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6 Easy Ways To Cook An Artichoke: {Plus Tips}

Artichokes are rich in fiber and nutrients so they’re a nice addition to the dinner table but if you aren’t familiar with them, they can seem a bit strange to cook. The good news is that you don’t have to be a fancy pants chef to get the job done since most of the work is in the prepping (which involves cleaning and trimming), once that’s done the rest is easy.

Here’s a tip sheet outlining how to prep and clean them along with a few different methods of cooking, no fancy equipment or skills required!

Prepping Directions

BasketfulTo prepare: Rinse artichokes then plunge several times in cold water to help release any grit from between the leaves.

Use a sharp knife to cut off the stem so it can stand flat and then cut about 1/3 from the top.

Snip off the pointy leaf tips with kitchen scissors if desired. Remove tough outer leaves around the bottom.

Cook immediately or submerge in water with a couple tablespoons of lemon juice or vinegar until ready to cook.

To prevent browning: Rub them with juice from a freshly cut lemon after prepping and cook quickly.


How to tell when they’re done: Pierce with a fork and it should be soft and tender. Also, a leaf should come off easily when tugged. Note: The cooking times mentioned below are simply guidelines, it will depend on size and freshness of each artichoke.

When done: Remove the inner sharp leaves in the center, scrape out the center fuzzy choke with a spoon. Stuff as desired or cut in half (lengthwise) and then in quarters (lengthwise) and serve.

Boiled: Method #1

You can add a bit of sliced onion, fennel or a clove of garlic to the water to add a bit of flavor if you like. Tip: Add a bit of sugar and salt to the water (a teaspoon of each per quart of water), this will help retain the color and add a bit of sweetness. Make ’em shiny: Add a bit of olive oil to the water. Also adding lemon juice or vinegar to the water will help prevent discoloration.

Steamed: Method #2

Oven Roasted: Method #3

Baked: Method #4

Microwave: Method #5

Grilled: Method #6

You actually use precooked artichokes (you can make them a couple days ahead then refrigerate until needed).