Steaming Whole Artichokes
Artichokes are a mechanical experience as much as a meal. Once you clear the outer leaves and reach the choke, the process rewards you with the most tender part of the plant.
Don't fear the knife
The leaves have sharp points that need to be removed before cooking. A serrated knife makes short work of the tough top third of the artichoke.
- large pot with steamer insert
- serrated knife
- kitchen shears
- paring knife
What goes in.
- 4large globe artichokes
- 1lemon, halved
- 2garlic cloves, smashed
- 1 sprigfresh thyme
- to tastesea salt
The Inch-and-a-Half Rule
Slice the top 1.5 inches off the artichoke to remove the thorny tips, then use kitchen shears to clip the prickly ends off the remaining outer leaves. Rub every cut surface immediately with a lemon half to prevent the artichoke from oxidizing and turning grey.
The method.
Prep the water
Fill your pot with two inches of water, adding the lemon halves, smashed garlic, and thyme to the liquid. Bring to a boil.
Trim the artichokes
Slice off the top third and trim the thorny leaf tips with shears. Peel the small, tough leaves around the base and trim the very end of the stem.
Steam
Place the artichokes stem-side down in the steamer basket. Cover tightly and steam for 30 to 40 minutes. They are finished when a leaf near the center pulls away with almost no resistance.
Check the heart
Poke a paring knife through the bottom; it should slide in like it's entering a soft potato. Let them drain upside down on a rack for two minutes before serving.
Other turns to take.
Roasted
Halve the artichokes after steaming, scoop out the hairy choke, brush with olive oil and garlic, and blast in a 425°F oven for 15 minutes.
When it doesn't go to plan.
Keep a bowl of water with lemon juice nearby if you are prepping several at once to keep them bright.
If the artichoke is floating, weight the lid down with a heavy heat-proof plate to ensure consistent steam.
The stem is edible and often the sweetest part; peel the tough outer skin with a vegetable peeler before steaming.
The ones that keep coming up.
What is the fuzzy part in the middle?
That is the choke. It is inedible. Use a spoon to scrape it out once you reach the center, revealing the heart underneath.
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