How to Cook Artichokes

Wondering how to cook artichokes? Wonder no more! It’s pretty darn easy. Heck, it’s probably more work to eat the thing … which is a good thing. A very good thing. Leaf after leaf after delicious leaf and then finally the tender, melt-in-your-mouth heart – the ultimate payoff.

Here’s how to cook artichokes!

Choosing Your Artichokes

Choose brightly colored artichokes with tightly closed leaves. They should feel a little heavy for their size.

Trim and Rinse

With a pair of kitchen scissors, snip off the tips of the artichoke leaves. They’re pokey, and that’s no fun.

With a super-sharp, heavy-duty knife, lop off the top of the artichoke – about 3/4 of an inch worth.

With the same knife, cut off the stem at the base of the artichoke so that it will sit flat.
Remove the bottom row of leaves.

Rinse well under cold water.

Now Cook!

Fill a large pot with about two inches of water and set in the artichokes, bottom side down. Optional but tasty: add a bay leaf, a slice of lemon, and/or a garlic clove. Set on the stove and bring to a boil over high heat, then reduce the temperature on the water to medium, reducing it to a simmer. Cover.

Steam the artichokes for about 30 minutes, until tender.

Remove from water, allow to cool a bit, and serve with whatever dip you like (here are a few ideas!)

Oh, but just in case …

How to Eat an Artichoke

One at a time, pull a leaf off by the top. See that meaty little bit of flesh at the bottom? That’s the tasty stuff. Dunk that part into some butter or dip, and then scrap the flesh off with your teeth. Some like to scrape with the leaf upside down, some right side up. Do what feels right!

Now discard the remaining leaf, and have another. And another. Until … (cue dreamy music) you get to the heart!

But first, you need to get rid of the fuzzy center. Pull off any remaining little leaves and then use a spoon to get just under that layer of fuzz. Scrape it all off and discard. What you’re left with is pure magic – the heart. Use a knife and fork to cut it up and enjoy every tender, scrumptious morsel.

That’s it! You’ve done it!

Here’s the quick and easy, plus a printable if you like. Happy spring!

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

How to Cook Artichokes

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Welcome spring with the ultimate healthy appetizer. It's easy to cook an artichoke - and worth every second you spend doing it. Here's how to choose, cook, and eat artichokes!

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Ingredients

• Fresh artichokes ((choose 'chokes that are brightly colored, sport tightly closed leaves, and feel a little heavy for their size))
• Lemon slice
• Garlic clove
• Bay leaf

Instructions

• With a pair of kitchen scissors, snip off the tips of the artichoke leaves. They're pokey, and that's no fun.
• With a super-sharp, heavy-duty knife, lop off the top of the artichoke – about 3/4 of an inch worth.
• With the same knife, cut off the stem at the base of the artichoke so that it will sit flat.
• Remove the bottom row of leaves.
• Rinse well under cold water.
• Fill a large pot with about two inches of water and set in the artichokes, bottom side down. Optional but tasty: add a bay leaf, a slice of lemon, and/or a garlic clove. Set on the stove and bring to a boil over high heat, then reduce the temperature on the water to medium, reducing it to a simmer. Cover.
• Steam the artichokes for about 30 minutes, until tender. You can check for doneness by inserting the tip of a knife into the bottom (if it goes in with only a little resistance they're done) or by pulling off a tester leave (it should come off easily).
• Remove from water, allow to cool a bit, and serve with whatever dip you like (here are a few ideas!)

Nutrition Facts

Serving: 1artichoke, Calories: 1kcal, Carbohydrates: 1g, Protein: 1g, Sodium: 1mg, Sugar: 1g