Don’t be intimidated on how to cook artichokes! Four steps will show you how easy it is to prepare these fresh and flavorful vegetables.
Artichokes are one of my favorite vegetables of all time. The creamy, buttery texture and slightly grassy flavor pairs perfectly with just a sprinkle of sea salt and a splash of fresh lemon juice.
The ultimate low calorie, high fiber side dish, I love scraping the meat off of each leaf. As simple as they seem, a lot of people have asked me how I cook them! So I give to you my easy, 4 step guide on How to Cook Artichokes.
How to Prepare
First you’ll cut the tops off of your artichokes, about 1 inch down. None of the meat is on this part, so go ahead and toss them.
Next trim the stems to make more room in the pot.
Then grab some kitchen scissors and carefully trim off any remaining pointy tips of the leaves.
If you would like to bake your artichokes no problem! I have a stuffed artcihoke recipe here.
Steaming is the preferred option. These instructions are below. Line a steamer with lemon slices, and bring about 2-3 inches of water to a rolling boil. Add the artichokes stem facing up, cover with a lid, and steam for about a half hour, until the inner leaves are loosened.
Serve with melted butter, tahini sauce, or any number of delcious sauces! Now you know How to Cook Artichokes.
Frequently Asked Questions:
Can you eat the whole leaf of an artichoke?
While you probably could, I wouldn’t want to. It’s only the tender, meaty section at the bottom of the leaves that have flavor and are easily eaten.
Is it better to boil or bake artichokes?
I think it depends on how you’re eating it. If you want to keep it simple with just a dipping sauce, then steam or boil them. However if you plan to stuff them, then baking is the way to go.
Are artichokes poisonous?
No parts of an artichoke are poisonous, however they aren’t all edible (like the fuzzy choke).
More Dishes with Artichokes
- Italian Chicken Pasta with Artichokes
- Italian Stuffed Artichokes
- Chicken and Artichoke Green Farro Bake
- Spinach and Artichoke Stuffed Mushrooms
- Italian Chopped Salad with Cannelini Beans
Did you try this method and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
Artichokes are delicious on their own, or included in a number of delicious dishes! And once you realize how easy it is to cook them at home, you’ll start including them in meals all the time.
No fork required.
How to Properly Cook Artichokes
- 1 Artichoke
- 3 inches Water and Lemon Slices
- The first step is to slice off the top of each artichoke, about 1 inch deep. Since most of the “meat” is located inside the bottom of each leaf, you don’t need the tough portion on the top of the leaves. Discard these pointy pieces (or get fancy and save them for a vegetable stock!)
- Next, remove about one inch from the bottom of each stem. There is no real reason for this other than creating more space in the pot when you cook them. In fact, I don’t eat much of the stem at all so you could probably even remove more but I like the look of leaving a little of it intact.
- Grab a pair of scissors for the third step and carefully slice off the pointy tops of each remaining leaf on the outer edge of the artichoke. Be sure to carefully rotate the artichoke in a circle to make sure you don’t have any prickly pieces remaining.
- At this point you are now ready to cook the artichokes. My favorite cooking method is to line a steamer basket with lemon slices and bring 2-3 inches of water to a roaring boil. Place the artichokes in the pan, facing down, and cover tightly with a lid. Steam until the inner leaves pull easily and the hearts are tender about 30-35 minutes.