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Steamed Artichokes

Steamed Artichokes
  • Prep 15 min
  • Total 45 min
  • Servings 4
Simply steamed and served with melted butter, tender artichokes make a wonderful first course or side dish.
September 8, 2011


  • 4 medium artichokes
  • Melted butter, if desired


  • 1
    Remove any discolored leaves and the small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops of artichokes and discard tops. Cut off points of remaining leaves with scissors. Rinse artichokes with cold water. To prevent discoloration, plunge entire artichoke into 4 cups cold water mixed with 1 tablespoon lemon juice.
  • 2
    Place steamer basket in 1/2 inch water in 4-quart Dutch oven (water should not touch bottom of basket). Place artichokes in basket. Cover tightly. Heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottoms are tender when pierced with knife.
  • 3
    Pluck out artichoke leaves one at a time. Dip base of leaf into melted butter.

No nutrition information available for this recipe
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