Artichokes can be a little intimidating at first—how do you cook them? And once they’re on your plate, how exactly do you eat them? Whether you're a curious diner or a first-time home chef, this guide will help you master the art of enjoying artichokes.
Why Eat Artichokes? Health Benefits You’ll Love
Artichokes aren’t just delicious—they’re packed with nutrients. These green gems are rich in:
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Fiber: Supports digestion and gut health
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Vitamin C: Promotes immunity and skin health*
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Folate: Essential for cell growth and metabolism*
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Magnesium: Supports muscle and nerve function*
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Cynarin: A unique phytonutrient that promotes liver health and aids digestion*
No wonder vegetable lovers and nutritionists alike rave about them!
What Is an Artichoke?
A member of the thistle family, the artichoke is actually an immature flower bud. Its “leaves” are really petals, and at the center lies the prized artichoke heart, nestled beneath a fuzzy layer called the choke.
How to Prepare Artichokes
Follow these simple steps to prep your artichokes for cooking:
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Rinse under cold running water.
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Trim the stem close to the base.
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Cut off the top inch to remove the thorny tips.
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Optional: Remove the inner purple petals and fuzzy choke before or after cooking.
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Prevent browning by soaking in lemon water if not cooking immediately.
💡 Pro tip: Use a stainless steel knife to avoid discoloration.
Best Ways to Cook Artichokes
The most popular cooking methods are:
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Boiling: Submerge in salted water for 30–40 minutes.
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Steaming: Place in a steamer basket over boiling water for 25–35 minutes.
Once tender, they’re ready to enjoy!
How to Eat an Artichoke
Eating a whole artichoke is a hands-on experience:
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Pull off the outer petals one at a time.
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Dip in melted butter, aioli or your favorite sauce.
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Scrape the soft pulp with your teeth and discard the rest.
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Remove the choke to reveal the heart—slice and dip for the grand finale!
How to Choose and Store Artichokes
When shopping, look for:
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Tight, compact leaves
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Dark green color
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Heavy for their size
Artichokes come in sizes from medium (tennis ball) to jumbo (softball). Store unwashed in a plastic bag in the fridge for up to 4 days.
Entertain with Artichokes
Hosting a spring gathering? Impress your guests with a platter of steamed artichokes and dipping sauces. They’re elegant, healthy and surprisingly fun to eat!
Recipe: Grilled Artichokes
4 large artichokes
1/4 cup balsamic vinegar
1/4 cup water
1/4 cup soy sauce
1 tbsp minced ginger
1/4 cup olive oil
1. Slice artichoke tops crosswise and trim stems. Boil or steam until bottoms pierce easily or a petal pulls off easily. Drain and cool.
2. Cut each artichoke in half lengthwise and scrape out fuzzy center along with any purple-tipped petals.
3. Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat on all sides with the oil mixture. Marinate at least 1 hour; for best flavor leave in the refrigerator overnight.
4. Prepare the grill by creating a solid bed of medium coals or turning the gas to medium. Drain artichokes, retaining marinade, place on grill cut side down and grill until lightly browned, 5–7 minutes. Turn them over, drizzle with some of the remaining marinade, and grill until petal tips are lightly charred, 3–4 minutes more.
Yields: 8 servings
Source: Reprinted with permission of the California Artichoke Advisory Board
