Learn how to cook artichokes (and eat them, too!). Don’t let this green veggie intimidate you! Artichokes are easy to prepare and beyond delicious.
Original post: November 2010 | Updated: January 2021
Why This Recipe Works
I don’t know many people who enjoy cooking, eating and preparing artichokes. They are intimidating! And fresh ones certainly don’t look friendly.
When I purchased my latest batch of artichokes at the grocery store, the gal who checked me out said, “Oh, artichokes. These things are sharp and they poke me all the time. Are they any good?”
Are they any good? They are delicious!
This is yet another food that I am grateful my mom introduced me to growing up. I have nibbled on the leaves and heart of many a fresh artichoke in my life.
If you have never prepared and eaten a fresh artichoke, you must! I promise you’ll fall in love.
How To Cook Artichokes
STEP 1
Cut off the tips of all of the leaves using kitchen shears. There is no other reason for doing this than avoiding getting poked when handling them. They can be sharp.
STEP 2
Cut off about an inch from the top of the artichoke using a sharp knife.
STEP 3
There are a couple ways to cook an artichoke. Steamer baskets work well when inserted into a pan with a couple inches of water on the bottom. If you don’t have a steamer basket to steam the artichokes, a saucepan will work just fine.
Fill a large pot with 3-4 inches of water and add the artichokes (they won’t be fully immersed – this is ok) along with one Bay Leaf and four cloves of garlic. I occasionally throw in a couple lemon slices, as well.
STEP 4
Cover the pot and bring water to a boil. Reduce to medium-low heat and let cook, still covered, for 30-40 minutes, or until outer leaves can be easily removed.
How To Eat Artichokes
STEP 1
Melt a few tablespoons of butter in a small bowl in the microwave. This will be your dipping sauce when the artichoke is ready to eat!
STEP 2
Begin pulling the leaves off of the artichoke starting at the base. Dip the base of the leaf into the melted butter. Insert leaf into mouth and scrape teeth against it in order to pull the “meat” from it.
Discard what is left of the leaf.
STEP 3
Continue doing this until you reach the center of the artichoke, sometimes called the fuzzy choke. You will see thin, small leaves and underneath them a layer of white fuzz.
Cut in half lengthwise and then cut out the fuzzy portion with a knife. I personally find this to be a bit easier than trying to scrape it out with a spoon.
STEP 4
What is left will be the most delectable and meaty part of the entire artichoke. This is called the artichoke heart and it is delicious. Squirt fresh lemon juice over the surface, dip in butter and eat down to the stem.
How To Cook Artichokes In An Instant Pot
Make Steamed Artichokes in your Instant Pot! It’s super easy and delicious. Cooked in just 10 minutes and with little effort you’ll get to the heart of the delicious vegetable.
Artichoke Recipes
- Artichoke Chicken Rice Skillet is the PERFECT, easy weeknight dinner. With the saltiness of green olives and some swiss cheese mixed in, this skillet recipe has all the flavors!
- Delicious Spinach Artichoke Flatbread Pizza is not your average pizza! This is the perfect appetizer or dinner option. It’s nice to change up the pizza routine with this surprising twist that is supremely delicious!
- Best Ever Pasta Salad is my favorite pasta salad recipe of ALL TIME. It is packed full of delicious bites (think olives, salami, chunks of cheese, sun-dried tomatoes and artichokes!) and it is the perfect food to bring to potlucks.
- Spinach Artichoke Dip is a party staple! People always get excited about this dip and its so easy to make! It’s a filling, cheesy snack or appetizer that you can put on pita squares, crackers or chips.
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How To Cook Artichokes (and eat them!)
Ingredients
- 4 large artichokes fresh
- 1 bay leaf
- 4 cloves garlic cut in half
- 3 lemon cut into wedges
- 5 tbsp butter melted
Instructions
Cook The Artichokes
- Cut off the tips of all of the leaves using kitchen shears. There is no other reason for doing this than avoiding getting poked when handling them. They can be sharp.
- Cut off about an inch from the top of the artichoke using a sharp knife.
- There are a couple ways to cook an artichoke. Steamer baskets work well when inserted into a pan with a couple inches of water on the bottom. If you don’t have a steamer basket to steam the artichokes, a saucepan will work just fine. Fill a large pot with 3-4 inches of water and add the artichokes (they won’t be fully immersed – this is ok) along with one Bay Leaf and four cloves of garlic. I occasionally throw in a couple lemon slices, as well.
- Cover the pot and bring water to a boil. Reduce to medium-low heat and let cook, still covered, for 30-40 minutes, or until outer leaves can be easily removed.
Eat The Artichokes
- Melt a few tablespoons of butter in a small bowl in the microwave. This will be your dipping sauce when the artichoke is ready to eat.
- Begin pulling the leaves off of the artichoke starting at the base. Dip the base of the leaf into the melted butter. Insert leaf into mouth and scrape teeth against it in order to pull the “meat” from it. Discard what is left of the leaf.
- Continue doing this until you reach the center of the artichoke, sometimes called the fuzzy choke. You will see thin, small leaves and underneath them a layer of white fuzz. Cut in half lengthwise and then cut out the fuzzy portion with a knife. I personally find this to be a bit easier than trying to scrape it out with a spoon.
- What is left will be the most delectable and meaty part of the entire artichoke. This is called the artichoke heart and it is delicious. Squirt fresh lemon juice over the surface, dip in butter and eat down to the stem.
I love mine steamed. When I add them to the pot, I create an aioli: mayo, lemon juice minced garlic, salt, dill and chili powder. I set this in the fridge so the flavors marry while my artichoke steaks, then I dip the leaves in that. I wish I could have artichoke every day!
Ooooh, aioli is a great idea! Thanks for sharing that recipe with us! That would be good on a variety of foods.
We always ate these at my grandpa’s with mayo… Childhood memories, so delicious!
Artichokes do not need butter. It’s sinful to cover their taste that way. My grandmother used to make stuffed artichoke in a red sauce. They were incredible. But steaming is a good . Quick delicious alternative. Forget the butter. Eat them straight. My partner dips them in mayo. Gross. Plain or Italian style. Leave the butter to the lobster
And I am cooking them chopped up with brown rice vegetables and lemon:)
My mom always cooks them like this.we boil the hearts of the artichokes together with carrots and potatoes and spices.after they are tender we make( I don’t know the English word but we beat the white of 2 eggs until fluffy then incorporate the eggs yolks then continue beating with lemon) when that’s done we take the water from the artichokes and mix them.and it’s delicious!!!
We ate artichokes often when I was growing up. We would dip them in either melted butter or mayonnaise, which was my dads favorite way of eating them. No matter what you use as a dip, they are very good, especially the heart.
Thanks for posting. Always wanted to try one fresh, but never know how to do it!
Hello,
Usually our dip consist of crushed garlic, lemon juice, salt & light olive oil.