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4.67 from 12 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.