Steamed Artichoke
Tender, lemony and wonderfully moreish, this steamed artichoke recipe turns a scrumptious seasonal vegetable into a simple side with serious table appeal.
Ingredients
Method
2) Fit a medium pot large enough to hold the artichoke with a steamer basket. Slice the remaining lemon and use it to line the steamer. Arrange the herb sprigs and garlic over the lemon. Put the artichoke stem-end up in the centre of the steamer. Add enough water to come up to the bottom of the steamer. Cover and steam over medium-high heat, adding more water if necessary, until outer leaves can be easily removed from the artichoke and the base can be readily pierced with a knife, about 40 mins. Serve the artichoke warm with melted butter or oil, or chilled with mayonnaise or oil.
Get to the heart of it with this perfectly steamed artichoke!
Artichokes may look like the prickly outsiders of the vegetable world, but this steamed artichoke recipe proves there’s plenty to love beneath the leaves. Steamed until tender with lemon, sliced garlic and a handful of fresh herbs, the artichoke becomes soft, fragrant and super-tasty.
This is one of those steamed artichoke dishes that’s hands-on eating at its most delicious! Tarragon, thyme, mint and parsley all bring something different to the party, so choose one herb or combine a couple. Lemon adds zing to everything, and the garlic adds that certain je ne sais quoi. Serve whole and let everyone pull away the leaves and dip in melted butter, a drizzle of fruity extra-virgin olive oil or a spoonful of mayonnaise.
For some ‘make-it-you-own’ steamed artichoke ideas, whisk the mayonnaise with lemon juice, garlic and chopped herbs, or add a pinch of smoked paprika for a little something extra. Aïoli, Hollandaise or a sharp honey-mustard dressing are equally as scrummy.
This steamed artichoke recipe goes great with everything from roast chicken and baked salmon to grilled lamb, seared steak or a classic Sunday roast. Add it to a Mediterranean-inspired spread with crusty bread, dressed tomatoes and creamy burrata, or serve alongside a herby grain salad for a lighter lunch.
