Simple Whole Artichokes

Published April 8, 2025

Total Time: 1 hour 30 minutes

Prep Time: 5 minutes

Cook Time: 1 hour 25 minutes

Difficulty: Easy

Ingredients (Serves 4)

  • 2 tablespoons whole black peppercorns, plus 1½ teaspoons coarsely ground black pepper

  • 5 bay leaves (fresh or dried)

  • Kosher salt (e.g., Diamond Crystal)

  • 2 lemons (1 for slicing, 1 for juice)

  • 4 medium to large artichokes (trimmed)

  • 8 tablespoons unsalted or salted butter

Preparation

Step 1: Prep the Boiling Liquid

Fill a 6-quart (or similar size) large pot three-quarters full with water. Add the whole black peppercorns and 4 bay leaves. Bring to a rolling boil over high heat. Season generously with kosher salt until the water tastes distinctly salty (like ocean water).

Step 2: Trim & Prepare Artichokes

  • Trim the Stem: Cut the stem base to 1 inch in length (keep for added flavor, per pro tips).

  • Trim the Top: Use a serrated knife to remove the top 1 inch of each artichoke, discarding tough outer leaves.

  • Lemon Prep: Slice half of one lemon into thin rounds (1/8-inch thick) and remove seeds. Squeeze the juice from the other half into a small bowl and set aside.

  • Add to Pot: Toss the squeezed lemon half (rinds included) and sliced lemon rounds into the boiling water. Add trimmed artichokes, ensuring they sit upright.

Step 3: Simmer Until Tender

Place a heatproof lid slightly smaller than the pot on top of the artichokes to seal in steam. Simmer over medium-low heat for 20–35 minutes (larger artichokes may take 35 minutes). Test doneness by gently pulling a leaf—the inner part should separate easily.

Step 4: Make the Butter Sauce

While artichokes cook, heat a small skillet over medium heat. Add the remaining bay leaf, coarsely ground black pepper, sliced lemon, and butter. If using unsalted butter, season lightly with kosher salt. Melt gently, then turn off the heat. Let infuse for 5 minutes.

Step 5: Drain & Finish

Transfer artichokes to a colander (cut-side down) and drain for 10–15 minutes. If butter has hardened, reheat the skillet over very low heat until melted. Stir in reserved lemon juice.

Step 6: Steam Alternative (Faster Method)

For quicker cooking (30 minutes total):

  • Fill a pot with 2 inches of water; bring to a boil.

  • Place a steamer basket in the pot (1 inch above water).

  • Trim artichokes, place upside down in the basket (stem-side up). Cover and steam 25–35 minutes.

Step 7: Enjoy the Artichoke

  1. Pull an outer leaf, dip the tender base in butter, and scrape off the meat with teeth.

  2. Repeat until inner leaves appear; remove them, then scoop out the choke (hairy center).

  3. Enjoy the heart by dipping in butter.

Pro Tips

  • Steaming is Superior: Steam upside down in a basket for faster, brighter green results.

  • Keep the Stem: Trim and cook with artichokes; it becomes tender and flavorful.

  • Alternative Dips: Use Greek yogurt, garlic, and lemon instead of butter for a lighter option.

  • Hollandaise Upgrade: Blend melted butter, 2 egg yolks, lemon juice, and salt for a richer twist.

Reader Feedback

  • "Steaming is much faster—25 minutes vs. 1.5 hours. No shame in it!"

  • "Trim the stem and cook it with the artichoke; it’s surprisingly tender."

  • "Yogurt-garlic dip is game-changing! Lighter and equally delicious."

"Absolutely delicious! Butter sauce is out of this world. Thank you NYT!"