Steamed Artichoke


  • 2 large artichokes
  • Juice of 1 lemon
  • Salt
  • 1/3 t black peppercorns
  • sprig of thyme
  • 1 garlic
  • 1 T olive oil


  1. Trim artichokes; snap off tough outer leaves. Cut off top third of artichoke. Snip remaining leaf tips with scissors. Trim stem so artichoke will stand upright. Trim base. Spread the leaves open to gain easier access to the choke; scoop choke with melon baller.
  2. Squeeze lemon juice onto heart; squeeze more lemon juice into bowl of ice water, and add lemon halves and artichoke while preparing the rest.
  3. Fill pot large enough to accommodate artichokes with 2 inches of water. Add all ingredients except artichokes; bring to a simmer. Add artichokes, stem-end up; cover pot.
  4. Steam 25 to 30 minutes or until tender. Leaves should pull off easily; heart should feel tender when pierced. Drain well; cool to room temperature, or serve chilled, with lemon mayonnaise.

© Lisa Miner 2017