How to Cook Artichokes
Isabella Cannon
| 3 min read
Medically reviewed by Shanthi Appelo, MS, RD
An artichoke is a vegetable native to the Mediterranean that has edible parts from the bud of a thistle flower. While the external leaves can be spikey, the inner heart of the artichoke is a popular addition to dips and dishes. Artichokes are high in fiber, antioxidants and vitamins C, A and K.
Artichokes might look a little intimidating at first. With their spiky leaves and layered shape, many aren’t quite sure where to start. Their tender leaves and soft, flavorful heart make them perfect for dipping, seasoning or adding to a variety of dishes. Whether you plan to steam, boil or roast them, the key to great artichokes starts with proper preparation:
Choosing fresh artichokes
Before cooking, it’s important to start with good artichokes. Look for artichokes that are:
- Firm and heavy for their size
- Deep green in color
- Tightly packed leaves
- Slightly squeaky when squeezed
Avoid artichokes with dry leaves, brown spots or leaves that are spreading apart.
Prepare the artichokes
- Rinse the artichokes. Wash them under cold water while gently opening the leaves to remove dirt.
- Trim the stem. Cut the stem so the artichoke can sit flat, leaving about ½ to1 inch attached.
- Cut the top. Slice about 1 inch off the top of the artichoke using a sharp knife.
- Trim the sharp leaf tips. Use kitchen scissors to snip the pointy tips off the outer leaves.
- Rub with lemon. Artichokes can brown quickly after cutting, so rub the cut surfaces with lemon.
- Remove some outer leaves. If the outer leaves feel especially tough, remove a few from the base.
Steaming artichokes
Steaming keeps artichokes tender and preserves their flavor.
Instructions:
- Fill a large pot with 1 to 2 inches of water.
- Add lemon slices, garlic or bay leaves for extra flavor.
- Place a steamer basket inside the pot.
- Put the artichokes in the basket stem-side down.
- Cover and bring the water to a simmer.
- Steam for 25 to 40 minutes, depending on size. The artichokes are ready when you can easily pull off an outer leaf.
Roasting artichokes
Roasting gives artichokes a richer, slightly nutty flavor with crispy edges.
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the prepared artichokes in half lengthwise.
- Scoop out the fuzzy choke in the center with a spoon.
- Drizzle with olive oil, salt, pepper and garlic.
- Wrap loosely in foil or place cut-side down on a baking sheet.
- Roast for 30 to 40 minutes until tender.
How to eat an artichoke
Eating artichokes is part of the fun.
- Pull off a leaf.
- Dip the base in sauce if desired.
- Scrape the soft flesh off with your teeth.
- Continue until you reach the center.
Once you reach the middle, remove the fuzzy choke and enjoy the artichoke heart, which is the most tender and flavorful part.
Photo credit: Getty Images
Related:
