Name: Steamed Artichokes with Lemon Beurre Blanc
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 approximately 1 pound artichokes; 2 tablespoons lemon juice; 5½ tablespoons cold unsalted butter, (cut into slices); 1 tablespoon finely chopped shallots; 2 tablespoons plus 1 teaspoon lemon juice; 2 tablespoons dry white wine ((such as Chardonnay or Pinot Grigio)); salt and pepper to taste

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Steamed Artichokes with Lemon Beurre Blanc are a fantastic appetizer for sharing, light first course or side dish. The lemony-buttery white wine dipping sauce clings to each leaf, making for the most delicious bites ever.

If you’ve never steamed a fresh artichoke, you won’t believe how easy it is.

My favorite way to serve steamed artichokes is with Lemon Beurre Blanc. Even though it’s made with butter and the flavors are rich, it’s light and absolutely delectable with the texture and taste of the artichoke.

What is Lemon Beurre Blanc?

Beurre Blanc is a classic French butter sauce made of shallots, white wine and emulsified butter. It’s rich, silky smooth, and especially delicious with fish and vegetables.

Lemon Beurre Blanc is made with a combination of white wine and lemon juice, along with the butter and shallots.

How to Steam Artichokes

– Rinse, and then use a Chef’s knife or Serrated knife to cut off about 1 inch from the top of each artichoke, and enough off of the base of the artichoke so that it can sit without rolling. (Be sure to use a sharp knife as the leaves can be tough.)

– Remove any especially tough outer leaves. Then use kitchen shears to cut off about ¼ inch or so from the tops of the leaves (the sharp, thorny tips).

– Fill a large pot with a few inches of cold water, and place a steamer basket or rack on top. Over high heat, bring the water to a boil. Then turn the heat to low.

– Place the artichokes in the steamer basket (or on the rack), drizzle with lemon juice, cover, and steam until they’re tender, about 45 minutes. Check by pulling off an outer leaf — it should come off easily.

How to Remove the Heart from Steamed Artichokes

– Once all of the outer leaves are removed, you’ll be left with a small bundle of inner leaves that are likely pinkish-purplish in color towards the tips, and very tender.

– These leaves can usually be pulled off in one clump, leaving you with the artichoke heart full of the fuzzy center, the “choke” — the inedible fuzzy part of the plant. Use a small grapefruit spoon or knife to gently scrape it out and discard it. (After scraping off the fuzzy part, you’re left with the artichoke’s heart, which many people think is the best part, as it’s very tender and juicy.)

(More detailed instructions are in the recipe card below.)

Recipe Tips and Substitutions

Do you have to trim fresh artichokes? No, you can actually just rinse them and place them in the steamer pot as is. However, it makes for a prettier presentation and more delightful eating experience if you do.
Of course I think steamed artichokes are fantastic with the Lemon Beurre Blanc, but you can dip the leaves into plain melted butter, garlic butter, hollandaise sauce, or even eat them on their own.
This recipe calls for approximately 1 pound of artichokes, but you can use any size you like, adjusting the steaming time accordingly. The smaller the artichoke, the shorter the time. 😉
If you don’t have a proper steamer basket, here are a few ideas for how to make one.
My recipes is for large artichokes, but you can also use small or baby artichokes. (They should equal about 2 pounds total.)
Optional of course, but I think it’s pretty to serve them with lemon slices between some of the leaves.

I hope you love these Steamed Artichokes with Lemon Beurre Blanc as much as I do. Maybe you’ll serve them the next time you have a get together. 🙂

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