Emilie Meyer
Artichokes are a delicious and healthy treat, packed with nutrients and antioxidants. They can be cooked in a variety of ways, including boiling, steaming, grilling, braising, and baking. However, the most common and recommended method is steaming, as it keeps artichokes moist and tender while maintaining their nutritional integrity. When steaming artichokes in a pot, the cooking time can range from 20 to 45 minutes, depending on the size of the artichoke and the desired level of doneness. With larger artichokes taking longer to cook than smaller ones.
| Characteristics | Values |
|---|---|
| Cooking methods | Boiling, steaming, grilling, roasting, pressure cooking, baking |
| Preparation | Rinse with cool water, cut off the top, trim the stem, rub with lemon juice, snip off tips of leaves |
| Boiling time | 20-35 minutes, depending on size |
| Steaming time | 25-45 minutes, depending on size |
| Pressure cooking time | 5-15 minutes at high pressure |
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What You'll Learn
Steam artichokes for 35-45 minutes
Steaming artichokes is a great way to cook them without making them watery and diluting their flavour. It's also easy and hands-off!
To steam artichokes, first prepare the artichoke by pulling off any leaves on the stem and using a vegetable peeler to remove the woody exterior. Then, use a sharp stainless steel knife to trim off the end of the stem and score the end with an "X". Rub the stem and cut leaves with lemon to prevent browning. Cut off the top quarter of the artichoke and about half to one inch off the top. Use kitchen shears to trim the remaining leaves of their pointy tips.
Next, fill a large pot with about one inch of water and squeeze in any remaining lemon juice. Drop the juiced lemon segments into the water, too. Place a steamer basket inside the pot, and place the artichoke inside. Bring to a boil over high heat, then reduce the heat to a simmer. Cover and cook for 35-45 minutes, or until the stem is fork-tender and the outer leaves can be easily peeled away.
Once cooked, remove the choke by slicing the artichoke in half lengthwise and scooping out the hairy centre with a spoon. Serve the artichoke halves warm with melted butter or another dipping sauce of your choice. Artichokes can be eaten cold or hot, but they are much better hot.
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Boil artichokes for 20-35 minutes
Boiling artichokes is a simple and effective way to cook them. It is recommended to boil artichokes for 20-35 minutes, depending on their size. Before boiling, it is important to prepare the artichokes properly. First, rinse the artichoke with cool water to remove any dirt. Then, cut off the top of the artichoke, about 1/2 to 1 inch. The tips can be prickly, so it is advisable to cut a few rows first to expose the inside. Use kitchen scissors or shears to trim the tips of each leaf, removing any sharp points. The stem can also be prepared by peeling off the woody exterior and trimming the end.
Once the artichoke is prepared, fill a large pot with water and bring it to a boil. The water level should be a few inches high, ensuring it covers the artichoke. Add salt to the water for flavour. Carefully place the artichoke into the boiling water, reduce the heat to a simmer, and cover the pot. For larger artichokes, you may need to cook them for a longer period, and you can add more water if the level drops too low.
To check if the artichoke is cooked, carefully transfer it to a plate and try to pull off one of the large outer leaves. If it comes away easily from the base, the artichoke is ready. If not, return it to the pot and continue boiling until tender. This method of boiling artichokes is a straightforward way to cook them, although some people prefer steaming as it can retain more moisture and flavour.
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Use a pressure cooker for 5-15 minutes
Using a pressure cooker to prepare artichokes is a great option if you want to save time. The cooking time will depend on the size of your artichokes and the type of pressure cooker you're using, so you may need to experiment a little to get it right.
First, wash your artichokes by submerging them in cold water for about five minutes. Then, lay the artichokes sideways on a cutting board. Pull off any smaller petals at the base, and use a knife to cut off the stems. You can skip this step if you want to keep the stems, but you'll need to peel off the woody exterior. Use kitchen scissors to trim the thorn tips (about one inch) off all the petals.
Now you're ready to start cooking! Place a steamer rack inside your pressure cooker and add about one cup of cold water. Put your artichokes on the rack and close the lid. Set the pressure cooker to high and cook for 5 to 15 minutes. If your artichokes are on the larger side, you may need to increase the cooking time by a few minutes.
Once the artichokes are finished cooking, manually release the pressure and carefully open the lid. Serve warm with your choice of dipping sauce. To eat, remove the outer leaves, dip them in sauce, and use your teeth to scrape the meaty ends off. Enjoy!
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Steam in a stovetop pan
Steaming artichokes is a great way to prepare them, especially if you want to peel off the leaves and dip them in a sauce. It is also a simple and hands-off method.
