How to Cook and Eat an Artichoke

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I can imagine, that if you didn’t grow up eating artichokes and if you were encountering them for the first time, they might seem a little intimidating. How one cooks and eats an artichoke is not obvious from its appearance. If you’ve always wondered how to cook and eat the darn things, here are the steps:

How to Cook and Eat an Artichoke

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  • Prep time: 5 minutes
  • Cook time: 35 minutes

When you are at the market buying artichokes, choose those in which the petals are still rather closed, not open. They will be more fresh and more tender than artichokes where the petals have opened. Also, artichokes that have been "frost kissed" are especially tender and delicious. They'll look like they are a little burned by frost, so won't be as pretty as those not frost bitten.

Ingredients

  • 1 or more large globe artichokes
  • 2 cloves of garlic
  • 1 bay leaf
  • 1 slice of lemon

Method

How to Cook an Artichoke

1 If the artichokes have little thorns on the end of the leaves, take a kitchen scissors and cut of the thorned tips of all of the leaves. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke.

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2 Slice about 3/4 inch to an inch off the tip of the artichoke.

3 Pull off any smaller leaves towards the base and on the stem.

4 Cut excess stem, leaving up to an inch on the artichoke. The stems tend to be more bitter than the rest of the artichoke, but some people like to eat them. Alternatively you can leave the whole long stem on the artichoke, just cut off the very end of the stem, and peel the tough outside layer of the stem with a vegetable peeler.

5 Rinse the artichokes in running cold water. While you rinse them, open up the petals a little so that the water does get inside more easily.

6 In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer.

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Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off.

Note: artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time). Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.

How to Eat an Artichoke

Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonaise. My favorite dip is mayo with a little bit of balsamic vinegar mixed in.

1 Pull off outer petals, one at a time. Dip white fleshy end in melted butter or sauce.

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2 Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.

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Continue until all of the petals are removed.

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3 With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce to eat. My favorite artichoke dipping sauce? Some mayonnaise with a little balsamic vinegar stirred in. Others like dipping artichoke leaves and heart into melted butter.

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Links:

California Artichoke Advisory Board - Photos and illustrations on how to cook, and how to eat an artichoke.

Artichoke history

Wikipedia on Globe Artichokes

Recipes:

Artichoke Soup

Quick and Easy Artichoke Dip

How to Cook and Eat an Artichoke

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Showing 4 of 183 Comments

  • Sandra Ward

    Nordic Ware makes a microwave pressure cooker. You use to cook artichokes. It only takes 4 minutes to cook.

  • Catherine

    Being the impatient one I have already sliced through an Artichoke now intend to boil it.Oops the Hairy bit may escape!!!

  • Anna

    thank you all your good suggestions of how to cook and enjsoy artichokes. this website … why can’ I print the recipes? danes don’t use pressure cookers. brits do!

  • Lani Burch

    Though I am not of Italian descent, our family’s nursery was surrounded by hundreds of acres, and shared the water supply of 2 artichoke farms. My dad was good friends of the owners, and we could pick artichokes whenever we wante, as long as the workers had gone home for the day. The way we prepared (and still prepare) the artichokes was to cut the stem entirely off so it could sit upright on a plate. Then they were placed in a pan with enough water to cover them, though they never stayed submerged. A tablespoon or more of vinegar – cider vinegar is best, is added to the water, depending on the amount of water. Bring to a boil, covered, and simmer for 30-45 minutes. Test for being done by piercing the heart with a fork or pulling a couple of leaves off. For dipping, we mix some lemon juice, onion salt and pepper with mayonnaise. I do it by taste, as does the rest of the family. Don’t have amounts – never did. As for the papery leaves just before you get to the heart, grasp them all at once by the tips and dip and eat like you do the leaves. They are even better flavored than the regular leaves. Scrape or cut the center hairs out and dip the heart. Enjoy.

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