, , , ,

Steamed Artichokes: Perfect As A Side Or Nibble

Artichoke is a super easy vegetable to cook, and no it’s not just another pizza topping! You may also think there’s a tedious technique to eating them but really there are just 2 basic things to know about them. They’re easy to cook, as you just steam them, and there’s actually more “meat” than you think!

Sourced from our favourite people in London, Abel & Cole, we spent our summer eating artichokes! Whether we ate them on the side with some fish or served them as a nibble whilst entertaining, artichokes are a real treat and a great talking point. Most people don’t know much about this vegetable, which is so easy to cook. It takes about a minute to prepare and around 20 to 30 minutes to cook depending on the size of the artichoke.

Aren’t Artichokes a Pizza Topping?!

A lot of you probably know artichokes from pizza toppings. I feel like this is what most of my friends always say or ask me! Isn’t artichoke a pizza topping? Well, actually they’re not exclusively for pizza! We steam them to have for nibbles/as an entrée, too.

The best season for artichokes is summer, starting from June until September (in the northern hemisphere, Springtime in Australia).

Our simple and easy recipe to steam delicious artichokes:

Steamed Artichokes

  • Servings: 2
  • Print

Perfect as a side or nibble if you're entertaining.

What you'll need:

  • 2 Globe Artichokes
  • Tap water
  • Steamer basket and a large pot
  • Half a lemon
  • Salt

What to do:

  1. Snap off tough outer leaves
  2. Using a serrated knife, cut off top 1/3 of artichoke
  3. Snip remaining sharp or spiky tips using kitchen shears
  4. Trim stem so artichoke stands upright
  5. Rub cut surfaces with lemon to prevent discolouration
  6. Place a steamer basket in a large pot; add water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil
  7. Position artichokes in steamer basket, stem-side up and cover
  8. Steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 20 to 30 minutes depending on the size.

Tip 1: Make sure these are kept refrigirated until you prep, cook and eat them!

Tip 2: Serve warm and dip the meaty part in a homemade dressing

Tip 3: The heart is the best meaty part. Remove the fuzzy carpet part then eat the delicious heart.

Enjoy and let us know how you got on below. You may even have a tip to share!

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *