You’re craving something a little fancy for dinner, but don’t want to deal with anything too complicated. Artichokes to the rescue! These intriguing veggies look intimidating, but cooking them is easier than you think. With just a few simple steps, you’ll have restaurant-quality artichokes that will impress your family or guests. The secret is knowing how to prep and cook them properly to bring out their full, delicious flavor. In this article, you’ll learn insider tips and tricks for making these thorny treats taste their absolute best. We’ll cover how to select fresh artichokes at the store, prep them without getting poked, season and cook them to perfection, and pair them with delicious sauces or dips. You’ll be an artichoke pro in no time!
Selecting and Preparing Artichokes for Cooking
To start, choose artichokes that have tightly closed leaves and feel heavy for their size. Those will be the freshest. To prepare artichokes for cooking, use a serrated knife to cut about an inch off the top. Next, use kitchen shears to trim the sharp points off each outer leaf.
Cleaning
Holding the artichoke upside down, give it a good shake over the sink to remove any dirt trapped between the leaves. Then submerge the artichoke in a bowl of cold water. Agitate the leaves underwater to release any dirt. Once the water is clear, drain the artichoke upside down.
Snipping the stem
If you plan to eat the heart, use a knife to cut off just the very end of the stem, leaving most of the stem attached. The stem contains the heart – the most tender part! For easier eating, you can also snip off about an inch of the stem.
Seasoning
Rub the cut surfaces of the artichoke with lemon juice. This will prevent browning. You can also season the artichoke all over with salt, pepper, garlic, and herbs. Try sprinkling some bread crumbs, Parmesan cheese, or butter in between the leaves for extra flavor.
By selecting fresh artichokes, cleaning them thoroughly, snipping the stems appropriately and seasoning generously, you’ll be well on your way to artichokes that taste amazing. The key is taking your time to properly prepare these strange looking vegetables. Your patience will be rewarded! Follow a recipe to cook the artichokes, then enjoy peeling off the leaves to get to the heart.
Boiling Artichokes: A Simple Cooking Method
Boiling artichokes is one of the easiest ways to cook them and bring out their naturally delicious flavor.
Prepare the Artichokes
To get started, grab a few medium artichokes that feel heavy for their size and have tightly packed leaves. Rinse them under cold water. Use kitchen shears to trim about an inch off the top and stem. Use your fingers or a spoon to gently spread apart the outer leaves to remove the thorny tips.
Blanching
Next, blanch the artichokes. Bring a large pot of salted water to a boil. Add the artichokes, cover and boil for 30-45 minutes until the outer leaves pull away easily and a knife inserted into the base goes in smoothly.
Checking for Doneness
To check if they’re done, do the pull and pierce tests. Give the leaves a gentle tug – they should come away easily. Also, a knife should slide into the base with no resistance. If needed, continue cooking for 10-15 minutes more.
Serving Suggestions
Remove the artichokes from the pot and drain upside down. Serve them warm with melted butter for dipping the leaves, or chill for a cold salad. The heart – the hairy, thistly bit at the base of the leaves – is the most prized part. Scoup it out with a spoon to enjoy its rich, nutty flavor.
Boiling is a simple way to make artichokes shine. Follow these tips and your artichokes will come out perfect every time. A little patience and you’ll be enjoying a taste of spring.
Roasting Artichokes to Perfection
Roasting artichokes is one of the easiest ways to bring out their full, nutty flavor. To roast artichokes perfectly:
Clean and trim the artichokes.
Remove the outer leaves until you reach the tender inner leaves. Use a knife to slice about an inch off the top. Use scissors to trim the sharp points off the remaining leaves. Rinse the artichokes under running water to remove any dirt or debris.
Season the artichokes with your choice of olive oil, salt, and pepper.
You can also add fresh or dried herbs like rosemary for extra flavor. Rub the seasoning all over the outside of the artichokes and in between as many of the leaves as you can.
Place the artichokes stem-side up on a baking sheet and roast in a preheated 400 F oven. For medium artichokes, about 45-60 minutes is usually perfect. The artichokes are done when the outer leaves pull away easily and the base is tender when pierced with a fork.
Serve and enjoy!
The roasted artichokes can be served warm or at room temperature. Simply pluck off the leaves one by one and scrape off the tender fleshy base with your teeth. The heart at the base is the most prized part—it’s creamy and delicious. Roasted artichokes pair well with garlic aioli, lemon butter, or your favorite dipping sauce.
