Name: Steamed Artichokes with Lemon Yogurt Dipping Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: American

Steamed Artichokes with Lemon Yogurt Dipping Sauce

Steamed Artichokes with Lemon Yogurt Dipping Sauce cover

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Steamed Artichokes with Lemon Yogurt Dipping Sauce

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Instructions

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Instructions

Place 2 inches of water in a steamer pot and bring to a boil.

Cut top 1/4 and bottom stem off of large artichokes with a serrated knife. If leaves have prickly or barbed ends, trim them off with scissors. If you are using baby artichokes, remove some of the tough outer leaves, until you hit the pale green leaves (about 10-20 leaves). Trim off top and bottom stem of baby artichokes.

Place artichokes in the steamer pot stem end down, cover and cook over medium-high heat for 30 minutes (if cooking baby artichokes cook half the amount of time) or until the leaves peel off the artichoke easily and the base of the artichoke is tender when pierced with a knife.

In a separate bowl, combine the remaining ingredients and whisk.

Serve the artichokes with the yogurt dip.

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Tips & Tricks (5)

Trim Artichoke Stems First 🔪
Cut off the top quarter-inch of artichokes and trim stems flat so they sit upright in the steamer basket, ensuring even heat distribution and preventing tipping during cooking.
Add Aromatics to Steaming Water 🌿
Infuse your steaming water with lemon slices, garlic cloves, and bay leaves to subtly flavor the artichokes from the inside out while they cook.
Fork Test for Perfect Doneness 🍴
Pierce the artichoke base with a fork—when it slides through with minimal resistance, the artichokes are perfectly tender; oversteaming makes them mushy and loses delicate flavor.
Greek Yogurt Maintains Sauce Consistency 🥛
Use full-fat Greek yogurt instead of regular yogurt to create a thicker, creamier dipping sauce that won't separate or become watery as it sits.
Kosher Salt in Steaming Water 🧂
Use 2 tablespoons of kosher salt per quart of steaming water to season artichokes directly during cooking, resulting in better flavor penetration than salting after steaming.