Artichokes on display. Cooking artichokes can be fun. Photo: Jeremy Keith. Via Wikimedia

Explore the world of cooking artichokes with our comprehensive guide that teaches you how to select, prepare, and cook artichokes in various delicious ways.

BY KAZAD, ARTCENTRON NEWS

When I first laid eyes on an artichoke, I was intrigued by its appearance and wondered if it was edible. My friend reassured me that my curiosity was not unusual. She explained that artichokes might seem intimidating to those unfamiliar with them, especially if they didn’t grow up eating them. The process of cooking artichokes and consuming them isn’t immediately apparent from their outward appearance. Like most people, I eventually came around, and now I love cooking artichokes and eating them. If you are one of those who do not or can’t cook, many restaurants have artichokes on their menu. I have been to several restaurants around Baltimore where I enjoyed artichoke dips with slices of French baguettes. Artichoke pizza is also good. So, what is an artichoke?

What is an Artichoke?

Globe Artichoke (Cynara scolymus) growing in the Cambridge University Botanic Garden. Photo: Magnus Manske. Via Wikimedia  

An artichoke is essentially the bud of a thistle, which is a type of flower. Its leaves, known as “bracts,” encase a fuzzy center called the “choke,” which sits atop a meaty core known as the “heart.” While the heart is entirely edible and remarkably delicious, the fuzzy choke is too fibrous to consume in regular artichokes, although it is edible in baby artichokes. Most of the outer leaves of artichokes are tough, requiring scraping with the teeth to access the tender portions.

How to Select Artichokes

Selecting a good artichoke is not that difficult if you know what to look for. When choosing artichokes to purchase, consider the following factors:

• Choose artichokes that feel heavy, as lighter ones may be dried out and less meaty.
• Fresh artichokes should produce a “squeak” sound when squeezed.
• Look for artichokes with closed leaves and minimal separation, as wide-open leaves indicate an older bud.
• “Frost-kissed” artichokes, slightly burned by frost, are still suitable for consumption and may have superior flavor compared to those unaffected by frost. Consequently, these less visually appealing artichokes can often command a higher price.

Preparations for Cooking Artichokes

Cooking artichokes requires adequate preparation. To prepare an artichoke for cooking, rinse it and cut off the top and the stem. Then, remove the tough outer leaves and trim the spiny tips of the remaining leaves. You can also scoop out the fuzzy choke from the center if you want to stuff the artichoke with something.

Ways to Cook Artichokes

Artichokes are a delicious vegetable that can be cooked in various ways, such as boiling, steaming, baking, or using an instant pot. Whatever you choose, cooking artichokes can be exciting. Here are some details on how to cook an artichoke:

1. How to Boil Artichokes

Start by preparing the artichoke as detailed above. Then, add the prepared artichoke to a large pot of boiling water seasoned with salt, garlic, a slice of lemon, and a bay leaf. Reduce the heat to a simmer and cook the artichoke for about 30–40 minutes, or until the base is tender when pierced with a knife. Once cooked, remove the artichoke from the water and let it cool before serving. You can enjoy the tender, flavorful artichoke leaves dipped in melted butter or aioli.

2. How to Steam Artichokes

Cooking artichokes by steaming is a straightforward process. Begin by preparing the artichoke. Then, place the prepared artichoke in a steaming basket and season it with salt, pepper, and a squeeze of lemon juice. You can also add a few cloves of garlic and a bay leaf to the steaming water for extra flavor.

Cover the pot and steam the artichoke over medium heat for 25 to 40 minutes, or until the base is tender. Check the water level periodically and add more water if needed. Once the artichoke is tender, remove it from the steamer and let it cool slightly before serving.

To eat, pull off the outer leaves one at a time, dipping the base of each leaf in melted butter, aioli, or a favorite dressing. Once you’ve eaten all the leaves, you’ll reach the heart, which is the most tender and flavorful part of the artichoke. Cut it into bite-sized pieces and enjoy.

3. How to Bake Artichokes

Baking artichokes is a wonderful way to enjoy their unique flavor and tender texture. After preparing the artichokes for cooking, add seasoning. For this, you can keep it simple with just salt, pepper, and olive oil, or get creative by adding minced garlic, lemon zest, chopped fresh herbs like parsley or thyme, and even sprinkle Parmesan cheese for extra taste.

