Steamed Artichokes Dipped in a Fresh Italian Lemon Parsley Vinaigrette

March 8, 2021

Appetizers Homemaking Recipes Sides + Salads

Steamed Artichokes Dipped in a Fresh Italian Lemon Parsley Vinaigrette

Course Side Dish
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 people
Author Stasia Wimmer Boschetti



  • 2 large artichokes
  • 1 large lemon, divided

Italian Lemon Parsley Vinaigrette

  • 4 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped parsley
  • 2 teaspoons finely chopped shallot
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


Steamed Artichokes

  1. Prepare artichokes by cutting off the stem at the base and ⅓ of the top of the artichoke. Take kitchen shears and trim off the spiked end of each artichoke leaf. Rinse outside and inside of the artichoke.
  2. In a stock pot over medium heat, place artichokes upright and fill the pot with water to a little less than half way up the artichoke side. Squeeze half a lemon into the water.
  3. Bring water to a boil. Cover and turn heat down to medium-low and steam artichokes for about 35 minutes, or until the heart is tender if pierced with a sharp knife, and outer leaves pull off easily. Note, check your water while steaming to make sure it does not all evaporate, if yes, just add more hot water to the pot, cover and keep steaming.

Italian Lemon Parsley Vinaigrette

  1. In a small bowl add together the olive oil, lemon juice, shallots, parsley, salt and pepper, whisk until well combined.

To Serve

  1. Place steamed artichokes on a platter with the Italian Lemon Parsley Vinaigrette as a dipping sauce. Other dipping sauce ideas are a clarified lemon butter or Hollandaise sauce.



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