Steamed Artichokes Recipes

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SIMPLE STEAMED ARTICHOKES



Simple Steamed Artichokes image

These steamed artichokes are delicious and light, perfect for an appetizer. Dip the leaves in melted butter or mayonnaise.

Provided by Kelly

Categories     Side Dish     Vegetables

Time 30m

Yield 2

Number Of Ingredients 4

2 whole artichokes
1 clove garlic
1 tablespoon lemon juice
1 bay leaf

Steps:

  • Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Cut top 1 inch (or so) of the artichoke and discard. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors.
  • Fill the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket.
  • Place the artichokes in the basket, resting on the flattened bottoms.
  • Bring water to a boil, cover the pot, and cook until the leaves can be easily pulled from the artichoke, 20 to 30 minutes.

Nutrition Facts : Calories 64.5 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 7 g, Protein 4.3 g, Sodium 120.7 mg, Sugar 1.5 g

STEAMED ARTICHOKES



Steamed Artichokes image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 0

Steps:

  • Set a steamer basket over rapidly simmering water with 1/2 lemon, a few parsley stems and 2 smashed garlic cloves in the water. Trim 4 large artichokes, removing the stems. Stand upright in the basket. Cover and steam over medium heat, adding more water as needed, until tender, about 45 minutes. Serve with melted butter for dipping.

Nutrition Facts : Calories 63 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 121 milligrams, Carbohydrate 14 grams, Fiber 7 grams, Protein 4 grams, Sugar 1 grams

STEAMED WHOLE ARTICHOKES



Steamed Whole Artichokes image

Provided by Tyler Florence

Categories     side-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.

EASY STEAMED ARTICHOKES



Easy Steamed Artichokes image

These leafy, mild-flavored veggies get at the heart of spring. Our method for steaming artichokes could not be easier, but the result is an impressive, delicious side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

4 medium artichokes (about 12 ounces each)
1 lemon, halved crosswise
Coarse salt
Easy Hollandaise
Butter, melted (optional)

Steps:

  • Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
  • Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.

STEAMED ARTICHOKES WITH TARRAGON BUTTER



Steamed Artichokes with Tarragon Butter image

Steaming is the classic way to cook globe artichokes. Their leaves become very tender and perfect for dipping one by one into melted butter (this one is flavored with fresh tarragon). The artichokes would also be delicious with Hollandaise Sauce (page 96), or crème fraîche and caviar.

Yield Serves 4

Number Of Ingredients 8

4 medium or large globe artichokes (about 2 pounds total)
1 sprig tarragon
Coarse salt
4 thin lemon slices
3/4 cup (1 1/2 sticks) unsalted butter
1 tablespoon finely chopped fresh tarragon leaves
Coarse salt
Lemon wedges

Steps:

  • Prepare artichokes Using a serrated knife, cut off top quarter of each artichoke. Use kitchen shears to trim sharp tips of artichoke leaves. Remove any small leaves from bottoms of artichokes and trim stems so artichokes can stand upright.
  • Prepare steamer Fill a large pot with about 2 inches of water and add a sprig of tarragon and a pinch of salt. Set steamer basket in pot (make sure water doesn't seep through holes). Bring to a boil, then reduce to a rapid simmer.
  • Steam artichokes Stand artichokes upright in steamer and season with salt. Top each with a lemon slice. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, 35 to 50 minutes. (Add more hot water if necessary to maintain level during cooking.)
  • Meanwhile, make butter Melt butter in a small saucepan over low heat, then stir in chopped tarragon and season with salt.
  • Serve Place an artichoke on each plate with some lemon wedges and serve warm tarragon butter on the side for dipping.

BASIC STEAMED ARTICHOKE



Basic Steamed Artichoke image

Provided by Molly O'Neill

Categories     easy, appetizer, side dish

Time 1h

Number Of Ingredients 2

1 artichoke
1/2 lemon

Steps:

  • Snap off the stem. With a stainless steel knife, slice off the top, about 1 inch from the pointed end. Use scissors to cut off the tips of the outer leaves. Rub all cut surfaces with lemon juice.
  • Bring water to a boil in a pot with a steamer insert. Place the artichoke in the insert and cover the pot tightly. Steam until the base is tender and the leaves pull out easily, about 40 minutes.
  • If serving whole, pull out the cone of leaves in the center of the artichoke. Use a small spoon to scoop out the choke. If using the heart only, pull away all of the leaves and then scoop out the choke. You will need approximately 8 large artichokes to get the equivalent of 1 13 3/4-ounce can of artichoke hearts.

