Many people love artichokes but find it too intimidating to cook the food at home. So in many American households, this is often an option that comes, not even second, but fourth or fifth to other vegetables, if artichokes ever make it to the shopping cart in the first place.
Technically, artichokes aren’t vegetables at all but an edible flower bud that looks a bit defensive on the outside. Underneath all that exterior armor, however, artichokes are actually quite sweet at heart, very savory and soft.
How to cook an artichoke
It all comes down to preference because artichokes are a versatile food that can be steamed, boiled, grilled, sautéed or baked.
One of the most important things when cooking an artichoke is to consider dehydration, meaning an artichoke that’s lost most of its moisture will likely taste inedible. This is one of the main reasons why many cooks choose the boiling method or steaming – to prevent dehydration.
Cooking an artichoke starts with trimming– artichokes come with thorned ends that should be removed with the help of the kitchen scissors. The top of the bud can be removed using a serrated bread knife.
Usually, the smaller petals are also removed, as is any excess stem, although some cooks do prefer to leave the whole stem, in which case they peel the outside layer because it is bitterer.
After trimming, artichokes should be rinsed in running cold water, and the petals should be opened up a little so that the water can get inside.
Following the rinsing process is rubbing lemon on the artichokes to prevent browning, and then the actual cooking.
- If boiling, place artichokes in a large pot filled with plenty of water to cover the buds. Add salt and seasonings of choice, preferably in a sachet, plus lemon rind – about a lemon rind for every artichoke. You can use the rind left from rubbing the bud.
Because artichokes float, you will have to weight them down. A heatproof lid does the job well, but you can also use a dish or a bowl.
Bring to a boil and cook for about 20 to 25 minutes until the artichoke softens and a knife inserted into the bud gets in easily.
Drain well before serving.
- If steaming put a few inches of water in a roomy pot and bring to a boil. Feel free to add any spices to the water for flavor. Place artichokes in a steaming basket and cover the pot.
Reduce heat to simmer and steam until the artichoke is soft and a knife inserted in the base of the bud easily gets in.
Another way to try doneness is pulling off the leaves, which should come off without resistance if the artichoke is cooked. When steaming, cooking time usually varies between 25 to 45 minutes.
Serve cold or hot.
Health benefits in an artichoke
These beautiful, tough-looking buds are nothing short of amazing. Not only do artichokes taste amazing and look beautiful, but they are also amazingly healthy.
Artichokes pack various nutrients including vitamin C, folate, vitamin K, dietary fiber, potassium, niacin, and magnesium. Above all, they are a very good source of antioxidants, powerful agents for preventing and combating diseases.
- Artichokes provide digestive support, aiding indigestion and helping reduce bloating due to a compound named cynarine.
- They help lower levels of bad cholesterol in the body.
- Artichokes protect against brain damage and cognitive degeneration, warding off diseases such as Alzheimer’s.
- They may prevent cancer, the phytonutrients content neutralizing formation of cancer cells in the body.
- Artichokes are a good source of vitamin K which provides support for bone formation and bone health.