How to Cook and Eat an Artichoke

How to cook and eat an artichoke, with step-by-step instructions and photos.

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.

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

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.

artichoke-3.jpg6. 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. 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.

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2. Dip white fleshy end in melted butter or sauce. 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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Comments

  1. Chris

    Thank you thank you thank you! I used to eat these when I was a kid and haven’t had one for years. I just bought one and you told me exactly what I needed to know. Thanks!

  2. Anonymous

    Thank you very much for the info. This will be my very first time preparing and eating an artichoke. I always avoided buying them because I thought it would be too much trouble to prepare them and it does not seem impossible at all. I thought the sauce had to be some very fancy sauce that only the best chefs could do. So once again, thank you! I will try my best to prepare my artichokes.

  3. lisa

    wow i’ve only had an artichoke once in my life when i was a little kid at a friend’s house, and i remember liking it, but i never had once since then! i’ve been thinking about artichokes ever since! so i just bought one, just one, the other day cause theyre kind of expensive and yes, intimidating, and i had no clue what to do with it but now you’ve cleared everything up! very helpful, thanks!

  4. Amy

    Mine are steaming right now! Thanks for the extremely helpful info. I visited a few other sites previously, none of which helped. Like the others, I first had an artichoke at a friend’s and really enjoyed it. It’s been over ten years, and it’s fun to try it again. Thanks.

  5. Anne

    Dip suggestion! My father always used to make a variety of dips, but the favorite BY FAR was always garlic butter.

    Soften butter (but don’t melt it) and mix in some garlic salt to taste. A hot artichoke leaf will melt it just a little when you scoop the butter onto it, and it’s just perfect.

    I’ve taken to mashing roasted garlic into my butter and getting the same taste (but better, of course).

  6. Robyn

    Just wanted to add:

    A tasty and absolutely professional sauce for dipping your artichokes can be made in very little time.

    I like to make one that is a combination of melted butter and real lemon juice. Adjust the ratio to your own tastes. First melt the butter on lower heat in your microwave and then add lemon juice to taste.

    Another is Mayonaise based. I put a few tablespoons of mayo in a bowl and add whatever suits. Usually it’s a bit of mustard (Dijon or whole grain) some garlic or garlic powder amd other spices. Sometimes a teaspoon of ketchup makes it in too.

    It’s really the fat in the mayonaise and butter that seems to make the texture/taste work so many other sauces should also be good.

  7. Michele

    My mom used to make a lovely dip for artichokes which was melted butter into which she’d squeeze anchovy paste from a tube (you could mash in whole anchovies till really pulverized, but the paste is so easy). I think she put a bit of vinegar as well to offset the richness of the butter–pungent and delicious! I’m off to the artichoke store!

  8. Carolie

    Two quick comments…one, as you eat an artichoke, there comes a point of diminishing returns with the petals, where they are very thin and spiky, but not quite “the choke” yet. The eater may choose to pull these off and discard them.

    Also, instead of covering the pot while cooking the artichoke, you will avoid some bitterness and also avoid that drab brownish green color if you upturn a vegetable steamer (it’s sort of shaped like a flower and usually goes under the vegetables in a pot) and put it over the artichokes, and weight it down with a clean rock or a clean piece of brick, to keep the artichokes submerged. This allows the gasses to escape, and the artichoke will taste better and look better!

  9. Astrid

    Thank you for this beautifully illustrated, clear explanation. I love the step by step photos. It must have cost you a lot of time and effort to put this description together.

    This is the way I was brought up to eat artichokes (in France). What about recipes that call for artichoke hearts? I guess that’s more Italian in inspiration, are these smaller artichokes, are they prepared differently?

  10. chzplz

    I’m having a Little Rascals flashback…

    “Might have choked Artie but it ain’t gonna choke Stymie.”

  11. barrett

    I do almost the exact same thing with my artichokes except I never trim the tops. It’s the way I was taught by my Aunt Georgia in Santa Rosa when I visited her there as a kid.

    And we almost always dip in lemon butter, as if the artichoke was a green leafy lobster.

    When I was roommates with Meg from our site, fresh summer corn on the cob and artichokes was a common summer dinner.

  12. Elna Smith

    Thanks so much Elise! Just like most people commented, I am intimidated with this vegetable and have never tried to prepare them myself. Now, I know how easy it is and will give it a try when I get one from the farmer’s market on Saturday. Keep up the good works!

    Elna (London, England)

  13. friedapplepie

    Any suggestions on how to choose an artichoke when I’m in the grocery store?

  14. Jim

    When we were growing up in Southern California, my mom would trim off some of the base, remove some of the petals around the base but would not cut off parts of each petal. To me, it seems like cutting off parts of the petal removes some of the area to grip the petals when eating.

  15. beckiwithani

    We eat artichokes as a light dinner or a snack often. My favorite sauce is the butter-and-lemon that one person mentioned, but sometimes I’ll use Annie’s red wine vinaigrette. My husband loves to make a sauce with mayo, worcestershire sauce, and a super-hot Jamaican hot sauce that he swears by. The other day I discovered a new combination — artichoke with leftover raita from Indian takeout. Yum.

  16. kim

    Best advice I ever heard on artichokes: convince all children in the household that the part under the hairy core is “yucky”. Clear away dishes and eat the hearts silently in the kitchen. Bon appetit!

    • Christine

      I agree with you Kim, but I’m thinking let’s tell everybody at the table that it’s bad and enjoy ALL of the hearts. MMMMMM MMMMMM!

  17. Dan

    My (Italian) family always stuffs the artichokes. The stuffing is a mixture of bread crumbs, romano cheese, pine nuts, garlic, black pepper, and olive oil. After cutting the artichoke as you’ve shown, you place this mixture in between as many leaves as practical. We cut the bottom flush and sit the ‘choke right in the water for steaming. You eat it the same way, except that rather than dipping you just enjoy the stuffing as you scrape it off along with the meat.

  18. Karina

    Beautiful photo! And your post brought back a vivid memory – at art school – preparing and eating my first whole artichoke, leaf by leaf, dipping it into a lemony-creamy-mustard sauce [shared with a boyfriend]. I thought it was the epitome of sophistication. ;-) And very sexy. Thanks for the memory.

  19. Staximo

    I usually eat artichokes. Last week I’ve teached how to eat them to my boyfriend :o)
    But I’ve shown him also your lesson that is very useful!

  20. Jennifer

    I come from a large Italian family and have been eating artichokes all my life, but only one way…stuffed! Family generations before me would make a stuffing of mostly Italian breadcrumbs, TONS of garlic (minced, of course), grated parmesan cheese, salt and lots of pepper…oh, and the nectar of the gods – OLIVE OIL…lots lots! Each leaf on the artichoke is stuffed with this delicious mixture, then placed in a large dutch oven to steam. No need for dipping into anything. I like to squirt lemon juice on them just before devouring!!!

