Garlic Butter-Seared Steamed Artichokes
Garlic Butter-Seared Steamed Artichokes are my new favorite way to prepare artichokes. It’s easy to shy away from serving them when traditional recipes can take an hour or more to cook, not to mention the worry about trimming all those prickly leaves and whether the center will be tender when they’re finally done. This method solves all of those problems.
Instead of steaming the artichokes whole, they’re halved before cooking, which helps them cook more quickly and evenly. An added bonus is that the fuzzy choke is much easier to remove after steaming than before, making prep surprisingly simple.
What really sold me on this method, though, is the final step. Once the artichokes are tender, a quick trip through a skillet with garlic butter takes them to a whole new level. The cut sides get golden brown and just a little crispy while soaking up all that buttery garlic goodness. Not only does it add great flavor, but it makes them look so much prettier on the plate. Paired with a simple lemon dipping sauce, these artichokes feel a little special without being any more difficult to make.
Begin by cutting off the top inch or so and any of the spiky tips to the leaves that are left.
You then need to cut the artichokes in half lengthwise. This is the only tricky part to this recipe. Granted, it is much easier to cut them once they’re steamed, but I love the idea of chopping off half of the cook time so I grabbed my largest knife (a cleaver would be great to use, too) and went for it. It’s like cutting a melon…you just have to work it until you are all the way through! Place them in a pot with about an inch of boiling water, a steamer basket and a lemon half, cover and steam for 30 minutes or until they are tender.
Transfer the artichokes to a cutting board and use a small spoon or knife to remove the fuzzy choke from the center of each half.
To really make these special, you need to give them a quick sear. Add butter and garlic to a large skillet and, once melted and fragrant, add the artichoke halves, cut-side down. Cook them until they are golden brown and crispy, about 2 minutes.
For the lemon dipping sauce, combine the mayonnaise and lemon juice in a small bowl and season with black pepper and a touch of salt. If you want a brighter flavor, add more lemon juice. If you want a creamier texture, add more mayonnaise.
Transfer the artichokes to a platter and spoon remaining butter and garlic from the skillet over them. Serve warm with the dipping sauce.
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Garlic Butter-Seared Steamed Artichokes
Makes: 1 artichoke per person
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Artichokes:
- 2 to 3 large fresh artichokes
- 1 to 2 lemons, halved
- Kosher salt
- Freshly ground black pepper
For the Sizzled Finish:
- 2 tbsp unsalted butter
- A few garlic cloves, halved lengthwise
For the Lemon Dipping Sauce:
- 1 to 2 tbsp mayonnaise
- Juice from 1/2 lemon, plus more if desired
- Freshly ground black pepper
- Kosher salt
Instructions
Prepare the Artichokes:
Using a sharp knife, trim about 1 inch from the tops of the artichokes to remove the thorny leaf tips. Pull away any small or discolored leaves near the base and stem.
Peel the outer layer of each stem with a vegetable peeler. Slice the artichokes in half lengthwise through the stem and center. To help prevent browning, rub the cut surfaces with a lemon half.
Steam the Artichokes:
Pour a few inches of water into a large pot and bring it to a boil. Place a steamer basket inside the pot. Arrange the artichoke halves in the basket. Squeeze the juice from 1/2 lemon over the artichokes and place the squeezed lemon half among them for extra flavor.
Cover the pot and steam over medium heat for 25 to 30 minutes, or until a knife easily pierces the thickest part of the artichoke where the leaves meet the stem.
Transfer the artichokes to a cutting board. Using a spoon or small knife, remove and discard the fuzzy choke from the center of each half.
Make the Lemon Dipping Sauce:
In a small bowl, combine the mayonnaise and lemon juice. Stir until smooth, then season with black pepper and a pinch or two of kosher salt. Taste and adjust as needed. Add more lemon juice for a brighter flavor or more mayonnaise for a creamier consistency.
Add a Sizzled Finish:
Heat a large skillet over medium-high heat. Add the butter and garlic and cook until fragrant.
Place the artichokes cut-side down in the skillet and cook until golden brown and lightly crisp. Transfer to a serving platter and repeat with the remaining artichokes.
Spoon any remaining butter and garlic from the pan over the artichokes and season with kosher salt and black pepper. Serve warm with the lemon dipping sauce on the side.
Chef’s Notes:
Leftover artichokes can be refrigerated for several days. Reheat gently in the microwave or in a covered dish in the oven to prevent them from drying out.
Inspired by a recipe Smitten Kitchen
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