough stem. With a paring knife, peel the remaining stem.
  2. Don't cut an artichoke with a carbon-steel knife; it will turn the cut parts black. Rub the cut parts with lemon juice to keep them from darkening.
  3. In a large pot or steamer bottom, bring 2 or 3 inches of water to a boil. You can add herbs or other seasonings to the steaming water to impart a subtle flavor to the artichokes as they cook. Some good choices are rosemary, lemon juice, white wine, garlic, bay leaves, fennel seeds or tarragon vinegar.
  4. Place the artichokes, stem-sides up, in the steamer and set over the boiling water. Cover and cook until tender, 30 to 45 minutes. To test for doneness, stick a small, sharp knife into the stem where it joins the base of the artichoke.
  5. Remove the artichokes and let them cool slightly, upside down. Serve them warm, at room temperature or chilled.