Use the table of contents below to help you navigate through this page. Artichokes have a delicate and nutlike flavor; the core, also known as the heart, is very tender and has a butter-like consistency.They comprise several parts, some you can eat, some not: the thorns, the petals (or leaves), the choke (the fuzzy part in the center), the stem, and the artichoke heart, the best part of the artichoke.Whether you’re a fan of Mediterranean–inspired cuisine or seeking inventive ways to enjoy artichokes, such as hummus, soups, and vegetarian dinner ideas, this roundup has something for everyone. So, let’s dive into the world of artichokes and unlock the secrets to creating delicious, artful dishes!
How to cook artichokes video
How to clean artichokes
Fresh artichoke recipes
Recipes with Jarred Artichoke Hearts
Recipes with Artichoke Scraps
How do you choose which artichokes to buy?
Questions
2. Thorns, outer petals, and stem
We want to remove the thorns, so go ahead and cut them off with a bread or serrated knife. Rub the inside of the artichoke with lemon to prevent it from turning brown. We also want to eliminate some thicker outer petals, which are way too hard to eat.We prefer to remove most of the outer leaves until we get to the tender inner leaves, which are light yellow. But you can keep more leaves if you prefer; trim them down with kitchen shears or scissors, then remove them once cooked. Next, cut off the stem, or part of it, leave a couple of inches or about 5 cm, and peel it with a paring knife or vegetable peeler, removing the woodier part on the outside. At the same time, trim the bottom part of the artichoke.
3. Carve out the hairy choke
And finally, before cooking the artichoke, we’ve got to remove the choke, the fuzzy part in the center, mainly if we serve them to kids.The choke is very unpleasant to eat and can be a little dangerous, as it’s made of tiny hair that can get stuck in your throat.To remove the choke, gently open up the center of the artichoke with your thumbs, exposing the fuzzy part. With a small knife, cut out the choke, then remove it with a teaspoon. With the choke, remove the small leaves attached to it, as they can be quite spiky. Some like to remove the choke after the artichoke is cooked. You can do that by slicing the artichoke in half and removing the choke with a spoon.We think it isn’t enjoyable to do that operation while eating. So, we remove the choke before cooking the artichoke.
4. Put them in cold lemon water
Put the clean artichokes in the bowl with lemon water and cover them with a damp piece of kitchen paper to slow oxidation and keep them green and fresh.If you want to get ahead and clean your artichokes in advance, you can keep them in a bowl with lemon water in the refrigerator for up to 24 hours.Also, if you don’t want to discard the outer leaves of the artichoke, we have a recipe on how to use artichoke scraps to make some delicious recipes like soup or mayonnaise. Bring the pot to a simmer and steam until the artichokes are soft. It can take between 20 to 40 minutes, depending on the size of the artichokes. When tender, place the artichokes on a plate, garnish with freshly chopped parsley or mint, a drizzle of olive oil, or serve them with vegan mayo and chimichurri. When cooked well, steamed artichokes melt in your mouth; they are creamy, have a mild flavor, are slightly nutty, and somewhat sweet. Another delicious way of serving steamed artichokes is to cut them open in half, arrange them on a plate, then season them with finely chopped flat-leaf parsley, minced garlic, olive oil, salt, and a squeeze of lemon. Check out our steamed artichokes recipe. This recipe is called “Carciofi alla Romana” in Italy (artichokes Roman style). You can do it in a pot, instant pot, or pressure cooker (reducing the cooking time by about half).To do that, clean the artichokes as we did before. Cut out all the tougher outer petals for this preparation.Then, add a drizzle of olive oil, a crushed clove of garlic, and some mint leaves to a pot. Next, take your artichokes, season them with salt on the inside, and put them face-down into the pot. Add water to cover about half the artichokes, put a lid on them, and simmer them on medium to low heat for about 20 to 30 minutes, depending on the size of the artichokes. Once tender, serve them on a plate with fresh parsley, a squeeze of fresh lemon, and a drizzle of extra virgin olive oil. Artichokes “alla Romana” is an excellent starter and vegetable side dish; serve them with crostini, no kneaded focaccia bread, or bruschetta. Cut the artichokes into quarters. With a small knife, remove the choke, then put the artichokes in the bowl with cold lemon water. Sautè the artichokes in olive oil on medium heat for about 3 minutes, and add ¼ cup of dry white wine. You can use vegetable broth if you prefer not to cook with wine. Simmer without a lid for about 5 minutes; once the wine has evaporated completely, add a cup of water and season with a pinch of salt and pepper. Cover with a lid and simmer on low heat for 15 minutes or until the artichokes are tender. Sprinkle with chopped parsley or mint, and serve. They are great as a starter and added in a chickpea frittata. Now preheat the oven to 430°F or 220°C, and boil the water with the potatoes. Pre-cook the potatoes for 5 minutes. Then add the artichokes to the boiling water and boil with the potatoes for five more minutes. Pre-cooking the potatoes and the artichokes will keep them soft and moist inside once baked. Drain the potatoes and the artichokes and place them onto a baking tray. Season with a generous pinch of salt, black pepper, dried herbs, and spices like rosemary, mint, paprika, a drizzle of olive oil, and a couple of crushed garlic cloves. Toss everything together, then bake for about 15 to 20 minutes, till the potatoes and the artichokes are crispy and golden on the outside but fully cooked on the inside. Serve as a side with freshly chopped parsley, chipotle sauce, or tahini dressing.
