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Steamed Artichokes with Creamy Garlic Butter | Mountain Cravings

Steamed Artichokes with Creamy Garlic Butter

Mountain Cravings
Artichokes are the most intimidating, least intuitive veggie; they take a little work to eat, but that's somehow part of their weird charm.
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Dishes
Cuisine Italian
Servings 2 artichokes
Calories 149 kcal


  • 2 artichokes
  • 2 T. lemon juice
  • pinch salt

Creamy Garlic Butter

  • 2 T. butter melted
  • 2 T. olive oil mayonnaise
  • 1 t. lemon juice
  • 2 cloves garlic finely minced
  • 1/2 t. salt


Preparing Artichokes

  • Cut an inch off the bottom of the stem and half an inch off the top leaves.
  • Peel off any leaves on the stem and the outermost ring of small leaves.
  • Use kitchen scissors to cut the top 1/4" off each leaf.
  • Use a vegetable peeler to remove the outer layer of the stem.

Cooking Artichokes

  • Fill a large steamer pot with water just below the bottom of the steamer.
  • Add lemon juice and salt and bring water to a boil.
  • Place artichokes in the steamer insert stem-up, cover, and reduce heat to a simmer.
  • Cook for 35-45 minutes, topping off the water level if needed. Test to see if the artichokes are done by pulling on one of the middle leaves with tongs; when the leaf comes out easily, the artichoke is done.
  • Serve immediately with creamy garlic butter.

Creamy Garlic Butter

  • Whisk together all ingredients until the butter and mayo emulsify into a smooth dip.


If you don't have a large enough steamer pot to cover the artichokes stem-up, you can use a regular stock pot with an upside-down oven-safe pan in the bottom to raise the artichokes above the water level.