Whole Artichoke Recipe
Make Whole Artichoke Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Whole Artichoke Prep
Steaming / Poaching Liquid
Finishing & Dipping Sauce
Method
Whole Artichoke Prep
- 1
Trim artichokes
Rinse each artichoke under cold water, opening the leaves slightly to remove any trapped dirt. Using a sharp chef’s knife, slice about 1/2 inch (1.25 cm) off the top of each artichoke to remove the thorny tips. Trim the stem to about 1 inch (2.5 cm) or leave a short stem if preferred; peel any tough outer stem skin with a vegetable peeler. Immediately rub all cut surfaces with the halved lemon to prevent browning.
- 2
Remove small bottom leaves
Snap off any small, tough leaves near the base and trim the rough outer layer from the stem end so the artichoke sits flat. Continue rubbing exposed areas with the lemon half.
Steaming / Poaching
- 3
Prepare pot and liquid
In a large wide pot that will hold the artichokes upright or on their side, combine water (about 1.5 liters), kosher salt, white wine (if using), olive oil, smashed garlic and bay leaf. Bring the liquid to a gentle simmer over medium heat.
- 4
Cook artichokes
Place the prepared artichokes into the simmering liquid, stem-side up if possible. Cover the pot with a tight lid and simmer gently for 25–40 minutes, depending on size — test for doneness by pulling on an outer leaf: it should come away easily. For a more tender result, simmer closer to 35–40 minutes for large globe artichokes. Rotate the artichokes once or twice during cooking to ensure even cooking.
- 5
Finishing & Dipping Sauce
- 6
Make lemon butter
While the artichokes rest, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in the juice of 1 lemon and keep warm. Taste and season with a pinch of salt and pepper if desired.
- 7
Prepare mayo-Dijon dip
In a small bowl combine mayonnaise, Dijon mustard, chopped parsley, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Adjust lemon juice or salt to taste. Chill briefly if you prefer a cooler dip.
- 8
Serve whole artichokes
Place each whole artichoke on a plate. Serve with a small bowl of warm lemon butter and a small bowl of the mayonnaise-Dijon dip. To eat, pull off individual leaves, dip the base of the leaf into the sauce, and scrape the soft flesh from the leaf with your teeth. Once you reach the center, remove the fuzzy choke with a spoon to expose the heart — trim any remaining inedible fibers — then slice the heart and dip before eating.