Steamed Artichokes with Lemon Herb Breadcrumbs

5 from 3 votes

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Steamed artichokes with lemon herb breadcrumbs! A truly special, addicting and delicious appetizer or side dish. This steamed artichoke recipe is sure to be your next favorite. When Spring is in the air, this is the vegetable recipe I gravitate towards. This recipe is super easy to make, and has a unique blend of flavors and texture from the creaminess of the steamed artichokes, paired with the crunchy breadcrumbs. Serve with your favorite dipping sauce!

If you’re looking for another artichoke recipe, you can check out our Spinach Artichoke Dip, Creamy Spinach and Artichoke Pasta and Grilled Baby/ Small Artichokes with Tarragon Aioli!

Steamed Artichokes with Lemon Herb Breadcrumbs

What ingredients do you need for these steamed artichokes?

Artichokes: We are using medium sized artichokes for this recipe. For serving, you can serve then whole, or cut in half.

Panko Breadcrumbs: The base of the breadcrumbs we are using panko, but you can also opt to use any type of breadcrumbs/bread you prefer.

For the breadcrumb mixture: We are heating olive oil in a small pan over medium heat. Then tossing panko breadcrumbs, salt, pepper, lemon zest, lemon juice and minced garlic. Once toasted, fresh basil and parsley get added in.

Instructions to make this recipe

Prep your artichokes

Cut off the bottom stem of your artichoke with a serrated knife and remove any tough outer leaves. Using a pair of kitchen scissors, trim off the tips of the remaining leaves. Rinse the artichokes under cold water and pat dry. You can also soak your artichokes in water with a dash of lemon juice if you won’t be steaming immediately.

Steam your artichokes

Fill a large pot with about 2 inches of water. Place the artichokes in the pot, stem-side down. You can also use a steamer basket at this point if you have one as well.

Bring the pot with the artichokes to a boil at medium-high heat. Cover the pot with a lid and let the artichokes steam for 35-45 minutes on medium-low heat, or until the leaves are tender and easily come off when pulled or use a knife to test tenderness.

Make your lemon herb breadcrumbs

While the artichokes are steaming, prepare the breadcrumbs. Heat olive oil in a small pan over medium heat. In a separate bowl, toss together your panko breadcrumbs, salt, pepper, lemon zest, lemon juice and minced garlic. Stir until the breadcrumbs are evenly coated with the oil and toast in the pan, about 3-4 minutes, flipping constantly until they are browned. Let cool and then toss in your minced basil and parsley.

Finish up your artichokes!

Once the artichokes are done steaming, remove them from the pot and place them on a plate to cool. Once they are cool enough to handle, use a spoon to scoop out the fuzzy choke in the center of each artichoke. You can also cut your artichokes in half at this point and serve them that way as well.

Arrange the artichokes on a serving platter and sprinkle the breadcrumbs over the top and more on the side with your favorite dipping sauce. Serve with lemon wedges on the side and serve!

Steamed Artichokes with Lemon Herb Breadcrumbs

Tips, Tricks and Substitutions

How long does it take to steam artichokes? It usually takes around 35-45 minutes to steam artichokes. You can easily take a fork or knife in the center to the bottom of the artichoke to test its doneness and tenderness, or by pulling out the outer leaves.

How do I prepare artichokes for steaming? Cut off the bottom stem of your artichoke with a serrated knife and remove any tough outer leaves. Using a pair of kitchen scissors, trim off the tips of the remaining leaves. Rinse the artichokes under cold water and pat dry. You can also soak your artichokes in water with a dash of lemon juice if you won’t be steaming immediately.

Is it best to steam or boil artichokes? Both will work great. Just ensure the lid is on the pan to allow the artichokes to steam all the way through and not dry up.

Check out more Spring recipes for inspiration!

If you do make this Steamed Artichokes with Lemon Herb Breadcrumbs recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Steamed Artichokes with Lemon Herb Breadcrumbs
5 from 3 votes

Steamed Artichokes with Lemon Herb Breadcrumbs

Steamed artichokes with lemon herb breadcrumbs! This steamed artichoke recipe is sure to be your next favorite.
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4

Ingredients 

  • 4 medium artichokes, (or 2 big artichokes)
  • 1/2 cup of panko breadcrumbs
  • 1/4 cup of freshly grated parmesan cheese
  • 1 tablespoon of olive oil
  • 2 cloves of garlic, minced
  • zest and juice of 1 lemon
  • 2 tablespoons of chopped fresh parsley
  • 2 tablespoons of chopped fresh basil
  • salt and pepper to taste

Instructions 

  • Cut off the bottom stem of your artichoke with a serrated knife and remove any tough outer leaves. Using a pair of kitchen scissors, trim off the tips of the remaining leaves. Rinse the artichokes under cold water and pat dry. You can also soak your artichokes in water with a dash of lemon juice if you won’t be steaming immediately.
  • Fill a large pot with about 2 inches of water. Place the artichokes in the pot, stem-side down. You can also use a steamer basket at this point if you have one as well.
  • Bring the pot with the artichokes to a boil at medium-high heat. Cover the pot with a lid and let the artichokes steam for 35-45 minutes on medium-low heat, or until the leaves are tender and easily come off when pulled or use a knife to test tenderness.
  • While the artichokes are steaming, prepare the breadcrumbs. Heat olive oil in a small pan over medium heat. In a separate bowl, toss together your panko breadcrumbs, salt, pepper, lemon zest, lemon juice and minced garlic. Stir until the breadcrumbs are evenly coated with the oil and toast in the pan, about 3-4 minutes, flipping constantly until they are browned. Let cool and then toss in your minced basil and parsley.
  • Once the artichokes are done steaming, remove them from the pot and place them on a plate to cool. Once they are cool enough to handle, use a spoon to scoop out the fuzzy choke in the center of each artichoke. You can also cut your artichokes in half at this point and serve them that way as well.
  • Arrange the artichokes on a serving platter and sprinkle the breadcrumbs over the top and more on the side with your favorite dipping sauce. Serve with lemon wedges on the side and serve!
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