Steamed Artichokes

Steamed Artichokes
Contributed by: Nancy Newcomer
Contributer Bio: Nancy Newcomer
Nancy NewcomerNancy Newcomer, is a food blogger, radio personality and an accomplished cook & creator of simple, healthy meals made from fresh, organic ingredients. With an emphasis on local farmer’s market bounty, her Facebook blog, Back to the Kitchen: Healthy Living with Real Food is followed by people in more than 25 countries.

She is a contributor to several publications, radio stations, websites, and newsletters including Santa Barbara Dining & Destinations, Today’s Innovative Woman,, Garden of Life Blog. Nancy lives in Santa Barbara with her husband and daughter.

Her son attends college in southern California and visits often for a home cooked meal.

  • 4 Artichokes
  • 1 large lemon sliced in rounds
  • 4-6 cloves garlic, sliced
  • ¼ cup parsley, chopped
  • 4 TB extra virgin olive oil
  • sea salt & black pepper to taste


1. Snip thorny tips off each artichoke leaf. Wash artichokes–make sure to shake out excess water so they don’t get soggy when steamed.  

2. Stuff lemon slices, garlic, parsley into artichokes. Sprinkle with salt & pepper.

3. Place in a vegetable steamer, covered, over boiling water. Steam for 35 to 45 minutes, depending on size.

4. The artichokes are ready when one of outer leaves can easily be removed. Pull out with tongs when done  and let cool for about 10 minutes.

5. Drizzle 1 tablespoon of extra virgin olive oil over each artichoke & serve.

Note: You may opt to do these ahead of time, in which case, let cool, then refrigerate until ready to serve.

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