Rating: 4.1 stars
98 Ratings
  • 5 star values: 45
  • 4 star values: 34
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 6

Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.

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  • Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

Nutrition Facts

92 calories; protein 2.9g; carbohydrates 9.3g; fat 5.9g; cholesterol 15.3mg; sodium 117.4mg. Full Nutrition
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Reviews (66)

Most helpful positive review

Rating: 4 stars
04/07/2006
Nice change from the usual method of cooking artichokes. Before I sauteed them I rubbed the insides with a cut lemon and squeezed the juice from 1/2 of the lemon over the artichokes. I used more olive oil than butter which helps prevent the garlic from getting too dark. I added the juice from the remaining 1/2 lemon to the water or white wine. When serving the artichokes I poured the sauce from the pan over them. Yum! Thank you for this recipe. Read More
(66)

Most helpful critical review

Rating: 3 stars
10/15/2013
This is me Jjdon - my recipe. I've done this a couple of times now but I'll do it again so it comes up on top. Allrecipes edits the recipes they get and in this case they didn't necessarily do it well. People talk about cooking times and liquid - that all depends on the size of your artichokes. We like them about fist sized which can cook in 20 minutes or so cut in half. You need to think about the size and you need to watch the time and liquid - this is actually almost braising. Often I will add liquid part way through. You can walk away but you can't walk away and forget it either. If you pay attention and watch how they are going this is hard to ruin. Yes I can see monster chokes taking 40 minutes and a fair amount of liquid. Read More
(5)
98 Ratings
  • 5 star values: 45
  • 4 star values: 34
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 6
Rating: 4 stars
04/07/2006
Nice change from the usual method of cooking artichokes. Before I sauteed them I rubbed the insides with a cut lemon and squeezed the juice from 1/2 of the lemon over the artichokes. I used more olive oil than butter which helps prevent the garlic from getting too dark. I added the juice from the remaining 1/2 lemon to the water or white wine. When serving the artichokes I poured the sauce from the pan over them. Yum! Thank you for this recipe. Read More
(66)
Rating: 5 stars
07/24/2003
Wow! I love artichokes and always just boiled them before. Had fun getting the choke out but I think I have a method now. I doubled the butter and garlic the second time I made it and doubled the water for steaming. I also doubled the steam time found it was much more tender that way. I always dip my artichoke in a simple butter and lemon mix. The garlic was a wonderful addition to the flavor! And this week artichokes are on sale. My boyfriend doesn't care for artichokes so I just make this recipe with two artichokes as my complete dinner! Yum yum yum! A definite keeper! I can't wait to visit my folks and cook it for them this way! Thanks for the recipe. I'll also try some of the other suggestions folks have made so far. Read More
(60)
Rating: 4 stars
07/24/2003
I decided that I would do the opposite to try to recreate a dish I had at an Italian resturant. I steamed the artichokes first than I sauteed them. Yummy! Buttery and garlicky they were tasty! Read More
(38)
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Rating: 5 stars
07/24/2003
I tried this recipe and loved it. I thought scraping out the raw choke would be much more difficult but I used a melon-baller and it came right out. My daughter loved not having to deal with it while eating her artichoke. The toasty garlic flavor was great too! I will never make artichokes any other way now. WOW Read More
(21)
Rating: 5 stars
07/24/2003
This was outstanding!! My husband and I love artichokes and really enjoyed the garlic flavor. I replaced half the water with lemon juice although white wine or chicken broth might enhance the flavor also. Thanks for a great one!! Read More
(17)
Rating: 5 stars
01/25/2004
Very good and different way to make artichokes! I did however use 6 large cloves of garlic since we are garlic lovers. I also added 3 Tablespoons of Chicken Broth in the last 5 minutes of steaming because I have a very powerful stovetop and needed more liquid. Thanks for the recipe John! Read More
(11)
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Rating: 4 stars
06/17/2006
I didn't want my garlic to turn bitter w/ the long cook time so I sliced it sauteed it for a couple of minutes to infuse the oil & removed it from the pan before adding the artichoke. I normally would have chosen to steam it w/ wine nstead of water but I was serving this w/ a tilapia in white wine sauce & didn't want my flavors to be redundant so I used water & squeezed a half a lemon in. I served it w/a ramekin of melted butter for dipping. Read More
(11)
Rating: 5 stars
07/24/2003
We love artichokes!! This recipe is one of the easiest and is delicious. I've served it twice and both times we've loved it. My husband likes it because the choke is gone and it makes eating the artichoke easier. The second time I steamed the artichokes about 45-50 minutes and we liked the texture better. Read More
(10)
Rating: 5 stars
05/08/2008
These are awesome. I had HUGE artichokes so mine took a little longer to steam - otherwise changed nothing. Thanks for the recipe we'll use it again. Read More
(7)
Rating: 3 stars
10/15/2013
This is me Jjdon - my recipe. I've done this a couple of times now but I'll do it again so it comes up on top. Allrecipes edits the recipes they get and in this case they didn't necessarily do it well. People talk about cooking times and liquid - that all depends on the size of your artichokes. We like them about fist sized which can cook in 20 minutes or so cut in half. You need to think about the size and you need to watch the time and liquid - this is actually almost braising. Often I will add liquid part way through. You can walk away but you can't walk away and forget it either. If you pay attention and watch how they are going this is hard to ruin. Yes I can see monster chokes taking 40 minutes and a fair amount of liquid. Read More
(5)