Steamed Artichokes

Whole steamed artichokes served with Fine Herbs Vinaigrette work well as a first course, in place of salad. Prepare a day ahead, if planning to serve cold
Prep Time10 minutes
Cook Time40 minutes
Cooling Time2 hours
Total Time2 hours 50 minutes
Course: < 30 Min Prep w/Longer Cook Time, Appetizers, Prepare Ahead - Serve Later, Side Dishes - Vegetables, Vegetarian
Servings: 8 servings
Author: Catherine Christiano


  • 8 large artichokes
  • 8 coriander seeds
  • 1/4 cup lemon juice


  • Fill a 6-quart stock pot with hot water, allowing room for artichokes. Add coriander seeds and lemon juice. Bring to a boil over high heat.
  • Meanwhile, prepare artichokes. Cut off stalks flush with ends. Remove any tough outer leaves. Use a large sharp knife to trim approximately 1 inch off tops, enough to remove sharp spines yet above where heart is. Use kitchen scissors to snip tops of leaves to remove sharp spines. Place artichokes in boiling water; use tongs to push them into water. The artichokes will float slightly.
  • Cover and simmer approximately forty minutes, until outer leaves pull off easily. Use tongs to remove artichokes, placing them upside down on a large plate to drain.
  • Artichokes may be served hot with Hollandaise sauce or refrigerate and serve cold with a vinaigrette dressing, such as Fine Herbs Vinaigrette.
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