  21. gecko

    Gosh, i always thought fresh artichokes were just not worth the hassle….but as it turns out, they arent much of a hassle!
    Just to add, my housemate has a brilliant way of cooking artichoke hearts (tho she uses frozen ones). She fills them with a mixture of minced lamb, cooked with onions, tomatoes and parsley, and then places them in a closed frying pan with about an inch of water or shallow fries them (depending on how fat she’s feeling!)….they’re delicious!

  22. Steph

    My favorite Spinach Artichoke recipe (I’ve had to give this out to anyone who’s ever tasted it):

    2 (8 ounce) package cream cheese, softened
    1/2 cup mayonnaise
    1/2 cup grated Parmesan cheese
    1/2 cup grated Romano cheese
    2 clove garlic, peeled and minced
    1 teaspoon dried basil
    1/2 teaspoon garlic salt
    salt and pepper to taste
    2 (14 ounce) can artichoke hearts, drained and chopped
    1 cup frozen chopped spinach, thawed and drained
    1/2 cup shredded mozzarella cheese

    Preheat oven to 350

    Lightly grease a small baking dish.

    IN a seperate bowl mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper.

    Gently stir in artichoke hearts and spinach.

    Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

    I altered a couple things. For the Parm and Romano cheeses, I just used a 5 cheese blend that was a lot cheaper than buying the 2 separately and I also used that on top instead of mozzarella. Also, I used a *lot* less than a cup of spinach, I just put a couple forkfuls in there!

  23. Francille

    Local produce mkt advised best way to pick an artichoke: Pick up the artichoke and give it a gentle squeeze…it will “squeak” if fresh. Pick out a large one with tight leaves. As they “age” and start to dry out, the leaves begin to open. Avoid those if you can. As with all veggies…the fresher the better.

  24. Angela

    Yummy. I cannot get my boyfriend to eat these. And everyone I ever new got sick when I told them I dip it in mayo. Just a tiny little bit on the end give it that nice tang. Oooh! I know what i want for dinner.
    I love the note on how to pick them out. I always just grabbed which ever one had the least amount of brown. And a corn on the cob and artichoke dinner sounds divine and I bet it is surprisingly filling.

  25. Karen

    Steph, thank you for the dip recipe as well; my friends and I were recently looking for just such a recipe after devouring a small bowl of it at a pub.
    Elise, this is a beautiful site. My gmail gives me RSS feeds that links here, so I have a tendency to drool at work between breaks.

  26. Lauren

    Squeezing a bit of lemon juice into the water when you steam the artichokes keeps the artichoke the fresh green color (if you do not put lemon juice in the artichoke will darken).

  27. Elise

    My oh my, how gratifying it is to see so many fellow artichoke lovers out there!

    My mom told me a funny story tonight. She first cooked artichokes when it was requested of her when she was babysitting during college. The mother would bring home artichokes for mom to cook for the woman’s kids. This went on for some time and finally my mom mentioned that it didn’t seem to be a lot of food. The mother replied, “Why? You’ve got the leaves and the heart, that’s enough for the kids.” “The heart?” my mom replied, “what heart?” She had been throwing them out, and just feeding the kids the leaves! She still shakes her head over this one…

  28. lsereno

    You can eat the whole cooked portion if you cut about 1.5 inches off the tip and (after other steps) cut them in half and scoop out the choke and really tiny inner leaves before cooking. When a leaf pulls off easily, they are done.

    After steaming, you can grill them quickly with a little olive oil. Yummy!

  29. Serge Lescouarnec

    Elise
    Your piece gave me a springboard to write a ‘Bretton’s take on artichokes.
    http://sergetheconcierge.typepad.com/stc/2006/02/artichokes_how_.html
    I grew up on them ans still eat them regularly.

  30. Felicia

    Thanks for the detailed instructions Elise. I’ve wanted to try cooking artichokes at home and you’ve made it look so easy, I think I will.

  31. Ammy

    This is in reply to: Posted by: Elna Smith at February 23, 2006 06:21 AM Any suggestions on how to choose an artichoke when I’m in the grocery store?

    Elna – the funny thing about choosing an artichoke is that you don’t want to go for the pretty ones. Frostbitten artichokes are better than the rest! So when you’re shopping look for these qualities in your artichoke:
    – Frostbite! The leaves aren’t perfect, they may be even flaking a little on discoloured spots
    – The leaves aren’t tightly closed, but aren’t flaying way open either, find a nice middle ground in the selection available
    – Size – they come in all sizes, some areas have more variety, but really, the only thing size determines is how much meat you get from each artichoke

  32. mona

    that is soooo helpful! i cannot tell you how many restaurants need to read this helpful tutorial on cooking arties. i am always getting the thorns in my gums and cheeks because they don’t cut enough off! thanks :) now, how do you fry them?

  33. Sarah

    I like putting my chokes in the microwave.. Just wrap in saran wrap and it’s approx 4 min per.
    As for dip: mayo, lemon juice and fresh ground pepper. just mix to taste. YUM!!

  34. david

    That’s exacly how my mama always used to make ‘em for us. They’re still a favorite now. I recently tried mixing mayo with garlic salt and it was an excellent twist to plain mayo.

    a note on picking chokes: yes, tight big ones are great but even if they’re not perfect they still taste wonderful. i havent found a bad choke even when they’re at the ends of the season.

  35. Robyn

    I grew up eating artichokes my dad used to grow them in our garden. My favorite dipping sauce is Hollandaise sauce with a little lemon.

  36. Tammy

    My Sicilian grandmother used to stuff like two others have already mentioned, and they were delicious. I just never watched her cook them, so I now know how to do that. Thank you!

  37. Erin

    I’m obsessed with artichokes, and I eat them like you do, except I’m too lazy to cut the points off, and I dip in either lemon butter, or just lemon. There’s an acid in artichokes that makes liquids taste sweet, so when I was a kid, I’d always drink milk after… it was the only time I enjoyed drinking milk. Great post!

  38. Chip

    I always thought I was a genius for figuring out the bay leaf connection. Let me add this, as a California native–use a fresh leaf from a California Laurel tree if you have on in your vicinity, or at least use a fresh bay leaf. It makes a HUGE difference.

  39. Dave

    I have a friend whom we introduced to artichokes. He loved them. In fact he was the first one done. When he was through with the leaves he promptly picked up what was left, including the heart and proceded to throw it away. of cource us seasoned artichoke eaters screamed “what are you doing?”. We had failed to tell him about the heart. He learned quick, Dave

  40. Test

    If I knew I had to cook them for 45 mins I would have never bought “one”. All that for one artichoke! lol

    Next time, I’ll buy more than one.

