The Best Artichoke Recipes From Classically Baked to Easy Dips (2024)

FAQs

Why do you soak artichokes in lemon water? ›

Adding lemon juice to the cooking water is far more important, as many more cells of the artichoke will burst in the boiling water, potentially creating browning throughout the vegetable. Lemon juice in cooking water inhibits the enzymatic reaction that causes browning in cut artichokes.

Add 1/8-inch chicken stock or water to a casserole dish. Fill the artichokes with the breadcrumb mixture, stuffing between each leaf and filling the center. Place artichokes in the casserole dish and bake to heat through and until edges of leaves curl in and brown, about 20 minutes.

To get the most from your artichoke, find a dipping sauce you love, remove the leaves one at a time, dipping the bottom edge in the sauce and scraping the meat off the bottom of the leaf with your teeth. Repeat, working around the artichoke until you get to the small leaves that cover the choke.

You can boil, bake and grill artichokes, however we consider steaming to be the easiest and tastiest method of cooking them as it results in a good level of moisture. Boiling will also ensure a soft texture however, if you prefer this method.

Bring the water to a boil. Add the artichokes in a single layer; reduce water to a simmer, cover and cook until a leave can be easily pulled off, 20 to 35 minutes. Drain the artichokes.

Some people choose to peel away the petals of the artichoke and only eat the center, or "heart.” However, some of the best nutrients are concentrated in the leaves. To get the full health benefits, you can pull the leaves off the artichoke and scrape off the meaty part with your teeth.

It also increases the production of bile, which helps remove harmful toxins from your liver ( 8 ). In one study, artichoke leaf extract decreased inflammation and liver cell death in mice with non-alcoholic fatty liver disease ( 16 ). Studies in humans also show positive effects on liver health.

Steaming or boiling an artichoke unlocks otherwise hidden natural flavors, lessening the bitterness and giving the artichoke heart its trademark "buttery" mouthfeel that, ironically, pairs very well with butter.

Run the artichoke under cold water, pulling apart the leaves to carefully rinse out the vegetable and remove any impurities. Immediately submerge the prepared artichoke in a bowl of cold water with lemon juice. Keep prepared artichokes in this lemon water till ready to steam.

Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up.

Can you overcook artichoke hearts? ›

Preparing artichokes is quite easy though I have found that many home cooks, even accomplished ones, often overcook them, so that both the delicious tips of the leaves and the hearts are mushy. They shouldn't be. There should be a bit of resistance when you take a bite - not a lot, but some.

The sweet and slightly wild taste of lamb well lends itself to a marriage with artichoke hearts. So do other animal proteins, such as chicken or eggs. With aromatic herbs such as thyme, parsley, basil and Roman mint. Slight hints of menthol counterbalance the bitter notes.

Remove Artichokes from oven. When cool enough to handle, unwrap artichokes and enjoy with additional lemon or scoop out the fuzzy center of the baked artichoke and use as an edible bowl filled with your favorite soups, stews or dips.

Damage is more cosmetic in nature when green peach aphid moves into artichoke buds, contaminating the outer bracts. At low to moderate infestation levels, these aphids can be removed by washing the produce with water before packing.

Place artichokes on top of the steaming basket. Cover the pot. Bring to a boil and reduce heat to simmer. Cook for 25 to 35 minutes or longer, until the outer leaves can easily be pulled off.

The two most common ways to cook these thistles are boiling and steaming. While both are equally easy, I recommend steaming. Boiling artichokes tends to waterlog them, which makes the flesh watery and dilutes the flavor. Steaming keeps artichokes moist and tender, and maintains the integrity of their nutrients, too.

Use kitchen shears to snip off the pointy tips of the remaining leaves. Steam the artichoke: Fill a large pot with 1 inch of water, and squeeze in any remaining lemon juice. Add the squeezed lemon segments to the pot. Place a steamer basket in the pot, add the artichoke, and bring to a boil.

Cut the artichoke in half lengthwise (or leave whole if you prefer, but this will take longer to cook) and use a spoon to scrape out and discard the hairy center (this is the choke).