How To Cook Glove Artichoke - T-Tees - Your Answers Await, Life's Questions Unraveled

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Once you learn how to cook artichokes, you won’t be able to get enough of them! In the spring, I make this steamed artichoke recipe on repeat.

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How to Prepare An Artichoke

Preparing artichokes for the first time can be daunting, but don’t let it intimidate you! Once you learn how, it’s a breeze. Here’s what you need to do:

First, make sure you have the right equipment. Artichokes start to brown as soon as you cut them. To reduce this oxidation, you’ll need a quartered lemon to rub on the cut surfaces of the artichoke. I also recommend using a stainless steel knife instead of a carbon-steel one, which can increase browning. In addition, you’ll need a cutting board, a peeler, a large pot, and a steamer basket.

Start by preparing the stem. Peel off any tough, small petals on the artichoke stem.

After you trim the stem, gently score it to help it cook more quickly. Now’s the time to use that lemon! Rub it over the stem’s cut surface to prevent browning.

Next, grab your peeler. Use it to trim away the tough outer skin of the artichoke stem. Then, rub the peeled sides of the stem with lemon juice.

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At this point, your artichoke will have a flat top with a few rows of pointy leaves around the sides.

Rub the cut, flat leaves liberally with lemon juice…

and use kitchen shears to trim off the pointy tips of the lower leaves. (Fun fact: artichokes are the flower buds of a member of the thistle family. From those prickly leaves, you can tell!)

It’s time to cook!

How to Cook Artichokes

My go-to method for how to cook artichokes is to steam them. Steaming artichokes is easy and hands-off, and it’s a perfect way to prepare them if you want to peel off the leaves and dip them in a sauce or melted butter.

Once you’ve prepared the artichoke, add 1 inch of cold water to a large pot, and squeeze in any juice remaining in your lemon. Drop the juiced lemon segments into the water, too. Place a steamer basket inside the pot, and nestle in the artichoke. Bring to a boil over high heat. Then, reduce the heat to a simmer. Cover and cook for 35-45 minutes.

The artichoke is ready when the stem is fork-tender and you can easily peel away the outer leaves.

Unless you’re working with baby artichokes, there’s one more step before you eat! You need to remove the choke (in baby artichokes, the choke is edible). To do this, slice the steamed artichoke in half lengthwise. Use a small spoon to scoop out the hairy choke, which sits between the cup-shaped artichoke heart and the tender inner leaves.

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Note: The choke has not been scooped out of the artichokes in the photo below. It’s the fuzzy section right under the small, purple-tipped leaves.

Steamed Artichoke Serving Suggestions

So, you learned how to cook artichokes…but what about how to eat them?

Steamed artichokes have three edible parts: the leaves, the stem, and the heart. To eat the leaves, you’ll peel them off one by one and scrape off the tender meat with your teeth, discarding the tough, fibrous shell. They’re tasty on their own, but they’re really not complete without some sort of dipping sauce. Melted butter is a classic choice, and creamy sauces are also delicious. Try serving them with our artichoke dipping sauce, Caesar dressing or tartar sauce.

Once you eat the leaves, you’ll be left with the cup-shaped artichoke heart and the stem. They’re meaty and flavorful – enjoy them with olive oil, sea salt, and lemon juice, or dip them in whatever sauce you served with the leaves.

Steamed artichokes are a wonderful appetizer for spring recipes like this Tagliatelle with Asparagus and Peas, Pesto Pasta, or Spaghetti Aglio e Olio. They make a great side dish, too. Pair them with my Asparagus Soup or any protein you like. Enjoy!