Boiled Artichokes with Whipped Lemon Butter (+ how to steam them!)

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Learn just how easy it is to make boiled artichokes by following my step-by-step guide & video. It's a hands-off super food snack or appetizer that's usually done in under 45 minutes, Serve with Whipped Lemon Butter or any of the other suggested sauces!

Jump to:

• Why you will love this recipe
• Why artichokes are a "super food"
• What you need to make this recipe
• How to choose the best artichokes
• How to cook artichokes
• How to check for doneness
• How to eat artichokes & how to remove the artichoke heart
• Tips & tricks
• Recipe FAQ
• Sauces to serve with artichokes
• What to eat with artichokes
• Recipe
• Reviews

Why you will love this recipe

• It's easy without any unnecessary steps
• It's hands off - they take some time to cook, but are very quick to prep
• It's good for you - just have a look below for all the great health benefits
• Lemon adds amazing flavor and cuts the richness of the artichoke

Why artichokes are a "super food"

Artichokes are a true super food and have been used for centuries in the Mediterranean area for their medicinal purposes.

One of the reasons boiled artichokes are so good for you is that they're low in fat and high in fiber. Adding fiber is a great way to stay full longer, and it's probably the reason why artichokes are so filling. Because calorie-wise they really shouldn't be - with just above 60 kcal per artichoke.

Artichokes are also nutrient rich. Check out the table below for exact amounts for a medium-sized (128g) boiled artichoke (table adapted from Healthline).

Nutrient	% of RDI
Vitamin B9 (Folate)	27%
Vitamin K	22%
Vitamin C	15%
Magnesium	13%
Potassium	10%
Phosphorus	9%
Vitamin B3 (Niacin)	7%
Vitamin B2 (Riboflavin)	6%
Vitamin B1 (Thiamine)	5%
Vitamin B6	5%
Iron	4%
Calcium	3%
Zink	3%

And as if this wasn't enough - they're also one of the best sources of antioxidants.

What you need to make this recipe

Ingredient notes

• Artichokes come in several varieties, some smaller and softer and some larger and sturdier. The smaller ones will cook much faster than the larger ones.
• Lemon can be skipped, but it adds flavor I like the taste it adds and it also keeps the artichokes from turning grey when cooking. Just make sure to wash the skin before slicing!
• Fine table salt can be skipped but adds great flavor - it can also be switched for any other type of salt. Skip if steaming your artichokes.
• Whole garlic cloves can be added to the water for extra flavor

How to choose the best artichokes

Artichokes come in different sizes and even different colors (some are greener, and some more purple). But regardless the size and color, a good artichoke will:

• Feel heavy and solid
• Be mainly bright green, silvery-green or purple-green - not brown or grayish
• Not look dry
• Have tight and tightly closed leaves
• Have leaves that squeak when squeezed or rubbed together

How to cook artichokes

Making boiled artichokes comes in two steps: prepping and cooking. I will go through both below, as well as a second option for how to cook them - steaming!

How to prepare them

1. Remove the stem. Place one of the artichokes on a chopping board and place a knife as high up on the stem as possible. Cut down to remove the stem.
2. You should now have a flat surface on the bottom of the artichoke on which it can stand upright.
3. Then wash and slice your lemon.

How to boil them

First option is boiled artichokes - this is the way I cook them most often.

1. Fill up a large pot with water and add in salt, lemon slices and artichokes. Cover, bring to a boil, and simmer for 20-60 minutes until tender. They're done when you can easily pick off a leaf. To test, transfer to a plate and try to pull off one of the leaves. If it comes off easily - it's done. If not, allow to simmer a while longer.
2. When your boiled artichokes are done - remove them from the heat, drain, and allow to cool down just slightly before eating.

How to steam them

To steam artichokes you will need a steamer basket, a coolander or a regular metal strainer.

1. Bring out a large pot and pour in "enough" water. Enough means the pot will not go dry while cooking, but the water doesn't reach the strainer even when boiling. Then place a steaming basket, coolander or metal strainer on top of the pot and place the lemon slices in it.
2. Place the artichokes on top of the lemon slices.
3. Cover with a lid, bring to a boil, and cook for 30-70 minutes until tender. They're done when you can easily pick off a leaf. To test, transfer to a plate and try to pull off one of the leaves. If it comes off easily - it's done. If not, put it back in the water.
4. When your steamed artichokes are done, remove from the heat and let them cool down slightly before eating.

How to check for doneness

There are two ways to to make sure steamed or boiled artichokes are done:

1. Try pulling off a leaf, and if it's easy - they're done
2. Stick a pairing knife into the bottom of the artichoke - if it goes in smoothly, they're done

How to eat artichokes & how to remove the artichoke heart

Eating artichokes is fun! But if you haven't done it before, you might be a bit confused as to how you actually get to the food - and where is the food, anyway?!

There are two things you eat on an artichoke: the end of the leaves and the artichoke heart.

1. Start by picking off the outer leaves. Either pick them off one at a time and eat directly, or pick off a bunch or all of them at once. Dip the end of the leaf in your whipped butter or other sauce and then gently pull of the meaty part of the leaf with your teeth.
2. You can eat all the leaves - even the purple inner leaves - but after a while they become too small to bother with. Then it's time to uncover the heart. Do this by picking off all the last leaves until you reach the hairy part.
3. Use a knife and fork, a spoon, or your fingers to gently remove the hairs.
4. Underneath is the artichoke heart. Eat it with the same sauce as the leafs, or save it to use in salads.

Tips & tricks

• You don't have to trim the leaves, even if you will see that in most recipes - but you can if you want to
• Cook time can vary a lot for both steamed and boiled artichokes, depending on how fresh your artichokes are and their size
• Smaller and younger artichokes cook faster - sometimes in as little as 20 minutes
• Larger and older artichokes will take longer - sometimes more than an hour
• To remove excess water from boiled artichokes let them cool upside down in a strainer for a few minutes after cooking
• Store leftovers in the fridge in an airtight container - a whole artichoke is good for about a day, but the artichoke heart alone can be stored for at least 3 days
• Leftovers can be eaten cold or heated in the microwave
• Save leftover artichoke hearts and use in salads, pasta dishes or on pizza
• Reheat artichokes in the microwave in 1 minute increments

Recipe FAQ

Sauces to serve with artichokes

I always serve steamed or boiled artichokes with some kind of dipping sauce. Either some variety of butter, a vinaigrette, or a creamy sauce. They all go great both with the leaves, and the heart.

Here are my favorite "sauces":

• A simple vinaigrette. This is a nice way to cut some of the richness of the artichoke, and it's also a great way to eat leftover cold artichokes. (I recommend a honey-lemon vinaigrette, honey-balsamic vinaigrette or a simple apple cider vinegar and olive oil vinaigrette.
• Melted butter. This is seriously yummy, but can become a bit too rich after a while. To cut the richness you can add a squeeze of lemon to the butter.
• Whipped lemon butter. This has the perfect combination of fat, salt and acidity - so you can eat even more butter before feeling full, because we added some lemon to it.
• Lime Aioli - the zest and juice from the lime helps keep it from becoming too heavy

What to eat with artichokes

Artichokes are often served as one of a variety of dishes. I reccomend serving the following dishes alongside them:

• Air Fryer Texas Toast
• Vegan Hummus
• Acili Ezme
• Fried Feta Cheese
• Bacon Wrapped Dates
• Stuffed Dates with Feta Cheese

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