Steamed Artichokes

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  • 2 medium to large artichokes
  • 2 lemons (halved)
  • 4 cups water
  • ¼ cup white wine or white vermouth
  • 2 tablespoons olive oil
  • 2 garlic cloves smashed and rough chopped
  • 4 sprigs of parsley (or cilantro if preferred)
  • 1 bay leaf
  • 2 chicken bouillon cubes
  • Big pinch kosher salt and fresh ground pepper


Pour water into a pot big enough to also hold artichokes. Add in 3 lemon halves, wine, olive oil, garlic, parsley, bay leaf, bouillon cubes, salt and pepper.

Set over high heat and bring to a boil.

While water is heating, trim the stems off base of artichokes. You can also use kitchen shears to trim any spikey tips off the lower leaves.

Finally, with a sharp knife, cut off the top inch of each artichoke. Rub the cut edges with the last lemon half. Toss lemon in boiling pot.

Place artichokes bottom side up in the pot. Cover and reduce heat to a simmer. Cook 30 minutes. Artichokes are done when a paring knife slips into and out of the stem easily.

Remove with tongs and allow to drain upside down.

Enjoy with lemon butter sauce, flavored mayo, or sauce of choice.


Lemon Butter Dipping Sauce


  • 1 stick of butter (4 oz.)
  • 1 clove garlic, minced
  • 1 teaspoon chopped herbs (use what you like: basil, thyme, rosemary)
  • 1 tablespoon fresh lemon juice
  • Optional: ¼ teaspoon red pepper flakes

Melt butter with garlic in a small pan over medium low heat. When garlic smells fragrant, stir in the rest of the ingredients and remove from heat. Allow to cool a bit before stirring.



Spicy Sriracha Dipping Sauce


  • ½ cup sriracha mayo
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoon balsamic vinegar
  • ¼ teaspoon dry tarragon

Mix ingredients and serve chilled. Enjoy!