  41. Robert

    I just came back from Rome (where I lived for 5 years). Their Artichoke can be cooked and eaten in it’s entirety. Of course these Artichokes are only in season during late fall. The tail is the best part. Everything is cooked with the artichokes, Pasta, seafood, meats. The Artichokes are sweeter than ours and the preparation is fairly simple. Usually garlic cloves, olive oil and fresh mint. I was told by a restauranteur in Rome that even our Artichokes can be cooked so that all the meat is easily edible. Mashing it to bits was supposedly the way. I tried it and don’t think I was too successful. Even though the taste was good it was still like chewing gum. Maybe I should have steamed it before I mashed it. Any ideas?

  42. justin vigil

    Thanks for your help, I’m cooking one right now and your step by step info really helped me.

  43. Carla McQueen

    Thank you so much for taking away a little of the tension about cooking fresh artichokes. When I brought it to the register, the clerk didnt even know what it was!!! Also I saw a lot of recipes for the canned or frozen artichokes, but fresh is always best. I will throw out the artichoke I have already ruined and head over to Whole foods for a fresh one! I thank everyone sharing their ideas. I will try it with a dip first and then graduate to the stuffed artichoke.

  44. gretchen

    These were both my daughter’s favorite vegetable growing up …another quick fix for artichokes is to clean them as stated, except leave the stem on and just peel it some, it’s as tasty as the heart… wrap them in plastic wrap and then micro them for about 8-10 minutes, check a leaf to see if it pulls easy … the wrap keeps the moisture in. We like lemon butter for a dip.

  45. Jimbo

    Thanks heaps for the advice. Had an Arti about 25 years ago and it was a nice flavour. Gotta laugh though, we didn’t know how to cook it, so we roasted it for about 45 mins in a hot oven. Sooooooo much better the way you guys do it!!! Lol. Not very well known here in Australia. You see a fair few of them around, but, when I ask around, nobody seems to know much about them. Hell, I’m a convert, they’re absolutely delicious, and so much better when they’re done right. Just finishing off a couple now !!! Thanks a lot and I look forward to trying out the various dips, sauces, stuffings and cooking methods.

  46. Shannon

    Great info on cooking artichokes! I have been eating them since I was four. I tend to cook them longer so that by the middle leaves, it’s so tender, you can almost bite the whole leaf right off. Gets a lot more out of each leaf that way. I also do not trim the ends, as it loses some of the grip. Plain melted butter with a little salt for me :)

    One thing I found interesting was what you put in the water! I have always used about 1/4 cup white distilled vinegar to take out some of the bitterness. Never thought of a bay leaf.

    Great page!

  47. John

    This is a GREAT Web site! As Shannon wrote I too have been eating artichoke since about age 4 or 5 and we did cook them considerably longer then the 45min. mentioned. We eat every little leaf including the ones covering the choke. When cooked longer the choke will release from the heart with just the back of a spoon and fall off intact. One thing not mentioned was bug’s. If after cleaning and cooking you find a few leaves with holes and possibly a small worm like well cooked critter not to worry, as my Dad would say it hasn’t eaten any thing different then we are eating just scrape it off and continue enjoying it. We use melted butter for dipping kept warm with one of those candle warmers.
    I found this site out of desperation as for the last month we haven’t found any ARTICHOKES here in New Mexico and my mouth is watering.

  48. Washington Cube

    I just had grilled artichokes yesterday that I bought at Whole Foods…halved and offered with lemon aioli. I put two halves on a pretty plate, sitting in front of a sunny window, it was the perfect Sunday lunch.

  49. Anonymous

    Thank you so much for the help. I just moved to Italy for a few years and have bought fresh artichokes, but have been ruining them. Thank you so much for the clear explanations and pictures, I now know my family will enjoy them even more!!

  50. Nabeela

    I actually ate the whole leaf, thorns and all the first time I had an artichoke…I cringe in embarassment every time I think of it. The people who invited us over never corrected me and my husband was too busy eating to be of any help….and guess what happened that night? Yup, threw up….

  51. Larry

    My grandmother would make it in a similar fashion. She’d stuff the artichokes though. Usually a mixture of parmesan cheese (little pieces), garlic and some onion. We’d never use dip.

  52. Wynne

    Hummus is another great dip for artichokes.

  53. Christina

    THANK YOU for such great pics. For people like me who are trying to teach themselves how to cook, your recipes with pictures are GRRR-eat!

  54. Sophie

    Iced artichoke tea anyone? If you’re boiling instead of steaming, clean the artichokes well. After the water boils, simmer until the artichokes are done. Add sugar to the leftover stock and chill for a refreshing drink.

  55. Joanne

    Oh my gosh the memories! I adored artichokes as a teen. My family weren’t big on them, but I loved them. When I was pregnant, I had a nice garden and grew artichokes too. Heck I grew everything I could for two years(plus side of living in East Bay) Those plants became huge, and the artichokes were great. Big or small, didn’t matter, I cut them every other day, and had a nice snack, or simple lunch. Warning two plants can feed 6 if tended well, for many months. Friends and family may become tired of them.

  56. Jim

    It is even easier and better to do in a microwave oven:

    Prepare the artichoke as above but after cleaning, place wet artichoke in a microwave save dish. Add around 2 TBL of lemon juice and/or a couple of tablespoons of vinegar. Feel free to try various flavors (wine, garlic, tarragon, balsamic, etc.). Exact measurements are not important. The idea is to create an acid environment to prevent discoloration and add flavor. You also may wish to add a tablespoon or two of water. Do not immerse or cover the artichoke with water. This is a steaming process. Cover with a lid or plastic wrap. Microwave on a vegetable ‘auto cook’ setting or around 10 minutes per artichoke, depending on the wattage of the microwave and the number/size of the artichokes. Let rest a couple of minutes, covered and then open up and check for doneness by poking the stem with a toothpick and/or pulling off a bottom leaf. It should be soft but not mushy. If not done, re-cover and cook some more. After a few artichokes you will get the ‘hang’ of it in respect to your microwave ovens output. I have an ‘Auto Cook’ on mine and ‘Auto Cook 4′ works fine for me.

    Note: It will probably take you longer to read these instructions than to follow them in preparing the artichoke for microwave cooking. Here is the short form sparing the details:

    Place choke in microwave container
    Add a couple of tablespoons of lemon juice or vinegar
    Cover
    Cook
    Enjoy

  57. Matt

    I love the lemon butter, but my dad also does a homemade herbed mayo that’s delish.

