Steamed Artichokes

Steamed Artichokes by

Angela Ramsey


Shopping List

  • 3 globe artichokes
  • 1 Tbsp Celtic sea salt
  • 1 bay leaf
  • 1 lemon, sliced in quarters
  • 8 Tbsp dairy & soy free butter, melted
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 2 garlic cloves, minced
  • 1⁄2 tsp garlic salt


  • In a deep pot with a steamer basket, bring 2 inches of water and the salt to a boil.
  • Cut off the top of the artichokes about 1⁄2 inch (a serrated knifeworks best).
  • Cut off all but 1⁄2 from the base of the bottom stem, then usescissors to trim the tops of the outer leaves.
  • Add bay leaf and lemonquarters to the boiling water.
  • Add artichokes to the steamer basket, cover and steam about 30 minutes. While artichoke leaves are soft and easy to
    pull out, serve one with each lemon garlic butter.
  • Pull out one leaf at atime, dip in butter, then (using your teeth or a spoon), remove soft white colored “meat”.
  • Continue and discard remaining thin leaves and silkycenter unitl you come to the “heart” in the center. These are best to eat on the day they are steamed.