Steamed Artichokes

Don’t let their horny petals intimidate you —  these fibrous flowers are easy to prepare. Simply slice the ends off the artichokes and place them in a covered steamer over boiling filtered water or boiling distilled water that was stored in BPA free containers for 45 minutes.

IMG_0374 Why use filtered or distilled water to steam your food? Well, I admit, I’m moving off a hunch on this one. I haven’t read anything suggesting one should do this. For all I know, the nasty chlorine and flouride and whatever else they put in our tap water may stay in the pot as pure steam rises to the chokes. However, If you steam vegetables in water that has basil in it, those veggies will taste like basil. I feel more comfortable using filtered and disilled water in my kitchen for all food preparation, with the exception of washing the vegetables — I still use tap for that.

Steamed Artichokes

  • Servings: 4
  • Difficulty: easy
  • Print



2 globe artichokes, ends and tops removed
Distilled or filtered water for steaming
Steam artichokes for 45 minutes.


Place the artichokes in a covered steamer for 45 minutes. While they are cooking, make your choice of sauce.

If you like butter, try melting a couple tablespoons and squeezing lemon juice into it to taste. If you prefer to avoid casein, you can make this sauce with ghee. You may find that ghee requires more lemon juice than the butter does.

If ghee or butter don’t float your boat, use two tablespoons of the mayonnaise of your choice. Add fresh lemon juice to taste, add a pinch of onion powder, a pinch of garlic powder, and a pinch of salt.

Just Mayo from Hampton Creek
Just Mayo from Hampton Creek

Sauce One

Two tablespoons melted butter or hot ghee and fresh lemon juice to taste.

Sauce Two: 

Two tablespoons mayonnaise
Lemon juice (to taste)
Pinch of onion powder
Pinch of garlic powder
Pinch of salt

After 45 minutes of steaming, remove the artichokes with tongs and serve in bowls or on a plate, with a separate dish for discarding the leaves. To eat, remove a petal, dip it into your preferred sauce, and gently scoop the flesh off with your teeth. (Kind of like a crab finger.) When you get down to the fuzzy purple part, take a small spoon and clean away the purple petals and hairy fibers underneath. You’ve left yourself the heart. I like to salt an artichoke heart and eat it with big dollops of the mayonnaise sauce. You can also use them for spinach-artichoke dip.

Want to fill me in on the properties of steam and/or water treatment? Please use the comment box below.

Thank you for visiting Make Good Food!

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