To steam artichokes in a stovetop pan, start by preparing the artichoke. Pull any leaves off the stem, and use a vegetable peeler to peel off the stem's woody exterior. Use a sharp stainless steel knife to trim off the end of the stem and gently score the trimmed end with an "X" pattern. Rub the stem all over with the cut side of a lemon segment to prevent browning.
Next, prepare the artichoke bud by cutting off the top quarter, about half to one inch. Use kitchen shears to trim off the tips of the remaining leaves. Rinse the artichoke under cold running water, gently separating the leaves to remove any dirt. If your artichokes are not going to be cooked right away, submerge them in a large bowl of acidulated water (water mixed with lemon juice) to prevent browning.
Now you are ready to steam the artichokes. Fill a large pot with about one to two inches of water, and squeeze in any remaining lemon juice. Drop the juiced lemon segments into the water, too. Place a steamer basket inside the pot and add the artichokes, cut-side up. Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and steam for 35 to 45 minutes, or until the artichoke stem is fork-tender and the outer leaves can be easily peeled away.
Once the artichokes are steamed, remove the choke (unless you are working with baby artichokes, in which case the choke is edible). To do this, allow the artichoke to cool slightly, then slice it in half lengthwise and use a small spoon to scoop out the hairy choke. Serve the artichoke halves warm with a dipping sauce, such as melted butter, mayonnaise, or garlicky mayo. Enjoy!
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Grill artichokes
Grilling artichokes is a great way to add a smoky flavor to this delicious vegetable. Artichokes can be intimidating to prepare, but the results are worth it! Here is a step-by-step guide to grilling artichokes:
Preparing the Artichokes:
First, rinse the artichokes with cool water to remove any dirt. Then, cut off the top 1/2 to 1 inch of the artichoke, as the tips can be prickly. You can also use kitchen scissors or shears to trim off the tips of the leaves. Remember, all of the edible meat is at the bottom of the leaves attached to the base, so you won't be wasting any as you trim.
Next, use a vegetable peeler to remove the thick outer layer of the artichoke stems. Cut the stems to about 2 inches from the base of the artichoke. You can also trim the very end of the stem and gently score the trimmed end with an "X" pattern. This will help the flavors penetrate the artichoke as it cooks.
Steaming the Artichokes:
Before grilling, it is recommended to steam the artichokes first to tenderize them. Place a metal vegetable steamer in a large pot and fill it with about an inch of water. Place the artichokes in the pan, cover, and bring the water to a boil. Steam the artichokes until they are tender and can be easily pierced with a paring knife, which should take around 12-15 minutes.
Marinating the Artichokes:
While the artichokes are steaming, prepare the marinade. Combine 1/2 cup of extra virgin olive oil, 1/2 cup of chopped parsley, 2 tablespoons of lemon juice, 2 finely chopped garlic cloves, and 1/2 teaspoon of red pepper flakes in a measuring cup. Season the mixture generously with salt to taste.
Once the artichokes are steamed, transfer them to a baking dish and coat them with the marinade. Let the artichokes sit in the marinade for at least an hour, or even overnight for more intense flavor.
Grilling the Artichokes:
Preheat your charcoal, wood, or gas grill to high heat. When the grill is hot, place the artichokes cut-side-down on the grill grates. Grill the artichokes for about 5 minutes per side, or until nicely charred and grill marks appear.
Serving the Artichokes:
Artichokes can be served as a casual appetizer or side dish. They are delicious on their own or with various dips such as mayonnaise, remoulade, aioli, or a sauce made from the leftover marinade. Sprinkle the grilled artichokes with additional lemon juice and salt to taste before serving. Enjoy!
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Frequently asked questions
Cooking artichokes in a pot can take anywhere from 20 to 45 minutes, depending on the size of the artichoke and the cooking method. Smaller artichokes will take less time to cook than larger ones.
The two most common ways to cook artichokes are by boiling or steaming them. While both methods are equally easy, steaming is recommended as boiling can waterlog the artichokes, making them watery and diluting the flavour.
First, rinse the artichoke with cool water to remove any dirt. Then, cut off the top of the artichoke (about 1/2 to 1 inch) using a sharp knife or kitchen scissors. Remove any small, dark leaves near the base and trim the tips of the remaining leaves. The stem can also be removed, but it is edible if the fibrous outer layer is peeled off.
Artichokes are done cooking when the stem is fork-tender and the outer leaves can be easily peeled away. To test for doneness, carefully pull on one of the large outer leaves. If it comes off the base easily, the artichoke is ready.
Cooked artichokes can be served with various dips, such as melted butter, mayonnaise, vinaigrette, or herby lemon butter. You can also season the artichokes with salt, pepper, garlic, or other spices while cooking.
