Steaming Artichokes: Aroma Steamer Method For Perfect Results

Steaming artichokes is a simple and tasty way to prepare this nutritious vegetable. Using a steamer like the Aroma Steamer is an excellent way to achieve the perfect texture and flavour. Before steaming, the artichokes need to be prepared by trimming the stems and removing the tough outer leaves. The artichokes are then placed in the steamer basket and cooked for around 25-45 minutes, depending on their size. Once cooked, the artichokes can be served with a variety of dipping sauces, such as melted butter, lemon juice, or aioli.

How to prepare artichokes for steaming

Preparing artichokes for steaming is a simple process, but it can be a little daunting the first time. Here is a step-by-step guide to preparing artichokes for steaming:

Firstly, make sure you have the right equipment. Artichokes start to brown as soon as you cut them, so you will need a lemon to rub on the cut surfaces of the artichoke to reduce oxidation. A stainless steel knife is preferable to a carbon-steel one, as it can reduce browning. You will also need a cutting board, a peeler, a large pot, and a steamer basket.

Next, prepare the artichoke stem. Peel off any tough, small petals on the artichoke stem. Then, use a knife to trim the end of the stem—you only need to cut off a little, as the stem is edible and has a wonderful meaty texture. After trimming, gently score the stem to help it cook more quickly, and rub it with lemon to prevent browning.

Now, prepare the artichoke leaves. Slice off the top of the artichoke, about half to one inch. At this point, your artichoke will have a flat top with a few rows of pointy leaves around the sides. Rub the cut, flat leaves with lemon juice, and use kitchen shears to trim off the pointy tips of the lower leaves.

Finally, you are ready to steam! Place the artichokes in the steamer basket, and follow your steamer instructions for cooking.

How to steam artichokes on the stove

Steaming artichokes is a simple and delicious way to enjoy this nutritious and tasty vegetable. Here is a step-by-step guide on how to steam artichokes on the stove using an aroma steamer:

Selecting and Storing Artichokes:

• Look for artichokes that are plump, firm, and heavy for their size. The leaves can be green or purple but should be tightly closed.
• Artichokes are in season during late spring and early summer. Store uncooked artichokes in an airtight plastic bag in the refrigerator and cook them within 5-7 days of purchase.

Preparing the Artichokes:

• Use a serrated knife to trim the artichoke by cutting off the top third to one inch of the artichoke. You can also use kitchen shears or scissors to trim the sharp spikes or thorns from the outer leaves.
• Peel away the toughest outer layers of leaves, which have very little edible flesh.
• Gently rub the cut surfaces of the artichoke with lemon to prevent discolouration.

Setting up the Aroma Steamer:

• Fill the bottom of the steamer with water, ensuring it reaches just below the steamer basket. You will need enough water to steam the artichokes for 25-45 minutes.
• Add seasonings to the water to infuse extra flavour into the artichokes. Try a bay leaf, a slice of lemon, garlic cloves, or mint leaves.
• Bring the water to a boil and place the steamer basket inside.

Steaming the Artichokes:

• Place the prepared artichokes in the steamer basket, stem-side down or stem-side up. Ensure they are snugly fit together.
• Cover the pot and steam the artichokes for 25 to 45 minutes, depending on their size. Smaller artichokes may take less time, while larger ones may take up to an hour.
• Check for doneness by pulling a leaf from close to the centre. If the leaf comes out easily and the artichoke heart is tender, they are ready.

Serving the Artichokes:

• Transfer the steamed artichokes to a platter or serving plates. They can be served warm, at room temperature, or chilled.
• Artichokes can be served whole, or you can cut them in half and scoop out the fuzzy choke with a small spoon.
• Provide each diner with a small bowl for discarding leaves and their own bowl of dipping sauce.
• Melted butter is a classic choice, or you can try olive oil and lemon sauce, aioli, hollandaise, or vinaigrette.

How to steam artichokes in the microwave

Steaming artichokes in the microwave is a much quicker method than steaming them on a stove-top. However, the microwave method can result in a drier texture, so it's best to use the freshest artichokes to avoid toughness.

To start, trim your artichokes by cutting off the stems and the tips of the leaves. You can also trim off any thorns from the leaves with scissors for less prickly eating. Some people also like to peel away the outermost layers of leaves, as they can be very tough and have little to no edible flesh. You can also cut the artichokes in half and scoop out the choke, but this step can be skipped.

Next, rub a lemon over all the cut parts of the artichokes to prevent them from browning. Place the artichokes upside down in a microwave-safe dish with a tight-fitting lid. Add about 1/4 inch of water to the dish and cover.

Microwave the artichokes on high for 4 minutes initially. Check for doneness by piercing the hearts with a fork; if they are soft, they are done. If not, continue microwaving in one-minute intervals until done.

Once cooked, you can serve the artichokes warm, at room temperature, or chilled. Each diner can then pluck the leaves from the heart, scrape off the edible flesh at the base with their teeth, and discard the leaves. Repeat this process until only the heart is left, which can be enjoyed for its tender sweetness.

Serve the artichokes with a dipping sauce, such as melted butter, olive oil and lemon sauce, or hollandaise.

How to serve steamed artichokes

Steaming is the best and easiest way to prepare an artichoke. It brings out the delicate, nutty-yet-sweet flavour of the vegetable. Once steamed, the artichoke can be served warm, at room temperature, or chilled. Each diner should have their own artichoke, along with a small bowl for discarding leaves and a personal bowl of dipping sauce.

To eat, each leaf is pulled off individually, dipped in sauce, and the edible flesh scraped off with your teeth. This is repeated until only the heart is left, which can be luxuriated in and eaten whole.

There are many sauces that can be served with steamed artichokes. Melted butter is a classic choice, especially when seasoned with garlic salt. Other options include olive oil and lemon sauce, hollandaise sauce, mayonnaise, or a creamy sauce such as Caesar dressing or tartar sauce.

For a more complex dish, artichokes can be stuffed with breadcrumbs, garlic, parsley, and pecorino cheese. They can also be served with a side of spaghetti and meatballs with garlic bread.

Artichokes can also be paired with proteins such as fish, chicken, or lamb. They go particularly well with garlic butter shrimp scampi, where the artichoke can be dipped in the garlic butter.

How to eat steamed artichokes

Steaming is the best and easiest way to prepare an artichoke. It brings out the delicate, nutty-yet-sweet flavour of the artichoke. Once the artichokes are steamed, serve everyone their own artichoke, complete with a dipping sauce like Hollandaise or melted butter with a squeeze of lemon.

To eat steamed artichokes, you can pluck the leaves from the heart and eat the edible flesh with your teeth. Repeat this until just the heart is left, then enjoy its tender sweetness. The three edible parts of the artichoke are the leaves, the stem, and the heart. To eat the leaves, peel them off one by one and scrape off the tender meat with your teeth, discarding the tough, fibrous shell. The leaves are tasty on their own, but they go well with a dipping sauce. Melted butter is a classic choice, and creamy sauces are also delicious. Try serving them with artichoke dipping sauce, Caesar dressing, or tartar sauce.

Once you have eaten the leaves, you will be left with the cup-shaped artichoke heart and the stem. They are meaty and flavorful—enjoy them with olive oil, sea salt, and lemon juice, or dip them in whatever sauce you served with the leaves.

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