After seasoning, wrap the artichoke tightly in a double layer of aluminum foil, ensuring it is completely sealed to trap the steam inside. Then, place the wrapped artichoke in a preheated 425°F oven and bake for 1 to 1.5 hours, or until the leaves pull away easily and the base is tender when pierced with a knife.

Once baked, allow the artichoke to cool for a few minutes before unwrapping. To eat, pull off the outer leaves one by one, dip them in a sauce like melted butter or aioli, and scrape off the tender flesh with your teeth. When you reach the center, known as the heart, remove the fuzzy choke with a spoon to reveal the prized, meaty heart. Cut it into pieces and savor its rich, nutty flavor.

4. Cooking Artichokes in an Instant Pot

Cooking artichokes in an instant pot starts with careful preparation. Add 1 cup of water and 1 cup of lemon juice to the instant pot. Place a trivet in the pot, and arrange the prepared artichoke on top. Season the artichoke with salt, pepper, and a drizzle of olive oil for added flavor. Close the Instant Pot lid and set the valve to the sealing position. Pressure cook on high for 10 to 20 minutes, depending on the size of the artichoke. Use a natural release for tender artichokes or a quick release for firmer ones.

Once cooked, carefully remove the artichoke from the Instant Pot using tongs. It is important to let it cool slightly before serving. To eat, pull off the outer leaves, dip them in a sauce of your choice, such as mayonnaise, melted butter, aioli, or balsamic vinegar, and scrape off the tender flesh with your teeth. Continue until you reach the heart, which can be cut into pieces, and enjoyed.

Amazing Recipes for Cooking Artichokes

Artichokes are a versatile ingredient that you can in many delicious recipes, from appetizers to main courses to salads. You can use canned or jarred artichoke hearts to save time and effort, or cook fresh artichokes and use their hearts and leaves. Some of the recipes you can try with artichokes are:

Mediterranean Roasted Artichokes Recipe

Mediterranean roasted artichokes are a delightful and savory side dish that brings out the natural flavors of the artichoke. To prepare them, start by preheating your oven to 400°F(200°C). Next, trim the stem and tough outer leaves from the artichokes, and cut them in half lengthwise. Use a spoon to scoop out the choke (the fuzzy center) and discard it. In a bowl, mix olive oil, minced garlic, lemon juice, capers, salt, and pepper. Toss the artichoke halves in the mixture until they are well coated.

Place the artichokes, cut side down, on a baking sheet lined with parchment paper. Allow the artichokes to roast in the preheated oven for about 25-30 minutes or until they are tender and lightly browned. After roasting, crumble feta cheese over the top of the artichokes and return them to the oven for another 5 minutes, or until the cheese melts. Before serving, drizzle a garlic-dill vinaigrette over the roasted artichokes for an extra burst of flavor. Enjoy these Mediterranean roasted artichokes as a delicious side dish or appetizer.

Artichoke Soup Recipe

A smooth and velvety artichoke soup is a luxurious dish that marries the subtle flavor of artichokes with the rich creaminess of heavy cream and the savory depth of chicken broth. To prepare this soup, start by sautéing finely chopped onions and minced garlic in a pot until they are soft and fragrant. Add chopped artichoke hearts (fresh or canned) and cook for a few minutes to enhance their flavor. Next, pour in chicken broth and bring the mixture to a gentle simmer. Let it cook for about 15-20 minutes, or until the artichokes are tender.

Use an immersion blender to puree the soup until smooth. Stir in heavy cream to add a velvety richness to the soup. Add salt, pepper, and other seasons to taste. To serve, ladle the soup into bowls and garnish with a sprinkle of grated Parmesan cheese, a few fresh parsley leaves, or some crispy homemade croutons. This artichoke soup makes for an elegant and satisfying meal!

Italian Stuffed Artichokes Recipe

Italian stuffed artichokes are a delicious and elegant dish that brings out the best flavors of this unique vegetable. To prepare them, start by combining bread crumbs, grated Parmesan cheese, chopped fresh herbs such as parsley, oregano, and thyme, minced garlic, salt, and pepper in a bowl. Stir and mix well to blend all the ingredients.

