How to Cook and Eat an Artichoke

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Artichokes are so good for you and so delicious! Here's how to cook and eat cook and eat them.

Photography Credit: Elise Bauer

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

  • 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.


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


How to Cook an Artichoke

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

2 Slice off the top of the artichoke: Slice about 3/4 inch to an inch off the tip of the artichoke. A serrated bread knife works great for this.

3 Remove small petals at the base: Pull off any smaller petals towards the base and on the stem.

4 Cut off excess stem: Cut off 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: 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. (This is where it helps to have cut off the thorny tips, it makes the artichoke easier to open without getting poked!)

6 Set up a pot with some water, aromatics, and a steaming basket: 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.

7 Steam the artichokes: Place artichokes on top of the steaming basket. Cover the pot. Bring to a boil and reduce heat to simmer.

How to cook and eat an artichoke

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 mayonnaise. 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.

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.

Continue until all of the petals are removed.

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. Some people like dipping artichoke leaves and the heart into melted butter or a vinaigrette.

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Artichoke history

Wikipedia on Globe Artichokes


How to Grill Artichokes

Baked Stuffed Artichokes 

Braised Marinated Artichokes

Quick and Easy Artichoke Dip

How to Cook and Eat an Artichoke

Showing 4 of 189 Comments / Reviews

  • JC B

    I love dipping the leaves in sour cream. This is my fave flavor

  • Julia Torockio

    I think the trick is if you are going to go through the ordeal of cooking them; it is prob best to make a bunch at a time, marinate them after cooking them then can or jar or freeze them. You then can add as much or as little to your sauces, pasta, or salads as you like. I just so happen to come by some free, 6, but buying them is prob is expensive, so for that reason: it is prob better to get already prepared and marinated in a jar. By the way; your pasta does not always have to have heavy sauces on them. A little butter and cheese and garlic can go a long way, just enough to flavor. I prefer now to actually taste my pasta and use a lot less sauce than I used to. I find your pasta does not have to be fully covered in a rich laden sauce to taste good or be pleasing to the eyes or palette.

  • Alison Emel

    Artichokes are amazing on their own, no sauce needed! I just steam them with lemon salt and a bay leaf..delicious with a glass of wine!

  • Jane

    i always did my artichokes in lemon, butter and salt. it surprises me that people find them pointless. to me when i eat artichokes it is fun. its like an event kind off. having to eat the petals to get to the heart. and yeah, artichokes are not healthy when dipped in things ! if you want to be healthy with artichokes try a vinaigrette dipping sauce.

  • S.K.

    Artichokes with fresh lemon or lime with mayo or a substitute is a delicacy- “hearts” pre cooked in jars-cans go well in summer salads {drain well}, lemon-greens -{gn-rd-yel }bell peppers, any other cool salad addys you choose.

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