Steamed artichokes might look fancy, but they’re surprisingly simple to make—and so fun to eat! This no-fuss recipe shows you exactly how to prep and steam artichokes until tender, then pair them with a crave-worthy garlic dill mayo that takes things to the next level.
My kids are always surprising me. From their quick wit to their food choices and everything in between. I was surprised to learn that two of my kiddos really like artichokes.
They truly love marinated artichokes, and for steamed artichokes, the key is the dipping sauce. From yogurt to butter-based sauces, my little monkeys lick the bowl clean.
We enjoy artichokes in all of its forms. From braised baby artichokes to grilled artichokes to stuffed artichokes, we love them all. But the easiest way to enjoy a whole artichoke is to steam it.
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Recipe highlights
- Versatile: Steamed artichokes are perfect as an appetizer, side dish, or light snack—and they feel a little fancy without the effort.
- Surprisingly Simple: Prepping artichokes might seem intimidating, but it’s actually easy with just a pot, a steamer basket, and a little trimming.
- Garlicky Goodness: Forget plain melted butter—this creamy garlic mayo is the ultimate dip. Bold, flavorful, and totally addictive.
- Make-Ahead Friendly: Both the artichokes and the garlic aioli can be prepped ahead, making them perfect for entertaining or weeknight snacking.
Ingredients you need
- Large artichoke: Steaming works best with the large variety of artichokes. It can be done with the popular green globe variety or even the specialty varieties like these gorgeous purple Fiore Viola artichoke. You can steam just one or as many as your pot can hold.
- Lemon juice: Lemons offer flavor as well as keeps the cut artichoke from browning and oxidizing. Like apples, artichokes brown easily once cut.
- Extra virgin olive oil: Oil is used to sauté the garlic. You could use canola or vegetable oil, but it offers no additional flavor.
- Mayonnaise: You can use store bought (which I do all the time) or make it yourself.
- White wine: Only a small amount of wine is used in the dipping sauce, so it is kid friendly. You can omit it if you prefer.
- Garlic: I prefer the flavor of fresh garlic, but I have used garlic powder when I was out of fresh.
- Fresh herbs: I use whatever fresh herbs I have on hand, this can be chives, dill, basil, oregano or even parsley.
Step-by-step directions
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- Prep the artichokes. Rinse artichokes and trim ½-inch off the top. Trim stem to a maximum of one inch long, snip tips off the leaves that thorns. Remove the thicker bottom leaves and slightly spread open the petals. Rub the cut edges of the artichoke with lemon juice.
- Steam artichokes. Add 2 to 3 inches of water in a pot and place a steamer basket over the water. Place the artichokes into the steamer basket and cover. Bring water to boil and steam until leaves are tender, about 20 minutes.
- Make the aioli. Sauté garlic in olive oil over medium heat for 1 minute. Do not brown the garlic or it will turn bitter. Combine mayonnaise, wine, dill, lemon juice, salt and sautéed garlic. Refrigerate until ready to serve with the steamed artichoke.
Recipe tips and FAQs
Artichokes come in all colors and sizes. The large artichokes are especially enjoyed steamed. You can also partially steam the artichokes and then grill them to add some smoke and char.
As you get closer to the heart of the artichoke, you will find the hairy choke. This is not edible and should be removed to get to the tender heart.
Storing/Freezing Instructions
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
A quick trim is helpful! Snip the tips of the outer leaves and slice off the top inch of the artichoke. This makes them easier (and prettier) to eat. Also rub the cut edges with some lemon juice to keep it from browning.
Artichokes are ready when the outer leaves pull off easily and a knife can pierce the base with little resistance. This usually takes about 25–45 minutes depending on the size.
The artichokes are naturally vegan! The garlic mayo is vegetarian, but you can make it vegan by using a plant-based mayo. An olive oil mayonnaise would be a perfect choice!
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Steamed Artichokes with Garlic Mayonnaise
Ingredients
- 1 large artichoke
- 1 cup water
- 2 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 2 large garlic cloves crushed
- ¼ cup mayonnaise
- 1 tablespoon white wine
- 1 tablespoon fresh dill chopped
- 1 teaspoon lemon juice
- ¼ teaspoon salt
Instructions
- Rinse artichokes and trim ½-inch off the top. Trim stem to a maximum of one inch long, snip tips off the leaves that thorns. Remove the thicker bottom leaves and slightly spread open the petals.
- Rub cut edges of the artichoke with lemon juice.
- Add 2 to 3 inches of water in a pot and place a steamer basket over the water. Place the artichokes into the steamer basket and cover. Bring to boil and steam until leaves are tender, about 20 minutes.
- While the artichokes are steaming, make the aioli. Heat a small pan over medium heat and add olive oil. When oil is hot, stir in garlic cloves.
- Remove pan from heat and continue cooking the garlic until golden. Do not brown the garlic or it will turn bitter.
- In a small bowl, whisk mayonnaise in until smooth then stir in wine, lemon juice, dill, salt and garlic.
- Transfer garlic mayonnaise to a small dipping bowl and refrigerate until ready to serve with the steamed artichoke.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
I love artichokes, but have never tried baby nor purple ones. I like your rule with the kids: that they must try something at least once. Such good advice that I wish I’d had when my children were younger.
Your images of these of these artichokes are just beautiful, Laura! You’ve inspired me to use up the rest of my baby artichokes making your garlic-mayo. 🙂
Oh Laura, you almost have me teary-eyed at 4pm on a working day! Yes, my little monkeys also absolutely loved to get stuck into spring artichokes, of course with ‘yummy’ sauces alongside!! And I do remember what you mean about a ‘happy dance’!! . . . . bestest across the Pond!!
Love artichokes! Don’t often steam them — I should do that more. And pair them with garlic mayo? Yes. 😉 Good stuff — thanks.