Grilled or Steamed Artichokes with Lemon-Pepper Garlic Butter

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There are many ways to cook an artichoke, but these are my two favorites! Pictured is a whole steamed artichoke.

Grilled or Steamed Artichokes with Lemon-Pepper Garlic Butter

Ingredients

  • 2 large artichokes
  • 2 tbsp neutral cooking oil
  • Kosher salt
  • ground black pepper

Instructions

Steamed Artichoke

  • Bring 2 inches of water to a boil in a pot with a steamer insert.
  • Trim off the bottom of your artichoke stems, then cut off any of the tiny leaves that are attached the the stem. Trim 1-inch off of the top of the artichoke, cutting off the really spiky, pointy top.
  • Place the artichokes in the steamer basket and place over the boiling water. Place a lid on the pot and cook for 15 to 20 minutes, until a paring knife inserted into the artichoke heart (the part just above the stalk) slides in and out with ease.
  • Allow to cool for several minutes before placing the artichokes on a serving platter and pushing down on the leaves with the heel of your hand to peel back the leaves. Use your fingers to gently peel them back until the spiky choke is exposed. Use a small spoon to remove all of the choke leaves and the fuzzy choke.
  • Squeeze lemon juice all over, sprinkle with salt, and serve with melted butter or Lemon-Pepper Garlic Butter (below).

Grilled Artichoke

  • Bring 2 inches of water to a boil in a pot with a steamer insert.
  • Trim off the bottom of your artichoke stems, then cut off any of the tiny leaves that are attached the the stem. Trim 1-inch off of the top of the artichoke, cutting off the really spiky, pointy top. Cut the artichokes in half, through the stem.
  • Place the artichokes in the steamer basket and place over the boiling water. Place a lid on the pot and cook for 12 to 18 minutes, until a paring knife inserted into the artichoke heart (the part just above the stalk) slides in and out with ease.
  • While the artichokes are cooking, preheat an outdoor grill to medium-high.
  • Drizzle the cut-side of the artichokes with about 1/2 teaspoon olive oil, then grill cut-side down for 3 minutes.
  • Use a small spoon to remove all of the choke leaves and the fuzzy choke.
  • Squeeze lemon juice all over, sprinkle with salt, and serve with melted butter or Lemon-Pepper Garlic Butter (below).

Lemon-Pepper Garlic Butter

  • Melt 3 tablespoons unsalted butter. Stir in 1 tablespoon lemon juice, 1/4 teaspoon garlic powder, and a big pinch of salt and pepper.
  • Fun hack: place the (cold) butter in a heatproof bowl, then stick it in the steamer basket with the artichokes during the last 2 minutes while it’s cooking! It’ll melt it for you!
  • 2 large artichokes
  • 2 tbsp neutral cooking oil
  • Kosher salt
  • ground black pepper

Notes

Your cook time will totally depend on the size of your artichoke – they can vary so much! Starting at 15 minutes, start checking on your artichoke to see if it’s close to being done.
I grew up having my artichokes with lemon-butter, but a lot of people eat them with mayonnaise! If you have a great flavorful mayo in your fridge, give it a whirl! We’ve had ours with a Chipotle Mayo and loved it!
Cold artichokes are delicious – very common in Europe (tres chic) – so leftovers are a good thing!
Use ghee to make it Whole30 approved!

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