Steamed Artichokes

Jose Picayo
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Serves 4


kosher salt
artichokes (10 to 12 ounces each)
lemon, halved


  1. Fill a large pot with enough water to reach the bottom of a steamer basket. Add 1 teaspoon salt and bring to a boil.
  2. Meanwhile, using a serrated knife, cut off the top third of the artichokes; using a vegetable peeler, peel the stems. With kitchen shears, snip off any sharp tips from the remaining leaves. Rub all the cut surfaces with half a lemon.
  3. Spread the artichokes open with your hands. Place stem-side up in the basket with the 2 lemon halves, cover, and steam until a paring knife inserted in a stem meets little resistance, 25 to 35 minutes.
Emily McKenna
April 2011

Nutritional Information

  • Per Serving
  • Calories 60
  • Fat 0 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 168 mg
  • Protein 4 g
  • Carbohydrate 14 g
  • Sugar 3 g
  • Fiber 7 g
  • Iron 2 mg
  • Calcium 56 mg
What does this mean? See Nutrition 101.

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