Roasting artichokes brings out their natural sweetness and gives them a lovely smoky char. Follow these easy steps for perfect roasted artichokes every time. Your taste buds will thank you! And don’t forget, the key is not to overcook them, so keep a close eye on them in the final minutes of roasting.
Grilling Artichokes for Delicious Charred Flavor
Grilling artichokes brings out their natural sweetness and gives them a smoky charred flavor. When grilling artichokes, choose medium to large artichokes with tight, compact leaves.
Prep the Artichokes
Rinse the artichokes and pat them dry. Use kitchen shears to trim about an inch off the top. Spread the outer leaves open and use a spoon to remove the fuzzy choke in the center. Rub the artichokes with olive oil and season generously inside and out with salt and pepper.
Cook Over Direct Heat
Heat a gas or charcoal grill over medium-high direct heat. Place the artichokes stem side up on the grill grate. Cover and cook until the outer leaves start to char, about 15 minutes.
Flip and Finish
Using tongs, carefully flip the artichokes so the stem ends face down. Cover and continue cooking until the bases are tender when pierced with a fork and the inner leaves pull away easily, 10 to 15 minutes more.
Enjoy Your Grilled Artichokes
Grilled artichokes are perfectly served as a side dish or appetizer. To eat, peel away the outer leaves to reveal the tender inner leaves and heart. Dip the leaves in melted garlic and herb butter, mayonnaise, or your favorite sauce as you enjoy every delicious bite. The heart is the most prized part—save it for last!
Grilling artichokes bring out a whole new dimension of flavor. Once you’ve tried them, you’ll find yourself grilling artichokes all summer long. The charred, smoky taste pairs perfectly with a crisp glass of Sauvignon Blanc or Pinot Grigio. Invite friends over, fire up the grill, and relish in a simple, memorable meal.
How to Cook Artichokes FAQ
Artichokes can seem intimidating if you’ve never cooked them before. But with a little know-how, you’ll be serving up these delicious thistles in no time.
Do I need to trim the artichoke before cooking?
Yes, trim about an inch off the top of the artichoke and snip off any sharp tips of the outer leaves. Use kitchen shears to cut the stem down to about an inch. Rinse the artichoke under cold running water to remove any dirt or debris.
How do I cook artichokes?
The two most common ways to cook artichokes are boiling and steaming.
Boiling artichokes: Place trimmed artichokes in a pot and cover with salted water. Add a splash of lemon juice or white wine vinegar to the water. Cover and bring to a boil, then reduce heat and simmer until a leaf pulls out easily, about 30-45 minutes depending on size.
Steaming artichokes: Place a metal steaming basket over a few inches of boiling water. Add trimmed artichokes, cover and steam until a leaf pulls out easily, about 30-45 minutes. Steaming results in a more tender artichoke.
How do I eat artichokes?
Start by pulling off the tough outer leaves one by one. Use your teeth to scrape off the tender pulp at the base of each leaf. When you get to the fuzzy, purple-tinged inner leaves, the heart will be exposed. The heart is the most prized part—it’s the soft center at the base. Use a spoon to scoop out the prickly purple “choke” over the heart. The heart can then be cut and enjoyed. Some people like to dip the leaves in melted butter, mayonnaise or another sauce as they eat.
What should I serve with artichokes?
Artichokes pair well with melted butter, mayonnaise, aioli, or vinaigrette for dipping. They are also delicious served with pasta, risotto, or grains to soak up the flavorful cooking liquid. A crisp white wine is ideal to round out the meal.
Following these tips will have you enjoying delicious artichokes in no time. Let your taste buds discover this versatile spring vegetable. Buon appetito!
Conclusion
So there you have it – everything you need to know to cook artichokes perfectly. Whether you steam, boil, roast, or grill them, removing the tough outer leaves and choke before cooking is essential. Don’t be afraid to experiment with different seasonings and sauces either. The options are endless when it comes to making these intriguing vegetables taste their best. Just remember to watch your cooking times carefully. An artichoke that’s overcooked quickly becomes dry and flavorless. Follow these tips though, and you’ll be amazed at how delicious and fun artichokes can be. Now grab some at the store and get cooking! You got this.