Best 9 Delicious Steamed Whole Artichokes Recipes

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Steamed artichokes are a simple yet delectable dish that can be enjoyed as an appetizer or main course. They are low in calories and fat, and high in fiber and antioxidants. Steaming artichokes is a great way to preserve their delicate flavor and nutrients. With just a few simple steps, you can create a delicious and healthy meal that will impress your family and friends. This article will provide you with the best recipe to cook steamed whole artichokes, including tips on how to select the best artichokes and how to prepare them for steaming.

Here are our top 9 tried and tested recipes!

STEAMED WHOLE ARTICHOKES



Steamed Whole Artichokes image

"Artichokes can be intimidating until you learn how to properly prepare them. steaming is one of the most popular methods," says Tyler.

Provided by Tyler Florence

Categories     side-dish

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 10

4 sprigs parsley
4 cloves garlic
2 bay leaves
2 lemons, halved, plus wedges for serving
1/4 cup dry white wine
2 tablespoons extra-virgin olive oil
1 quart chicken broth (or water)
Kosher salt and freshly ground pepper
2 whole artichokes
4 tablespoons salted butter, melted

Steps:

  • Put the parsley, garlic, bay leaves, 3 lemon halves, the wine, olive oil and chicken broth in a large pot and bring to a simmer. Season with salt and pepper.
  • Meanwhile, prepare the artichokes: Wash the artichokes under cold water. Using a chef's knife, cut off the stems close to the base. Pull off the lower small tough leaves. Cut off the top inch of the artichoke and rub with the remaining lemon half to preserve the green color. (Alternatively, you may put the artichokes in acidulated water.) If you wish, trim the thorny tips of the leaves with kitchen shears.
  • Place the artichokes in the steaming liquid, bottom up. Cover and simmer until a knife inserted into the base meets no resistance, about 30 minutes.
  • Serve the steamed artichokes hot or cold with lemon wedges. To eat, pull off a leaf and dip in the melted butter; scrape the meat off the tender end with your front teeth. When you reach the center cone of prickly purple leaves, discard it (this is the choke that protects the heart). Now use a spoon to scrape away the thistle fuzz covering the heart, the meatiest part of the artichoke. Cut the heart into pieces and eat.

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

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 WHOLE ARTICHOKES



Steamed Whole Artichokes image

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

Provided by 2atdiemer

Categories     Vegetable

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
1 quart water
2 whole artichokes
1/4 cup butter, melted
1 lemon, cut in wedges

Steps:

  • Put the olive oil and water in a large pot and bring to simmer. Meanwhile, prepare artichokes.
  • Cut off the stems close to the base. Pull off the tough, lower petals. Cut off the top inch of the artichoke. Trim off the thorny tips of outer petals with kitchen shears.
  • Place artichokes in simmering pot, bottoms up. Cover and simmer 30 minutes. Artichokes are done when a knife inserted in the base meets no resistance.
  • To eat, pull off leaves, squeeze with a little lemon (if desired) and dip in melted butter. Scrape off the tender part of the leaf with your front teeth. When you reach the center, remove the prickly purple leaves and the fluffy thistle layer that covers the disc-shaped and delicious artichoke heart.
  • For smaller portions, cut the steamed artichokes in half and remove the prickles and fluff before serving.

Nutrition Facts : Calories 391.4, Fat 36.8, SaturatedFat 16.5, Cholesterol 61, Sodium 338, Carbohydrate 16.2, Fiber 7.7, Sugar 2, Protein 4.8

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.

STEAMED ARTICHOKES



Steamed Artichokes image

Serve the artichokes hot, warm, at room temperature or cold.

Provided by Emily Weinstein

Categories     dinner, lunch, appetizer, side dish

Time 45m

Number Of Ingredients 2

4 large or 12 small artichokes
Melted butter, vinaigrette, mayonnaise or lemon wedges, olive oil and salt for serving

Steps:

  • Preparing the artichoke:
  • Peel off tough outer leaves.
  • Trim around the bottom of the artichoke, cutting off the stem and trimming the base.
  • If you want to cook only the bottom, cut off the top half of the leaves. Scoop out the choke. If you want to leave the artichoke whole but remove the choke, trim the leaves somewhat less, force them open, then use a long spoon to scrape out the choke. (This will take a little while to do completely but isn't difficult.)
  • To steam:
  • Rig up a steamer in a pot and put the artichokes bottom up in it. Cover and cook for 20 to 40 minutes. Sample an outer leaf; when it pulls away easily and its meat is tender, they're done.
  • Drain them upside down for a minute or two longer before serving hot; store upside down if you plan to serve them later. Serve hot with melted butter, at room temperature with vinaigrette, or cold with mayonnaise. Or serve at any temperature with lemon and/or olive oil and salt.

Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 61 milligrams, Sugar 1 gram

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

ARTICHOKES



Artichokes image

Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.

Provided by Shai

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 4

2 whole artichokes
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste

Steps:

  • Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
  • When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g

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.

Tips:

  • Choose the right artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no bruises or blemishes.
  • Trim the artichokes: Cut off the top inch or so of the artichoke, as well as the tough outer leaves. You can also trim the stem if it is long.
  • Steam the artichokes: Place the artichokes in a steamer basket over a pot of boiling water. Cover the pot and steam the artichokes for 30-45 minutes, or until they are tender.
  • Serve the artichokes with your favorite dipping sauce: Some popular options include melted butter, mayonnaise, or a vinaigrette.

Conclusion:

Steamed artichokes are a delicious and healthy appetizer or side dish. They are simple to prepare and can be enjoyed with a variety of dipping sauces. Next time you are looking for a new way to enjoy artichokes, give this recipe a try.

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