How to Cook Artichokes
How to Prepare an Artichoke
1. Optional: using scissors, clip off the tip of each petal, removing the tiny thorn. The thorns will soften during cooking and you won’t be eating this part of the petal, but removing them can make preparing the artichoke easier.
2. Slice off the top inch of the artichoke with a sharp chef’s knife or serrated knife. This will make eating and seasoning the artichoke easier.
3. Remove the small petals at the base and cut off the excess stem. Alternatively, cut off just the tip of the stem and peel the rest with a vegetable peeler. The stems tend to be more bitter, but the inner core tastes just like the artichoke heart.
4. Wash the artichoke under cool running water, gently pulling the petals away from the core to help rinse away any dirt inside them.
5. Now your artichoke is ready to cook! See recipe below for cooking directions.
How to Cook an Artichoke
Stovetop (boiled)
1. Fill pot halfway with water.
2. Place prepared artichokes stem side down in pan.
3. Bring water to a boil, cover, and simmer for 25-35 minutes or until stem is easily pierced with a knife or fork. Check frequently and add more water if needed.
4. Optional additions to boiling water: 2 cloves of chopped garlic, juice of 1 lemon, pinch of sea salt, 2 teaspoons herbs (bay leaves, thyme, parsley).
Stovetop (steamed)
1. Fill pot with 1 inch of water.
2. Place steamer basket in pot and put prepared artichokes in basket.
3. Bring to a boil then reduce to a simmer and cook 25-35 minutes or until stem is easily pierced with a knife or fork.
4. Optional additions to boiling water: 2 cloves of chopped garlic, juice of 1 lemon, pinch of sea salt, 2 tsp. herbs (bay leaves, thyme, parsley).
Oven (roasted)
1. Preheat oven to 425 degrees.
2. Drizzle prepared artichokes with olive oil and season with salt and pepper. Optional: squeeze fresh lemon juice over artichokes and push chopped garlic between leaves.
3. Wrap artichokes in tin foil and place in an oven safe dish.
4. Cook 1 hour and 20 minutes, or until leaves easily pull off.
Microwave (steamed)
1. In a microwave-safe bowl, place artichokes and add 1 inch of water. Cover with a microwave safe plate, lid or damp paper towel.
2. Heat on high for 8-12 minutes. Artichokes are done when the outer leaves can be easily pulled off and/or stem is easily pierced with a knife or fork.
3. Be careful when handling artichokes as they will be hot!
Bonus Recipe: Garlic Butter Dipping Sauce
Place 2 tablespoons of butter, 1 teaspoon raw garlic or 1/2 teaspoon garlic powder, and 1/4 teaspoon sea salt in a small pan or microwave safe bowl. Heat until melted and garlic is aromatic but not yet browned.
How To Eat an Artichoke
Once cooked, artichokes can be eaten hot or cold and are often served with a dipping such as melted butter, garlic butter, mayonnaise or a vinaigrette.
Start with the outer petals; peel off and dip the fleshy end in the sauce. Place the dipped end in your mouth, close your teeth around the fleshy part of the leaf, and pull the leaf out, scraping off the flesh with your teeth as you do so. Discard remaining petal.
Continue until all petals are removed. You’ll notice that the closer you get to the heart, the fleshier the petals become.
When you reach the center, remove the thin purple (or sometimes green) petals by pinching them between your thumb, forefinger, and middle finger. Twist and pull, and the petals should come right off. Scoop out the fuzzy choke with a knife or spoon.
Cut the remaining fleshy heart into pieces, dip and eat.