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. 🙂
More Scrumptious Artichoke Recipes:
Steamed Artichokes with Lemon Beurre Blanc
Ingredients
- 2 approximately 1 pound artichokes
- 2 tablespoons lemon juice
For the Lemon Beurre Blanc
- 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
Instructions
- Prepare the artichokes. Rinse the artichokes and then use a Chef’s knife to cut off about 1 inch from the top of each one, and enough off of the bottom to form a base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off about ¼ inch or so from the tops of the leaves (the sharp tips).
- Steam. 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 each one with 1 tablespoon of the lemon juice, cover, and steam until tender, about 45 minutes. Check by pulling off an outer leaf — it should come off easily.
For the Lemon Beurre Blanc
- Make the sauce. You should make the sauce towards the end of the steaming time. Over low heat, melt about 1½ tablespoons of the butter in a small sauté pan. Add the shallots and cook just to soften, about 2 minutes. Then add the lemon juice and wine. Turn the heat up a bit, and let it gently simmer until all but about 2 tablespoons have evaporated. Turn the leat to the lowest setting, add the remaining pieces of butter and gently swirl the pan until it's melted. Season to taste with salt and pepper. (Here's how.)
Assembly
- Once the artichokes are cool enough to touch, gently spread the leaves apart and drizzle the sauce over and between the leaves. Serve!
Chef Mimi
Wonderful. I’m the only one who eats artichokes (???) so I usually just mix a little mayo with melted butter and start dipping. But your way is so much better!
valentina
Thanks, Mimi. mayo with melted butter is delicious too! Enjoy! 3 of the 4 of us in my house like them, fortunately. 🙂 ~Valentina
angiesrecipes
What a beautiful dish! I need to get a couple of fresh artichokes to make this...even just for that sauce!
angiesrecipes
valentina
Thanks so much, Angie! Hope you love it. 🙂 ~Valentina
2pots2cook
A day ago, I have heard how extremely hot weather you have these days ! I wish you stand it all, enjoying great food and drinks ! This one is definitely a keeper Valentina !
valentina
Thank you, my friend. Yes, it's hot, but not too bad. I'm spoiled because I have the ocean breeze close by. Though I'll always welcome summer drinks. 🙂 ~Valentina
Gerlinde de Broekert
My farmer’s market has beautiful artichokes. I have to try your recipe. I usually eat them with balsamic vinegar.
valentina
Well now I must try one with balsamic! Thanks for visiting. 🙂 ~Valentina
Marissa
Artichokes are one of my all time favorite foods, Valentina. I think I could eat one every day and be so happy! I usually dip the leaves and heart in mayo (should I admit that, haha), I definitely need to try them with Lemon Beurre Blanc!
valentina
Hi Marissa and thanks.. I love artichokes, too. And I definitely have been known to get the jar of mayo out. Hope you enjoy and have a great day. 🙂 ~Valentina
cathy
I adore artichokes and love your recipe for Lemon Beurre Blanc! I will be making it this weekend.
I have been cooking the artichokes in the Instant Pot and quite happy with the results.
valentina
Hi Cathy and thanks! I still don't have an instant pot. I'm prob the only one left without one. 😉 Thanks for the tip and enjoy! 🙂 ~Valentina
John / Kitchen Riffs
Love artichokes! Although it's been a year or two since I've served them. Steaming is typically how I prepare them, although sometimes I'll drop them in a bit pot of simmering water. And although I often just melt butter, love the idea of lemon beurre blanc. Good stuff -- thanks.
valentina
Thanks, John. Plain melted butter is delicious, too! Enjoy. 🙂 ~Valentina
David Scott Allen
Hi there - a little behind in my reading (I definitely NEED to retire!) - I love that you dip into a beurre blanc. It is one of my favorite sauces and I cannot for the life of me cannot figure out why this never occurred to me. The artichokes this year have been amazing!
valentina
Thanks, David. I agree about the artichokes this year -- they've been fantastic here too. Enjoy! 🙂 ~Valentina
Dawn
Anything with a butter sauce has got to be good, right? And paired with lemon? Yum! I've gotta go on the look out for artichokes so I can give this one a try. 🙂 I know we'd love it!
valentina
Hi Dawn and thanks! Hope you love it. 🙂 ~Valentina
Roz | La Bella Vita Cucina
Valentina,
I am looking forward to trying your recipe; I adore fresh artichokes steamed; your sauce sounds delightful!
valentina
Thanks so much, Roz, for stopping by. I hope you love the artichoke! 🙂 ~Valentina
Judee
I love your recipe. I just picked up fresh artichoke bulbs the other day in the market for 99 cents each and they were beautiful. Thanks for showing how to trim the artichoke for steaming. Visiting from Gluten Free A-Z Blog