Next, prepare the artichokes by trimming the stems and removing the tough outer leaves. Use a sharp knife to cut off the top quarter of each artichoke, and remove the inner choke with a spoon. Gently spread the leaves apart to create space for the stuffing. Using a spoon or your fingers, stuff the breadcrumb mixture into the center of each artichoke, pressing down gently to ensure the stuffing is compact.

Place the stuffed artichokes in a baking dish and drizzle them with olive oil. Bake the artichokes in a preheated 375°F oven for about 45 minutes to an hour, or until the artichokes are tender and the stuffing is golden brown and crispy. Serve the Italian stuffed artichokes as a flavorful appetizer or side dish, and enjoy the combination of savory herbs, garlic, and cheese with the tender artichoke leaves!

Spinach Artichoke Pizza Recipe

A mouthwatering twist on traditional pizza, spinach artichoke pizza combines the creamy goodness of spinach artichoke dip with the irresistible flavors of melted mozzarella and Parmesan cheese. To make this pizza, start by preheating your oven and preparing your pizza crust on a baking sheet. Spread a generous layer of spinach artichoke dip over the crust, ensuring it reaches the edges. Sprinkle a generous amount of shredded mozzarella cheese over the dip, followed by a sprinkle of grated Parmesan cheese for added flavor.

For an extra protein boost, consider adding cooked chicken, crispy bacon, or sautéed mushrooms to the pizza before baking. Place the pizza in the oven and bake according to the crust instructions, or until the cheese is bubbly and golden brown. Once baked, let the pizza cool for a few minutes before slicing. Serve this decadent spinach artichoke pizza as a flavorful and satisfying meal that is sure to impress.

Spinach Artichoke Grilled Cheese Recipe

This sandwich is a delightful fusion of flavors and textures, combining the creamy richness of spinach artichoke dip with the gooey meltiness of cheddar and provolone cheese. To prepare, start by spreading a generous layer of spinach artichoke dip on one slice of bread. Add a layer of cheddar cheese, followed by a layer of provolone cheese, on top of the dip.

Place the second slice of bread on top to form a sandwich. In a skillet over medium heat, melt a knob of butter and place the sandwich in the skillet. Cook until the bread is golden brown and crispy and the cheese is melted and gooey, flipping halfway through to ensure even cooking. Serve this indulgent spinach artichoke grilled cheese as a comforting and satisfying meal that is sure to please both kids and adults.

Italian Marinated Artichoke Salad Recipe

This vibrant and refreshing dish combines the earthy flavors of artichoke hearts with the bright acidity of cherry tomatoes, the brininess of olives, the sharpness of red onion, and the freshness of basil, all tossed in a zesty lemon vinaigrette. To prepare, drain and rinse a jar of marinated artichoke hearts, then quarter them and place them in a large bowl. Add halved cherry tomatoes, sliced olives, thinly sliced red onion, and torn basil leaves to the bowl. In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette. Pour the vinaigrette over the salad ingredients and toss gently to combine. Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve the Italian marinated artichoke salad as a vibrant side dish or a light and refreshing lunch option!

My Favorite Artichoke Recipe

My favorite artichoke recipe is spinach artichoke dip. This popular and easy appetizer can be made in the oven, slow cooker, or microwave. It is a creamy and cheesy dip that combines spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, garlic, and parmesan cheese. Serve it with bread, crackers, chips, or fresh vegetables for dipping.

Spinach artichoke Dip and Raw Vegetables. Photo: Janet Guynn. Spinach artichoke Dip and Raw Vegetables. Photo: Janet Guynn. Via Wikimedia

Spinach Artichoke Dip Recipe

Since my first unusual encounter with artichoke, I have become one of its advocates. Thanks to my friend, who was kind enough to cook and let me enjoy my first artichoke meal. Of all the artichokes I have eaten, I like spinach artichoke dip the best. I mostly use canned artichokes for my dip. Here is the recipe I use:

Ingredients:

• 14-ounce can of artichoke hearts
• 8 ounces of softened cream cheese
• 10-ounce package of frozen spinach
• 1/2 cup of sour cream
• 1/2 cup of mayonnaise
• 1 clove of minced garlic
• Grated parmesan cheese
• Salt and pepper

Preparation:

