Steamed Artichoke with Lemon Butter

Horizontal view of steamed artichoke with lemon thyme butter and lemon wedges on a green and white plate.

Steamed Artichoke with Lemon Butter

This Steamed Artichoke recipe with lemon butter and thyme is a lovely appetizer or side dish for spring gatherings. Tender and delicious!

Prep Time10

Cook Time35

Total Time45

Servings: servings

Calories: 126kcal

Author: Stephanie Wilson

Ingredients

4 artichoke globes
2 tablespoons olive oil
1 teaspoon kosher salt or to taste
black pepper to taste
3 cloves garlic pressed or minced
2 lemons halved
1/2 cup butter or more to taste
3 sprigs fresh thyme

Get Recipe Ingredients

Instructions

Artichoke Stem

See notes regarding artichoke stems: If leaving the stems intact, pull off any leaves on the stem. It's important to peel the stem with a vegetable peeler so that the woody, tough skin is removed. Then, using a sharp knife, trim the ends slightly, score an "x" in the base of the stem, and rub with the cut side of a lemon wedge to help prevent browning.

Preparing Artichoke Globe

Cut off about 1 inch of the top of the artichoke with a sharp knife. Using scissors, cut off prickly points on the leaves with kitchen shears and then rub the globe with the cut side of a lemon wedge.

Steaming Artichokes

Fill a large Dutch oven with 2 inches of water and squeeze the lemon juice into the water. Using a steamer basket, add the artichoke globes. Drizzle with olive oil, season with salt and pepper, and sprinkle with pressed garlic. If you have a few extra thyme sprigs, I like to add them into the steamer basket with a remaining lemon.
Bring to a boil, cover and steam for 35-45 minutes, or until the artichoke stem is fork-tender and the outer leaves of the artichoke can be easily peeled off.

Lemon Butter

Add the butter, juice of 1 lemon, and 2 sprigs of fresh thyme into a saucepan. Melt the butter over medium-low heat. Then remove the thyme sprigs and serve with warm artichokes.

Notes

Removing the choke: As you likely know, the choke is not edible. To remove it, let the artichoke cool slightly and then slice it in half lengthwise. Using a spoon, scoop out the choke.

Artichoke stems: You can either leave the stems intact with some prep, (which, by the way, the stems are a tasty part of the artichoke, much like the heart), or you can cut them off so the artichoke stands up straight. Its up to you!

Nutrition