Steam-Free Artichoke Cooking: Simple Techniques For Delicious Results

Artichokes can be cooked in a variety of ways, including boiling, steaming, grilling, roasting, and microwaving. However, if you don't have a steamer, there are alternative methods you can use to achieve a similar result. One way is to use a large pot with a metal colander. Simply add about an inch of water to the pot, place the colander inside, and ensure it isn't sitting directly in the water. Place your prepared artichokes inside the colander, cover the pot, and simmer for 20-25 minutes. Alternatively, you can boil about two inches of salted water with a tablespoon of lemon juice, position your artichokes in the water, reduce the heat, cover, and simmer for around 30 minutes.

Boil artichokes for 20-40 minutes

Boiling artichokes is a simple and effective way to cook them without a steamer. To begin, place your artichokes in a pot of water and bring it to a boil. It's important to monitor the water temperature and make adjustments to ensure a gentle boil, as a hard, rolling boil can overcook parts of the artichoke and turn it mushy.

The cooking time for boiled artichokes can vary depending on their size and freshness, but a good range is between 20 and 40 minutes. For smaller artichokes, 20 minutes should be sufficient, while larger ones may need up to 40 minutes. To check if they're done, pierce the base of the artichoke with a knife; if it goes through with no resistance, similar to a baked potato, then your artichoke is ready.

After boiling, drain the artichokes upside down for a few minutes before serving. This will ensure any excess water is removed, and your artichokes are ready to be enjoyed!

Roast artichokes in the oven

Prepping the Artichokes

Rinse the artichokes and gently separate the leaves to remove any dirt. Use a sharp knife to cut off the stems so the artichokes can stand flat, then cut about 1 inch from the top of the leaves. You can also trim about 1/3 inch from the perimeter leaves. The stems are not edible, and cutting off the tops of the leaves helps the artichokes cook evenly.

Seasoning the Artichokes

Drizzle the artichokes with lemon juice and olive oil, and season with salt and black pepper. You can also add peeled and chopped garlic cloves wrapped in basil leaves between the leaves.

Roasting the Artichokes

Preheat the oven to 425 °F (218 °C). Wrap the artichokes tightly in aluminium foil and place them in an oven-safe baking dish. Bake for 70-80 minutes. The artichokes are done when a knife can be inserted into the base with no resistance.

Microwave artichokes for 7-10 minutes

To microwave artichokes for 7-10 minutes, you'll first need to trim them. Cut off any browned or dried ends of the stems, and use scissors or kitchen shears to snip off the thorny ends of the leaves. You should also cut off the top third of the leaves, as these are inedible.

Place the trimmed artichokes in a microwave-proof dish and add about 1/4-1/2 inch of water to the dish. Cover with a tight-fitting microwave-proof lid. The tightness of the lid is important, as the steam from the hot water will keep the artichokes from drying out and turning tough.

Microwave the artichokes on high power for 7-10 minutes. Let the artichokes sit, still covered, for another 4 minutes. To check if they're done, pull a leaf from close to the center of the leaves. If the leaf comes out easily, the artichokes are ready; if there is resistance, continue cooking. If they aren't done, continue microwaving for another minute at a time until a leaf removes easily.

Once cooked, you can serve the artichokes hot with melted butter, or let them cool to room temperature or chill them and serve with a dip.

Grill artichokes for a charbroiled flavour

Grilling artichokes is a great way to add a charbroiled flavour to your dish. Here is a simple recipe to achieve that delicious taste.

First, you will need to steam or boil the artichokes. Cut off the stems and about an inch from the top of the artichokes. You will also want to trim the tough, inedible tips of the outer leaves. Then, rub the cut areas with lemon juice to prevent the artichokes from turning brown. Next, steam or boil the artichokes for 20-40 minutes, until they are tender.

Once the artichokes are tender, cut them in half and place them on a hot grill for about 4-10 minutes, with the flat side up first. Flip them to cook the other side. You can brush the artichokes with a basting sauce made of lemon juice, olive oil, garlic, salt, and pepper.

Your artichokes are now ready to be served! You can eat them by pulling off the leaves and enjoying the white fleshy part at the base.

Steam artichokes for 25-35 minutes

To steam artichokes for 25-35 minutes, start by rinsing them thoroughly and pulling off any small leaves on the stem and around the base. Cut off the stems and about an inch from the top of the artichoke. Place the artichokes in a pot with a steaming basket and add 2-3 inches of water. Bring the water to a boil, then turn it down to a simmer and cover the pot. Depending on the size of the artichokes, they will need to steam for 25-35 minutes. You can check if they are done by pulling on one of the outer leaves – if it comes off easily, they are ready. If not, continue steaming and check again in 5-minute intervals.

Steaming artichokes is a great way to cook them without a steamer, and it brings out their delicate, nutty-yet-sweet flavour.

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