Nutrition Facts : @context http, Calories 14, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 21 milligrams, Sugar 1 gram

STEAMED ARTICHOKES WITH LEMON BUTTER



Steamed Artichokes With Lemon Butter image

Large, plump artichokes are generally better for steaming than smaller ones. They may take longer to soften, but you'll end up with plenty of meaty petals to pull off and dip into the lemon butter. This recipe gives instructions for steaming the artichokes in a traditional pot, but a pressure cooker (either electric or stovetop) is a faster option if you have one. See the Note below for instructions.

Provided by Melissa Clark

Categories     vegetables, appetizer, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 5

2 large artichokes, or 4 medium artichokes
1 whole lemon, halved, plus 2 tablespoons lemon juice
1 garlic clove, finely grated or minced
Large pinch of kosher salt
4 tablespoons melted butter

Steps:

  • Pull off any brown or very tough outer leaves from one artichoke. Use a sharp knife to cut off the top 1 inch of artichoke, then rub with the cut side of the lemon. Use kitchen shears or scissors to cut the pointy tops off the remaining outer layer of leaves. Use a vegetable peeler or paring knife to peel the stem down to its tender pale-colored core; immediately rub the stem with a lemon half. Use your fingers to separate the center leaves to expose the fuzzy pale choke sitting on top of the heart. Use a grapefruit spoon (or other spoon) to scoop out the choke, and rub a little lemon juice over the exposed flesh. Repeat with the remaining artichokes.
  • Fill a medium pot with 2 inches of water, place a steamer basket inside, and bring water to a simmer. Place the artichokes bottoms down on the rack, cover with a tight-fitting lid, and simmer over low heat until you can easily pull off an artichoke leaf, 45 minutes to 1 1/2 hours. Remove from the steamer basket and transfer to a serving platter.
  • Meanwhile, in a small bowl, whisk together the lemon juice, garlic and salt. Slowly whisk in butter. To serve, have everyone pull off the leaves and dunk the meaty bottoms into the lemon butter, swirling to mix butter with each dip (the butter will separate as it sits).

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 1 gram, TransFat 0 grams

DELICIOUS STEAMED WHOLE ARTICHOKES



Delicious Steamed Whole Artichokes image

Make and share this Delicious Steamed Whole Artichokes recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 55m

Yield 2-4

Number Of Ingredients 9

4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
1/4 cup white wine (or use white grape juice)
2 tablespoons olive oil
1 quart water
salt and pepper
2 whole artichokes

Steps:

  • Put the parsley, garlic, bay leaves, lemons, wine, oil and water 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. Or you may put the artichokes in water that has some lemon juice in it. If you wish, trim the thorny tips of the petals with kitchen shears.
  • Place the artichokes in the steaming broth, 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 and in my opinion, the best part of the artichoke. Steamed artichokes may be served hot or cold. Enjoy!
  • You may dip the artichoke in mayonnaise that has lemon added to it, or butter and lemon juice. Yum!

Nutrition Facts : Calories 230.3, Fat 13.9, SaturatedFat 1.9, Sodium 139.6, Carbohydrate 21.8, Fiber 8.7, Sugar 3.1, Protein 5.3

STEAMED ARTICHOKES



Steamed Artichokes image

Simply steamed and served with melted butter, tender artichokes make a wonderful first course or side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 2

4 medium artichokes
Melted butter, if desired

Steps:

  • Remove any discolored leaves and the small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops of artichokes and discard tops. Cut off points of remaining leaves with scissors. Rinse artichokes with cold water. To prevent discoloration, plunge entire artichoke into 4 cups cold water mixed with 1 tablespoon lemon juice.
  • Place steamer basket in 1/2 inch water in 4-quart Dutch oven (water should not touch bottom of basket). Place artichokes in basket. Cover tightly. Heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottoms are tender when pierced with knife.
  • Pluck out artichoke leaves one at a time. Dip base of leaf into melted butter.

Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 10 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 1 g, TransFat 0 g

STEAMED ARTICHOKES WITH LEMON SAUCE



Steamed Artichokes with Lemon Sauce image

"My husband created this smooth tangy sauce back in the 60's," recalls Lois Gelzer of Standish, Maine. "It complements the steamed artichokes, whether they're served warm or cold."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 5

6 medium fresh artichokes
1-1/2 cups mayonnaise
4-1/2 teaspoons lemon juice
3/4 teaspoon seasoned salt or salt-free seasoning blend
3 drops hot pepper sauce

Steps:

  • Place the artichokes upside down in a steamer basket; place the basket in a saucepan over 1 in. of boiling water. Cover and steam for 25-35 minutes or until tender. , In a small bowl, combine the mayonnaise, lemon juice, salt and hot pepper sauce. Cover and refrigerate. Serve with artichokes.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges

STEAMED ARTICHOKES WITH GARLIC BUTTER



Steamed Artichokes with Garlic Butter image

Provided by Alison Roman

Categories     Appetizer     Side     Kid-Friendly     Artichoke     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 7

4 large artichokes (about 2 1/2 pounds), leaving about 1/2" long
2" of water
Salt
Pepper
1 halved lemon
1/2 cup (1 stick) melted unsalted butter
1 finely grated garlic clove

Steps:

  • Trim stems from 4 large artichokes (about 2 1/2 pounds), leaving about 1/2" long. Snap off any browned leaves, then remove top fourth of artichokes; discard. If you like, use kitchen scissors to snip off any thorns.
  • Bring 2" of water to a simmer in a large pot. Fit with a steamer basket and place artichokes inside; season with salt and pepper. Cover and steam until leaves pull out easily and hearts are tender (a paring knife will meet with no resistance), 70-80 minutes. Remove from heat; squeeze 1 halved lemon over.
  • Mix 1/2 cup (1 stick) melted unsalted butter and 1 finely grated garlic clove in a small bowl; season with salt and pepper. Serve with artichokes.

MOM'S BEST DIPPING SAUCE FOR STEAMED ARTICHOKE



Mom's Best Dipping Sauce for Steamed Artichoke image

This rich dipping sauce comes courtesy of my wonderful brother-in-law ... a very good cook! I had this at his house and blackmailed my sister into sneaking out the recipe to me. Worth it!!!

Provided by SillyWizard

Categories     Vegetable

Time 1h5m

Yield 2 cups, 2-3 serving(s)

Number Of Ingredients 6

1 cup mayonnaise (NOT Miracle Whip)
1/2 tablespoon Worcestershire sauce
1/2 tablespoon balsamic vinegar
1/2 tablespoon lemon juice
1/2 tablespoon tarragon
1/2 tablespoon minced garlic

Steps:

  • Mix all ingredients together in a glass or ceramic bowl.
  • Cover tightly with plastic wrap.
  • Chill for at least one hour.

Nutrition Facts : Calories 472.6, Fat 39.4, SaturatedFat 5.8, Cholesterol 30.6, Sodium 879.1, Carbohydrate 31.1, Fiber 0.1, Sugar 8.7, Protein 1.5

INSTANT POT® STEAMED ARTICHOKES



Instant Pot® Steamed Artichokes image

Cook these quick, easy, and foolproof steamed artichokes in just minutes in your Instant Pot®! Artichokes are tender and perfect for any vegan meal.

Provided by Fioa

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 6

1 cup water
2 cloves garlic
1 bay leaf
½ teaspoon salt
4 artichokes, trimmed and stemmed
2 tablespoons lemon juice

Steps:

  • Combine water, garlic, bay leaf, and salt inside a multi-functional pressure cooker (such as Instant Pot®). Place steamer in the pot. Add artichokes, trimmed top facing up; drizzle with lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  • Cool until easily handled. Pull off outer petals one at a time. Pull through teeth to remove the soft portion of the petal. Discard remaining petal. Spoon out fuzzy center near the stem and discard. Eat the bottom whole or cut into pieces.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 14.6 g, Fat 0.2 g, Fiber 7 g, Protein 4.3 g, Sodium 413.1 mg, Sugar 1.5 g

EASY STEAMED ARTICHOKES WITH TARRAGON BUTTER



Easy Steamed Artichokes with Tarragon Butter image

Martha made this recipe on Cooking School episode 307.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

