Most cooks think the best way to cook an artichoke is to boil them. But like many boiled vegetables, boiled artichokes lack snap and flavor. Wondering how to cook artichokes? I say the best way is to bake or steam them.
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As much as I love them now, I wasn’t a fan of artichokes as a kid. Too spiky, they looked too similar to brussels sprouts (gag), and they seemed like way too much work to get a taste of that tidbit of meat at the base of the leaf.
Today, I proudly proclaim the artichoke as one of my top 5 favorite vegetables. Served with garlicky butter as an appetizer, stuffed with a tangy Thai shrimp salad for a light lunch, or simply studding a pasta or pizza, it makes no difference to me.
Plucking the leaves from the glorious green globe, dipping the leaves in butter, then mayo, and sliding the ends between my teeth to collect the meaty bits, whole cooked artichokes are the perfect finger food. We enjoy them most with a table of friends or family to pick, dip, and eat alongside king crab legs and something sparkly to drink. Who’s ready?
What Is an Artichoke
One of the oldest foods known to humans and dating back to 287 B.C., the humble globe artichoke is part of the thistle family and native to the Mediterranean, specifically Naples and Sisley, Italy. Artichokes found their way to California’s similar climate centuries later in the late 1800s. Northern California’s Half Moon Bay is the American birthplace of the artichoke, introduced by immigrant Italian farmers where today, 100% of the artichokes sold in the U.S. are grown.
The tips of the artichoke’s spiny leaves are prickly, but contrary to rumors, artichokes aren’t poisonous. Tough outer leaves surround tender inner leaves and the thistly choke, which connects to the meaty heart—my favorite part of the artichoke and worth the effort to get to.
Artichokes aren’t eaten raw. Baking, steaming, or grilling tenderizes the stubborn leaves that are plucked from the inner choke, where the cooked, tender meat waits to be put between the teeth and scraped away.
How to Pick the Best Artichoke
Artichokes should be deep green and feel heavy for their size, with a tight, compact bud of leaves.
A good test of a fresh artichoke is to gently squeeze the artichoke. If it squeaks, it’s fresh.
Where to find the best artichokes. I’m always on the lookout for my favorite brand of large, tight budded globe artichokes I can find at my local Costco several times of year, or if you’re lucky and driving along the coast, at one of the many roadside stands.
How to Prepare Artichokes
- Use a serrated knife to cut off the spiny top quarter of the artichoke. Evenly cut the stem flush with the choke so it stands straight.
- Trim the tips of the outside leaves with kitchen scissors. Discard the tips.
- To prevent browning, rub the cut edges of artichoke with lemon.
How to Cook Artichokes In the Oven (Baked Artichokes)
The easiest way to cook artichokes is to bake them in the oven. This hands off method concentrates the vegetable’s natural sugars to create a more caramelized-tasting artichoke bite.
- Trim the artichoke top and tips and discard. Rub the cut edges with lemon.
- Place the artichoke on a piece of aluminum foil.
- Drizzle with olive oil and season with kosher salt.
- Wrap the artichoke tightly in the foil.
- Bake at 400°F for one hour or until the leaves pull out easily.
How to Steam Artichokes
Steamed artichokes offer a cleaner, lighter bite than baked artichokes.
- Trim the artichoke top and tips and discard. Rub the cut edges with lemon.
- Place in a steamer basket or on an iron trivet in pan deep enough to cover tightly with a lid.
- Add enough water to the bottom of the pan to meet the bottom of the artichoke, but not soak in it.
- Add 1 bay leaf, a few whole peppercorns, and 1 smashed clove of garlic.
- Bring to a boil, cover, and reduce to medium. Steam for 30-60 minutes depending on the size of the artichoke.
- NOTE: Do not let the water evaporate from the pan! Monitor the depth of the water frequently and add more water as needed.
How to Serve Artichokes
A popular appetizer, light lunch, or dinner, artichokes can be cooked up to 2 days ahead of time and refrigerated until ready to serve.