    And, I’m sorry, but I must disagree – the best way to eat them is dip side up, scraping the pulp with your top teeth. That way the dip doesn’t drip on your shirt. (I also have my suspicions that people who do it dip side down also hang their toilet paper so it feeds from below the roll – totally wrong!) :)

  58. Jessica

    I am from Louisiana and we loved to eat them Stuffed. You stuff them with some italian bread crumbs and some parmasean cheese as well as whatever else you want. I have seen some people actually put fried shrimp and other fried seafood in it. Then you eat it like you have shown and dip it in a olive oil, red wine vinegar, salt, and pepper mix. YUMMMM!

  59. Ariel

    Awesome… this is making me lust for an artichoke. When I was a kid, my mom would cook artichokes every so once in a while, and our dipping sauce would be mayonnaise. This post has given me the courage to try it again, and upgrade the method and sauce a bit.

  60. Elise

    Hi Matt – I have never dripped the dip on my shirt eating the petal dip side down, but then, I use a pretty thick mayo based dip. One thing to remember is that your taste buds are on your tongue, not the roof of your mouth, so the sooner you get the dip and artichoke there, the better.

  61. Patrick

    When I was in Tunisia we were server artichokes with a simple sauce of about 5 parts olive oil and 1 part mustard. It was amazing!

  62. Celia

    Growing up, our favorite dip was either hollandaise or bearnaise sauce – YUM!!!!!! I highly recommend trying one of these – you can make them from packaged mixes – they are soooo good and much more indulgent and less greasy than mayo-based dips..

  63. Elena Crossman

    Elise!

    I hope you read this. I’ve been a fan or your website for over a year now and have never posted. I was delighted to see you take on the artichoke. I wonder if you’ve ever used a pressure cooker?

    I know they are out of fashion but they are amazing gadgets. I’ve found that you can never can the tenderness you get with the pressure cooker from steaming an artichoke.

    Recipe:

    Wash artichokes.
    Place slivers of garlic liberally throughout the leaves.
    Place in the bottom of the pressure cooker (preferably on a rack).
    Pour olive oil liberally over the top of artichokes.
    Add about an inch of water,.
    Salt.
    Pressure for about 30 minutes.

  64. Jenne

    I just had my first for the season yesterday. I also microwave mine. You follow the same directions, but cook in a microwave safe bowl covered with water, and lemon juice if you like. Cover with plastic wrap and cook on high, small/8-10 minutes, large/12-16 minutes. And only Best Foods will do.

  65. Deborah Dowd

    Artichoke leaves are delicious, but just a lead up to the creamy rich and delicate artichoke bottom! just got two artichokes and now I have to eat them!

  66. Betsy

    As with lobster and avocados, there are just never enough artichokes. I do mine in the pressure cooker too, and frankly that’s about the handiest thing in my kitchen. Love this site, thanks!

  67. Luciano

    Hi to all of you….In Italy the artychokes are a common vegetable to eat..especially on Easter break when we cook them on a BBQ…they are very good also cut in small slices and then fried in a pan with “olive oil”…and please forget the microwave thing!!!cook them in the traditional way it is better! Believe me!

    Ciao a tutti!

  68. gail

    My mom loves to make soup out of them. Everytime I eat an artichoke, I feel like a kid. It’s fun and tasty at the same time.

  69. Kim

    I trim them up, making sure there is a flat bottom. I then put them in a glass/ceremic dish that will hold 2 of them, with a little water. I sprinkle with some lemon pepper and cover. I then put them in the microwave and cook for about 10 minutes depending on size. Then I eat them with a mayonise garlic mix. YUM. Yum. Yum.

  70. Kirsten

    Too funny that you posted this!! I made artichokes last night and although they seem simple to me (I grew up in Palo Alto, Calif. and we ate them as a family), I know not everyone has tried or feels comfortable with artichokes.

    Glad you went ahead and posted…your photos are FAR better. :)

    I faithfully read your blog – thanks as always for your plentiful and interesting posts.

    Kirsten

  71. Leah

    If you poke the garlic clove down the middle of the artichoke before cooking (pulls apart easily so you can do this), you get an increasingly wonderful garlicky flavor as you eat your way through the artichoke. Try a dip made from olive oil, lemon juice, pressed garlic (yes, more garlic), salt and pepper. If you use more lemon juice than oil, you have the advantage of a more healthful and flavorful dressing than those that are mayo-based.

  72. Mallika

    Thanks so much for this advice. I’ve never cooked artichokes before but my hubby is a big fan and ate it a lot back at home in Peru. I will put these to good use soon, I’m sure.

  73. Fran

    Here in Chile artichokes are a really common thing to eat, and I LOOOVE them, specially the “heart”. It isn’t really hard to eat them, and usually here people eat them with mayo or with a lemon-aceto dressing; I like both of the choices. Artichoke lasagna is pretty awesome too.

  74. Toni

    I grew up in an Italian-American home, where we ate artichokes all the time, not only on holidays. We usually would have them stuffed with the Italian bread crumbs, garlic, fresh parsley,and grated cheese. Thank you so much for other suggestions and receipes which I will try in the future.

  75. tiffany

    How fun! I saw some artichokes at the store today and bought them on a whim. My mom never made them, but when she went out of town,our fun babysitter always did and I haven’t had them since I was a kid. Your directions were so easy. I was very happy to stumble upon them as well. The artichokes are steaming away.. and I can’t wait to try them again! Thanks! :)

  76. Megan

    I just found this entry when looking for directions on how to eat an artichoke for someone who wanted to know. It was perfect!

    My question: why turn the leaf upside down? I would think this would only be necessary if you didn’t have upper teeth! There is no way I would turn a leaf upside down when eating my grandma’s Italian stuffed artichokes because I would never chance having the stuffing fall off!

  77. Elise

    Hi Megan – as mentioned earlier in the comments, your taste buds are on your tongue, not on the roof of your mouth, so by turning the artichoke leaf upside down, you are getting more of the dipping sauce on your tongue where you can taste it better.

    Of course, this works when you use mayo, which sticks well to the artichoke. If you use a dipping sauce that drips, or is crumbly, better to keep the petal facing up!

  78. Allison

    This recepie is great and easy to follow. For a quick way to cook them I have always just rinsed them under water, trimmed the stem, wraped then in wax paper and microwaved them for 7 min. It is super easy and quick, plus they keep their great flavor. Try it, you might like it.

