While artichokes may seem scary at first if you've never cooked or eaten them, they are full of nutrition and flavor. Steam the artichokes to retain as much nutrition as possible. Steaming can be done on the stove or in the microwave. Here's how to do both.
Ingredients
Yield: 2 servings
- 2 large artichokes
- 1 lemon, halved
- 1 tbsp (15 ml) salt
- Water
- Melted butter (optional)
- Mayonnaise (optional)
Step
Part 1 of 4: Preparing the Artichokes
Step 1. Choose a good artichoke
Fresh artichokes will be quite heavy and dark green in color.
- Artichokes should also have firm leaves that make a squeaking sound when squeezed together. The artichoke leaves should not look dry or split.
- Smaller artichokes tend to be more tender, but large artichokes have larger hearts, and the heart is generally the sweetest and most flavorful part of this vegetable.
Step 2. Wash the artichokes
Wash the artichokes well under cold running water and pat dry with a clean paper towel.
- Some dirt tends to get stuck inside the tips of the artichoke leaves, so you should rub the artichokes gently with your fingers as you wash them to remove any dirt.
- You can also let the artichokes soak in a bowl of cold water for a few minutes before washing them, but this is not necessary. Washing under water is usually enough to clean the artichokes from dirt.
- Do not wash the artichokes before storing them, as this can cause the artichokes to rot more quickly. Wait until just before you plan to steam it, then wash it.
Step 3. Cut the stems
Use a sharp knife to remove all of the artichoke stalks and leave only about 2.5 cm.
- You can cut the stems completely if you plan to serve the artichoke buds standing on a plate to keep them upright.
- Artichoke stalks are edible but tend to be bitter, which is why many people choose not to eat them.
Step 4. Remove the outer leaves
Use your fingers to tear the leaves at the bottom of the artichoke.
- You should be able to tear it with your fingers, but if it's difficult, cut the leaves with a knife or scissors.
- You just need to remove the small, fibrous leaves that are at the very bottom of the artichoke. You don't need to remove all the outer leaves along the sides.
Step 5. Cut off the top, if desired
Hold the artichoke by its side with one hand and use your other hand to cut an inch or so of its pointed top with a sharp knife.
This step isn't really necessary but removing the ends can make the artichokes safer and easier to eat
Step 6. Cut the ends of the remaining leaves
Use sharp kitchen shears to cut the spiny leaf tips from the outer leaves that are left along the sides of the artichoke.
The leaves themselves are fine for eating, but these prickly parts can scratch the mouth and taste bad
Step 7. Add lemon juice
Rub one half of a lemon (sliced earlier) all over the edges of the sliced artichoke.
Artichokes are susceptible to oxidation and browning once cut. And acids, such as lemon juice, slow down the artichoke's oxidation process long enough until you cook and serve it
Part 2 of 4: Steaming artichokes on the stove
Step 1. Boil water in a deep saucepan
Fill a pot with 5 cm or more of water and bring it to a boil on your stove over high heat.
- The pot you use must be large enough to accommodate the steaming basket, use the one that comes with a steamer strainer.
- When you fill the pot with water, make sure the water level is below or below the strainer or steamer basket after the basket/strainer is placed. Don't let the water get too high on the steamer and the artichokes, because that will boil the name a bit, not steam.
Step 2. Add lemon juice and salt to the water
Squeeze the two slices of lemon into the boiling water and add the salt as well. Let the water boil for a few minutes.
- After adding the lemon juice and salt, place the strainer/steam basket in the pot. If necessary, add more water to bring the water level to a point just below the steam filter.
- The lemon juice and salt will both add flavor to the artichokes. In addition, the addition of lemon juice in the water will further help prevent oxidation.
Step 3. Place the artichokes in the steaming basket or on top of the steamer strainer
Place the artichokes on the steamer with the stems facing down, and keep the artichokes in a single layer, not stacked.
- Artichokes should be laid out in a single layer so that they steam evenly.
- Cover the pot once the artichokes are added and reduce the heat to medium-high or medium. The water should still be boiling, but not boiling over and bubbling or splashing all the way through the bottom of the steamer.
Step 4. Steam for 25 - 35 minutes
Steam the artichokes until you can pierce and pierce the heart of the artichoke with the tip of a knife and also easily pull the inner leaves with your fingers or tongs.
If the water level decreases significantly during the steaming process, you may need to add more water to the pan during the steaming process. But don't open the lid too often as that will release steam and prolong the overall cooking time
Part 3 of 4: Steaming Artichokes in the Microwave (Alternative Method)
Step 1. Combine water, lemon juice, and salt in a microwave-safe (glass or ceramic) container
Add enough water to cover the bottom of the container to a height of 1.25 cm. Squeeze the two slices of lemon into the water and add the salt. Stir the water briefly to mix it.
The lemon juice and salt will help to flavor the artichokes. In addition, the addition of extra lemon juice will also prevent oxidation
Step 2. Place the artichokes in a container of water
Add the arthicokes with the stems in first. Then flip it over so that the tip of the stack of artchoke petals or leaves is at the bottom.
- By dipping both ends of the artichoke in water, you can further coat it in the lemon and salt solution.
- Placing the artichokes upside down while you steam them in the microwave will prevent water from collecting on the leaves.
Step 3. Cover the container with plastic wrapper
Cover the container tightly with microwave-safe plastic wrap, creating a good lid that traps steam in the container.
- If you are using a container with a tight lid, use a lid. As a precaution, you can use both the original lid of the container and plastic wrap, especially if the lid is a bit loose.
- You will need to make a tight lid on the top of the container to trap enough money to ripen the artichokes.
Step 4. Microwave for 10 - 13 minutes
Check the artichokes after the first 9 or 10 minutes and add more time as needed.
Artichokes are cooked when you can pierce and pierce the heart with the tip of a knife and also easily pull off the inner leaves with your fingers or tongs
Part 4 of 4: Eat Steamed Artichokes
Step 1. Serve while still warm
Artichokes can be eaten warm, at room temperature, or cold, but most people generally prefer to eat them hot and freshly steamed.
Let the artichokes sit long enough to cool. Otherwise, your fingertips may burn while trying to pick it up
Step 2. Peel off the artchoke leaves
Use your fingers to peel off each outer leaf of the artichoke one by one.
- Artichoke leaves should peel off easily. If it's tough, chances are the artichokes haven't been cooked long enough.
- Peel each leaf by holding the tip between your fingers and pulling it down.
Step 3. Dip the artichoke leaves in the prepared butter, seasoning or sauce
Melted butter and mayonnaise are two of the most common condiments to serve with artichokes, but the type of sauce to use is a matter of preference.
- For a simple but delicious variation, mix a little vinegar with a little mayonnaise and use this for a dip. (balsamic vinegar and mayonnaise)
- When you're dipping the artchoke leaves in the sauce, first dip the white, fleshy ends. This section is the end closest to the heart of the artichoke.
Step 4. Eat the soft part of the leaf
Hold the other end of the leaf and place the dipped end in your mouth. Pinch the leaf with your front teeth, and pull to bring the soft part of the leaf into your mouth, then eat the soft part.
- After eating the soft part, discard the rest.
- Continue peeling and eating the leaves in the same manner until all the leaves have been removed from the artichoke.
Step 5. Peel off the inner fibers that can't eat
Once all the leaves have been removed, use a knife or spoon to scrape off the layer that covers the center or heart of the artichoke.
The artichoke heart is hidden under this layer
Step 6. Take and eat the heart
Cut the artichoke heart with a kitchen knife and dip it in melted butter, mayonnaise, or your choice of sauce. Eat the pieces whole.