- Serve whole artichokes hot, cold, or at room temperature.
- Cook the artichokes up to 1 day in advance, and refrigerate until serving.
- Place on a serving plate or platter with dipping sauces.
- Serve with:
- melted butter
- mayonnaise
- tzatziki sauce dip
- Italian dressing
- hummus
- garlic aioli
- cheese fondue
How to Eat the Heart of an Artichoke
Let’s get to the heart of the matter: The artichoke heart.
- After you’ve made your way around the outer globe leaves to the softer, inner leaves, pull the flimsy round of leaves away to reveal the thistly topped heart inside.
- Insert your thumbs where the base of the thistle meets the firm round bottom, and shimmy your thumbs between the two, dislodging the thistle as your thumbs turn round the heart.
- Discard the thistle and clean any from the heart.
- Cut the heart into pieces and dunk into butter and dipping sauce as desired.
What to Serve With Artichokes
- King Crab Legs
- Pasta With Pomodoro Sauce
- Easy Shrimp Cocktail
- How to Make the Best Steamed Clams
- Peel ‘n Eat Beer Steamed Shrimp
If you make this recipe, please let me know! Leave a 
rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
How to Cook Artichokes In the Oven (Baked Artichokes)
Ingredients
- 1 artichoke
- extra virgin olive oil
- kosher salt
Instructions
- Trim the artichoke top and tips and discard. Rub the cut edges with lemon.
- Place the artichoke on a piece of aluminum foil.
- Drizzle with olive oil and season with kosher salt.
- Wrap the artichoke tightly in the foil.
- Bake at 400°F for one hour or until the leaves pull out easily. Serve hot, at room temperature, or cold with melted butter, mayonnaise, or dip of your choice.
Notes
Nutrition
How to Make Steamed Artichokes
Ingredients
- 1 artichoke
- 1 lemon
- 1 clove garlic
- 1 bay leaf
- 5 whole peppercorns
- Kosher salt
Instructions
- Trim the artichoke top and tips and discard. Rub the cut edges with lemon.
- Place in a steamer basket or on an iron trivet in pan deep enough to cover tightly with a lid.
- Add enough water to the bottom of the pan to meet the bottom of the artichoke, but not soak in it.
- Sprinkle the artichoke with kosher salt and add 1 bay leaf, a few whole peppercorns, and 1 smashed clove of garlic to the water.
- Bring to a boil, cover, and reduce to medium. Steam for 30-60 minutes depending on the size of the artichoke. Serve hot, at room temperature, or cold with melted butter, mayonnaise, or dip of your choice.
Notes
Nutrition
More Recipes with Artichokes
- Roasted Artichokes with Chorizo Dressing
- Stuffed Artichokes with Thai Shrimp Salad
- Grilled Artichokes With Garlic Butter
- Greek Pasta Salad With Cucumbers And Artichoke Hearts
- Cheesy Spinach Artichoke Dip
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Susie
I was shocked and somewhat horrified when I cut into an artichoke yesterday, readying for prep. Looked Nothing like the artichokes I prepared w/ my Mother. Knew the outside looked differently but hopped inside would be the same as ones I’d prepared in earlier years. Recipe said I needed to remove “furry” inside. Where does it end? Were those purple leaves I’d never seen in other artichokes be eatable?Scoop and scrape forever. Then tried stemming before I stuffed leaves. After an hr. leaves were still tough, continued to steam. They were pretty much falling apart when tender enough to finally stuff. Will drizzle with oil before putting on the oven. Haven’t tried one yet. Please, can you tell me the name of the type of artichokes I’m used to? Will never attempt these again. From photos I’ve seen looks like “Imperial” may be their type. Why dont I see these sold anymore? Ones available are globe shaped. Afraid my ‘choke eating days may be over. Please help if you can.
Thank you, Susie
Hi Susie, not sure what variety you tried but i buy globe artichokes from the grocery store. My favorite brand is Ocean Mist. I hope you try again and have more success because they’re so dang good!