  79. Jeff

    Grilled artichokes can be wonderful.
    After washing, cut artichokes lengthwise. With a small sharp knife remove the choke. If you’re careful it can be removed without making a mess.
    Steam the halved artichokes for about 30 minutes until tender.
    Remove from steamer and place the halves on a plate. Spray olive oil on each half, sprinkle with kosher salt and freshly ground pepper.
    Place the artichoke halves face down on a preheated grill.
    Grill until lightly browned. Enjoy ;)

  80. Jeanne

    Great photo-tutorial Elise! My husband ADORES artichokes and we often have them – he prefers vinagrette for a dip whereas I go for super-garlicky butter. Yum. In Rome a couple of weeks ago we had the weirdest artichokes I had ever seen. They were (I guess) cleaned and steamed, then by the looks of it squashed flat in a tortilla press or similar, and then deep-fried. This meant that you discarded nothing – even the toughest outer leaves were crispy and you just ate the whole thing with a kife and fork, savouring the soft and creamy heart. It was amazing and I must remember to post some photos.

  81. jennifer

    Thank you so much, I had no idea how to eat an artichoke. This was great help! Thanks again. =)

  82. SGorny

    You know, I never realized some people didn’t know how to eat them! But then again, I grew up in the Central Valley… *sigh*… can’t find the same quality in WA state as I did at home. I miss those huge, heavy, thick leaved ‘chokes with tightly curled leaf tips. Most of the ones here are thin, or stick straight out, and are small. And expensive!

    Thanks for helping out those who weren’t blessed when they were kids!

    And, I love them with mayo, but I now tend to eat them plain, because they taste wonderful on their own! Low cal, full of fiber, and they take a while to eat, so you tend to get full and eat less other stuff overall!

  83. Bizmarts

    Thanks for the info on ways of preparing artichokes; but really there is an extremely easy way of doing it. Cut off the base, put a couple ounces of water in a microwaveable bowl, add artichoke, squeeze juice of a lemon over bulb, sprinkle with olive oil, and a dash of oregano. Cook on high heat for 8-9 minutes. Remove, and serve with your choice of dipping sauces.

  84. shelley

    Wow, it never even occured to me that there was any other way to do an artichoke or that others found it challenging or not worth the hassle! But I guess growing up in So. Cal. it’s just something we were raised eating. Your version is exactly how I’ve been doing it forever. Step by step, including trimming the tips of each leaf! I never tire of the artichoke!

    Love your website! Been reading it for a long time. Your recipes are simple, basic, and easy to follow. Thanks!

  85. JOSEPH C PINZINI

    I am amazed that with all the different types of cooking and eating an artichoke, no one ever mentions cardoons (or cardoonies, as grandma use to call them). The celery type leaves she would take off and cut them in small pieces, boil them until very tender. I am growing some now that I had to order. When tender dip in egg and flour and fry in olive oil. My grandmother was 14 and her husband was 18 when the US used to send boats to Sicily to recruit immigrants. Not like now. She grew everything out of her garden and lived to 102. (Scusie my Italian wording.)

  86. Greta Salas

    Thank You!!!!!!
    Muchas gracias por la informacion, no tenia idea de como prepararla ni como se comia, y gracias a uds. prepare una y me encanto. y a mis ninas tambien.

  87. Anonymous

    My favorite dip is half part mayo and half sour cream (I like a bit more sour cream) and lemon juice. Mmmm.

  88. Shaista

    Thank you for this. I wasn’t raised eating artichokes, but I love them on pizza, and today I bought some fresh artichokes at the grocery store on a whim. Then I came home and looked at them, and … well, I looked at them. Now I know what to do, and I’m excited to try it tomorrow for dinner; I’ll try steaming them while I cook rice in the rice cooker. Thanks again!

  89. Al

    Thanks. I had Artichoke hearts once a while back and decided tonight to get adventurous and buy a couple artichokes. I’m looking forward to preparing and eating them.

  90. Miranda Bell

    I was looking for info on how to cook an artichoke for a friend – this is great with the photos too… I hope you won’t mind but I’ll add a link to this from my gardening/design blog which I’m writing from Northern Brittany where we live… keep up the good work… Miranda

  91. jim rogers

    I am a CA native living in Peru in the Cusco area. I recently purchased some local artichokes and was really excited to try them, as its been a few years since having one, but to my surprise, it took well over 4 hours for the chokes to be ready and even then they were not as soft as I would of liked, but I could not wait any longer. I think presure cooker is the asnwer, to compensate for the altitude.

  92. Jennifer

    Just made it for Dinner!! It was Great the garlic gives it a nice touch.

  93. Nicole

    Thank you so much for mentioning the pressure cooker. My mom has been making artichokes like this for years and I always wonder why no one else suggested it.

    I don’t have a pressure cooker but, as usual, your post explains how to cook an artichoke so easily that I can barely wait to get to the store tomorrow. :)

  94. angus cooney

    I was picking my artichokes at the store, when a little lady said “for your dip try this

    just “mayo and curry powder mix well” simple she said.
    Well I tried it “amazing.” my normal dip is lemon & mayo, but this was a tasty change.

    I stuff the artichoke with Italian breadcrumbs, pepper, garlic salt and lots of parmesan cheese, mix in blender and stuff drizzle olive oil and shake some pepper. add peppercorns in water.

    on the bottom of the artichoke cut a deep x on the bottom before stuffing, cooks the heart better. Then stick of butter 40 second zap makes a great dip for the cheesy crumbs

    angus cooney

  95. Camille

    My mum stuffs them with a mixture of fresh bread crumbs, garlic and tuna fish. You can add capers too if you wish.
    She also makes “polpetti” out of them by scraping the leaves (extremely delicious but very time consuming).
    Bon Appetite

  96. Garrett

    The dip I grew up with was mayo or melted butter with fresh (or dried) tarragon chopped into it. YUM!

  97. Amy

    I absolutely love to eat artichokes this way. I always find the cooking time a little tricky. Seems like it always takes 45 minutes of time. I like to make a dip with mayo, lemon juice and curry powder. Yum!

  98. Cora

    I love to eat these, but find it funny that so many people want to taste garlic and other things when eating artichokes! I just want to taste the ‘choke, myself. I love eating them plain, or with a little mayo. Pretty much the only thing I like mayo with, acutally :p

  99. Ellery

    Thanks for the wonderful tips on cooking artichokes. I was first introduced to artichokes in Italy, where I ate carciofo crudo, or raw artichoke. Eaten exactly the same way as your recipe, with a bit of olive oil, salt and pepper mixed to dip it in. Amazing!

  100. Carlos

    Great article! It briefly alludes to using a pressure cooker. I’d endorse this method. It’s convenient always produces a great artichoke but in my experience 20 minutes is way too long. The average home use pressure cooker would disintegrate a medium sized artichoke in that amount of time.

    I’d recommend:
    – 9-10 minutes for a Small-Medium Artichokes
    – 10-13 for larger ones.

    Cook much longer and you’ll just have artichoke mush.

  101. Angela

    WOW, growing up Italian, my artichokes were always baked with the bread crumbs. I don’t remember when, sometime in high school, started making hollandaise sauce for dipping. Never heard of the mayo idea. Sounds awfully processed. Keep it natural and go to the true butter based and home made sauces. Artichokes deserve the best!

