If you've never had a steamed artichoke you don't know what you're missing!
Does this green thorny food intimidate you? Wonder how to cook and serve an artichoke? Look no further!
Here you'll learn how to prep, cook, eat and get to the heart of an artichoke!
Serve as an appetizer with a light dipping sauce. You'll be amazed at the nutty flavor and how easy it is to prepare!
If you've walked past this vegetable, but never really considered it for your menu, you don't know what you're missing!
You'll love this recipe!
- Demystify the globe artichoke
- Learn how to cook, serve and eat one
- Step-by-step instructions for getting to the heart of the choke
- Dipping sauce recipe included
How to prep, cook and serve an artichoke:
I recommend using a sharp serrated knife for removing the top third of the thorny leaves.
Prep the artichoke
Cut away the tough stalk from the base
Cut away the top third of the artichoke: this will reveal a light green, pinkish interior
How to cook it
Place about 6 cups of water in a large stockpot
Add 1 teaspoon of baking soda to the water. This balances the pH of the water and keeps it nice and green!
Place a steaming tray in the pot, then put the artichoke on the steamer cut-side down, or directly in the water (add more water if you don't have a steaming tray)
Cover and cook for about 15-20 minutes,or until the outer leaves easily pull away from the core
How to eat an artichoke:
Pull a leaf off, dip it in sauce, then slide the tender part between your top and bottom teeth.
How to get to the heart of the artichoke:
The leaves are gone...now what?
Once you most of the outer leaves away, you'll see the heart of the artichoke. It has small, tender leaves -
Remove the small tender leaves
Use a sharp paring knife, and cut a "cone shape," removing the fuzzy part
Scrape out any remaining "fuzzy" stuff ...
This is the best part!!! Dip the heart into a light sauce and devour!
Dipping sauce variations
Herb butter sauce: melt butter in the microwave, add a pinch of salt, black pepper, and some dried herbs (rosemary, thyme, parsley, etc.)
Mayonnaise based--take a scoop of mayonnaise, add olive oil and herbs
Yogurt-based sauce: scoop of yogurt, olive oil, pinch of salt and herbs
Finally, you can never go wrong with a nice, high-quality flavored olive oil with salt and pepper
Use a serrated knife and cut away the stalk and the top third of the choke; don't worry about cutting the thorns off every leaf-they soften during the cooking process
Put it in the stockpot either on the steaming tray or directly in the water and cook for 15-20 minutes
It's done when the outer leaves come off easily
Use tongs to remove hot artichokes from steamer; allow to sit a few minutes before serving
Don't have a steaming tray?
If you don't have a steaming tray, just place the cut artichoke into a full pot of water with baking soda. The baking soda keeps the artichoke from turning gray.
How to know when it's done
An artichoke usually takes about 15-20 minutes to cook.
Test the doneness by using tongs--pull off an outer leaf of the artichoke; if it's difficult to pull, let the artichoke steam more. When the leaf comes off easily it's done!
How do I eat it?
Pull a leaf away from the core, dip it in a sauce, and slide the bottom, meaty part of the leaf between your top and bottom teeth.
What's the difference between a Jerusalem artichoke and a globe artichoke?
Even though they have similar names, they are two totally different vegetables from two different families. Jerusalem are also known as sunchokes...
How to select an artichoke
Look for a nice green one- where the leaves are tightly packed or closed. If the leaves spread out, the choke is older.
Now that you know how to cook and serve an artichoke, invite some friends over and share!
- 2 artichokes
- 2 cups water
- 1 teaspoon baking soda
- 1 cup mayonnaise
- 1 tablespoon olive oil
- ½ teaspoon Italian herbs , dried
- ½ teaspoon lemon juice
- salt to taste
Prep and Cook the Artichoke
- In a large stock pot, add water and baking soda2 cups water, 1 teaspoon baking soda
- Using a serrated knife, cut off stem and top third of artichoke
- Place in steamer basket and cover; bring water to "almost boiling"2 artichokes
- Place chokes in steamer basket cut-side down; cover and steam until outer leaves easily pull away
- Use tongs to remove chokes; allow to cool a bit before serving
- Once the leaves are gone, use a sharp knife and score around the top "fuzzy" part of the artichoke, sort of in a cone shape
- Discard "fuzzy" part; cut heart into bite size pieces and dip into sauce
Make the Dipping Sauce
- Commbine sauce ingredients in bowl and serve1 cup mayonnaise, 1 tablespoon olive oil, ½ teaspoon Italian herbs, ½ teaspoon lemon juice, salt to taste