One of the most unusual vegetables, nearly 100% of all artichokes grown in the United States are grown in California, and nearly two-thirds of those come from the fog-shrouded fields surrounding the small town of Castroville in Monterey County. They are typically available two times a year: early March through May, and late September through October.
They are often steamed and served warm or cold with a dipping sauce (click here for our favorite dipping sauces).
Here are a few of our tips for delicious steamed artichokes:
- Add 1 teaspoon olive oil per artichoke before steaming, which allows the leaves to separate and remove easily.
- To keep a greener appearance, squeeze lemon juice over each artichoke prior to cooking.
- Placing slices of peeled garlic randomly between the leaves of each artichoke adds a delicious garlic flavor.
Read more to get the full instructions!
Mollie Stone’s Markets Original Recipe
- 4 artichokes
- 4-6 whole allspice
- 4-6 whole cloves
- 4 teaspoons olive oil
- Fresh squeezed lemon juice (optional)
- 4 garlic cloves, peeled and sliced (optional)
Trim the tops and bottoms from your artichoke. If you like to include some of the stem then cut the stalk to the length you prefer and peel it.
Remove the bottom circle of tough outer leaves. Using your kitchen shears, trim the sharp points off the tip of each leaf.
Place on a steamer rack over water in a deep pot with a tight fitting lid. Drop the spices into the pot. Drizzle a teaspoon of olive oil over the center of each artichoke. If you left long stems, place the artichokes stems up.
Optional: Squeeze lemon juice over each artichoke prior to cooking for a greener color. If desired, place slices of garlic randomly between the leaves.
Cook over high heat until water begins to boil. Cover and turn down the heat to moderate. Steam 25 minutes then check for doneness.
Test for doneness: Artichokes are done when outer leaves remove easily from the stalk. You can also test with a fork into the center to the heart.