2 lemons, halved
3 large globe artichokes
1 bunch tarragon
1 tablespoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
1 tablespoon finely chopped fresh tarragon leaves
Juice of 1/2 lemon
Coarse salt
Lemon wedges

Steps:

  • Make a bowl of acidulated water: Fill a large bowl with cold water. Squeeze the juice of 2 lemons into bowl along with the lemon halves; set aside.
  • Using a serrated knife, cut off 1/2 inch from the top of an artichoke. Remove any small leaves from the bottom and trim stem so artichoke can stand upright. Use kitchen shears to trim sharp tips of artichoke leaves. Transfer to acidulated water, and repeat with remaining artichokes.
  • Fill a large pot with about 2 inches of water and add tarragon and a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
  • Place artichokes stem side up in steamer and season with salt. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, about 40 minutes. (Add more hot water if necessary to maintain level during cooking.)
  • To make the tarragon butter: Melt butter in a small saucepan over low heat, then stir in chopped tarragon and lemon juice, and season with salt.
  • Place an artichoke on each plate, remove the center leaves and with a spoon gently scrape down to the heart. Serve with lemon wedges and warm tarragon butter on the side for dipping.

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Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1 inch from top of each artichoke, using a serrated knife. Remove any loose bottom leaves. Trim one-fourth off top from each outer leaf, using kitchen shears.
From myrecipes.com


STEAMED ARTICHOKES WITH SMOKED PAPRIKA AIOLI
2021-08-11 Rub cut sides with lemon. Holding artichoke by stem, use scissors to snip away thorny tips of leaves. Place a steamer basket in a large pot and add enough water to reach just below basket. Add juice of 1/2 lemon; bring to a boil. Place artichokes upright in basket and steam, covered, until tender, 30 to 35 minutes.
From countryliving.com


STEAMED BABY ARTICHOKES - OCEAN MIST FARMS
Directions. Place rinsed & trimmed Baby Artichokes in steam basket. Fill steamer with water and bring to a boil. Add steam basket to the steamer pot and cover with lid. Over medium heat, steam Baby Artichokes for 20 minutes or until Baby Artichokes …
From oceanmist.com


ARTICHOKE HEARTS STEAMED WITH OLIVES - 2 SISTERS RECIPES BY ANNA …
Place artichokes, olives, capers, and half the chopped parsley into a large bowl and gently stir to blend and combine. Set aside. In a large deep skillet, heat olive oil on medium-low heat. Next, add the garlic and the remaining chopped parsley and saute both for 1 to 2 minutes. Place a cover for the pan nearby, to avoid splashing of oil.
From 2sistersrecipes.com


SMOKED AND STEAMED ARTICHOKES RECIPE | MICHAEL SYMON
Squeeze the lemon juice into the pot, then add the lemon half. Season with salt and pepper. Bring to a gentle boil over direct heat. For the artichokes: Cut off the top inch and most of the stem close to the base. Trim the tip of each outer leaf with kitchen shears. Trim the bottoms of the artichokes and prick with a fork or paring knife.
From cookingchanneltv.com


HOW TO MAKE STEAMED STUFFED ARTICHOKES - DELISHABLY
Holding the artichoke firmly by the bottom, bang it on a hard surface to separate the leaves slightly. Make sure all water is drained out of the artichoke. Combine, breadcrumbs, parmesan cheese, flaxseed, basil, onion powder, garlic, salt and pepper into a medium-size bowl. Stir to combine. Use a small spoon to scoop the breadcrumb mixture into ...
From delishably.com


STEAMED ARTICHOKES | COOK FOR YOUR LIFE
Sprinkle a little sea salt over them. Turn the heat to high and bring to a boil. Then cover and turn the heat down to low, simmer for 30 minutes until tender, or until the outer leaves easily come away when pulled. Line a platter with paper towel. Using tongs, lift the artichokes from the pan onto the paper. Let cool.
From cookforyourlife.org


STEAMED ARTICHOKES - FINITE FOODIE
2016-04-11 Cover with a lid and heat over medium high heat. Once the water starts to boil, turn to medium-low or low, and steam until tender, about 25-30 minutes. (Check by cutting through the stem, which should be slice easily.) Remove the artichoke and drain in a colander or on a paper towel. Slice off the stem so the artichokes can sit upright on a ...
From finitefoodie.com


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