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.
Table of Contents
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
- 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 freshly cracked black pepper
- Full ingredient list is below**
How to Make
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.
For the Steamed Artichokes: 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. With a pair of kitchen shears remove the sharp pointy tip of each leaf and remove any small leaves from the stem portion. With a sharp knife remove the top 1 inch of the artichoke by carefully slicing it off. With a vegetable peeler peel the outer layer of the stem and slice off the very bottom of the stem with your knife. Place into the lemon water while you prep the remaining artichoke.
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.
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.
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.
Tips & Tricks
FAQ's
How long does it take to steam artichokes?
Approximately 45-60 minutes.
What's the best way to cook artichokes?
Steaming artichokes is the most common way to cook an artichoke. Grilling an artichoke is also delightful. Enjoy with a dipping sauce of your choice.
What are the best sauces for dipping with an artichoke?
Lemon butter, garlic aioli or a quick caper creamy sauce.
Similar Recipes
Steamed Artichokes
Ingredients
- 2 large globe artichokes
- 2 lemons
- 1 bay leaf
For the Creamy Caper Dipping Sauce
- 2 tablespoons capers rinsed and chopped fine
- 1 tablespoon finely chopped dill pickles
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons whole grain dijon mustard
- 1 tablespoon fresh lemon juice
- 1 clove garlic finely chopped or grated
- Kosher salt and freshly cracked black pepper to taste
Instructions
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.
For the Steamed Artichokes:
- 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. With a pair of kitchen shears remove the sharp pointy tip of each leaf and remove any small leaves from the stem portion. With a sharp knife remove the top 1 inch of the artichoke by carefully slicing it off. With a vegetable peeler peel the outer layer of the stem and slice off the very bottom of the stem with your knife. Place into the lemon water while you prep the remaining artichoke.
- 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.
- 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.
- 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 mayo.
Can't wait for local artichoke season!!! This looks delicious!!