Whole Steamed Artichokes

Recipe from Oxmoor House

More From Oxmoor House



  1. Wash artichokes by plunging up and down in cold water. Cut off the stem end, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim away one-fourth of each outer leaf. Rub top and edges of leaves of each artichoke with a lemon wedge to prevent discoloration.
  2. Place artichokes in a large Dutch oven with about 1 inch of water. Bring to a boil; cover and reduce heat. Simmer 40 to 45 minutes or until leaves pull out easily. Spread leaves apart; remove fuzzy thistle center (choke) with a spoon.
  3. Arrange the artichokes on individual serving plates, and serve with Clarified Butter Sauce.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Whole Steamed Artichokes Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy