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Recipes

The Best (& Easiest) Way to Cook & Eat An Artichoke

Artichokes are one of my absolute favorite vegetables! They remind me of eating them with my Dad, rest his soul, who introduced me to chokes when I was a little girl. Growing up in Santa Cruz, only a few miles down the highway from the artichoke capital of the world – Castroville, California – they were a common guest on our dinner plate. I was one of the lucky ones! However, I realize that not everyone has had the same experience and opportunity to get familiar with this wonderful vegetable.

When I shared that we were cooking artichokes for dinner last month on Instagram, many folks showed interest in how we prepared them. So much so, I realized I should share a blogpost about it! Furthermore, I polled the IG community if they wanted me to include not only how to cook artichokes, but also show how to actually eat them. 95% said yes, they wanted those tips too! Some people even said they were afraid of eating artichokes, or purposefully avoided them, because they had no idea how to tackle and eat the damn things! Well that is just a cryin’ shame… because artichokes are SO good. Let’s change that now, okay?


Follow along to learn how we prepare and eat artichokes. As with most things, we like to keep it as simple and low-fuss as possible. Therefore, these cooking instructions include little-to-no prep work, zero skills to master, but alllll the good eating to follow. The artichokes are half boiled, half steamed, and melt-in-your-mouth delicious. Once they are done, you can either enjoy them straight up, or dip the perfectly soft, meaty leaves and heart into your choice of dipping sauce. Don’t worry! I will show you which parts to eat, and which parts to compost.


A birds eye view of a hand is holding a large globe artichoke by the stem and body area, the top is pointing upwards. The back drop is barn wood.



HOW TO PREPARE & COOK AN ARTICHOKE


Step 1: Prep the Artichoke

Hopefully you were able to find some big fatties. In the artichoke world, bigger absolutely means better. They’ll have more leaves to enjoy, and a larger heart inside. Because who doesn’t love a big heart? Little guys are great too – just plan to possibly eat several of them! One large artichoke is filling enough to serve as a meal on its own. 

First, wash your chokes well. Then trim off the bottom quarter-inch of the artichoke stem. If it has a super long stem, cut it down to about an inch.

An optional step is to trim off the pokey thorns on the tip of the leaves. We usually skip this step these days (See? No fuss.) but my Dad always used to do it for me. Sometimes, when the choke-pokes are looking extra ornery, we do trim them still. It’s your call! If you choose to remove the thorns, it is easiest to do by trimming each outer leaf tip off with clean kitchen scissors. Then at the very top where the leaves come together, use a serrated knife to cut off the top half-inch to inch, removing most of the thorns at once. 


Step 2: Boil – Steam

Some people boil their artichokes, and others like to steam them. We prefer a combination of the two! The goal is to mostly steam the leaves but boil the denser stem and heart.

Fill a large stock pot with water – enough that about the bottom quarter to one-half of the artichoke will be submerged in water inside the pot when placed stem-down. Next, add a few dashes of salt to the water, along with one or two clean, halved lemons. For garlic-lovers, try tucking a couple of cloves between the artichoke leaves. Bring the water to a boil before adding the artichokes.

Once the water is boiling, add the artichokes to the pot. Allow the water to return to a boil, and then reduce the heat to a constant simmer. Cover the pot with a lid to capture steam. 

The time to fully cook will vary depending on the size of your artichokes. The larger chokes we cook take around 35 to 45 minutes. To assess if they’re done, poke the base or stem with a fork. When the stem is tender and the outer leaves easily peel off, it’s ready!

While cooking, rotate the artichokes just a couple of times to promote even cooking. Keep the stem portion down if possible, but alternate the side that is laying in the water more. If they’re freely floating about, you don’t need to worry about it so much.


Two large artichokes sit in a pot facing opposite of each other. Water is in the pot as well and is just covering the lower third of the artichokes. There are four halves of lemons floating in the water as well. They are about going to be cooked shortly.



Step 3: Serve

When the time is right, carefully remove the artichokes from the pot. I do this using a large slotted serving spoon, and hold them over the pot with their stems facing upwards for a moment – to drain excess water out of their bodies. Allow the water to cool and use it to water a plant, or even drink it chilled! There are some good nutrients in there.

We serve our artichokes whole, straight from the pot. However, another popular variation is to cut them in half (splitting the stem and heart portion in half), scoop out the choke (described below), brush them with olive oil, and finish them cut-side down on the grill.


Let’s face it: one of the best parts of eating artichokes is the dipping sauce!


The most popular options are mayonnaise (or vegan mayo) or melted butter, or some variation thereof – such as garlic or salted butter. Personally, I love a hint of lemon in my artichoke dipping sauce! We typically mix fresh-squeeze Meyer lemon juice into our mayo. For an extra tasty twist, create a simple lemon garlic aioli. Add a little lemon juice plus minced garlic into regular or vegan mayonnaise, and salt and pepper to taste. Bam. Our dill, lemon, and garlic yogurt dipping sauce also pairs wonderfully with artichokes!


The two cooked artichokes sit in a white ceramic serving bowl that has a copper rim and handles. The artichokes are facing each other, pointed inwards being flanked by a half of lemon and a ramekin of mayonaise with a lemon wedge on top. The artichokes have now turned to a much darker green color compared when they were fresh.


Now, on to the fun part!


HOW TO EAT & DECONSTRUCT A WHOLE ARTICHOKE


Eating Artichoke Leaves

I think most people are fairly familiar with how to eat artichoke leaves, but just in case… here is the scoop:

Only eat the portion of the leaf that is closest to the heart. Peel off the leaves and dip each one in your sauce of choice. But you can’t really “bite” an artichoke leaf, because the outside of the leaf is more fibrous than the inner, fleshy side. Therefore, use your teeth to scrape away the inside of the artichoke leaf. I use my bottom teeth. Aaron uses his top teeth. How about you?

It is common for the handful of outermost leaves to be more tough, so don’t get discouraged if they aren’t as tender or cooked as you’d hoped. Keep going. The middle leaves will be far softer! Discard the spent leaves into a separate bowl to compost later. 

A two part image collage, the first image shows fingertips, holding a single cooked artichoke leaf by the tough end and the inner meaty portion of the leaf on the opposite side. The second image shows the leaf after it has been eaten. You can see teeth marks on the flesh side on about 1/3rd   of the leaf.
The image shows a blue mixing bowl on top full of discarded or eaten artichoke leaves. On the bottom is a white ceramic bowl that has two half eaten artichokes inside. The flesh is much lighter in color compared to the outer leaves.



I take back what I said earlier… As you work your way through the artichoke and get closer to the center, you WILL be able to actually “bite” off the soft meaty ends of the tender inner leaves – straight through. Yum! Keep dipping. 

Then there will come a point that the leaves are so thin, it is quite silly to eat just one at a time. So collect a pinch of many little softies at once, and keep dipping! 


A two part image collage, the first image shows the two artichokes in the white ceramic bowl. They have been eaten down to almost the heart, there are much smaller leaves and are more tender. The second image shows a hand holding a hand full of these inner leaves. The edible potion is very tender on these innermost leaves.
Yes, keep eating this part! These inner leaves are so tender, I can simply bite off the ends.


Finally, you will come to a point where the leaves end, and the middle furry fibers begin. Stop dipping.


The two artichokes sit in the white bowl with all of the leaves separated from the choke, leaving only the fibrous inner choke portion exposed.
No, don’t eat this fuzzy part!


Extracting the Heart

After all of the artichoke leaves are removed, what is left is arguably the best part: the artichoke heart. Yet it is a guarded heart! On top, it is covered with tiny, fuzzy, fibrous filaments.  That section is called “the choke”. You do not want to eat the choke. Though it isn’t bad for you, it is certainly not pleasant. Thankfully, it is very easy to remove! Simply scoop away the choke section with a spoon, unveiling the heart below. 



One of the artichokes is having its center choke removed with a spoon, which easily scrapes the fibrous material from the artichoke heart. The top 1/3rd portion of the heart is exposed.
Scoop out and discard the fuzzy choke, revealing the clean, scrumptious heart below.



Side note: Did you know that the choke is actually the immature flower portion of the artichoke? If allowed to grow long enough to bloom, the choke is what turns into this stunning purple flower! Even more, they’re loaded with pollen for the bees!


A close up image of an artichoke that is in full bloom. The artichoke flower is hundreds of purple tendrils that shoot outwards towards the sky. The pollen is thick on the tendrils as it is easily visible. The sun is shining in from the left, illuminating part of the artichoke.
An artichoke in bloom. Insanely gorgeous.



Finally, you’ll want to cut the stem away from the artichoke heart too. The inner portion of the stem is meaty and edible, but the outsides are stringy and gross. Dissect as desired to enjoy.

Voilà! Now that you have the heart all exposed and vulnerable, you can devour it.


Eat your heart out.


The two artichokes are shown in a white bowl, one of them has had its stem and center choke portion removed, leaving only the artichoke heart. It has been cut down the center leaving one halved portion and the lower half has been cut in half, leaving three pieces of artichoke heart.
The choke and stem have been removed from the artichoke heart.
A diagram of the anatomy of an artichoke. It shows an artichoke cut in half, exposing the whole artichokes anatomy. From the top down, they are labeled as thorns, outer petals, inner petals, center choke, heart, and stem.
Screenshot captured from photo on Oceanmist.com


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5 from 7 votes

How to Cook & Eat and Artichoke

Follow this extremely easy, simple, and delicious way to prepare, cook, and eat an artichoke! The artichokes are half steamed, half boiled, and melt-in-your mouth tender at the end. Eat the cooked artichokes on their own, or with a dipping sauce of choice – like mayo or melted butter. Learn which parts to eat, which parts to compost, and how to extract the heart!
Prep Time10 mins
Cooking Time40 mins

