Last Updated on July 14, 2025 by Deliciously Organic
Steamed artichokes with butter are an occasional indulgence in our home and are fun to serve when guests come over. In today’s cooking video I’m going to teach you How to Cook and Eat an Artichoke. Enjoy!
How to Cook an Artichoke
Serves 4
4 artichokes
Cut the artichoke stems so they are flat. Place the artichokes, stem side up in a large pot. Pour in about 2-inches of water. Place the lid on the pot and cook on low heat for about 40 minutes, until the stems are tender. Using a pair of tongs, remove the artichokes and place on individual plates. Serve with melted butter, garlic, lemon juice, aioli, etc.
I love the way you cook your artichokes. I’m going to try that. Thanks.
Thanks so much for this. I see artichokes in the grocery store, but have been too scared to buy them until now. Would you mind putting a Pin button so I can save the instructions and recipe it to Pinterest? Thank you!!
Nevermind. I found it. Thanks. 🙂
A couple of more tips from an artichoke-lover!
1. Wash your artichokes. I use a veggie brush to lightly clean the outside of the artichoke.
2. Use kitchen scissors to trim off the prickly points on each of the leaves and when you get to the leaves that are really close together, use a sharp knife to cut them off, making the top flat like the bottom.
3. Slightly pull the leaves away from the center and rinse the inside (just in case!)
4. Don’t just toss the thin leaves that are closest to the heart, they are tender and delicious soaked in butter.
5. Let the artichoke cool enough so that you can use your fingers to pull the hair-like stuff from the heart. Using a knife cheats you of that delicious meat!
6. For an added bonus, after cooking, cut them in half lengthwise (top to bottom), drizzle them with garlic butter and put them on the grill for a few minutes.
Oh-my-gosh! Now I am starving for artichokes! Enjoy all!
We used to do this all the time when I was a kid. My family now (including my husband) all hate artichokes. So disappointing! I miss it.
Also, good the Italian way: stuff each leaf with a mixture of minced garlic, bread crumb, parmesan cheese. Drizzle with Olive oil and steam. THE BEST ever!
I attended your webinar tonight, but unfortunately I missed some of the beginning . I was hoping to download the pdf from the show, but I must be looking in the wrong place. Can you help (not that you didn’t already)?
Thank you.
If you write us over at: info@delicouslyorganic.net we can help you out. Thanks!
I love your recipes but can you explain why you call them an indulgence? Is it the butter or just that you don’t make artichokes often? I’m curious as my friend was just told to give up all animal foods/products and I know you normally advocate for eating high quality, grassfed butter/dairy.