Steamed Artichoke
A fuss-free vegan built around artichokes, dry white wine and fresh parsley — roughly 65 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the lemon in half and rub the cut surfaces over the artichokes as you trim to prevent browning.
- Using a sharp knife, slice about 2 cm off the top of each artichoke, snip the sharp tips from the outer leaves with kitchen scissors, and trim the stem so it sits flat.
- Pull the leaves apart slightly and tuck a sliced garlic clove or two and a little parsley down between them, then drizzle the artichokes with olive oil and season with salt and pepper.
- Set a steamer basket in a large pot, add water along with the white wine and a squeeze of lemon juice, making sure the liquid sits just below the basket.
- Arrange the artichokes stem-side up in the basket, cover tightly, and bring to a boil, then reduce to a steady simmer.
- Steam for 35 to 45 minutes, depending on size, topping up the water if needed, until an outer leaf pulls away easily and the base is tender when pierced with a knife.
- Carefully lift the artichokes out, drizzle with a little more olive oil and a scatter of fresh parsley, and serve warm with lemon wedges.
You'll use: Large pot · Saucepan · Steamer
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
Tips & common questions
How long does Steamed Artichoke take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Steamed Artichoke vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Steamed Artichoke is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Steamed artichokes - Flickr - spurekar.jpg by spurekar, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.