Artichokes: Steamed Seared or Stuffed

Spring is artichoke season. We love them steamed, seared or stuffed! As with most plants there are many varieties you will find at your local farmers markets and any of them will do. Artichokes can appear a little daunting for first timers to cook. Megs and I will show you how easy and oh so tasty they can be! Having a vegetable steamer is great for both large pots or even an InstaPot, but no worries if you don’t have the steamer.

Seared artichoke with caper butter.

Once steamed for about 40 minutes, depending on the size of the artichoke, then we quick sear it for that crispy “grilled” look and taste. If you’re like our Italian friends, they love to stuff them while steaming, adding lots of garlicky breadcrumb goodness between the leaves. I’m drooling just thinking about it! Crusty bread anyone? 🙂

Artichokes are wonderful way to get more fiber and are pre and probiotic food source. They are also great for digestion and our heart health! Read more HERE for all their many benefits! They are great as a side dish or the hearts are delicious when added to salads, pastas, or made into our favorite artichoke dip appetizer.

Another great recipe to add to your spring time bounty is our Riced Cauliflower that includes all kinds of wonderful seasonal fresh veggies especially fava beans!

Steamed Artichoke Ingredients:

Serves 2-4

(2 for a main dish, 4 for an appetizer)

2 Artichokes with stems washed, trimmed and readied

1 Cup water

1 pot tall enough to add a steamer and lid to fit tight

Vegetable steamer

Stuffed Artichoke Ingredients

½ C. bread crumbs (gluten free works great)

¼ C. Pecorino Romano grated cheese

3-4 Fresh minced garlic cloves

¼ C. minced fresh parsley

Artichoke stem peeled and diced

1 C water for pot

Olive oil

Lemon slices (optional)

Steamed Artichoke Method:

  • Wash and trim all the pointy leaves off from artichoke.
  • For steamed artichoke: keep stem and lay artichoke on ts side in steamer basket.

Stuffed Artichoke Method:

  • Trim stem off the bottom.
  • Peel the stem, dice it, and add to breadcrumb mixture.
  • Mix all dry ingredients along with diced artichoke stems together. Set aside.
  • Begin separating the leaves to make room for the breadcrumb mixture. Add the mixture in between the spaces between the leaves until you’ve used up the mixture.

Steaming your Artichoke:

  • Add 1 Cup water into a large soup pot that will hold 2 artichokes side by side and enough room to cover your lid tightly. Use the strainer, but it’s not needed.
  • Place artichokes into pot ether on the strainer or set in the water.
  • Drizzle artichokes with olive oil, about ¼ C oil. Add slices of lemon are optional.
  • Bring water to a boil, reduce to a simmer and steam for about45- 1 hour or until leaves pull off easily. Cooking time depends on the size of the artichoke.
  • Check occasionally to make sure there is always a little liquid in the pot for the entire cooking time, at least ¼ Cup.

Enjoy as is or drizzle more olive oil over the top, and season with fresh ground pepper, olive oil, lemon and or fresh grated Pecorino Romano.

Favorite Dipping Sauces:

Melted butter. Add capers in the pan with butter to melt. Juice of lemon or a splash of white wine… oh yum!

Aioli and dijon. Add horseradish, capers or anchovy paste for a little zing!


Trim the sharp points from each of the leaves.


Stuffing an artichoke
Spread leaves to add the stuffing.
Steamed without the vegetable strainer.

Remove the “choke” or the feathery middle from the center of choke. Using a spoon try not to remove any of the “heart” before searing or eating as is.
Searing artichokes with caper butter. We used Miyokos’s, a vegan butter made of coconut and cashews.

Veggie steamer.

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