  102. Cora

    After reading the comments about how scraping on the top teeth, or the bottom teeth is better, I decided to try both.

    I think this is a personal taste thing. Each of us has taste buds that are more or less functioning, which is why some prefer sweet and others salt.

    I personally like to use my bottom teeth, so that the dip or mayo goes towards the back of the tongue, while the artichoke leave is more on the front of the tongue. It’s like a sensory experience.

    It might also depend on each persons different tooth setup, some have stronger lower teeth, and others top teeth.

    It’s all so personal, that I don’t think one way is the “right” way.

    :)

  103. Jessica

    For a dipping sauce my fiance uses melted butter and mayo. I know, how fattening right? But wow what a flavor. I kind of like them plain but that’s because I try to avoid fat whenever possible.

    Thanks for the tips!!

  104. Marc

    Thanks, needed the timing as I only cook ‘chokes once a year.
    I recently had one that was cooked in a crawfish boil while at a Cajun wedding in LA. I will never cook it any other way. Cook like a crawfish – shrimp/crab boil spices (think Kary’s makes them), lemon, garlic…unbelieveable good.

  105. Krista

    Totally perfect! We were such gluttons tonight, followed your directions and had an artichoke each for dinner! Lovely! This link was perfect to learn just what we needed to know :)

  106. Marissa

    Perfect! Thanks for the tutorial!

  107. Anna DeVivo

    I come from Naples, Italy…. and here is another recipe that you might like also

    “Carciofi dorati e fritti”
    (Fried golden brown Heartchokes)

    Clean the heartchokes as you would when they get boiled, but also clean every bit of the hard tops and sides (peel off the hard skin or flash off the stems, which is also edible) than place the knife halfway through the body and cut the tops all off togheter cut the leaves in half (toss the nidleey leaves parts (the tips that is…leave the tender part) than cut it in a half longways than cut it again until you have 8 pcs. take the small fuzzy part out, than blanch them in salted water for about 2 minutes.they will turn a pretty green…
    drain, heat some olive oil in a frying pan , roll the pieces in flower first than egg/s (wisked,w/ salt and pepper of course) fry til golden/brown, place them on paper towels and drizzle with seasalt and pepper…MMMMMMMMMMMMMM!!!Delicious!!

    another recipe:

    “Carciofi Affocati”
    (Choked Heartchokes)

    When you have blanched the heartchoke & drained as above prepare with some extra vergin olive oil in a pan toss the drained heartchokes (no flower or egg, this time) and place them into the heated pan add capers and greek olive without the seeds, salt pepper and italian parsley cook til tender 25/35 minutes …put on italian bread and mangia.. delicoius….
    I hope that you like it..
    Buon appetito per i buon gustai…Ciao!
    Anna

  108. Luke

    I grew up in france and the sauce we used to eat them with was the traditional sauce used everywhere and by far the nicest. It was creme fraiche with a little salt and pepper and red wine viniger. Its so simple but so uterly georgeous! We also use the same sauce for mixing in with diced cucumber. Try it, you won’t be dissapointed.

  109. Emily

    The only dip I have ever had: Apple Cider Vinegar! Yum!

  110. 1eyedwilly

    Like a lot of above comments I also have only eaten it once at a friends when I was a kid.Got one yesterday and was gonna just stick in a pan without chopping down and thanks for the garlic tip.I hope my lady likes as shes just gone veggie and this will widen her foods to eat :)

  111. MikeC

    I never see artichokes in Sainsburys :-(.
    But we went over to France yesterday and the wife saw them in great piles in the store.
    She wanted to try one, but didn’t know what to do. She does that a lot with new foods :-)
    I found this page and remembered the one time when I was a kid and mum cooked one. We came from american/scillian background and gran always does cardoons and artichokes.
    It was great and the balsamic/mayo dip was really good.
    My 9 year old son turned his nose up, but my 14 year old son had a go. He tries anything, including leaves!
    Thank you!

  112. Hye-Jin Kwon

    Whenever I saw artichokes, I wanted to know the cuisine. The above recipe is very easy.
    But in Korea, the artichokes is not famous so it’s very hard to purchase in supermarket.
    If I have a chance, I want to try.
    Is there more suitable sauce?

  113. ana

    I’ve eaten artichokes all my life.
    The sauce I eat is more simple: corn oil, vinegar and salt. Try it!

  114. Bailey

    We tried this and it was yummy. We had to boil for 45 minutes in order for the leaves to come off easily. A real treat.

  115. Loretta

    Thank you for the helpful information! My husband is an Italian that grew up in New York eating artichokes as a kid at almost every meal. I had to make some for him tonight, but didn’t know how to cook them. He didn’t remember himself either, because his Great Grandmother used to cook them, along with his Great Grandfather. The artichokes were a success, thanks to you! We enjoyed them immensely.

  116. Kristine Lynn Dillon

    Thanks for the refresher. I couldn’t remember how long to cook these little guys. My fav dip is curried mayo. A huge hit with everyone I know. I just take a tsp or two of curry powder, cook in with a little butter in a small sauce pan. This helps get the “raw” flavor out of the curry. Then I let it cool completely and then mix it into 1/4 mayo. everyone swears I slaved over the sauce!

  117. Sameer

    another dip:
    Mayo, lime juice, ketchup, ancho chilli powder, garlic powder, dash of horseradish if u have some.

    The bay leaf tip was genius:)

  118. Cheree

    I am cooking one as I write this. Your tips are heaven sent. I ate them all the time growing up but I couldn’t remember how to cook them. Since my mother passed away I couldn’t ask her either.. I think I will visit the website more often. Thank you!
    Cheree, Olympia, WA

  119. raquel raney

    Very helpful – thank you!

    Growing up we used to eat them with plain yogurt mixed with lipton onion soup mix. Delicious.

  120. Sherri Leyendecker

    Mason Jar use to serve artichokes with powdered curry and mayo mixed. Add to a warm steamed artichoke, drenched with lemon drippings. It is wonderful.

  121. Samantha B

    WOW! This is amazing! MMMM, mayo and balsamic vinegar is fantastic. It was also great with mustard and wasabi…Mmmm! I recommend everyone eats this glorious vegetable all the time! Cheers!

  122. alohabc

    Others have already mentioned a mayo/curry mix. I grew up eating artichokes, broccoli, string beans and even canned beets with a few drops of soy sauce mixed into mayo, about 1/8th tsp. in 1/4 cup of mayo. When I discovered curry powder, I started adding 1/4 tsp. to the mix. Either way, it’s yummy.

