Steamed Artichoke
Prep time: 
Cook time: 
Total time: 
Serves: a delicious artichoke!
Perfectly steamed artichoke with garlic, lemon parm butter sauce!
What to get:
  • One large artichoke,
  • Sea salt & black pepper (to taste),
  • ⅓ cup red wine vinegar
  • 2 smashed garlic cloves (to put in steaming pot)
  • 3 chopped garlic colves (to push in between choke leaves)
1 lemon, quartered (2 to squeeze over choke in pot & leave lemon rinds in pot to steam),
1/4 cup white wine (pour atop choke during steaming).
  • 3 cups water (for steaming)
For Dipping Sauce:
  • ½ stick butter (soften to room temperature)
  • 1 T parm cheese mix, shredded
  • 2 garlic cloves chopped (will use from steaming pot above)
  • Squeeze of lemon
What to do:
  1. Prep artichoke by trimming stem and clipping ends of leaves with kitchen shears.
  2. Pull back leaves to allow room for stuffing about 2 cloves of chopped garlic, salt & pepper.
  3. Place artichoke in pot on steamer basket if available.
  4. Squeeze 2 lemon wedges & the red wine vinegar over choke.
  5. Steam artichoke on medium, in large pot with lid, with few cups of water, then adding: white wine, lemon rinds from 2 you squeezed, and 2 additional smashed garlic cloves.
  6. Steam 1-1.5 hours, or until tender and leaves pull-away easily.
For melted butter mix:
  1. In small bowl, add butter, shredded parm, lemon, and the chopped cloves of the steamed garlic cloves from artichoke pot (they'll be soft and mild).
  2. mix together.
  3. To warm butter mix, I place the small butter bowl into idle steaming pot turned off, with lid to melt.
  4. Otherwise, you can heat butter mix over stove or in microwave briefly.
  5. Enjoy artichoke leaves warm with melted butter mixture for dipping, and with a lemon wedge.
  6. Once leaves are eaten, clean leaves and silk off top of heart, and dip into butter mix; it's the best part!
This is a fail-proof artichoke recipe. I love these a couple of times a week during the summer months when artichokes are in season. The steaming time will vary depending on size of the artichoke. Sometimes they cook as fast as 45 min, but mostly they take over an hour.
Serving size: leaves and heart
Recipe by the dinnervine at