The Best Artichoke Recipes From Classically Baked to Easy Dips (2024)

FAQs

Is it better to boil or bake artichokes? ›

You can boil, grill, braise, or stuff and bake artichokes. But my favorite way to cook artichokes, and the easiest way to cook them, is to steam them. I find that boiling artichokes tends to water-log them, but steaming artichokes cooks them with just the right amount of moisture.

The purple flowering artichoke has a floral, citrusy aroma that pairs well with other citrus-scented ingredients such as lemons, limes, bergamots and grapefruit. Fresh herbs like basil, cilantro and even chile peppers complement the artichoke's floral notes, as do meats like duck, bacon and fried gamba (shrimp).

If you do choose to buy canned artichokes, rinse them before use to reduce the sodium content. And, of course, anyone can make their own jarred artichoke hearts at home. Though time consuming, it is worth the effort. Just remember to sterilize the jars before canning!

So why was the dip such a disaster? Horton admitted she used marinated artichokes instead of fresh (thus the vinegar taste) and a “dry mandarin orange” instead of fresh lemon juice. Lastly, she improvised her spices. “It turns out celery salt does not belong in artichoke dip,” Horton said.

Two major active components of artichoke are the salts of chlorogenic acid and cynarin. The sweetening of substances by temporarily modifying the tongue, rather than by adding a substance sweet in itself, may provide an alternative to currently used nonnutritive sweeteners.

Some people choose to peel away the petals of the artichoke and only eat the center, or "heart.” However, some of the best nutrients are concentrated in the leaves. To get the full health benefits, you can pull the leaves off the artichoke and scrape off the meaty part with your teeth.

What to do: Fill a pot large with enough water to cover the artichokes; season the water with salt. To infuse the artichokes with flavor, you can add aromatics like peppercorns, fresh or dried herbs (think: thyme, rosemary, parsley or bay leaves) or slices of lemon.

A simple grilled sirloin steak is sublime, but adding artichokes sautéed with garlic and rosemary puts an Italian spin on this summer favorite. Serve the steak with Chianti Classico, the dry Sangiovese-based red from Tuscany.

Place a steamer basket in the pot, add the artichoke, and bring to a boil. Cover and steam for 35-45 minutes, or until the artichoke stem is fork-tender and you can easily peel off the outer leaves. Remove the choke: Allow the artichoke to cool slightly.

They can be consumed straight from the can. Some people prefer to heat them before consuming for various reasons, such as enhancing the flavor or achieving a warmer temperature. If you choose to cook canned artichokes, you can sauté them in a pan with some olive oil and seasonings to add flavor and texture.

What can you do with a can of artichokes? ›

If you are steaming them, microwaving them, or baking them, still remove the stem so they stand upright for an even cook. The stem is edible too, so don't toss' em out. Just peel them to get to the tender center. The stem is as tasty as the heart, so worth it.

Lots of black spots, tired color or opened leaves indicate an older artichoke that will have a woody taste. An artichoke with one or two black spots, on the other hand, isn't always a bad risk, and don't worry if the artichoke is discolored on the stem end since you're going to cut that part off.

Artichokes have an enzyme in them that starts to blacken immediately when it's in contact with the air. When you're peeling artichokes and you're cutting them up, you want to minimize their contact with the air as much as possible because it will show up in the dish.

Artichokes contain chlorogenic acid and cynarin, which partially inhibit the sweet receptors on your tongue. Whatever you eat or drink right afterwards washes off the compounds, fooling your brain into perceiving sweetness that isn't actually there.

Cut off the stems completely, so the artichokes will sit flat. Cook in plenty of lightly salted, boiling water. It will take 15-30 mins, depending on the size and freshness of the artichoke, so check from 15 mins onwards. The best test of doneness is when a leaf from the middle pulls away easily.

Loaded with nutrients

Artichokes are packed with powerful nutrients. Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate and vitamin C, they also supply important minerals, such as magnesium, phosphorus, and potassium ( 2 ).