Materials

  • Artichokes
  • Salt
  • Lemons
  • Dipping sauce of choice

Instructions

  • Wash artichoke, and trim off the bottom quarter inch of stem.
  • Optional: Trim off thorns on the tips of the outer leaves, and cut off the top inch of the entire artichoke.
  • Bring a pot of water to a boil. The pot should have a few inches of water to submerge the lower 1/3 of the artichoke. Add a couple of halved, washed lemons and dashes of salt to the water.
  • Once boiling, place the artichoke(s) in the pot, stem portion down.
  • Continue to simmer with the lid on the pot until the the stem and base of the artichoke is tender to the fork, or approximately 30-45 minutes (depending on artichoke size).
  • Remove artichokes from water with a slotted spoon stem-up, allowing water to drain from the leaves.
  • Finally, serve with your choice of dipping sauce, such as mayonnaise, vegan mayo, melted butter, garlic butter, or garlic and lemon mixed in mayo to create an aioli.
  • To eat the artichoke: Dip the leaves in sauce and use your teeth to scrape away the inner meaty portion that was connected to the heart. Discard the remaining tough part of the leaves in a separate bowl. The outer leaves are more tough than the middle and inner ones, where you'll be able to eat more soft artichoke flesh. Keep plucking and removing leaves until there are none left. Next, use a spoon to gently scoop out the fibrous, furry "choke" part in the very center to discard. The heart is underneath! Also remove the stem. The inner portion of the stem is tender and edible, but the outer portion is stringy.


In closing, I truly hope that you found this article useful! Even more, that it enables some of you to enjoy your very first artichokes. If so – you’re welcome in advance! Because fresh, rich, simply-prepared artichokes can’t be beat!



DeannaCat signature, keep on growing

9 Comments

  • Riley Grace

    5 stars
    My mom always made artichokes when I was growing up and I loved them but I never paid attention to how to cook them. We would dip them in a melted butter and lemon sauce with garlic (and maybe parsley?), But I love all of the thorough explanations making this way easy to make on my own now.

  • Annmarie Freeseha

    5 stars
    Deanna,
    I have followed you for quite some time and I am pretty much obsessed with all of your gardening advice. You and your husband amaze me. Your dedication and information impress me needless to say. I have had a lot of luck with my artichoke plants and follow all of your advice in my garden. I use to have an Instagram account but closed down social media for myself. I still follow you on your Blog though. I have two artichoke plants and I planted them in such a close range to my peach plant not thinking of there growth rate. They are huge now and I am allowing two chokes to go to flower for the bees. I need to transplant them to a new location and would love some advice from you. Please help me.
    Sincerely,
    Annmarie

  • Carrie

    5 stars
    I’ve grown up on artichokes (Steamed, served with garlic butter) and was just looking to see how other people like theirs. I tried the lemons today in my water and butter. Yumm! So good. Thanks for sharing.
    Carrie

  • linnie

    5 stars
    Hello DeannaCat 🙂 We have grown artichokes in our part of N/E NSW, Aust. Sadly, something killed the 3 plants. Could you please share the ideal growing conditions regarding water, temp (high as well as low) and soil type, as I’d love to grow them more successfully next time and try your excellently described recipe. Thank you. 🙂

  • Liz

    Hi! I grew up eating these guys with salted garlic butter yummmmm.
    Have you grown artichokes before??
    I am considering it but in my zone 5b they won’t be perennial so I’m not sure if its worthwhile. Maybe I’ll just throw some seeds in near my some sunflowers and experiment with it!

    • DeannaCat

      Hey Liz! Yes, we have grown them! It’s sort of a sore subject so I didn’t want to get into it in this post. We had one gorgeous plant for a couple of years and a gopher ate it last summer! We started another, but it has been a sad little thing – constantly infested with aphids, ants, and powdery mildew. We may just pull it and plant something else less fussy in its place. I just heard from someone else that grows them in zone 6b as an annual though! If you do give it a shot, I definitely suggest either starting seed indoors early or buying already started seedlings coming planting time. They’re a large plant and take a little time to produce, so the earlier the start you can get, the better!

  • Lacey Daniels

    “Now that you have the heart all exposed and vulnerable, you can devour it” – HA! Hilarious! I grew up eating artichokes a few times per year as well, but it’s been years now since I’ve had one. When are artichokes in season?? I definitely want to get some now!

    • DeannaCat

      The “main” season is springtime in California, with another good push in October. But because of our climate, they are produced basically year-round here and shipped out all over the country. We bought the big beauties in this article organic and locally in August. When they’re in climates that are grown as annuals, they’re usually ready in the fall. Enjoy!

  • Sarah Wade

    5 stars
    I love artichokes! Years ago my neighbor made them for her daughter. I was an adult before I had the guts to email her and say, “Um, how is that thing eaten??” Thanks for the tips. I never thought of adding a lemon to the steam water. Interesting! I’ll have to try that next time.

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