Steamed Artichoke
Basic recipe on how to cook artichokes.
Total Time
1 hour
Servings
2–5
1 tsp (5 ml) salt
1 tbsp (15 ml) olive oil
1 artichoke
1 lemon
Parsley
1–2 garlic cloves per artichoke
Pepper
⅛ cup (30 ml) white wine
Cut off artichoke stem and head.
Remove base leaves and cut off pointy end of upper leaves.
Rub artichoke in lemon to preserve color.
Add salt (and any seasonings) to 3 inches of water, and bring to a low boil.
Place artichoke top-down in a pot tall enough to place lid without touching the artichoke.
Boil on low 30–45 minutes until the artichoke bottom can be punctured without resistance.
30–45 minutes
Place artichoke upside down to drain.
Serve whole, with one or more dips. Diners should remove a leaf, dip the base of the leaf in the dip, and eat the fleshy base of the leaf.
When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip.