Boiled Whole Artichokes With Mayonnaise Recipe (2024)

Don't trim them, don't boil them! You people are animals. I grew up in Calfornia feasting on artichokes. Just cut the stem, wash them, put them in a steamer with some garlic on them and an olive oil drizzle. When the leaves come off easily, you're done. I mix mayonnaise, garlic and a little red wine for dipping. Don't overthink this.

As a native for the central coast of California, I grew up on artichokes and I need to add a couple of points here:1) artichokes taste their best (sweetier, nuttier) when you choose the brown and bruised ones which have been on the plant through a frost, and;2) HOLLANDAISE! The best dipping sauce for artichokes, especially made with Eureka lemons and not Meyers which are too timid in flavor for this treat!

You know, back when I was kid in California, that's the way we did it. Never any other way. Still a bit of a chore to eat, one leaf at a time, but worth it, I think, although my husband doesn't. We do have an artichoke flower, picked in August 1964 right after we got married, when the flower was marvelously purple. The purple has faded a bit as the flower dried, but the marriage is still going strong.

I go even more basic than the author, but completely agree with her sentiments. Growing up in Pacific Grove, near Castroville, California—where a young Marilyn Monroe was once Artichoke Queen —all my family did was boil them. No trimming, though if I am impatient for them to cook faster, and not too lazy, I will do that. No flavoring to water. Then plain old Hellman’s / Best Foods Mayo will be great! Love the helpful hint about pot lid holding them down. Thank you! I’ll try that! Very nice.

Sing praises to your Instant Pot or whatever pressure cooker you have. Reduce the cooking time to 10 minutes I have a little 3 quart IP that fits two artichokes, perfect for the two of us. I usually put lemon and garlic in the water, put the artichokes on the rack, seal, cook for 10 minutes, quick release, and enjoy!

My mother always cooked the artichoke whole in boiling water with a little lemon to prevent them from turning an off color. We would eat them dipping the leaves in a salad dressing made with red wine vinegar, olive oil and shallots. Nothing better.

I prefer them steamed in 1/2 inch (or a bit less) water to which I add juice of whole lemon, dash of salt, generous olive oil, and a few coursely chopped garlic cloves. I then use this cloudy cooking "water" as my dipping juice. Much healthier than the butter or mayo route. It becomes more delicious as it reduces, too much water and it will be bland.

This is how I was introduced to artichokes as a child. My mother served them solo with just melted butter and the highly-anticipated glass of water to conclude the dining ritual. Then I met a girl whose parents owned special artichoke plates. So I married her.

As the saying goes, I left my mother's breast and started eating artichokes. That aside, we boiled them whole after a thorough rinse and scraped the meat off the leaves with our teeth, working our way through to the heart. mayo was our choice of dip.

There is nothing quite as satisfying as the taste of virgin oil, salt, garlic and herbs marinated artichokes grilled over slow coals in the Sicilian countryside. I had them and there is nothing like it. The leaves are crispy yet tender, the heart is dense yet soft and flavourful. They are the simple, honest and truest version of a complex vegetable and like every food less is more. You must have the freshest and best artichokes and the best extra virgin olive oil.

I have recently discovered that by stirring in a little anchovy paste to the melted lemon-butter I can add an interesting new layer of flavor that compliments the flesh of the artichoke.

This is the first time I have seen a cooking technique/movement compared to how one swipes the screen on their iPhone.

I grew up in California eating artichokes. My mom’s dipping sauce was mayo, lemon juice, a little mustard and a touch of sugar to reduce the acidity. Still use it, using Duke’s mayo now in Virginia. I steam in an inch or so of water with a halved lemon, garlic, bay leaves and a splash of olive oil.

Pressure cook artichokes for 10-12 minutes. We gave a pressure cooker that we use just for artichokes. Or steam smaller artichokes. Don't bother trimming the tops. Hellman's mayonnaise is IT.

As nod towards less food waste: I reduce the artichoke water a bit and use it as a base for vegetable soups; it gives them a nice earthy flavor. And--like my father before me--I also drink the water like a tea (and don't add sugar!! *Maybe* just a bit of lemon, but I prefer it straight). It's very refreshing reputed to aid digestion. And yes, we're Italian..we adore our "carciofi"!

In the 70's, the Chart House at the base of the Santa Barbara pier, they served artichokes at every table with the bread. Secret: trim top and clip the tips. Boil with whole lemon, squeezed, onion, garlic cloves, salt, bay leaf, 1 Tb. Oregano and a little olive oil. Good even without Best Foods mayo with lemon added as a mock hollandaise.

-Cut stem from base of artichoke. Stand stem up and trim outer layer. Cut off top 1/3 of artichoke. Remove any small leaves from base of artichoke as you see fit.-stuff some garlic down into leaves-simmer: lidded pot, add chokes and stems and water to 1/4-1/3 height of chokes. Drizzle olive oil over chokes and water. Add some garlic to pot if you wish. With lid, simmer for about 45 minutes. Taste leaf for doneness. Serve chokes and stems with or without (my preference) sauce.

dip in Best Foods mayo + curry powder - unforgettable and cherished childhood memory

Artichokes taste more like themselves if simmered in salted water with whole cloves of garlic, lemon juice and lemon rinds. Drain well upside down and either serve hot with melted butter, or room temperature with lemony mayonnaise, or a good Dijon vinaigrette. Artichokes are members of the daisy family, and contain an enzyme that makes anything eaten with or immediately afterwards taste sweet. This is why people recommend you never serve wine with artichokes.

I agree with Lou--just steam them exactly as he says.

Instead of a pot lid to keep the artichokes submerged, I use a paper towel. It keeps the tops moist and doesn't require washing.

As others who grew up on the Central Coast of California, and artichokes were the go to veg, my mother just made a basic vinaigrette to add to about 1 inch of water, tops were trimmed for us kids, stem was evened out, and boiled for 1/2 hour. They came out perfect every time.

I use a pressure cooker instead. 12 or 13 minutes cooks them through.

My Sicilian mom would trim the artichoke, cut the stem off, place stem side up in pot with a mixture of diluted chicken broth, lemon, bay leaf, garlic, parsley, salt and pepper that reached less than half the artichoke, cover and steam about 25 minutes, test with fork for tenderness.Cool, remove the inner leaves and choke and stuff each leaf and center with a mixture of toasted bread crumbs, pignoli nuts, romano cheese, lots of parsley and garlic infused olive oil. Heat in oven and serve.

From childhood memories the smell of steaming artichokes meant summer barefooted days. First time using boiling method. I will use this method again because the aroma was even more fluid and good. I started to make the mayo and found some anchovy in the back of the fridge… so I had to make Caesar dressing for dip. Yummy.

I have always prepared, or been served, steamed artichokes. I followed this recipe with four beautiful artichokes last night. They cooked up real tender and amazingly fast. However, I felt they came out a bit watery, even after 20 minutes of draining, and with the flavor somewhat washed out. The mayo was good, but I like the Best Foods (Hellman's) just as much. It was worth the try. However, I think I will stick with steaming and Best Foods.

This is exactly how I was taught to make steamed artichokes by my mother-in-law, but with Hellman’s mayo. A family favorite especially accompanied by a good steak.

I share the less is more approach; trim and steam, and for fist sized chokes I'd advocate for at least 40min. But to turn up serving a notch, I do vinaigrette. To every half cup of Mayo add 3-4 tablespoons of balsamic vinegar, a teaspoon of garlic powder, Italian seasoning and 1-2 of seasoned salt to a Mason or canning jar. Shake very vigorously, rest, then repeat. Best to make at least an hour ahead, better to let sit 4 or more hours, then pour into individual Ramekins to serve

This works best with heirloom artichokes. We spend a lot of time on the Monterey Penninsula which is the only place I can find them anymore. There is a new breed being sold everywhere else and they're nowhere near as good - way less edible flesh and heart. I guess they are easier to grow but just not the same.

Artichokes are delicious are their own, no dipping sauce necessary