artichokes steamed for two

Categories: Appetizers, Veggies and Sides, Sauces and Such, Posted by Sandy Bergsten


2 large artichokes (with tight leaves)


Choose a large pan with a lid that will comfortably hold the artichokes vertically. Fill the pan with one inch of water and bring to a simmer. Add a big pinch of salt and two lemon slices.

Meanwhile, rinse the artichokes and cut off the stem one inch from the base. Remove the small bottom leaves if desired. Cut an “x” in the bottom of each stem. Place the artichokes standing up in the water. Cover and steam for about 40 minutes. Check occasionally to make sure the water hasn’t evaporated. Add more water if needed to keep it near one inch. 

Starting at 30 minutes, carefully remove the lid and try to pull out one of the artichoke leaves. If it won’t come, cover and continue to steam. Once a leaf pulls off easily, the base is tender. Note that the cooking time will vary greatly due to the size of the artichokes. So keep a watchful and flexible eye.

With tongs remove the artichokes from the pan and place on a plate to cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for up to one day. The artichokes can also be served warm straight from the pan, or at room temperature.

To serve place the artichokes on a dinner plate with a ramekin of dipping sauce (see recipe below). 

To eat- remove the leaves one at a time, dip lightly in the sauce then scape the flesh off with your teeth. Continue until you reach the soft inner leaves. Then with a sharp knife cut away the fuzzy inedible choke from the tender smooth heart. Cut the heart into pieces and enjoy.

Serves 2

dipping sauce


3 tablespoons mayonnaise

3 dash’s Louisiana Hot sauce (such as Frank’s)

1 dash of cayenne pepper


While the artichokes are cooking whisk together the mayonnaise with the hot sauce and cayenne to taste. Spoon into two small ramekins or dipping bowls. Cover and refrigerate until ready to serve.

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