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. Personally, I say the best way to cook artichokes is to roast or gently steam them. Here’s how to do it right.
Artichokes Are an Easy Yet Elegant Appetizer for Any Occasion
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 or 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?
Enjoy!
PS. I have a separate guide to grilling artichokes, which is a favorite appetizer of ours in the summer!
Tips for Picking the Best Artichokes
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.
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 Cook Artichokes Perfectly Every Time
Step 1: Prepare Them for Cooking
- 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.
Heidi’s Tip: To prevent browning, rub the cut edges of artichoke with lemon.
Step 2: Roast or Steam Them (Both Work Great!)
Which method is better? Well, 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. However, steamed artichokes offer a cleaner, lighter bite than baked artichokes.
- To bake: Wrap the prepped artichoke tightly in foil and roast at 400ºF for about 1 hour. (You’ll know the artichoke is done cooking when the leaves pull out easily.)
- To steam: Place a steamer basket in the bottom of a pot, place the artichoke on top, then pour just enough water into the pot to meet the bottom of the artichoke. Artichokes need to steam for roughly 30 to 60 minutes (it depends on how big it is).
How to Eat the Heart of an Artichoke
Let’s get to the heart of the matter (the artichoke heart, that is).
- 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.
Dipping Sauces to Serve on the Side
A popular appetizer, light lunch, or dinner, artichokes can be cooked up to 2 days ahead of time and refrigerated until ready to serve. Don’t forget to serve one or two dipping sauces on the side! We love:
- melted butter
- mayonnaise
- tzatziki sauce
- Italian dressing
- hummus
- garlic aioli
- cheese fondue
- a squeeze of fresh lemon juice
What to Serve With Artichokes
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
How to Cook Artichokes (Steamed or Roasted)
Ingredients
If Baking
- 1 artichoke
- extra virgin olive oil, to taste
- kosher salt, to taste
If Steaming
- 1 artichokes
- 1 lemon
- 1 garlic clove
- 1 bay leaf
- 5 black peppercorns
- kosher salt, to taste
Instructions
To Cook in the Oven
- Prep the artichokes. Trim the artichoke top and tips and discard. Rub the cut edges with lemon.
- Wrap in foil. 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.
- Roast. Bake at 400°F for 1 hour or until the leaves pull out easily. Serve hot, at room temperature, or cold with melted butter, mayonnaise, garlic aioli, lemon, or your dip of choice.
To Steam
- Prep the 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 the seasonings. Add 1 bay leaf, a few whole peppercorns, and 1 smashed clove of garlic.
- Steam until tender. 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.
Notes
Nutrition
More Ways to Eat Artichokes
If you have leftover artichoke, try using it in one of the following artichoke-laden recipes:
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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!