Best Cooking Time - Techniques - Methods - Flavors

How to Cook Artichokes


Artichokes are flower buds of a thistle plant. Baby artichokes have not yet developed the inedible choke so can be eaten whole - but large artichokes must have the choke removed either by the cook or by the diner. The artichoke heart is the prize that is hidden beneath the choke.

Preparation: Rinse each artichoke in cold running water.  Cut about one inch off the top and trim the bottom stem leaving an inch or so at the base.  Using kitchen scissors, trim away the thorny tips of the large leaves.  Blot all cut surfaces with a lemon to help retain color.


Artichoke Cooking Method

Cook until desired tenderness or until the thickest part pierces easily with thin knife

Boil Submerge whole (trimmed) artichoke in cold water bring to a boil - check doneness with thin knife after 10 min. - may be done or may take up to 30 min. continue to check
Grill medium low fire 20 min. outer leaves charred
Steam 30 min.
Roast trim, quarter, remove choke, boil 5 min. roast 30 min.; thin strips boil 5 min. roast 10 min.

whole 1 for 7 min.; 2 for 10 min.; 4 for 15 min


clean and quarter 25 - 30 min.


thin strips boil 5 min. roast 10 min. or until lightly browned

Pressure Cook

large whole 9 - 11 min.; med 6 - 8 min.; small 4 - 5 min.; hearts 2 - 3 min.

Cooking times for Artichokes

Test for Doneness: When pierced easily through to the center with a thin knife blade.

Artichoke Tips And Techniques

Don't limit having artichokes just for special occasions. They are very easy to prepare! All you have to do is boil them whole and let the diner have the pleasure of seeking out the artichoke treasures as they peal and eat the leaves. After cooking and draining them, pull off the lowest row of leaves before serving. Let your guests remove the rest.  Leisurely artichoke eating at home with friends and family makes for an enjoyable get-together.

To eat the artichoke, start with the bottom row of leaves.  Hold the outer end of the leaf and pull it away. Dip it into a sauce, place it in your mouth soft side down then drag the soft side against your teeth to remove the pulp from the inside of the leaf. Discard the remaining portion of the leaf. Continue row by row until the leaves are thin and no longer pulpy. Remove the remaining leaves and view the fuzzy part called the "choke." The choke is not edible, but it covers the most edible "heart" - the prize.  Using a small spoon, scrape off the fuzzy choke and discard it.  Dip the heart in the sauce and enjoy. 

Caution:  Do not grind artichoke trimmings and left over leaves in a garbage disposal.  Severe clogging is likely to result. 

Artichokes are native to the South Mediterranean.


Flavors That Go

Common ingredients used in artichoke recipes include:

balsamic vinegar
bay leafs
bread crumbs
black olives
chicken broth
chicken stock
chopped fresh mint
Chopped fresh parsley
Dijon mustard
dried oregano
dry white wine
freshly-ground black pepper
garlic cloves
grated Parmesan cheese
heavy cream
hollandaise sauce
minced garlic
olive oil
plum tomatoes
red bell pepper
red onion
red wine vinegar
sour cream
white wine
Worcestershire sauce

Classic Artichoke Recipes:

Artichokes with Hollandaise Sauce
Artichoke Dip
Artichoke Ragout
Stuffed Artichokes
Artichokes A La Grecque
Artichoke Soup
Artichoke Heart Salad




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