How To Cook Artichokes Recipe
I absolutely love this recipe because it transforms simple artichokes into a deliciously tender and flavorful dish that’s both healthy and satisfying. Plus, the process of prepping and simmering them in a lemon-garlic broth feels like a mini culinary adventure, making it the perfect excuse to gather friends for a casual, yet impressively chic dinner night.
You shouldn’t let artichokes intimidate you. Despite their peculiar look, they are quite simple to prepare and enjoy.
They can be steamed, grilled, or roasted, but the most straightforward way to make them is to boil them until tender. That’s how I’m going to show you.
The flavorings I use are lemon and olive oil, two base notes that complement the artichoke. You can use other seasonings as well, and some people like to dip the leaves in sauces, but I think these two hit all the right notes.
Ingredients
Artichokes are high in fiber, promote good digestive health, and have a slightly nutty flavor.
Lemons are a source of bright, tangy flavor; they are rich in vitamin C; they help digestion (along with other things).
Extra virgin olive oil is a fat that is friendly to the heart, rich, and flavorful.
Garlic: Fragrant, enhances immunity, lends delicious complexity.
Thyme: A note that is herbal and earthy, contains antioxidants, and supports human health—thyme helps the respiratory system.
Ingredient Quantities
- 4 whole fresh artichokes
- 4 cups water
- 1 lemon, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 cloves garlic, peeled and smashed
- 2 sprigs fresh thyme (optional)
- 1 bay leaf (optional)
Instructions
1. Trim the stems and tough outer leaves from the artichokes. Cut off the top third of each artichoke. Use kitchen scissors to trim the sharp tips from the remaining leaves.
2. Take a large pot and put 4 cups of water in it. Then add to the water the slices of lemon, the olive oil, the salt, the garlic cloves, the thyme sprigs, and the bay leaf.
3. Heat the water until it reaches a simmer, medium heat being the typical setting for this result.
4. Put the cleaned artichokes in the pot, with the stems facing up. If needed, add additional water to make sure the artichokes are at least half under the surface.
5. Put a lid on the pot, and turn the heat down to the low end of the range. Let the artichokes simmer very gently.
6. Boil the artichokes for 30-40 minutes, or until you can easily pull off a leaf and the base is tender when you poke it with a knife.
7. Using tongs, take the artichokes out of the pot and let them drain upside down on a towel or rack for a few minutes.
8. Warm the artichokes and serve with garlic and lemon-infused cooking liquid from the pot as a dipping sauce or partner them with your favorite dip.
9. To consume, remove and discard the outer foliage, dip if desired in sauce, and scrape the flesh off with your incisors, going around the top and then at an angle downward as you attempt to consume the whole artichoke. You will have to make three approaches at least until you make good on your promise to eat the whole thing.
10. Take the fuzzy choke from the heart and savor the artichoke heart, which is the most tender part.
Equipment Needed
1. Kitchen shears
2. Knife
3. Cutting board
4. Large pot with lid
5. Measuring cups
6. Measuring spoons
7. Tongs
8. Towel or rack
FAQ
- Can I use frozen artichokes instead of fresh?You can indeed use frozen artichokes, but for flavor and texture, you can’t beat fresh artichokes.
- What is the purpose of the lemon slices?Adding flavor and preventing the artichokes from browning while they are cooking, the lemon slices do the job perfectly.
- Is it necessary to add garlic?The flavor of garlic is aromatic and intense, but if you want a milder taste, you can leave it out.
- Can I use dried thyme instead of fresh?Certainly, but use approximately half the amount since dried thyme has more power.
- How do I know when the artichokes are done?When the leaves come off easily and the heart gives to a knife, the artichokes are done.
- What should I do with the artichoke after cooking?Serve the artichokes at room temperature or warm, and accompany them with whichever dipping sauce you favor for added oomph.
- Can I add other herbs or spices?Of course, you can personalize it with herbs like rosemary or spices such as pepper for more flavor.
Substitutions and Variations
To achieve the same zesty flavor that you would get from lemon, use 2 tablespoons of apple cider vinegar or white wine vinegar.
To replace olive oil: Use melted butter or avocado oil; this will alter the fat profile and taste.
If you are using fresh thyme, substitute it with 1/2 teaspoon of dried thyme or a sprig of rosemary for a different aromatic note.
For garlic: Use 1/2 teaspoon of garlic powder or 3 roasted garlic cloves for a more delicate flavor.
Pro Tips
1. Pre-soak in Lemon Water: Before cooking, soak the trimmed artichokes in a bowl of water with extra lemon slices for about 10 minutes. This helps prevent browning and enhances lemon flavor.
2. Use a Steamer Basket: Instead of boiling directly in the water, place a steamer basket in the pot. This method ensures the artichokes steam evenly and retain better flavor.
3. Enhance the Dipping Sauce: After cooking, reduce the lemon-garlic broth by simmering it further to concentrate the flavors. Add a splash of balsamic vinegar or a sprinkle of Parmesan cheese for an extra depth of flavor in the dipping sauce.
4. Check for Doneness with a Leaf: Aside from using a knife to poke the base, try pulling a leaf from the middle part of the artichoke. If it comes out easily, the artichokes are done.
5. Broil for Extra Flavor: After boiling, cut the artichokes in half, brush with olive oil, and broil them for 2-3 minutes. This adds a slight char and enhances the artichokes’ flavors.
How To Cook Artichokes Recipe
My favorite How To Cook Artichokes Recipe
Equipment Needed:
1. Kitchen shears
2. Knife
3. Cutting board
4. Large pot with lid
5. Measuring cups
6. Measuring spoons
7. Tongs
8. Towel or rack
Ingredients:
- 4 whole fresh artichokes
- 4 cups water
- 1 lemon, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 cloves garlic, peeled and smashed
- 2 sprigs fresh thyme (optional)
- 1 bay leaf (optional)
Instructions:
1. Trim the stems and tough outer leaves from the artichokes. Cut off the top third of each artichoke. Use kitchen scissors to trim the sharp tips from the remaining leaves.
2. Take a large pot and put 4 cups of water in it. Then add to the water the slices of lemon, the olive oil, the salt, the garlic cloves, the thyme sprigs, and the bay leaf.
3. Heat the water until it reaches a simmer, medium heat being the typical setting for this result.
4. Put the cleaned artichokes in the pot, with the stems facing up. If needed, add additional water to make sure the artichokes are at least half under the surface.
5. Put a lid on the pot, and turn the heat down to the low end of the range. Let the artichokes simmer very gently.
6. Boil the artichokes for 30-40 minutes, or until you can easily pull off a leaf and the base is tender when you poke it with a knife.
7. Using tongs, take the artichokes out of the pot and let them drain upside down on a towel or rack for a few minutes.
8. Warm the artichokes and serve with garlic and lemon-infused cooking liquid from the pot as a dipping sauce or partner them with your favorite dip.
9. To consume, remove and discard the outer foliage, dip if desired in sauce, and scrape the flesh off with your incisors, going around the top and then at an angle downward as you attempt to consume the whole artichoke. You will have to make three approaches at least until you make good on your promise to eat the whole thing.
10. Take the fuzzy choke from the heart and savor the artichoke heart, which is the most tender part.