Heirloom Meals: Savoring Yesterday's Traditions Today

Steamed Baby Artichokes

Baby Artichokes


  • 12 baby artichokes, stem cut of, top trimmed and washed, and gently opened.
  • 3-4 garlic cloves, minced
  • 2-3 tbsp olive oil
  • Sea Salt & Pepper to Taste


  1. In a large stock pot or sauté pan, place the artichokes. Add water until 1/3 of the artichoke I covered. Sprinkle the olive oil, making sure each artichoke gets a splash.
  2. Next sprinkle the garlic, also making sure each artichoke gets a little in it’s leaves and finish it off with salt and pepper.
  3. Cover and simmer on a low heat for 45 minutes or until leaves are tender.
  4. My step kids love to dip the leaves in melted butter with a hint of lemon juice.
  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour & 40 minutes

Yield: 4 servings

Categories: Carole's Concoctions, Special Diets

Tags: baby artichokes, spring vegetable, Side Dish, gluten-free