Recipe by Chef Cindy
Have you always wanted to cook an artichoke but were too intimidated to take it on? Steamed, Stuffed & Roasted Artichoke is a super easy recipe to try. In just a few simple steps, you will have your artichokes steamed, stuffed, and roasted. A delicious and healthy way to eat them is steaming the artichokes. When ready, dip each leaf into a yummy sauce. Another favorite is to steam cook and then stuff each artichoke with tons of garlic & breadcrumbs. A bit higher in calories, but both recipes will be shared, and you can decide which is your favorite!
What season is best to buy Artichokes?
California artichokes are available throughout the year, but the peak season is in March-May and then again in October.
How do you choose Artichokes?
When purchasing, choose artichokes that are firm and have tightly packed leaves. The stem will be slightly brown but it shouldn't be dry or slimy. It's fine if the leaves have a few brown spots.
How to prepare an artichoke for steaming
- Juice ½ a lemon to help you slow down the discolouration of the artichokes while you’re prepping a batch and as they start to steam. You can either dip the artichokes directly into this, or brush it onto exposed areas with a pastry brush.
- With a sharp knife, cut off the bottom of the artichoke at the stem, and slice 1-inch off the top of the artichoke so you can see a cross section of the petals.
- Pluck off and discard the lowest leaves near the stem that are badly damaged or that don’t form the outer petals that cover the choke. (Make sure to compost the trimmings!)
- Trim off the pointy tops of the outer petals as they can stay a little sharp, even after cooking. You might find this easier to do with a sharp pair of scissors.
- Spread the leaves apart under running cold water to clean out any residual dirt or grit.
- Dip the bottom of the stem in lemon juice, and brush a little on top.
- Place the prepared artichokes directly into the steamer basket.
An extra tip: If you’re planning to stuff your artichokes after steaming, like in this recipe, if possible remove the center leaves either before or after steaming to allow more room for the delicious filling!
Storage Tips
While we only recommend cutting into an artichoke when you plan to eat it, applying fresh lemon juice to any exposed cut artichoke will help slow down any browning.
Prepared artichoke hearts without any outer green leaves (remember to compost them!) can be frozen in an air-tight plastic bag or container during peak season.
What's the best way to steam an artichoke?
Place the steamer basket in a large pot with enough water to reach the bottom of the basket, but not flowing over. Add ½ tablespoon thyme, 1 bay leaf, 1 teaspoon peppercorns and a few slices of lemon in the water.
Steam the artichokes for approximately 30 - 45 minutes, dependent on the age of the artichoke. You will know it's ready when you can give a leaf a little tug and it comes off.
TMF recommends its Top 10 Kitchen Gadgets to have and steamer baskets almost made it to the list. They are inexpensive and very handy to have around for steaming vegetables.
If you need a little more instruction - click here to see video by Simply Recipes!
Are artichokes considered healthy to eat?
Artichokes have been proven to help aid indigestion, inflammation, IBS, constipation, diarrhea, to help boost brain function, and to even help with a hangover! Needless to say, they’re a great addition to a balanced diet.
Are artichokes sustainable?
Yes, as long as they are grown organically and without the use of harsh chemical pesticides. Since artichokes tend to grow best in climates also suitable for problematic pests such as aphids and moths, farmers tend to overspray their crops with pesticides. This shouldn’t deter you from eating artichokes, though! Just remember to buy local and organic when possible.
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Steamed, Stuffed & Roasted Artichoke
Ingredients
- 4 artichokes
- 2 lemons
- ½ tablespoon thyme
- 1 bay leaf
- 1 teaspoon peppercorns
Yogurt Sauce:
- ½ cup plain yogurt
- 1 teaspoon Dijon mustard
- 1 shallot minced
- 1 teaspoon red wine vinegar
- lemon zest
Breadcrumb Mixture:
- 1 ½ cups Italian style breadcrumbs
- ¼ cup olive oil
- 3 garlic cloves
- pinch of sea salt
- 1 tablespoon parmesan cheese optional
Instructions
- Prep artichokes. Place in steamer basket and steam for approximately 30 - 45 minutes.
- Mix ingredients together for dipping sauce or prepare breadcrumb mixture.
- Dipping Sauce Recipe: serve immediately on individual plates with dipping sauce.
- Stuffed Recipe: spread leaves apart and place breadcrumb mixture in between the leaves. Bake covered at 375° for 15 minutes (uncover last 5 minutes). Serve immediately, individually plated.
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