How To Cook Artichokes
Simply steamed artichokes are one of the easiest and most delicious ways to prepare this beautiful vegetable. No fancy equipment needed, one large pot is all it takes.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 5 minutes mins
Course: ingredient 101
Cuisine: American
Servings: 4
Calories: 95kcal
- 4 artichokes
- 1 tablespoon olive oil
- 1/2 lemon
- filtered water
- salt and pepper to taste
Was artichokes under cold water. Trim the bottom of the stem and pull off any tough leaves near the bottom of the artichoke.
Using a scissor, trim off the thorny portion of each leaf. This will about 1/4-1/3 of the leaf.
Using a sharp knife, trim off the top of the artichoke where the leaves are tightly packed together. I like to use a serrated knife for this.
Place a few inches of water in the bottom of a large pot along with a tablespoon of extra virgin olive oil, and 1/2 a lemon. Bring to a boil, then reduce down to a simmer.
Place the artichokes in the bottom of the pot (you should be able to fit 3-4 artichokes depending on the size of the artichokes and the size of your pot). Simmer for for 35-45 minutes or until the stems are tender and the thicker bottom leaves pulls out easily.
Remove the artichokes from the pot and once they are cool enough to handle, lay them flat side down and cut them in half lengthwise.
Use a spoon to scoop out the choke and any tough leaves near the center (they are not edible so you can toss them!).
Serve with fresh lemon, vinaigrette and/or some garlic aioli. Enjoy!
- Cooking time may vary based on the size of your artichokes. Ultimately, you want the stem to be fork tender and the leaves to pull out easily. Let this be your guide.
Serving: 1artichoke | Calories: 95kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 492mg | Fiber: 7g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 22mg | Calcium: 60mg | Iron: 2mg