Steamed Whole Artichokes
Serves 4
Ingredients
4 large artichokes (10–12 ounces each) or 12 baby artichokes (2–4 ounces each)
1⁄2 teaspoon salt
Instructions
- Using chef’s knife, cut off stem so that artichoke sits upright, then trim off top quarter of artichoke.
- Fit large saucepan with steamer basket. Add water, keeping level below basket, and bring water to boil. Place prepared artichokes, stem end up, in steamer basket. Sprinkle artichokes with salt, cover, and steam over medium-high heat until tender, about 40 minutes for large artichokes or 25 minutes for baby artichokes (outer leaves should pull away easily and stem end should be thoroughly tender).
- Gently remove artichokes with tongs. Serve immediately or cool, stem end up, to room temperature. (Artichokes can be refrigerated overnight; bring to room temperature before serving.)
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