Artichoke Cooking: Steam-Free Methods For Delicious Results

Artichokes are intimidating to cook, but they're not difficult to prepare. You can boil, grill, braise, or stuff and bake artichokes. However, steaming artichokes is the best way to cook them as it brings out their nutty flavour and light sweetness. If you don't have a steamer, there are other ways to cook artichokes, such as boiling, grilling, roasting, or using a pressure cooker.

Boil, grill, braise, or stuff and bake artichokes

Boil

Artichokes can be boiled, but this method tends to waterlog them. If you do choose to boil your artichokes, place them in a pot of boiling water and cook for 25-35 minutes, or until the outer leaves can be pulled off easily.

Grill

To grill artichokes, first steam them for 20 minutes, then place them on a hot grill for 5-10 minutes, until you have nice grill marks.

Braise

Braised artichokes are cooked gently in a mixture of white wine, olive oil, garlic, and herbs. To prepare the artichokes, trim away the tough outer leaves to expose the tender inner leaves and heart. Use a spoon to scrape out the inedible, hairy choke in the centre of each heart. Rub the concave side of each artichoke heart with a mixture of herbs and garlic, then set them upside down in a pot and add olive oil and white wine. Bring the pot to a simmer and cook until the artichokes are tender.

Stuff and Bake

To stuff and bake artichokes, first trim and prepare the artichokes by cutting off the bottom of the stem and the top of the artichoke, plucking off any low-hanging leaves, and using a spoon to hollow out the middle. Brush the artichokes with olive oil or butter, then place them cut-side-up in a baking dish. Fill the cavities with garlic and herbs, then season with salt and pepper. Flip the artichokes over, brush again with oil, and season once more. Roast uncovered for about 10 minutes, then cover with foil and continue cooking until tender.

Use a stainless steel knife to reduce oxidation

Artichokes are the edible flower buds of a plant in the thistle family. They have a fuzzy centre called the "choke", which sits on top of a meaty core, called the "heart". The heart is completely edible and delicious, while the choke is too fibrous to eat in regular artichokes but is edible in baby artichokes. The leaves are also edible and can be cooked until tender and then scraped with your teeth to eat the tender parts.

Preparing artichokes for the first time can be daunting, but it's easy once you know how. Artichokes start to brown as soon as you cut them, so to reduce this oxidation, you'll need to rub the cut surfaces with lemon juice. It's also recommended to use a stainless steel knife instead of a carbon-steel one, as this can reduce browning.

Here's a step-by-step guide to preparing artichokes using a stainless steel knife to reduce oxidation:

Step 1: Prepare the stem

First, peel off any tough, small petals on the artichoke stem. Then, use your stainless steel knife to trim the end of the stem—only cut off a little bit, as the stem is completely edible and has a wonderful meaty texture.

Step 2: Rub with lemon

Gently score the stem with your knife to help it cook more quickly, then rub it with lemon juice to prevent browning.

Step 3: Peel the stem

Use a peeler to trim away the tough outer skin of the artichoke stem, then rub the peeled sides with lemon juice.

Step 4: Prepare the artichoke leaves

Slice off the top of the artichoke, about 1/2 to 1 inch. At this point, your artichoke will have a flat top with a few rows of pointy leaves around the sides.

Step 5: Rub the leaves with lemon

Rub the cut, flat leaves with lemon juice and use kitchen shears to trim off the pointy tips of the lower leaves.

Step 6: Steam the artichoke

Once you've prepared the artichoke, add 1 inch of cold water to a large pot, and squeeze in lemon juice. Drop the juiced lemon segments into the water, too. Place a steamer basket inside the pot, add the artichoke, and bring to a boil. Then, reduce the heat to a simmer, cover, and cook for 35-45 minutes.

Step 7: Remove the choke

Once the artichoke is cooked, let it cool slightly, then slice it in half lengthwise and use a small spoon to scoop out the hairy choke.

Step 8: Serve

Your artichoke is now ready to serve! The artichoke leaves can be eaten by pulling them off one by one, dipping them in a sauce, and scraping off the tender meat with your teeth. Once you've eaten the leaves, you'll be left with the cup-shaped artichoke heart and stem, which can be enjoyed with olive oil, sea salt, and lemon juice, or dipped in sauce.

Artichokes are the flower buds of a thistle

Artichokes can be boiled, grilled, braised, stuffed, baked, seared, or served raw in a salad. However, steaming is the best and easiest way to prepare an artichoke. It brings out the delicate, nutty-yet-sweet flavour of an artichoke and means you can pluck the leaves from the heart and eat the edible flesh with your teeth. Artichokes can be served with a dipping sauce such as Hollandaise or melted butter with a squeeze of lemon.

When shopping for artichokes, look for ones that are plump, firm, and heavy for their size. The leaves can be green or purple but should be tightly closed. The stem should be firm; if it is limp or droopy, or the leaves are open, the artichoke is old. To store uncooked artichokes, slice a small amount off the stem, sprinkle the stem end with water, and refrigerate in an airtight plastic bag. Cook the artichokes within five to seven days of purchase.

To prepare an artichoke for steaming, use a serrated knife to slice off the top third of the artichoke. Use kitchen shears to cut off any remaining spikes from the outermost leaves. Trim the stem so that the artichoke stands upright. Place each prepped artichoke in a pot of acidulated water (water with lemon juice added) to prevent the cut edges from browning before you cook them.

To steam the artichokes, set up a steamer basket in a large pot and add water so that it reaches just below the basket. Squeeze lemon juice into the water and add a tablespoon of salt, then bring to a boil. Place the artichokes in the steamer basket, cover the pot, and steam until the heart is tender when pierced with a knife and the inner leaves pull out easily (25 to 35 minutes).

Artichokes can be served cold or hot

When serving artichokes, it's a good idea to provide a small bowl for discarding leaves and a personal bowl of dipping sauce for each diner. You can also serve the artichokes with lemon wedges.

Artichokes can be served whole, or you can cut them in half and scoop out the fuzzy chokes before serving. This makes them easier to eat.

Some popular dipping sauces for artichokes include melted butter, olive oil and lemon sauce, mayonnaise with balsamic vinegar, or a vinaigrette.

Artichokes are in season in late spring and early summer

Artichokes are actually the buds of a thistle, a type of flower. The leaves (called "bracts") cover a fuzzy center called the "choke," which sits on top of a meaty core, called the "heart." The heart is completely edible and delicious, while the fuzzy choke is too fibrous to eat in regular artichokes but is edible in baby artichokes. The innermost leaves are tender, while the outer leaves are tough and need to be scraped with your teeth to get to the tender parts.

When selecting fresh artichokes, look for ones that are plump, firm, and heavy for their size. The leaves can be green or purple but should be tightly closed. The stem should be firm, as a limp or droopy stem or open leaves indicate that the artichoke is old. Artichokes with brown spots near the tips of the leaves have been touched by frost, but this does not impact their flavor.

To store uncooked artichokes, cut off a small slice from the stem, sprinkle the stem end with water, and refrigerate in an airtight plastic bag. Cook the artichokes within five to seven days of purchase.

Artichokes can be boiled, grilled, braised, stuffed, or baked. However, steaming is the easiest and best way to prepare them as it infuses them with flavor and cooks them with the right amount of moisture. To steam artichokes, place them in a steaming basket over a pot of water with aromatics like garlic, lemon, and bay leaves. Bring the water to a boil, then reduce the heat and simmer for 25 to 35 minutes, or until the outer leaves can be easily pulled off.

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