  123. Ray Ohlsen

    I learned to love the noble artichoke from my parents. We always considered them a great treat! Now as a father, I’ve gotten my children hook on them too. Here are some more dipping sauce suggestions: 1) Green Goddess salad dressing. 2) Ranch salad dressing. 3)Olive oil 4)Red Wine vinegar. Enjoy!

  124. Braden

    I’ve only had an artichoke once in my life and the last time was at my cousins years ago. I bought one today actually and was looking how to cook them, great explanation. Everyone else offered really insightful recipes and tips too. Thank you so much!

  125. Trevor

    Great sauce that we use is mayonaise mixed with horseradish. Awesome if you like a little kick.

  126. CLH

    Where’s the Bearnaise Sauce?

    I’ve actually received marriage proposals – some from already married men – when serving artichokes with Bearnaise Sauce! :P

    Great suggestion, thank you! For those looking for a bearnaise sauce recipe, check Food Blog Search for some great ideas. ~Elise

  127. Mark

    Thank you. Cumin added to your mayo and balsamic vinegar makes great dip. Good with asparagus too.

  128. Jessica D

    Hey everyone.
    All you need is a microwave, and some wax paper.
    This recipe does look great, and much better than the old boiling method that leaves them soggy and discolored.
    My way to make artichokes is to follow all of the early trimming and washing steps, then take about 12 inches of wax paper and wrap up the artichoke, put it in the microwave for 5-7 minutes on 50% power (reducing the power is important), when the timer goes off, flip the artichoke and cook it for another 5-7 min on 50% power. The amount of time depends on the size of your artichoke and the power of your microwave. Just adjust as necessary. Your artichoke is done when the outer leaves peel off easily.
    This technique comes from my grandma who was an amazing cook and managed to incorporate many different techniques and tools into her cooking (especially during the 70s :D)

  129. Terry C

    My wonderful wife mixes shredded cheddar cheese, mayo and milk on low heat for a dipping sauce. It is absolutely incredible with artichokes. I love your site.

  130. Nathan's Mom

    I have a suggestion for using mayo as the dipping sauce. I absolutely love using Best Foods, also known as Hellman’s, mayo and mixing some parmesan cheese or adobo seasoning with it. The taste is very delicious these ways.

  131. Stimul8

    I was raised eating artichokes regularly and have fond memories of those days, since it’s been about 15 years since I’ve had one! I actually read through all (most# of the comments here just to reminisce about my childhood #pretty sad eh?#. It’s been way too long and I think I’m going to go and get me one ;)

    Anyways, my father always used to make a dipping sauce with just olive oil, lemon juice and seasoned with salt and pepper – delicious. Funny thing is, in all the years I had eaten them, I never even conceived the idea that any other sauce could, would or should be used so this article has really opened up my eyes.

    There’s mention here of the tiny (spikey) inner leaves that can be discarded. In my experience there were always a few different varieties and, from memory, some have leaves that progressively become softer, the closer you get to the heart, so that eventually, the entire leaves can be eaten whole. The same variety also lacks the ‘fuzzy’ choke mentioned here so that the only part of the artichoke that is discarded is the outer leaves. If you can find this variety, it’s so much better than its woody counterpart.

    Also, I was taught to always drink a glass of water after eating the heart and enjoy the natural sweetness the artichoke imparts to it. Enjoy!

    Of course! I totally forgot about the water at the end. Isn’t it weird that if you drink a little water after eating artichoke it makes the water taste sweet? Love that. And I do remember as a child picking at the small tender inside leaves and eating as much of them as I could. Some you could eat whole. Nothing was ever wasted, every bite was so precious. ~Elise

  132. Cindy

    Wow, thank you so much for this guide! I participate in a CSA, and they sent us some artichokes recently… which I had no idea how to eat, let alone prepare!

    I googled some stuff, but nothing was as comprehensive as this. For instance, once I reached the choke, I wondered to myself, What is this fuzzy stuff, and is it safe to eat? *laughs*

    Thanks for the tips! I’ll definitely be following this next time I cook up some artichokes. :)

  133. Rachelle @ "Mommy? I'm Hungry!"

    What a great tutorial. Seems easy enough to follow. I bought my first artichoke the other day (only because it was huge and only $1!)and needed to learn how to cook it, aside from what another customer was telling me. lol. Thanks!

  134. Jane ruys

    Wow! thanks heaps for your guide to cooking & eating artichoke! We recently bought an acre of land with an orchard & on it are 24 artichoke plants not quite ready for comsumption as yet but I have been dying to know what the heck to do with them when they are ready for eating so thanks heaps!

  135. Crystal

    Thank you so much!!! I use to have them as a kid and had no idea on how to prepare them. This was a great reference and a life saver on my cooking skills. LOL

  136. Mommakitty

    An alternate cooking method: trim off 1-1/2 inch of the stem. Put in pressure cooker with enough water to cover bottom of pressure cooker 1/2 inch. Lock pressure cooker. Put on high heat. When the pressure cooker reaches full pressure and starts to chug, cook 5-8 minutes depending on size. It is done when you can smell artichoke in the kitchen. Remove from heat. De-pressurize your pressure cooker per manufacturer’s instructions. Peel the leaves individually. The bottom leaves may be bitter if your artichoke has a lot of purple. I enjoy mine with mayo.

  137. Heidi

    Ahhh a great guide to a great veggie. I really liked the simple mayo/balsamic vinegar dip. Now if only artichokes weren’t so expensive!

  138. tranquillita

    Thank you so much for this article. My mum used to cook artichokes for us occasionally – boiling them – and I loved them. Since moving out of home I’ve cooked so many things for the first time – the other day I saw artichokes for sale and knew I had to try to cook one for myself. Luckily my housemates had a steamer basket!

    I’d only ever had artichokes with a lemon juice/olive oil mix – they are wonderful with mayonnasie =]

  139. Tim Wilkins

    Thank you for a wonderful and concise explanation of how to prepare and eat an artichoke. I work for a major grocery store chain and this will it make it easier for me to explain to our customers how to select, prepare and eat one. The comments were extremely helpful as well.

  140. toni porter

    Thanks so much for the info, I grew artichokes in our veggie garden this year because my 11 year old son liked the look of them. Got a bumper crop but had no idea what to do with them. Yuuummmm!! and very easy to grow as well.

  141. Melina

    My artichokes were great! I hadn’t done any in a long time and I looked online to do them the right way… this was perfect! They were the best i’ve ever had! Thank you!

  142. jody

    My daughter wants to know what would happen if she were to eat the fuzzys attached to the heart would do to her well being.

    Great question, sounds like she already did it? I suspect that stuff would pass right through her. ~Elise

  143. Norm Hammen

    I enjoyed artichokes when I was in the military and stationed in California. I never before had any idea how they were prepared. I am heading to te market to get one right now and check the “easy recipe” out.
    Thanks for sharing.

