40 minutes
A simple and elegant artichoke dish, perfect as an appetizer or side, served with melted butter or a tangy homemade mayonnaise.
Artichokes, trimmed
each
to taste
Unsalted Butter, melted
tablespoons
Homemade Mayonnaise, with lemon, garlic, and herbs
tablespoons
1. Prepare the Artichokes
Start by trimming the artichokes with a pair of scissors. Remove the stem and snip off the sharp thorns on the leaves to make the artichokes easier to eat and improve their appearance.
2. Boil the Artichokes
Place the trimmed artichokes in a pot of salted water. Boil the artichokes for about 30 minutes or until a knife or skewer easily pierces the base near the stem, indicating they are tender.
3. Steam the Artichokes
If steaming, place the artichokes in a steamer over a pot of boiling water. Steam until a knife or skewer inserted at the base meets little resistance, showing they are tender.
4. Serve the Artichokes
Once cooked, serve the artichokes warm with melted butter or homemade mayonnaise for dipping. Enjoy the tender flesh of each leaf.
Look for artichokes with tightly packed leaves that feel heavy for their size. The color should be vibrant green without any browned or dried spots.
Before cooking, snip the thorny tips off each leaf with kitchen shears (about 1/4-1/2 inch) and cut off approximately an inch from the top. Trim the stem, leaving around 1-2 inches so the artichoke can stand up if steaming, and peel the stem to remove the fibrous exterior.
For boiled artichokes, consider adding aromatics such as bay leaves, garlic cloves, peppercorns, or fresh herbs directly to the water to infuse additional flavors. Similarly, if steaming, you can place these aromatics in the steaming water.
Artichokes are done when an outer leaf can be easily pulled off and the base is tender. The tip of a knife or a skewer should also be able to pierce the stem with minimal resistance.
Whether boiling or steaming, add a splash of lemon juice or vinegar to the water. This not only prevents discoloration but also imparts a subtle brightness to the artichoke's flavor.
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