Steamed Artichokes | Cook for Your Life

Steamed Artichokes

Rated 5 out of 5
5 out of 5 stars (based on 6 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 3 ingredients

Steaming artichokes is a really simple and delicious way to eat them. I call them the strip-tease vegetable! Why? Because you have to pull away all the outer leaves to get to its succulent heart,...

Pick medium to large artichokes with a soft green color and firm, tight, unblemished leaves. Pass on any with loose, bruised, dry looking outer leaves. They won’t be as good. A tangy mustard vinaigrette is the perfect accompaniment to an artichoke’s green, earthy taste.
Watch the video to learn how to make it.


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Nutrition Facts


78 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


17 g


2 g


9 g


6 g


383 mg


  1. Trim the stalks off the artichokes so that they can sit upright on a plate. Rinse.
  2. Arrange the artichokes in a pan large enough to hold them in a single layer.  Pour enough cold water over them to come a third the way up their sides. Sprinkle a little sea salt over them.
  3. Turn the heat to high and bring to a boil. Then cover and turn the heat down to low, simmer for 30 minutes until tender, or until the outer leaves easily come away when pulled.
  4. Line a platter with paper towel. Using tongs, lift the artichokes from the pan onto the paper.  Let cool.
  5. Artichokes are best eaten at room temperature. Once cooled, remove from platter, discard the damp paper and dry the platter. Rearrange the artichokes on the platter and serve with Mustard Vinaigrette.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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