How to Cook Artichokes (Steamed or Roasted)
The easiest way to cook artichokes is to bake them in the oven. This hands off method concentrates the vegetable's natural sugars to create a more caramelized bite.
Servings 2
Calories 30kcal
Ingredients
If Baking
- 1 artichoke
- extra virgin olive oil, to taste
- kosher salt, to taste
If Steaming
- 1 artichokes
- 1 lemon
- 1 garlic clove
- 1 bay leaf
- 5 black peppercorns
- kosher salt, to taste
Instructions
To Cook in the Oven
- Prep the artichokes. Trim the artichoke top and tips and discard. Rub the cut edges with lemon.
- Wrap in foil. Place the artichoke on a piece of aluminum foil. Drizzle with olive oil and season with kosher salt. Wrap the artichoke tightly in the foil.
- Roast. Bake at 400°F for 1 hour or until the leaves pull out easily. Serve hot, at room temperature, or cold with melted butter, mayonnaise, garlic aioli, lemon, or your dip of choice.
To Steam
- Prep the artichokes. Trim the artichoke top and tips and discard. Rub the cut edges with lemon. Place in a steamer basket or on an iron trivet in pan deep enough to cover tightly with a lid. Add enough water to the bottom of the pan to meet the bottom of the artichoke, but not soak in it.
- Add the seasonings. Add 1 bay leaf, a few whole peppercorns, and 1 smashed clove of garlic.
- Steam until tender. Bring to a boil, cover, and reduce to medium. Steam for 30-60 minutes depending on the size of the artichoke.NOTE: Do not let the water evaporate from the pan! Monitor the depth of the water frequently and add more water as needed.
Notes
Artichokes can be cooked and refrigerated up to 2 days before serving.
Nutrition
Calories: 30kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 237mg | Fiber: 3g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg