Steamed Artichoke

Artichokes can be steamed or baked. I typically steam mine using Martha Stewart’s method and they come out perfect every time.


  • 4 large artichokes
  • 1 lemon
  • Kosher salt to taste

How to prepare artichokes

  • Cut off tough outer leaves.
  • Cut off top 1/3 of artichoke.
  • Snip remaining sharp or spiky tips using kitchen scissors.
  • Cut stem so artichoke stands upright.
  • Rub cut surfaces with lemon to prevent discoloration.


  • Set a steamer basket in a large pot; add enough water so it reaches just below the basket.
  • Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil.
  • Place artichokes in steamer basket, stem-side up.
  • Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 35-45 minutes; add more water to pot, if necessary.
  • Serve warm or at room temperature with dipping sauce.

Dipping Sauce

  • 2 tablespoons red wine vinegar or sherry vinegar
  • 1 teaspoon Dijon mustard
  • ⅓ cup extra virgin olive oil
  • ½ tsp salt
  • freshly ground pepper to taste
  • Whisk together vinegar and mustard. Slowly add olive oil while continuing to whisk. Add salt and pepper.