Mediterranean Steamed Artichokes

Mediterranean Steamed Artichokes

I love artichokes, they're actually one of my favorite vegetables. I almost feel like they shouldn't be healthy... they're so delicious, how could they be? But since they are good for you, I eat them often––usually cooked this way! I used to hate artichokes, but it was only that kind of hate that kids have towards foods they've never tried and just don't want to try. My first experience with any kind of artichoke was last Summer, when I was staying with my cousin in the city. I met her and one of her friends at an Italian restaurant near her apartment for dinner and when I got there, they'd already ordered an appetizer of fried artichoke hearts with garlic-parmesan aioli. I wanted nothing to do with them, but reluctantly tried one and it was amazing! Since then, I've ordered artichoke anything when I see them on menus at restaurants and have been working on my own recipes using them. While the hearts are certainly my favorite part of the artichokes, the leaves, bottoms, and stems––when cooked properly––are just as delicious! I came up with an earlier stage of this recipe a few months ago in school when I saw a beautiful package of artichokes at my local Trader Joe's. I knew I wanted to photograph them for an assignment because of their colors, so I googled how to cook (and eat) a whole artichoke. The most common way seemed to be steaming––but I didn't want to just steam them in water, so I used some vegetable stock I had in my fridge. I couldn't photograph those artichokes quick enough. Their delectable smell filled my tiny dorm room and I couldn't wait to be done with my photos so I could try one! I even made a sauce that later inspired my lemon garlic sauce to go with them (for the photo). The artichokes were so good, I was so happy I'd have the other three of them in my fridge for the next few days. I started steaming them much more often, especially while at school––because it's so easy to throw together, and dipped in some salted olive oil––I literally can't get enough of these!

Mediterranean Steamed Artichokes

Prep Time: 5 min Cook Time: 25-27 min Total Time: 30-32 min Serves: 4-6


  • 4-6 globe artichokes

  • 2 cups vegetable stock

  • 1 lemon, juiced and zested

  • ¼ cup white wine

  • ¾ tsp rosemary

  • ½ tsp thyme

  • ½ tsp basil

  • ¼ tsp oregano

  • *You can substitute all herbs with 2 tsp Italian seasoning or herbs de Provence


  1. Bring vegetable stock, lemon juice, lemon zest, white wine, and all herbs to a boil over high heat (in a pot large enough to hold all artichokes).

  2. Slice off the top 2 inches of the artichoke and discard. Cut off the bottom ½" or so of the stem and discard. Remove any small outer leaves and discard.

  3. When the pot is boiling, place the artichokes cut side down in the broth, lower the heat to medium, cover the pot, and let simmer for 25-27 minutes––until the artichoke stems are fork tender.

  4. Serve artichokes warm with salted olive oil on the side for dipping and enjoy!

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