How to Trim & Steam Artichokes

There’s something so satisfying about peeling away a perfectly tender leaf, dipping it into something delicious, and working away at a beautiful artichoke right in front of you. It forces you to slow down and enjoy the food and company at the table. Artichokes are a super satisfying way to start a meal and can make any dinner party feel a little bit more special.

Prep Time10

Cook Time30

Total Time40

Skill: intermediate

Servings:

Calories: 60kcal

Equipment

Cutting Board
Kitchen Shears
Sharp Knife
Steamer Basket
Lidded Soup Pot
Serving Dishes

Ingredients

1 large artichoke, per person

Instructions

Rinse and dry your artichokes in preparation for trimming and steaming.
Cut, using a very sharp knife, the stems of the artichokes 1 of 2 ways. Either remove the stems entirely, or trim them and peel the exterior skin.
Using your knife, cut off the tops of the artichokes, about 1-2 inches down. Discard the cut pieces
Using your kitchen shears, work around and trim off the pointed top of each leaf. This will remove any thorns and dried out pieces.
Fill the soup pot with about 3 inches of water, or until it just touches the bottom of the steamer basket. Place the basket in the out and squeeze the artichokes together to stand upright. Depending on how many you need to prepare, do this in multiple pots.
Cover and bring to a boil. Once the pot is to a boil, turn on a timer for 30 minutes and walk away.
Prepare any dips that you will serve and remove the cooked artichokes from the steamer basket. Once cooled slightly, force the artichokes to open slightly and serve!
Once all the leaves have been removed, scoop out the fibrous hairs in the artichoke heart and eat the base! Enjoy.

Nutrition