Steamed artichokes were a staple at our family table growing up, and it wasn’t long before we learned to savor every leaf. My parents, in their wisdom, often made us kids split ours, which of course led to the usual sibling squabbles over the best pieces! Despite the chaos, it’s one of my favorite memories from childhood, and artichokes remain one of my favorite foods to this day. There’s something about peeling away those layers that always brings me back to those lively family dinners.

Steamed Artichokes

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Ingredients

• ▢ Fresh artichoke
• ▢ Lemon optional
• ▢ Olive oil optional
• ▢ Dipping sauce such as lemon butter, lemon cream, or seasoned olive oil
• ▢ The Secret Ingredient I promised you… Tabasco!

Instructions

Preparation:

• Start by trimming the artichoke. Cutting the top inch and optional leaf tips. (I prefer the leaves untrimmed for aesthetics, but most trim the prickly top)
• Optionally, rub the cut areas with a lemon to prevent browning.
• Cut off the stem for a flat base for the artichoke to stand.

Steamer Setup:

• Fill a large pot with about 1-2 inches of water, about halfway up the artichoke.
• Sprinkle a dash or two into the boiling artichoke water. It doesn’t make it too spicy but adds dimension to the flavor.
• Insert a steamer basket into the pot, ensuring the water doesn’t touch the bottom of the basket. If you don’t have a steamer basket, you can place them directly in the water.

Seasoning (Optional):

• Drizzle the artichoke with olive oil and sprinkle with salt and pepper if desired.

Steaming:

• Place the prepared artichoke in the steamer basket, cut side down.
• Cover the pot with a lid.

Cooking:

• Bring the water to a boil, then reduce the heat to maintain a simmer.
• Steam the artichoke for 25-45 minutes, depending on its size. Check for doneness by pulling off an outer leaf; it should come off easily when ready.

Serve:

• Once done, remove the artichoke from the steamer.
• Serve it hot or at room temperature with your favorite dipping sauce.

Eating:

• To eat, pull off the leaves one at a time, dip the base of the leaf in the sauce, and scrape the soft, fleshy part with your teeth.
• Continue until you reach the heart. Scrape off the fuzzy choke and savor the most tender part.