Steamed Artichokes
Artichokes are a lesson in patience. You spend the meal dismantling the flower to find the rewards hidden at the base of every leaf and the soft center.
Watch the stem length
Trim the stem just enough so the artichoke sits upright in the pot. Leave about an inch of stem to help keep the heart structure intact during cooking.
- Large stockpot with tight-fitting lid
- Sharp serrated knife
- Kitchen shears
What goes in.
- 4globe artichokes
- 2lemons, halved
- 4 clovesgarlic, smashed
- 2 sprigsfresh thyme or bay leaves
- 2 tbspolive oil
- 1 tspkosher salt
The Upright Anchor
Positioning the artichokes stem-side down ensures the thickest, hardest part of the base sits directly in the hot, aromatic liquid, guaranteeing even cooking.
The method.
Prep the artichokes
Cut the top inch off the artichoke to remove the sharp tips. Use shears to trim the remaining leaf tips. Pull off the small, tough bottom leaves near the stem.
Add aromatics
Fill your pot with 2 inches of water. Squeeze the lemon halves into the water, then toss the rinds in along with the garlic, herbs, oil, and salt.
Steam
Place the artichokes in the pot, stem-side down. Cover tightly. Bring to a boil, then reduce heat to a gentle simmer. Steam for 30 to 40 minutes.
Check for readiness
Test by pulling on an outer leaf; it should release with very little resistance. A knife should slide into the base like it is cutting through butter.
When it doesn't go to plan.
Rub the cut surfaces immediately with lemon halves to stop them from oxidizing and turning brown.
If the water level drops too low before the artichokes are tender, top it off with boiling water so the pot doesn't scorch.
Place a heavy heat-proof plate on top of the artichokes inside the pot if they keep tipping over.
The ones that keep coming up.
How do I know if they are fresh?
The leaves should be tight, firm, and squeak when rubbed together. Avoid those with loose leaves or dark, dry spots.
What is the choke?
The choke is the fuzzy, inedible center located just above the heart. Use a spoon to scrape it out once the artichoke is cooked and halved.
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