The perfect springtime aperitif, steamed baby purple artichokes with olive oil. These are simple to prepare and so fun to share, but gosh the flavor of these artichokes is so rich and nutty and the color just divine. Serve with a great olive oil, sea salt and balsamic vinegar…. Its the simple things in life!

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Steamed Baby Artichokes

  • 3 – 4 baby purple artichokes
  • 3 cloves of garlic, roughly chopped
  • 1 pinch of sea salt + extra to serve
  • 2 sprigs of marjoram or thyme
  • Juice from 1/2 a fresh lemon

Firstly, you may need to trim your artichokes, pull off any spiky, damaged or brown leaves and discard. Also cut the stems back so they are approximately 2-3 cm in length. I generally find though with the baby artichokes they do not need as much trimming as regular artichokes.

Fill a medium saucepan with approximately 10cm of water and add a pinch of sea salt, garlic, sprigs of marjoram and 1/2 of the lemon juice. Bring to the boil. Pop your steaming basket on top and place the 3-4 trimmed artichokes into the basket and drizzle with the other 1/2 of the lemon juice (this aids in conserving the beautiful color of your artichokes). Turn down the heat of your pot to medium or just until the water is simmering nicely. Steam for 25-30 minutes. Steaming time may vary slight due to the size of the artichokes. To test if they are ready try pulling gently a leaf from near the stem , if it comes away easily then your artichokes are ready. You can also see by inserting the tip of a knife into the stem and if its soft they are ready.

To serve

Serve your artichokes on a platter with a small pot of sea salt and a small bowl of olive oil with a drizzle of balsamic vinegar in it. Your guests can just pull off each individual leaf, sprinkle lightly with salt, dip into the oil/vinegar and enjoy!!!!


Bon appétit x