Italian

11 Ways to Cook an Artichoke (and as Many Reasons to Go Out and Buy One)

April  4, 2016

An artichoke isn't exactly asking to be eaten. I mean, look at this thing!

Photo by James Ransom

Beautiful? Yes. Foreboding (and spiny and prehistoric-looking)? Absolutely. It's the vegetal version of a siren song.

But that doesn't mean you shouldn't buy and eat them: In the spring, when artichokes come into season, they're tender and small and green. If you're going to prep and cook an artichoke, the time is now.

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For those among us (me!) who have to work themselves up just to buy one, take heart: There are a million ways to cook an artichoke once you get beyond the spines. And you're giving us lots of inspiration as to how to cook and eat them over on the (Not)Recipes app.

Your favorite mode of artichoke prep is, it seems, braising:

Heidi Swanson
Heidi Swanson
101
Braising artichokes!?? Just tossing trimmed little artichokes in a generous few glugs of olive oil and white wine plus lots of chopped garlic, mint, olives, and orange zest. Bake, covered, at 400 for an hour-ish.
4 comments
Rivka
Rivka
39
Saw Heidi's braised artichokes here yesterday and had to have them, stat. Did 'em with two Spanish anchovies, capers, mint, Basque pepper, and Meyer lemon. Cooking liquid half vegetable broth, half vinho verde. 400 covered for 90 min. Dinner tomorrow but I can't stop nibbling.
2 comments
louanne
louanne
51
Quarter and remove choke from 3 artichokes. Rub with lemon. In Dutch oven quickly sauté 4 smashed garlic cloves and a large pinch of crushed red pepper. Add artichoke quarters, 1 cup white wine, 1/2 cup water or veg stock, and teaspoon dried Italian seasoning. Braise until leaves pull away from heart. May need to add more water as artichokes cook. Serve with a garlic aioli.

But you're also stuffing them (with quinoa and with breadcrumbs, Roman-style):

Kendra
Kendra
6
Roman style stuffed artichokes- trim off tough outer leaves and stem, then scoop out the hairy choke and squeeze with lemon. Mix whole wheat panko with minced garlic, herbs salt, pepper and olive oil, then stuff the heart of the artichoke with bread crumb mixture. Steam or braise stuffed artichokes 40 min or until tender. Crisp up under broiler and serve plain or with aioli.
Laura Martinetti
Laura Martinetti
4
Open up the leaves of the artichoke and hollow out the middle. Cook quinoa separately in chicken broth, salt and pepper. Make homemade pesto with olive oil, pine nuts, basil leaves, garlic, salt & pepper and add half the pesto in the quinoa. Put in the oven in a water bath at 375 for an hour. When you take it out, put it on a plate, pour the remaining pesto on top and drizzle balsamic glaze on top. The full recipe can be found on www.colorfultakeoutqueen.com

And you're grilling them, putting them on pizza, steaming, sautéeing, baking them with potatoes and chicken, baking them whole, and puréeing them into dip! (You can use freshly steamed or marinated hearts for the latter.)

SylMer
SylMer
2
Sautéed artichokes separately then garlic, leeks and chard, and added to cooked pasta, and voila! Garnish with dry jack and red pepper flakes to taste.
cookeatread
cookeatread
82
Whirl canned artichokes, green olives, capers, olive oil, cayenne, garlic in food processor.
2 comments
Rhonda35
Rhonda35
2
The heart of a steamed artichoke. #notrecipe #artichoke #delicious
Panda_Eats
Panda_Eats
0
Baked Artichokes


Seasoned, layered (onion, lemon, butter (of course) and baked on a baking sheet at 425F for 1 hour.
2 comments
Joy May
Joy May
17
Chicken thighs, fingerling potatoes and artichokes...seasoned with salt/pepper and smoked paprika and thyme,braised with chicken broth. Start on the stove and finished in the oven. #notcontest
Corey Johnson
Corey Johnson
7
Pizza with green garlic-creme friache, Gruyere, grilled artichokes, and sobrasada (spreadable Spanish pork sausage)

What's your preferred method of artichoke prep? Simply steamed and dipped in butter? Stuffed? Tell us—and share any tips you have—in the comments.

Join the Conversation

See what other Food52 readers are saying.

  • KAREN
    KAREN
  • Bob
    Bob
  • Krysten
    Krysten
  • Anne Murphy
    Anne Murphy
Comment
Writing and cooking in Brooklyn.

4 Comments

KAREN May 21, 2016
I trim all the 'points' off the leaves of the choke with a scissor. Trim the stem on the bottom with a knife, so it sits flat. I cut the very top of the choke with a knife, making it easier to pull the leaves apart. I slice very thin several cloves of garlic and put the pieces down inside and around the choke with a finger. Then put the chokes in a steamer and drizzle olive oil over the chokes, allowing it to go between the leaves. Steam and serve with mayo and dijon mustard blended together.
 
Bob May 20, 2016
Cut in half. Boil whole 45 minutes. Remove choke. brush round side with olive oil, garlic, lemon juice, salt, cayenne. Brush flat side with mixture. Grill round side down, then flip. Serve with chipotle aioli.
 
Krysten April 4, 2016
These all look amazing! So buying an artichoke good!
 
Anne M. April 4, 2016
We keep it simple we trim them steam sand then dip the leaves in a mayo mixture