How To Boil Artichokes Without a Steamer
Learn how to boil artichokes without a steamer basket, tell when they are tender and eat them one leaf at a time. This simple stovetop method uses garlic, lemon and a bay leaf for subtle flavor.
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Servings: 4
Calories: 231kcal
Ingredients
- 4 large artichokes fresh
- 1 bay leaf
- 4 cloves garlic cut in half
- 3 lemon s cut into wedges and divided
- 5 tbsp butter melted
Instructions
Prepare and Boil the Artichokes
- Rinse the artichokes. Rinse each artichoke under cold running water, gently spreading the leaves so water can reach between them. Shake off the excess water.
- Trim the stems. Use a sharp knife to cut each stem to approximately 1 inch long.
- Trim the leaves. Use kitchen shears to snip the thorny tip from each leaf. This makes the artichokes easier to handle and eat.
- Cut off the tops. Use a sharp knife to cut approximately 1 inch from the top of each artichoke.
- Fill the pot. Pour 3 to 4 inches of water into a large pot. Add the artichokes, bay leaf, garlic and a few lemon wedges. The artichokes will not be completely submerged, and that is okay.
- Boil the artichokes. Cover the pot and bring the water to a boil. Reduce the heat to medium-low and cook, still covered, for 30 to 40 minutes.
- Check for doneness. Pull gently on an outer leaf. The artichokes are done when the leaf releases easily and its fleshy base is tender. A sharp knife should also slide easily into the base of the artichoke.
Eat The Artichokes
- Prepare the dipping sauce. Divide the melted butter among four small bowls and serve with the remaining lemon wedges.
- Remove the leaves. Starting at the base of each artichoke, pull off one leaf at a time.
- Eat the tender portion. Dip the fleshy base of the leaf into the melted butter. Place it between your teeth and scrape away the tender artichoke flesh. Discard the fibrous remainder.
- Reach the center. Continue removing and eating the leaves until you reach the thin inner leaves. Pull them away to reveal the fuzzy choke.
- Remove the choke. Cut the artichoke in half lengthwise and use a knife to cut away the fuzzy portion. Do not eat the fuzzy choke.
- Enjoy the heart. Squeeze fresh lemon juice over the tender artichoke heart, dip it in melted butter and enjoy. The inside of the trimmed stem may be tender enough to eat, too.
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Notes
**Nutritional information is an estimate and will vary depending on how much butter and lemon are consumed.
For smaller artichokes: Begin checking them after 20 minutes. Small whole artichokes generally take 20 to 30 minutes to cook.
To check for doneness: An outer leaf should pull away easily, and a knife should slide into the base with very little resistance.
Serving: Plan on one large artichoke per person when serving them as a side dish.
Storage: Refrigerate cooled, cooked artichokes in an airtight container for up to 3 to 4 days. Store the melted butter separately.
Begin checking large artichokes after 30 minutes. They are fully cooked when an outer leaf pulls away easily and a knife slides smoothly into the base.
Nutrition
Calories: 231kcal | Carbohydrates: 26g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 281mg | Potassium: 723mg | Fiber: 11g | Sugar: 4g | Vitamin A: 482IU | Vitamin C: 63mg | Calcium: 102mg | Iron: 3mg
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