How to Cook Artichokes

Artichokes are absolutely delicious, but you may be wondering just how in the world you cook them. With their tough, spiky leaves, they can seem like an intimidating vegetable to prepare. But they’re actually really easy! The key is to choose fresh artichokes and properly prepare them. After that, cooking is easy. To help you out, we’ve put together a handy list of things you can do to make cooking your artichokes a breeze.

[Edit]Steps

[Edit]Choose the freshest artichokes.

  1. Look for heavy artichokes with closed leaves that “squeak.” Look for healthy, green artichokes and pick them up to inspect them. Artichokes that are nice and weighty and don’t feel hollow are ideal and the freshest. As an artichoke gets older, the leaves start to open up, so you want one with leaves still tightly bound. Pick up an artichoke and hold it near your ear. Give it a gentle squeeze and listen for a tiny squeaking sound. It’s a simple way to tell if they’re fresh and ready to cook.[1]
    Cook Artichokes Step 1 Version 3.jpg
    • A little bit of purple or dark coloring is totally normal.
    • If an artichoke looks like it’s been burned by frost, it’s okay. In fact, they taste even better!
    • You also don’t want an artichoke that is sealed shut. It may not be ripe and ready to eat. The leaves should be loose enough for you to spread them with your fingers.

[Edit]Cut off the stem and from the top.

  1. Trim down the artichokes to make them easier to cook. Take a sharp kitchen knife and slice off the stem from the bottom so the base of the artichoke is flat. Then, cut off the tips of the leaves from the top of the artichokes to remove them and create an even surface.[2]

    Cook Artichokes Step 2 Version 3.jpg
    • The stem isn’t edible and cutting off the tops of the leaves helps the artichokes cook evenly.

[Edit]Trim off about from the perimeter leaves.

  1. The tips of the outer leaves are tough and inedible. They also sit lower than the rest and are tougher to trim when you cut off the tops of the leaves. Take a pair of kitchen shears and trim off the ends of all of the perimeter leaves so they match the leaves at the top of the artichokes.[3]

[Edit]Rinse the artichokes and gently separate the leaves.

  1. Use your fingers to help remove any dirt in between the leaves. It’s super easy for dirt to get lodged in the space between the leaves of the artichokes. Hold an artichoke under a cold tap and gently separate the leaves with your fingers to allow the water to flush out dust and dirt.[4]

    Cook Artichokes Step 4 Version 3.jpg

[Edit]Boil artichokes for 20-40 minutes for a simple option.

  1. Place the artichokes in a pot of water and bring it to a boil. Once the water starts to boil, turn down the heat to keep it at a simmer. Keep an eye on the water as the artichoke cooks and make any necessary temperature adjustments so the water doesn’t return to a full, rolling boil.[5]

    Cook Artichokes Step 5 Version 3.jpg
    • The idea is to gently boil the artichoke. A hard, rolling boil could overcook parts of the artichoke and turn it mushy.

[Edit]Steam them for 25-35 minutes as an alternative to boiling.

  1. Add of water to a pot and use a steaming basket. Place your artichokes on top of the steaming basket and bring the water to a boil. Once it starts to boil, turn it down to a simmer and cover the pot to allow the steam to cook the artichoke.[6]
    Cook Artichokes Step 6 Version 3.jpg
    • Try not to open the lid too much so the steam doesn’t escape.

[Edit]Grill the artichokes to add a nice charbroiled flavor.

  1. Cut them in half and start with the flat side up. Boil (or steam) the artichokes first. Then, simply cut them in half and place them on a hot grill for about 4 minutes. Flip them to cook the other side. Then, you can eat them by pulling off the leaves and enjoying the fleshy, white part at the base.[7]

[Edit]Roast the artichokes for savory deliciousness.

  1. Bake the artichokes for 70-80 minutes at . Preheat your oven first and gently separate the leaves of the artichokes to loosen them. Drizzle the artichokes with lemon juice and olive oil and season them with salt and black pepper. Wrap the artichokes tightly in aluminum foil, place them in an oven-safe baking dish, and stick them in the oven until they’re done.[8]

[Edit]Microwave the artichokes if you’re in a hurry.

  1. Place them in a casserole dish and microwave them for 7-10 minutes. Choose a microwave-safe casserole dish and add about of water into the dish with the artichokes. Cover the artichokes with vented plastic wrap or the lid of the dish. Cook them on high for 7-10 minutes and then stick a toothpick into the bottom of the artichoke to see if it’s done. It should pierce easily.
    Cook Artichokes Step 9 Version 3.jpg
    • If they aren’t done cooking, microwave them for another minute and then test them again.
    • You can also add of lemon juice and olive oil to the dish if you want to add more flavor.

[Edit]Pull off the leaves and eat the white fleshy end.

  1. Dip them in a sauce or enjoy them simply with butter. If you’re ready to eat the artichoke, simply pull off an outer leaf! Bite down on the small, white fleshy part at the base of the leaf. You can also dip it into a savory sauce like a vinaigrette or some garlic butter. As you work your way through the artichoke, the leaves will become more and more tender.[9]

[Edit]Scrape out the choke and cut the heart into sections.

  1. Remove the hairy bristles and enjoy the meaty core of the artichokes. Eventually, you’ll reach the center of the artichoke, which is known as the “choke.” Use something like a spoon or butter knife to scrape out the hairy center of the choke so you’re left with the heart. Cut the heart into sections and enjoy![10]

[Edit]Artichoke Recipes

[Edit]Video

[Edit]Tips

[Edit]Warnings

  • The tough, fibrous parts of the artichoke’s leaves and the choke aren’t edible and could be a choking hazard for young children.[11]

[Edit]Related wikiHows

[Edit]References

[Edit]Quick Summary

  1. ↑ https://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/
  2. ↑ https://www.thekitchn.com/how-to-cook-artichokes-22943703
  3. ↑ https://www.thekitchn.com/how-to-cook-artichokes-22943703
  4. ↑ https://www.thekitchn.com/how-to-cook-artichokes-22943703
  5. ↑ https://www.bhg.com/recipes/how-to/cook-with-fruits-and-vegetables/how-to-cook-artichokes/
  6. ↑ https://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/
  7. ↑ https://www.bhg.com/recipes/how-to/cook-with-fruits-and-vegetables/how-to-cook-artichokes/
  8. ↑ https://www.bhg.com/recipes/how-to/cook-with-fruits-and-vegetables/how-to-cook-artichokes/
  9. ↑ https://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/
  10. ↑ https://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/
  11. ↑ https://www.gardeningchannel.com/are-artichoke-leaves-poisonous/

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