Steamed Artichokes

Spring is springing and with it comes all the beautiful produce we've been missing for the last 6+ months! High on that list is a freshly Steamed Artichoke! Now, we've grilled artichokes here on WGC before, but let's tackle a really simple steamed artichoke with a caper dipping sauce so we can all feel incredibly confident in our spring artichoke endeavors.

A plate with steamed artichoke halves, and a small bowl of creamy caper dipping sauce with more plates of artichokes on the side.

Why I Love This Recipe

If you live in the vicinity of any Hillstone restaurant, you know that artichoke season is major. There's nothing better than rolling up to the bar during happy hour and getting some Steamed Artichokes, a cold glass of rosé and hanging with your best friend. NOTHING CAN BEAT IT - TRY TO FIGHT ME.

But as someone whose happy hour days are few and far between, hello having a toddler and running 2 companies, I must break out the scissors and make these incredible steamed artichokes at home. Here's the deal - once you're confident in trimming an artichoke (detailed description is below) you'll be making these left and right. The sauce is easy. The result is perfection. And all that delightful artichoke fiber is downright good for you!

Ingredients & Substitutions

Mise en place of all ingredients to make steamed artichokes.

Globe artichokes - look for the big ones that leaves are TIGHT and compact. Once they start to gently pull apart, divert and go find them elsewhere.
Lemons
Bay Leaf
Butter

And for the Steamed Artichoke dipping sauce:

Capers
Dill Pickles
Mayonnaise
Sour Cream
Whole Grain Dijon Mustard
Garlic grated
Kosher Salt and Black Pepper freshly cracked

*For a full list of ingredients and instructions please see recipe card below.

How to Make Steamed Artichokes

A small glass mixing bowl to make a creamy caper dipping sauce.

Step 1: For the Creamy Caper dipping sauce: Combine all the ingredients in a bowl and stir to combine. Season with salt and pepper and set aside.

A large glass mixing bowl with a lemon water bath, and two cleaned and prepped artichokes in it.

Step 2: Make a lemon water bath in a large bowl of cold water just deep enough to cover the artichoke, add the juice of two lemons, reserve the skins for the steamer. Clean and prep the artichokes. Place into the lemon water while you prep the remaining artichoke.

A large pot with about 1-2 inches of water, a bay leaf and lemon peels simmering with a steamer basked on the side.

Step 3: Set a large pot on the stove and fill it with 1-2 inches of water, drop in the spent lemon peels and the lay leaf and drop the steamer basket in, make sure the water sits just below the basket.

A large pot with a steamer basket in it that has two artichokes being steamed.

Step 4: Turn the heat to medium high and place the artichokes into the basket, put the lid on the steamer and cook the artichokes for about 45-55 minutes, depending on the size of the artichoke. You want the stem to be easily pierced with a knife and the leaves to peel off easily.

A plate with two halves of a steamed artichoke, along with a small bowl with melted butter and another with caper dipping sauce on the side.

Step 5: Remove the steamed artichokes and allow them to cool enough so you can handle them. Slice the artichoke in half from top to bottom. Use a spoon to remove and discard the fuzzy choke the very center part of the leaves. Serve the artichokes with the creamy caper dipping sauce or one of your favorite dipping sauce like butter, garlic aioli or just regular mayonnaise.