How to Cook Artichokes

Prep: 15

Cook: 30

Total Time: 45

Yield: 2 servings

Course: Appetizer

Cuisine: American

Calories: 38kcal

Learn how to cook artichokes perfectly every time using the boiling and steaming methods to create a delicious shareable appetizer or snack.

Trim the Leaves - Rinse and dry the artichoke. Hold it firmly at the base and use a large chef’s knife to cut the top two rows of leaf tips. Use kitchen shears to trim the ends of the leaves to remove the sharp thorns. Cut the stem off flush with the base of the artichoke bulb.
Soak in Lemon Water - In a medium bowl, add water and lemon juice. Submerge the artichoke and let it sit in the acidulated water until ready to cook. This helps prevent the leaves and stem from browning.

Remove the artichoke from the lemon water. In a medium pot, bring water and salt to a boil. There should be enough water to cover the artichoke. Add the artichoke to the water, reduce to a simmer and cover. Cook until the leaves can be easily pulled off, about 20 to 35 minutes, depending on the size. Drain and cool before eating.

Remove the artichoke from lemon water, shaking off the excess moisture. Fill the bottom of a large pot with about 2 inches of water so that it's below the steamer basket when inserted. Add in the steamer basket and then the artichokes.
Cover the pot and turn the heat up to medium-high. Once the steam is built up in the pot, start the cooking time. Cook until the leaves can be easily pulled away from the bulb, about 20 to 35 minutes, depending on the size.

Storing: Store cooked artichokes in an air-tight container in the refrigerator for up to 2 days.
Freeze: Wrap and store cooked artichoke in a freezer bag for up to 6 months.

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