  144. kim

    Yum is right! We eat artichokes regularly.
    If by chance you have one leftover they are delicious cold with a drizzle of your favorite vinegarette and served with cottage chesse on the side.

  145. Anonymous

    I stuff them too but after we boil them and then pour gravy (sauce ) over them bake them for 30 minutes

  146. Kenzie (Healthy Purpose)

    Definitely trying the lemon and bay leaf!

  147. Maria

    Being Italian my parents and grandparents ate artichokes stuffed. But, I boil mine with a mixture of white wine, garlic powder, a little oil and I do use a bay leaf ( it does add great flavoring). Once they are cooked around 30 mins of rapid boiling.. I make a mixture of olive oil/ salt/ pepper .. this is an Italian recipe/ tradition… its delicious and less the calories as olive oil or cannola oil is good for you.. Enjoy !!

  148. Lorraine

    The small purple ones you’ll find in the South of France and can eat whole. I enjoy the big fat green ones from Brittany that you cook in a pressure cooker and eat only the flesh of, leaf by leaf dipped in a vinaigrette (mustard, vinegar and olive oil). A tip : if you break the stem off before cooking (turn it in your hands, easing off the stem little by little) it will rid you of the stringier bits in the heart. Not only are artichokes delicious, but you also feel very virtuous because you spend so much time eating so few calories…

  149. Margret

    I just prepared my artichokes with great confidence-having read your instructions plus comments – it was great & I tried a new dipping sauce for them & loved it.

  150. Jean

    Here’s a super simple way to do artichokes. Simply cut in half from top to bottom. Using a sharp knife cut out the hairy part at the center- easy to do with the artichoke cut in half. Also pull out some of the center leaves that have sharp spikes. Squeeze lemon juice on heart to keep from turning brown. Simmer cut side down in water with lemon slices, fresh garlic and salt. It cooks much faster than a whole ‘choke. A half artichoke makes an individual serving. Put your favorite sauce in the well where the hairy part used to be- voile!

  151. Bea from Budapest

    Great article, thank you! This was my first time cooking, and tasting, artichoke and the result was delicious. Even my 3 year daughter enjoyed it. Also, thanks for the mayo-balsamic vinegar dip idea!

  152. Rachel

    I grew up eating Artichokes in season. LOVE THEM! I always found it strange when I met people who had never had Artichoke before. Such an awesome vegetable. Who knew a thistle could taste so good?

    I always use Ranch dressing for dip.

  153. Mike

    Milk

    tastes delicious and sweet after eating a few petals. Another poster mentioned there is an acid in artichokes that makes liquids taste sweeter and it I’d say that is true.

  154. Maria

    When I need to cook something at the first time of my life, I know I can trust simplyrecipes. Here I can find very good instructions for such a beginner as me. But this recipe didn’t work for me, it’s already an hour and a half passed while simmering and my artichokes are still raw.

    Sounds like you have some tough artichokes. Just cook them until you can easily peel off one of the outer petals. ~Elise

  155. Wendy

    I have never made artichokes or eaten one. Myself and my husband want to try something new, inparticular to hopefully get our children to atleast try something new. Having picky eaters we sure do hope that they will hopefully like them or atleast grow to like them as well as myself!!

  156. Brittany

    Thank you! For the little amount of instruction necessary to cook these, you surely were detailed! You told me everything I needed to know. I know what I’M having for dinner tonight!

  157. braddog

    On Dr. Oz the other day, it was reported that artichokes have a large amount of cancer fighting agents in them. It’s 0ne of the top five foods recomended to head off cancer. They will be in my diet till death do us part.

  158. Anne

    Thank you for this!! This is the best description I have found for this on the internet. Made two this way now, and perfect!! My 3 year old even loves them now.

  159. Kath

    Years ago I had spiced artichokes at a jazz restaurant in Portland, Oregon. I went home determined to replicate this appetizer treat and have made these for years. I put the artichokes on a rack in a deep pot. I add pickling spice to the water, cover and steam for 20 minutes. I remove the lid, drizzle the artichokes with olive oil and immediately pour boiling water over them. I cover and steam for another 20 minutes. They are wonderful hot or at room temperature. They have a beautiful olive oil glaze (the boiling water removes the excess) the taste is sublime and we dip them in butter/lemon or mayo. I have two cooking right now.

  160. BJ

    Try adding Mrs. Dash and even out the mayo with equal parts of sour cream this dip can also be used with taquitos it’s great

  161. sharon katzin

    I’ve just planted my first artichoke in my veggie garden. Can’t wait to try all the recipes!

  162. EddieG.

    I found this post, by accident, and it had to run to the store to try this artichoke thingie out. It’s a little interesting, at first, but I’m glad I now know how to go about it.

  163. K.C.

    I have never had an artichoke until tonight – my boyfriend has been mentioning how great they are for a few years now, since he had them with his family when younger! Thanks for the info on how to cook it, but even more importantly, how to eat it!! The directions were very easy and created wonderfully delicious artichokes!! Thanks again!! :oD

  164. Datdamwuf

    My Noni taught me a different way, I love them.

    Slice the tail off flat to the bottom of the artichoke. used Scissors to cut the sharp tops off. Cut the stringy part of the stems off so you can add them to your pan.

    Slice a bunch of garlic thin and endeavor to put 1 slice in every leaf, a few in the middle. Shake into the leaves some fine ground pepper and salt to taste (Noni liked a lot of pepper, i use a little).

    put enough olive oil to cover the bottom of your large pot, I usually drizzle some on the chokes too. Throw in some of the sliced garlic in the pot and the stems. Add about an inch of water, cover and simmer for about an hour.

    Very important, let the water cook out, you want the bottoms to get browned and sticky but not burnt so watch the temp. Sometimes you might need to add water if it cooks out too fast.

    Those stems are like the heart and will be ready early so the cook gets them if someone doesn’t sneak in and swipe em.

    It sounds like a lot of work but really isn’t. If I make these and don’t save one for my neighbor she really gives me a hard time, she says they are to die for :).

  165. Rae Vellez

    They’re excellent when dipped in ranch dressing. Yummy!

  166. Sue N.

    The way I love them is to prepare them plain (a little salt in the boiling water) and then to nibble small bits of gouda, gruyere or other cheese – which has been at room temperature, not cold – as I take each bite of the artichoke leaf, heart or stem. This really makes the taste of the cheese and the choke pop out. Awesome. If I eat them this way I skip the olive oil as cheese has fat and that is enough.

  167. Shabbits

    Try dipping in hollandaise sauce. Tonight was the first time I had an artichoke and it was delicious. Something new for the menu, thanks!