Remove Outer Leaves

After washing under cool water, snap off tough outer leaves close to the stem until you see pale-green layers.

Trim the Top

Use kitchen shears to cut off the sharp tips from all exposed leaves; you will only need to trim about half an inch.

Trim the Stem

Using a sharp paring knife, slice off enough of thick stem to form a flat base so the artichoke can sit upright in the steamer basket and on the plate.


To eat, pull off leaves one by one. Dip in sauce; scrape off fleshy part with your teeth. Then spoon out and discard prickly choke. Cut up the tender heart and dip in sauce.

Comments (7)

Martha Stewart Member
September 19, 2008
I love articokes but I'm never sure how long to stem them. When I first ate one it was in a restaurant, and it had a lemon butter sauce for dipping, but I can't find a recipe for this either. I would appreciate a beter explaination on steaming and fixing the sauce. Shirley G
Martha Stewart Member
September 17, 2008
Martha Stewart Member
August 16, 2008
I get artichokes in a can only buttoms you can fill them with tuna salad/or chichen salad (a paste or very small chooped). pass the artichokes flour and bitten egg. fry them. 2. whole can artichokes remove the center. fill in with finly chopped tomato, egg
Martha Stewart Member
July 27, 2008
I trim the tops with scissors as well..... I boil a good size artichoke for 45 mins and they come out great.
Martha Stewart Member
July 7, 2008
does anyone have a recipe for stuffed artichokes? and how long do you cook them for?
Martha Stewart Member
May 11, 2008
I have made articokes many times and they come out soggy. How long do I cook it for? When I make it I don't take off thte outer leaves, because I enjoy to eat them all! I just trim the top the bottom than scissor the tops of each leaf. I don't know if that is a factor in cooking time.
Martha Stewart Member
April 7, 2008
Cut a lemon in half and rub over cuts to prevent browning.