Recipes » Appetizers » Steamed Artichokes
T. Colin Campbell Center for Nutrition Studies


  • 6 medium artichokes


  • 1. Cut stem off the artichokes so they will stand upright in a pan and cut off of the very top of the artichokes to remove most of the spines at the top of the leaves.
  • 2. Rinse thoroughly and place upright, side-by-side in a large saucepan.
  • 3. Add about 1 inch of water. Cover and simmer artichokes for 40 minutes or until soft when pierced with a fork. Add more water if necessary to keep them from burning as you are simmering the artichokes.
  • 4. When cooked remove artichokes with a carving fork, turn each one upside down to drain, then sit it upright on a serving plate.
  • 5. Serve with your favorite oil-free dressing or dip.

Cooking Tips

  • 1. To eat an artichoke, pull off a leaf, dip it in the dressing, then scrape the meaty part of the leaf off with your teeth. As you peel off leaves you will eventually get to the a spiny "choke" they have on the inside which needs to be scooped out and discarded.
  • 2. The reward for all this effort is the creamy heart that sits underneath the leaves and the choke. Dip, eat and enjoy!

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