Steamed Artichokes
Scott Heimendinger
October 15, 2021
Let your Anova Precision Oven replace your stovetop steamer... forever. Steamed artichokes are delicious and simple, yet a pain to manage on the stove. Here, the Oven's ample space makes traditional steaming far more convenient.
Notes: This recipe works best when there’s some airflow underneath the artichokes. This recipe uses a perforated pan, which is now available to order through Anova. If you don't have one, you can place the artichokes directly on the oven rack, placing a sheet pan below to catch any drips.
Depending on the size and freshness of your artichokes, your cooking time can vary dramatically. Start checking on the artichokes at 30 minutes; you may need to increase the cooking time up to at least an hour.
Serves
2
Prep Time
00:05
Cook Time
00:30
3.2 (5)
3209
Ingredients
2
artichokes (see note)
½
lemon
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
2. Trim
Cut off the top of each artichoke with a knife, then use scissors to snip the sharp tops off the outer leaves. Pull away the leaves at the stem and use a vegetable peeler to remove the hard outer skin from the stem.
3. Rub with Lemon
The acidity from lemon will prevent the cut edges from turning brown.
4. Steam
Rack
Place the prepared artichokes on a perforated pan or directly on the wire rack. Transfer to the oven and steam until the inner leaves pull away easily, at least 30 minutes (see note).
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
00:30 Timer
5. Pluck, Dip, and Enjoy!
Artichoke leaves are great when served with a creamy, flavorful dip. Mayonnaise is a great base to season with bright, savory flavors.
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