Recipes

Steamed Artichokes

This simple Steamed Artichokes Recipe is the perfect side dish to pair with just about any protein. They are tender and meaty and whether you serve them with aioli, melted butter, or mayo, they are sure to become a family favorite.

steamed artichokes with plucked leaves next to them, served with a lemon caper aioli sauce




Ingredients Notes

artichokes, aioli, chicken stock, dried minced onion, salt, and bay leaves all laid out in individual bowls, on a marble background

Ingredients to make steamed artichokes

  • Artichokes: When most people hear the word artichoke, they picture canned artichoke hearts or even jarred, marinated artichoke hearts. But this steamed artichoke recipe is made with whole, fresh artichokes. You eat the fleshy part of the leaves, and then you cut it down and eat the artichoke heart. (Try my Marinated Artichoke Hearts Recipe)

  • Chicken Stock: You can certainly steam these in plain water, but using chicken stock for this steamed artichoke recipe makes them more flavorful and even more nutritious. You can also use vegetable stock or beef stock.

  • Dried Minced Onion: I always have dried minced onion on hand. It is is so convenient for when you don’t have fresh onions on hand, or when you don’t feel like cutting onions. They rehydrate as they cook.

  • Bay Leaves: The bay leaves add another layer of flavor to the chicken stock.

Step by Step Instructions

A dutch oven filled with chicken stock and seasonings

How to cook artichokes

STEP 1: Heat the chicken stock in a large stock pot or Dutch oven over medium-high.

Fresh artichokes on a cutting board with the steams and the tops of the leaves cut off

STEP 2: Cut away ½ to 1 inch from the top of each artichoke. Remove any dead or brown outer leaves. Cut off the stems close to the base so that that artichokes will stand upright.

Fresh artichokes in a dutch oven with chicken stock, onion, bay leaves and salt

STEP 3: Place the trimmed artichokes in the pot, sprinkle with the onion flakes and sea salt.

cooked artichokes, steamed in a dutch oven with chicken stock, spices and seasonings

STEP 4: Cover and simmer for 45 minutes to an hour, or until the artichokes are tender and the leaves are easily plucked. Serve with Lemon Caper Aioli for dipping. 

steamed artichokes with plucked leaves next to them, served with a lemon caper aioli sauce

Recipe Tips and Variations

  • Storage: These steamed artichokes are really best when eaten right after cooking. But if you have leftovers, you can store them in the refrigerator for up to 3 days.

  • Reheating: I recommend reheating them in the microwave just long enough to heat them through. You don’t want them to continue cooking and become mushy.

  • Serving suggestions: These are delicious served with this Roasted Garlic Mayo, melted butter, or even this Roasted Red Pepper and Garlic Aioli.

  • Make it in the Instant Pot: Add the broth, the artichokes, and all the seasoning to the Instant Pot, cook on high for 15 minutes and then quick release the pressure.

  • Add garlic: Add some fresh minced garlic to the broth to kick things up a notch.

  • Add lemon pepper: These are also delicious with lemon pepper seasoning added.

Fresh steamed artichoke leaves being dipped in a lemon caper aioli sauce

Frequently Asked Questions

How do you eat an artichoke?

To eat the artichoke leaves, you slide the fleshy end of the leaf through your teeth, pulling off the meat and then discard the rest of the leaf. They are delicious dipped in melted butter, mayonnaise, or aioli. Once you have eaten all of the leaves, you can cut it down to eat the artichoke heart in the center.

How do you pick a good artichoke?

Fresher artichokes will be heavier and feel more solid. The leaves will be tightly closed and they will be deep green in color. Older artichokes will be lighter, with the leaves opening up and will be lack-luster in color. When cooked, older artichokes will have a woody taste and texture, with not much meat on the leaves.

Can you steam artichokes in an Instant Pot?

Yes! Add the broth, the artichokes, and all the seasoning to the Instant Pot, cook on high for 15 minutes and then quick release the pressure.

When are artichokes in season?

While you can usually find artichokes year round in the grocery store, they typically take best from March to May and again from September through October.

Fresh steamed artichoke leaves being dipped in a lemon caper aioli sauce

Other Recipes You Might Enjoy

  • Steamed Artichokes
  • Roasted Cauliflower Steaks with Cheese Sauce
  • Jalapeno Popper Chicken Salad
  • Cucumber Dill Broccoli Slaw

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cooked artichokes, steamed in a dutch oven with chicken stock, spices and seasonings

Steamed Artichokes



  • Author:
    Kyndra Holley

  • Prep Time:
    15 minutes

  • Cook Time:
    45 minutes

  • Total Time:
    1 hour

  • Yield:
    4 servings

  • Diet:
    Gluten Free


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Description

This simple Steamed Artichokes Recipe is the perfect side dish to pair with just about any protein. They are tender and meaty and whether you serve them with aioli, melted butter, or mayo, they are sure to become a family favorite. 


Ingredients


Units

  • 4 cups chicken stock
  • 4 large artichokes
  • 2 tablespoons dried minced onion (I use this brand of spices)
  • 1 ½ teaspoons sea salt
  • 2 bay leaves
  • Lemon Caper Aioli, for serving (get the recipe here)


Instructions

  1. Heat the chicken stock in a large stock pot or Dutch oven over medium-high.
  2. Cut away ½ to 1 inch from the top of each artichoke. Remove any dead or brown outer leaves. Cut off the stems close to the base so that that artichokes will stand upright.
  3. Place the trimmed artichokes in the pot, sprinkle with the onion flakes and sea salt, cover and simmer for 45 minutes to an hour, or until the artichokes are tender and the leaves are easily plucked. 
  4. Serve with Lemon Caper Aioli for dipping. 

Notes

  • Net carbs per serving: 7g
  • Storage: These steamed artichokes are really best when eaten right after cooking. But if you have leftovers, you can store them in the refrigerator for up to 3 days.
  • Reheating: I recommend reheating them in the microwave just long enough to heat them through. You don’t want them to continue cooking and become mushy. 

  • Category: Side Dish Recipes
  • Method: Steaming
  • Cuisine: Mediterranean

Nutrition

  • Calories: 72
  • Fat: 0.5g
  • Carbohydrates: 14g
  • Fiber: 7g
  • Protein: 4g

Keywords: How do you cook artichokes?, How do you make steamed artichokes?, How do you eat artichokes?, steamed artichoke recipe, paleo artichoke recipes, low carb artichoke recipes, gluten free artichoke recipes

The post Steamed Artichokes appeared first on Peace Love and Low Carb.

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