Steamed Whole Artichokes

Published May 1, 1994.

Why this recipe works:

For a better, quicker artichoke recipe, we found that steaming worked well. We put whole artichokes, stem end up, in about an inch of water in a heavy-gauge nonreactive pot with a tight-fitting lid. A steaming rack was useful but not necessary. Braising, which combines browning and simmering,… read more

For a better, quicker artichoke recipe, we found that steaming worked well. We put whole artichokes, stem end up, in about an inch of water in a heavy-gauge nonreactive pot with a tight-fitting lid. A steaming rack was useful but not necessary. Braising, which combines browning and simmering, also produced very flavorful artichokes. However, this method involved more work than steaming, since we first had to sauté the artichokes, then deglaze the pan, then simmer the artichokes in liquid.

less

Serves 4

A steaming apparatus, such as a collapsible basket or bamboo rack is helpful but not necessary for whole artichokes. Simply make use of the artichoke's tips and trimmings as a rack. Artichokes can be served warm with melted butter or at room temperature or with one of the recommended vinaigrettes (see related recipes). The steamed artichokes can be covered and refrigerated overnight; bring to room temperature before serving.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection