How to Cook Artichokes?

Preparing artichokes for the first time can be intimidating, but don’t let that deter you! Once your know-how, it’s simple. What you must do is as follows: Make sure you have the appropriate tools first. As soon as you cut an artichoke, it begins to turn brown. To lessen this oxidation, you’ll need a quartered lemon to rub on the artichoke’s cut surfaces. In addition, I advise against using a carbon-steel knife because it might cause more browning. You’ll also need a big saucepan, a steamer basket, a cutting board, and a peeler.


That’s a lot of labour for a tiny quantity of food,” you might think. However, freshly prepared artichokes are exceedingly delicious, in fact, a delicacy. Consider them the oysters of the plant kingdom. Additionally, they include many vitamins and antioxidants because they are high in fibre, vitamin C and K, and folate. They are also thought to enhance liver function and lower blood pressure.

What are Artichokes?

The globe artichoke is a food-producing variation of a type of thistle known as French artichoke and green artichoke in the United States. The plant’s edible part consists of flower buds that have not yet bloomed. The blossoming artichoke flowerhead is an inflorescence, a collection of numerous budding tiny flowers and bracts on an edible base. The structure transforms into a rough, hardly edible form as the buds bloom.

The cardoon is a perennial plant indigenous to the Mediterranean region and is another form of the same species. There are cultivated varieties (cultivars) as well as wild types. The young bloom bud of a thistle is an artichoke, and it is considered a vegetable in cuisine and is consumed as such. The plant, an aster, is plucked for its buds rather than its flowers. It takes some effort to get to the edible sections of an artichoke, which makes it a difficult vegetable to prepare.

The tips of the bud’s outer leaves, or bracts,” are thorny (thornless varieties have been cultivated). The innermost leaves are also sensitive enough to consume, as are the leaf bases. The stem is next, followed by the choke (the hairy core) on top of the heart. The meatiest portion of an artichoke is its heart, while the centre of the stem is also edible. Except when it is a baby artichoke, the choke is typically not consumed. The artichoke, a Mediterranean native, is regarded as one of humanity’s first edibles and has even been mentioned in Greek mythology.

The Best Way to Cook Artichokes

Boiling and steaming are the two most popular methods for preparing these thistles. Although both are simple, I suggest steaming. Boiling artichokes usually causes them to waterlog, which thins down the flavour and makes the flesh watery. Steaming preserves the nutrients in artichokes while also keeping them moist and soft. If you don’t have a steamer basket, don’t worry. Instead, you can use a mesh strainer or a metal colander.

Make sure it’s heat-resistant and firmly fits within the pot. Pick artichokes that are brilliant green and free of brown stains. The leaves of fresh artichokes are tightly linked (ones with splayed-out leaves are likely past their prime). It’s typical for some artichokes to have a purple colour on the outside. Remember that large artichokes will take longer to cook than little ones, as with most vegetables. Start by chopping off the stem at the bulb’s base using a sharp chef’s knife.

Next, remove the top inch or so of the bulb (right around where it starts to taper). Any small, black leaves close to the base can be removed and thrown away. Trim each leaf’s perimeter by about a third of an inch using a pair of kitchen shears.

Remove any debris that may be present between the leaves by carefully separating them with your fingertips while you rinse the trimmed artichokes under cold running water. To prevent oxidation, place your artichokes in a sizable dish of acidulated water (water with lemon juice) if they will be left out for longer than a few minutes before being cooked.


  • single globe artichoke
  • One quartered lemon
  • serving of artichoke dipping sauce


  1. Remove leaves from the artichoke stem and use a vegetable peeler to remove the woody outer layer. Trim the stem’s end with a sharp stainless steel knife, then lightly score the trimmed end with an “X” pattern. To avoid browning, rub one of the lemon segments’ cut side over the stem.
  2. Getting ready for the artichoke, bud: Take about a half-inch from the top of the artichoke. Apply the lemon juice all over the cut leaves. Cut off the sharp points of the remaining leaves with kitchen shears.
  3. Artichoke steamed: Any leftover lemon juice should be squeezed into a big pot with 1 inch of water, and squeezed lemon segments should be added to the pot. Bring the artichoke to a boil in a steamer basket placed inside a pot. When the artichoke stem is fork-tender, and the outer leaves are readily peeled off, it will take 35 to 45 minutes of covered steaming.
  4. Remove the choke by letting the artichoke somewhat cool. Cut it half lengthwise, then scoop out the hairy choke with a tiny spoon.
  5. With melted butter or another dipping sauce of your choice, serve the artichoke halves. Dip the leaves into the sauce before using your teeth to remove the meat from the fibrous, tough shell. The entire artichoke is edible, including the stem and heart.

Is it Better to Steam or Boil Artichokes?

Artichokes can be boiled, grilled, braised, stuffed, or baked. However, steaming artichokes is both my preferred method of cooking them and the simplest. Artichokes tend to water-log when they are boiled, but when they are steamed, they cook with the perfect amount of moisture. Bottom-up, add the artichokes to the heating liquid. For approximately 30 minutes, simmer covered. When a knife is placed into the base of the artichoke and meets no resistance, it is ready. To consume, rip off a leaf and use your front teeth to scrape the meat from the soft end. Salt and water are brought to a boil.

The artichoke ought to be submerged in a layer of water. Incorporate the artichoke into the water, bring to a simmer, cover, and cook for 20 to 35 minutes, depending on size, until the leaves are easily pliable. Before eating, drain and cool. To keep the artichokes immersed, place them base side down in the boiling water, reduce the heat so that it is simmering, and weigh the tops of the artichokes with a dish or pot cover that will fit within the pot. Simmer the artichokes for 20 to 40 minutes or until the base can be easily punctured with a knife tip.

What does Artichoke Taste Like?

Artichokes retain a significantly harder texture and a bitter flavour when consumed uncooked. The texture and flavour are softened and blended while cooking, making it resemble boiled potatoes. As for whether you’ll like artichokes or not, they have a taste comparable to that of brussels sprouts and asparagus. Artichokes’ flaky texture makes them the ideal ingredient for vegan fish. The artichokes are battered, fried, and served with potatoes and vegan tartar sauce.

It’s quite simple to make and tastes like genuine fish. You can serve artichokes hot or cold. Remove the outer petals one at a time to consume. To remove the soft, pulpy part of the petal, dip the base into a sauce or melted butter and pull through your teeth. Throw away the last petal, remove the fuzzy centre at the base and discard it.

Serving (and Eating) Artichokes

The leaves, stem, and centre of an artichoke that has been steam-cooked are all edible. Before eating the leaves, you will have to peel the leaves one by one and use your teeth to scrape the tender meat from the rough, fibrous shell. Although they are delicious on their own, they aren’t complete without a dipping sauce. Creamy sauces are also great, and melted butter is a traditional choice. Serve them with our tartar sauce, Caesar dressing, or artichoke dipping sauce. The stem and the cup-shaped artichoke heart will remain after the leaves have been consumed.

They are meaty and tasty, and you can eat them by dipping them in the sauce you served with the leaves or in olive oil, sea salt, and lemon juice. For spring dishes like this Tagliatelle with Asparagus and Peas, Pesto Pasta, or Spaghetti Aglio e Olio, steamed artichokes make a delightful appetizer. They are excellent as a side dish, too. Serve them with my asparagus soup or your favourite protein. Enjoy! Artichoke flesh has a flavour reminiscent of fresh corn and is nutty, green, and sweet.

The leaves and artichokes’ hearts make delicious serving dishes for creamy spreads like garlicky mayo (recipe is below!) or herby lemon butter. Steamed whole artichokes are good finger food. Grab a leaf from the outside and dunk it in the sauce. Please put it in your mouth with the meaty side down. Pull the leaf out by biting down on it and using your teeth to scrape the flesh.

Throw away the leaf, then consume more before reaching the softer purple leaves. Take care when you get to the purple leaves in the middle since they might be thorny. Discard them with a dish towel. When you get to the choke (the fuzzy part), carefully slice it off with a knife or scrape it off with a spoon before discarding it. The edible heart is all that is left at this point.

Are Artichokes Good for you?

Additionally, artichokes have the highest antioxidant content in veggies  Summary Artichokes are rich in vitamins and minerals like vitamin C, vitamin K, folate, phosphorus, and magnesium and are low in fat and high in fibre. Additionally, they are among the best providers of antioxidants. Daily consumption is probably not good for people who experience stomach problems after eating artichokes.

The rest of us, however, can benefit from eating artichokes frequently because they are low in calories and abundant in fibre, antioxidants, vitamins, and minerals. The artichoke has a relatively low caloric intake; it contains less than 1% fat, which equals about 22 calories per 100 grammes. Because of its low-calorie content, diuretic properties, and capacity to break down and remove lipids, the artichoke has a slimming impact.

Can Artichokes be Microwaved?

Cut each artichoke’s stem off and the top inch off. Additionally, clip the leaves’ pointed ends. Place artichokes in the microwave after loosely wrapping in plastic wrap. Cook for 15 to 18 minutes on high. Yes, artichokes can be microwaved. Discover how simple it is to cook this wonderful vegetable in the microwave using a covered dish in less than 10 minutes. There are instructions for cutting, preparing and serving artichokes. Baby artichokes should be put in a glass microwave-safe bowl.

Cover the bowl with a glass plate that may be microwaved after adding water. Baby artichokes should be heated for 10 minutes on high or until they are soft. Once cool, take the artichokes out of the microwave. Add the sliced artichoke pieces to the bowl of lemon water as soon as possible. These raw artichoke hearts that have been thinly sliced can be added to salads raw. They taste nutty and just a little bit sweet. They are delicious over arugula with a splash of olive oil and freshly grated parmesan.


The way I usually prepare artichokes is by steaming them. If you want to take the leaves off artichokes and dip them in a sauce or melted butter, steaming them is a simple, hands-off preparation method. After preparing the artichoke, please place it in a big pot with 1 inch of cold water and any leftover lemon juice. Juiced lemon segments should also be added to the water. Place the artichoke inside a steamer basket that has been placed inside the saucepan. Using high heat, bring to a boil. After that, lower the heat to a simmer. Cook for 35–45 minutes with a cover on. The artichoke is ready when the outer leaves are easily peeled away, and the stem is fork-tender.

One more process to complete before eating unless you are working with baby artichokes. You must take out the choke (in baby artichokes, the choke is edible). Cut the steamed artichoke in half lengthwise to accomplish this. The hairy choke between the soft inner leaves and the cup-shaped artichoke centre should be removed using a tiny spoon.