Name: Steamed Whole Artichokes
Total time: 55 min
Ingredients: 4 large artichokes or 12 baby artichokes, rinsed and trimmed; 1/2 teaspoon table salt

Why This Recipe Works

For a better, quicker artichoke recipe, we found that steaming worked well. We put whole artichokes, stem end up, in about an inch of water in a heavy-gauge nonreactive pot with a tight-fitting lid. A steaming rack was useful but not necessary. Braising, which combines browning and simmering, also produced very flavorful artichokes. However, this method involved more work than steaming, since we first had to sauté the artichokes, then deglaze the pan, then simmer the artichokes in liquid.

Before You Begin

A steaming apparatus, such as a collapsible basket or bamboo rack is helpful but not necessary for whole artichokes. Simply make use of the artichoke's tips and trimmings as a rack. Artichokes can be served warm with melted butter or at room temperature or with one of the recommended vinaigrettes (see related recipes). The steamed artichokes can be covered and refrigerated overnight; bring to room temperature before serving.

Instructions

Place steaming apparatus (optional) in large nonreactive pot with tight-fitting lid; bring 1 inch of water to boil.

Prepare artichokes for steaming, (see illustrations below): Using a chef's knife, cut off the stem. Next cut off the top quarter of the artichoke. Place artichokes, stem end up, in steaming apparatus or in water. Sprinkle with salt; cover and steam over medium-high heat until tender, about 40 minutes for large artichokes, about 25 for baby artichokes; outer leaves should pull away easily and the stem end should be thoroughly tender.

Gently remove artichokes with tongs. Serve immediately or cool, stem end up, to room temperature. (Can be covered and refrigerated overnight; bring to room temperature before serving.)