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Steamed Fresh Artichokes

Steamed Fresh Artichokes

Table talk: We tested a fancy steaming mixture that had about 10 ingredients, including wine, but found this simple mixture that calls for lemon and garlic imparts great flavor for a lower cost.

Southern Living MARCH 2009

  • Yield: Makes 4 to 8 servings
  • Cook time:45 Minutes
  • Prep time:15 Minutes


  • 1 lemon, thinly sliced
  • 5 fresh parsley sprigs
  • 3 garlic cloves
  • 2 teaspoons salt
  • 4 fresh artichokes (about 3/4 lb. each)
  • 3 tablespoons olive oil
  • Salt and pepper
  • Buttery Dipping Sauces:
  • Balsamic-Apricot Butter
  • Peppy Basil Butter
  • Mayo Mixtures:
  • Chipotle-Lime Mayo
  • Garlic-Lemon Mayo
  • Herb-Shallot Mayo
  • Pepperoncini Mayo
  • Garnish: fresh flat-leaf parsley sprigs


1. Combine lemon, next 3 ingredients, and 2 1/2 cups water in large Dutch oven. Place a steamer basket in Dutch oven.

2. 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.

3. Arrange artichokes in steamer basket. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until stem end is easily pierced with a long wooden pick. Remove artichokes from Dutch oven.

4. Carefully pull open center leaves of artichokes. Remove and discard choke using a long spoon. Serve with Buttery Dipping Sauces or Mayo Mixtures.


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Steamed Fresh Artichokes recipe