1. Using a sharp knife, trim the top 1/2 inch off the artichoke.
Image Credit: Corbis
Saturday, May 18
1. Using a sharp knife, trim the top 1/2 inch off the artichoke.
Image Credit: Corbis
2. Trim 1/2 to 1 inch from the stem end; if the stem is fibrous, peel it with a vegetable peeler.
Image Credit: jupiterimages
3. Remove the small, tough outer layer(s) of leaves from the stem end and snip all remaining spiky tips from the rest of the outer leaves using kitchen shears.
Image Credit: jupiterimages
4. Rub the whole artichoke, especially the cut portions, with a lemon half. The lemon juice will keep the artichoke from turning brown as quickly.
Image Credit: jupiterimages
Here are 4 ways to cook your prepared artichokes!
Image Credit: jupiterimages
How to Braise Artichokes
Heat 2 teaspoons extra-virgin olive oil in a large skillet; add baby artichokes and cook for 1 minute, stirring constantly. Add 1 cup each white wine (or dry vermouth) and water and 1 teaspoon dried thyme (or rosemary or tarragon). Bring to a simmer; cover, reduce heat and cook until tender, about 15 minutes.
Image Credit: Getty Images
How to Grill Artichokes
Halve artichokes, scoop out the choke if necessary, then toss with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon kosher salt. Preheat grill. Place the artichokes over direct, medium-high heat and cook, turning once or twice, until tender, about 8 minutes.
Image Credit: Getty Images
How to Microwave Artichokes
Place artichokes in a large glass pie pan or baking dish, add 1/2 cup white wine (or dry vermouth), 1/2 teaspoon salt and 1 teaspoon dried thyme. Cover tightly and microwave on High until tender, about 8 minutes.
Image Credit: Getty Images
How to Steam Artichokes
Place artichokes in a steamer basket over 2 inches of water in a large pot set over high heat. Cover and steam until tender, about 15 minutes.
Image Credit: Getty Images
And now, check out some of our favorite artichoke recipes!
Grilled Artichokes
Preparing fresh artichokes shouldn't be intimidating; we will have boiled or grilled chokes on your table in less than an hour.
Click here for the recipe: Grilled Artichokes
Cod With Artichokes and Chickpeas
This recipe is based on barigoule, a Provençal dish of artichokes, mushrooms and oil. Make the dish with frozen artichokes and shiitake mushrooms, which are less pricey than chanterelles.
Click here for the recipe: Cod With Artichokes and Chickpeas
Artichoke-and-Spinach Dip With Spiced Pita Chips
This dip is perfect for winter tailgates because it travels well and is simple to eat (no plates or forks necessary). Try warming it on a portable grill, or it's also delicious at room temperature.
Click here for the recipe: Artichoke-and-Spinach Dip With Spiced Pita Chips
Grilled Artichokes With Green Olive Dip
The char of fire-roasting adds an extra layer of flavor to the artichokes and the pungent, salty olive dip.
Click here for the recipe: Grilled Artichokes With Green Olive Dip
Caesar-Stuffed Artichokes
Traditional Caesar salad dressing ingredients flavor the stuffing for these beautiful artichokes.
Click here for the recipe: Caesar-Stuffed Artichokes
Part of HuffPost Food Group
10/23/12
By: Emily McKenna
I love the grassy, sweet taste of artichokes — the bud of a flower in the thistle family. But when I first started cooking, artichokes intimidated me.
I finally confronted my artichoke phobia when I got my first restaurant job. I needed to learn how to prep and cook artichokes — and fast. Needless to say, I served plenty of creamy artichoke soup in those early days as I was figuring out how to cook these delicate spring vegetables. I finally know how, and there really is nothing to it. I promise.
Check out the slideshow above for foolproof steps for preparing and trimming artichokes, plus 4 easy ways to cook them and additional recipes.
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