I didn’t eat my first artichoke until I was a junior in college – almost 20 years ago now. I recall having no idea how to eat an artichoke, let alone cook one for myself.

While artichokes can seem intimidating when you look at them, they’re quite easy to cook. I always choose an easy method for cooking all my meals and this one is no different. All you need to do is trim the bottom stem and the top one-inch tip of the artichokes, then steam them on the stovetop for about 30-40 minutes. I love making these because they don’t require me hanging over the stovetop stirring or checking in on them – they simply steam and they’re done. 

I’ve also created a delicious lemon pepper dipping sauce you can serve on the side, drizzle over the tender meat of the artichoke or serve as a dip to drench the leaves into for an easy finger food. Enjoy.

SHOP the RECIPE

 

These items may contain affiliate links, which means I receive a small commission if you make a purchase using this link.

Artichokes with Lemon Dipping Sauce
Serves: 4
 
Prep
Cook
Total
 

Easy steamed artichokes with a dairy-free, gluten-free lemon dipping sauce

Author: Amie Valpone
Recipe type: Entree

Ingredients

Instructions

  1. Bring a large pot of water to a boil with a steamer basket inside.

  2. While the water is starting to boil, prepare the artichokes. Using a sharp knife, trim the stem of the artichokes and discard. Then, trim 1 inch off the top of each artichoke and discard.

  3. Pour the juice of half of the lemon into the boiling water and place the artichokes in the steamer basket. Lower the heat to a simmer and cover. Allow the artichokes to cook until they are fork tender, about 30-40 minutes.

  4. While the artichokes are cooking, make the dipping sauce by combining the remaining lemon juice, oregano, crushed red pepper flakes, olive oil, sea salt and pepper, to taste. Mix well to combine.

  5. When the artichokes are finished cooking, transfer them to a serving bowl and serve warm or at room temperature. Store leftover artichokes and sauce in the refrigerator in a sealed glass container for up to 2 days.

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

Amie's
#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post Heirloom Tomato Salad with Tahini Drizzl...
Next Post Gluten-Free Lemon Raspberry Muffins...
  • Share

One comment

Share Your Thoughts

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.