How do you eat an artichoke?

To eat the artichoke leaves, you slide the fleshy end of the leaf through your teeth, pulling off the meat and then discard the rest of the leaf. They are delicious dipped in melted butter, mayonnaise, or aioli. Once you have eaten all of the leaves, you can cut it down to eat the artichoke heart in the center.

How do you pick a good artichoke?

Fresher artichokes will be heavier and feel more solid. The leaves will be tightly closed and they will be deep green in color. Older artichokes will be lighter, with the leaves opening up and will be lack-luster in color. When cooked, older artichokes will have a woody taste and texture, with not much meat on the leaves.

Can you steam artichokes in an Instant Pot?

Yes! Add the broth, the artichokes, and all the seasoning to the Instant Pot, cook on high for 15 minutes and then quick release the pressure.

When are artichokes in season?

While you can usually find artichokes year round in the grocery store, they typically take best from March to May and again from September through October.

Are artichokes keto friendly?

One medium artichokes comes in at just 7 grams of net carbs. It is also a great source of fiber, making it an excellent vegetable choice for the keto diet.

Steamed Artichokes - Peace Love and Low Carb

Name: Steamed Artichokes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 4 cups chicken stock; 4 large artichokes; 2 tablespoons dried minced onion (I use this brand); 1 ½ teaspoons sea salt; 2 bay leaves; Lemon Caper Aioli, for serving (get the recipe here)

Description

This simple Steamed Artichokes Recipe is the perfect side dish to pair with just about any protein. They are tender and meaty and whether you serve them with aioli, melted butter, or mayo, they are sure to become a family favorite.

Ingredients

Units Scale

4 cups chicken stock
4 large artichokes
2 tablespoons dried minced onion (I use this brand)
1 1/2 teaspoons sea salt
2 bay leaves
Lemon Caper Aioli, for serving (get the recipe here)

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Instructions

Heat the chicken stock in a large stock pot or Dutch oven over medium-high.
Cut away 1/2 to 1 inch from the top of each artichoke. Remove any dead or brown outer leaves. Cut off the stems close to the base so that that artichokes will stand upright.
Place the trimmed artichokes in the pot, sprinkle with the onion flakes and sea salt, cover and simmer for 45 minutes to an hour, or until the artichokes are tender and the leaves are easily plucked.
Serve with Lemon Caper Aioli for dipping.

Notes

Net carbs per serving: 7g
Storage: These steamed artichokes are really best when eaten right after cooking. But if you have leftovers, you can store them in the refrigerator for up to 3 days.
Reheating: I recommend reheating them in the microwave just long enough to heat them through. You don't want them to continue cooking and become mushy.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish Recipes
Method: Steaming
Cuisine: Mediterranean

Nutrition

Calories: 72
Fat: 0.5g
Carbohydrates: 14g
Fiber: 7g
Protein: 4g

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