Artichoke salad
This bright, fresh, Italian-inspired artichoke salad is a quick side dish and a healthy meal where arugula, tomatoes, artichokes, and olives marry a tasty Italian dressing.
Artichoke pasta bake
This creamy artichoke pasta bake is with artichokes, peas, and potatoes cooked in a pan; it’s excellent as a delicious and fulfilling pasta dinner.
Artichoke pesto
Enjoy artichoke pesto just like any other pesto; it’s super quick and easy to make at home. It’s excellent as a sauce with pasta, a spread on bruschetta, or pizza and veggies.
Artichoke cream cheese (dairy-free)
This vegan cream cheese is made with five simple ingredients, and it’s smooth, velvety, and perfect to use as a starter, dip, or spread in a sandwich. Make it with artichokes for a tangy and tasty condiment that you can easily meal–prep for the week. It’s as delicious and creamy as hummus and roasted red pepper hummus and with a nutty artichoke flavor.
Cream of artichokes
This artichoke cream is made with 100% pure pulp extracted from the artichokes’ boiled scraps (leaves and stems) with a rotary vegetable mill. Serve it as a main dish and make our no–knead focaccia for a Mediterranean–inspired dinner.
Artichoke mayonnaise
This is best served with deep-fried artichokes. We first make a vegan mayonnaise with vegetable oil and soy milk. Add a dash of lemon juice and a pinch of salt, then mix it with the artichoke pulp extracted from the scraps of the artichokes with a rotary vegetable mill.
Ingredients that go well with artichokes
Lemon
When cleaning artichokes, lemon juice is essential to prevent them from turning brown, but it’s also delicious on top of them once they are cooked. It adds a fresh and acidic touch that enhances the sweet, nutty flavor of the artichokes.
Mint and flat-leaf parsley
Those two fresh herbs are a match made in heaven with artichokes. We use mint for cooking the artichokes and the Italian flat-leaf parsley to sprinkle on top once they are cooked.
Olive oil
Another excellent flavor match, best if good quality, and extra virgin olive oil. You can use it for cooking the artichokes and for drizzling on top. It’s divine with them.
Garlic
Fresh garlic complements its flavor perfectly.
Mayonnaise and butter
Artichokes are very low in fat; from a mouthfeel perspective, they go well with fatty ingredients. Aside from extra virgin olive oil, we love them with our vegan mayo as a dip and, in rare cases, with melted or dairy-free vegan butter.
Health benefits of artichokes
According to WebMD, artichokes are a superfood thanks to their high antioxidant content.Several proven studies show that artichokes can help control blood pressure and hypertension, lower cholesterol, and improve liver function.They contain few calories per serving, virtually no fat, low sodium, and a relatively good amount of protein at 4 grams per medium artichoke. To top all of this off, they are packed with essential nutrients such as potassium, vitamin C, magnesium, folate, and plenty of fiber.
Cauliflower recipes: from cauliflower soup to curry and whole roasted cauliflower. Lentil recipes: nutritious, wholesome, and delicious recipes with lentils. Soup recipes: tasty homemade soups, made simple, with fresh seasonal ingredients. Sweet potato recipes: get inspiration from our best everyday sweet potato recipes. Tofu recipes: tofu can be delicious if you know how to cook it. Chickpea recipes: 35 recipe ideas, from curries to muffins, stews, and soups. Eggplant recipes: a collection of our favorite recipes with eggplant.
25+ Lentil Recipes (easy meals)
40 Chickpea Recipes (easy meals)
30 Easy Tofu Recipes
How to Cook Asparagus (Easy Meals)
[adthrive-in-post-video-player video-id=”OZqBe6kJ” upload-date=”2023-01-29T15:38:36.000Z” name=”How to Cook Artichokes.mov” description=”Want to try artichokes but don’t know where to start? Then, you are in the right place! Here we’ll show you the best way to clean and cook artichokes.
30 High Protein Vegetarian Meals
30 High Protein Vegan Meals
40 Easy Meatless Meals
30 Bean Recipes (easy meals)
We’ll also give you some ideas for easy and delicious recipes with fresh and jarred artichoke hearts. ” player-type=”default” override-embed=”default”]