• Preheat the oven to 350°F and spray an 8×8 inch baking dish with cooking spray.
• Drain and chop a 14-ounce can of artichoke hearts, and squeeze out the excess liquid from a 10-ounce package of frozen spinach.
• In a large bowl, beat 8 ounces of softened cream cheese with an electric mixer until smooth. Add 1/2 cup of sour cream, 1/2 cup of mayonnaise, and 1 clove of minced garlic, and mix well.
• Stir in the spinach, artichoke hearts, and 1 cup of grated parmesan cheese. Season with salt and pepper, to taste.
• Spread the mixture evenly in the prepared baking dish and sprinkle with another 1/4 cup of parmesan cheese.
• Bake for 25 to 30 minutes or until bubbly and golden on top.

Enjoy your spinach artichoke dip while it is hot and cheesy.

Other Artichoke Dip Recipe Versions

Cooking artichokes is an an opportunity to test your creative cooking skills. A clear example is the spinach artichoke dip. Because it is a versatile appetizer, it can be customized to your liking. Here are some possible variations of this recipe:

• Lighter Version: Use low-fat cream cheese, sour cream, and mayonnaise, or substitute Greek yogurt for sour cream.
• Vegan: Use vegan cream cheese, sour cream, and mayonnaise, or use cashew cream instead. Use nutritional yeast or vegan cheese for the parmesan cheese.
• Spicy: Add red pepper flakes, cayenne pepper, or diced jalapeños to the dip mixture.
• Cheesy: Add shredded mozzarella, cheddar, or Monterey Jack cheese to the dip mixture and on top.
• Meaty: Add cooked and crumbled bacon, ham, or chicken to the dip mixture.
• Different Flavor: Add chopped sun-dried tomatoes, roasted red peppers, or caramelized onions to the dip mixture.

Best Types of Bread for Spinach Artichoke Dip

Mmm… French bread. Photo: Jeffrey W. Via Wikimedia

Spinach artichoke dip is a delicious appetizer that can be paired with different types of bread for dipping. The best bread for spinach artichoke dip is one that is crusty, chewy, and sturdy enough to hold the creamy dip without breaking. Some of the best breads for spinach artichoke dip are:

• Sourdough Bread: This bread has a tangy flavor and a firm texture that complements the richness of the dip. Slice sourdough bread or cut a sourdough loaf into cubes for dipping.
• French Baguette: This bread has a crispy crust and a soft interior that absorbs the dip well. Slice the baguette thinly or diagonally for more surface area.
• Italian Bread: Similar to a baguette but usually softer and wider, it has a mild flavor and a chewy texture that works well with the dip. Slice or tear the Italian bread for dipping.
• Pita Bread: A flatbread with a pocket in the middle, cut into triangles or wedges and toasted until crisp for dipping. Stuff the pita pocket with the dip for a sandwich.
• Pretzel Bread: A type of soft pretzel shaped into a loaf or rolls, with a salty and slightly sweet flavor and a dense and chewy texture that contrasts with the dip. Slice or cut into bite-sized pieces for dipping.
• Crostini: Slices of toasted baguette or Italian bread, brushed with olive oil and toasted until crisp. Serve alongside the dip for a crunchy contrast.

Cips and Crakers

• Tortilla Chips: Crispy tortilla chips provide a sturdy base for scooping up the creamy dip. Look for thicker chips that won’t break easily.
• Pita Chips: Like tortilla chips, pita chips offer a sturdy base for dipping. They have a unique flavor that complements the dip well.
• Vegetable Sticks: Fresh vegetable sticks such as carrots, celery, bell peppers, and cucumbers provide a healthy and crunchy alternative for dipping.
• Crackers: Choose sturdy crackers like wheat, multigrain, or seeded varieties that can hold up to the thickness of the dip.
• Breadsticks: Thin, crispy breadsticks are perfect for dipping into the creamy spinach artichoke dip. Experiment with different breads and dippers to find your favorite combination!

There is an endless possibilities for cooking artichokes because they are adaptable and delicious. They add unique flavors and textures to a variety of dishes. Whether you’re enjoying them in a creamy dip, on a pizza, or in a salad, artichokes are sure to please your taste buds. Try out these recipes and variations to discover new ways to incorporate artichokes into your meals.

Do you have a favorite artichoke recipe or amazing ways for cooking artichokes? Share them with us.