How to Cook an Artichoke

This delicacy of a vegetable is often overlooked as an accompaniment to meals due in part to its features which can be downright intimidating. The globe shaped vegetable peak season is spring. From the leaves, to the heart, artichokes are simply delicious and are a nutrient powerhouse with great health benefits.


Photo courtesy of Rochetography for Ramelles Catering

An artichoke can be prepared by a variety of cooking techniques, but, today we’ll concentrate on steaming/boiling. Before we can enjoy this amazing vegetable, let’s prep the artichoke.

Trim ½ to 1 inch from the stem end. Peel the stem with a vegetable peeler.

Cut about ½ to ¾ inch of the top of the artichoke.

Remove the small, tough outer leaves from the stem end and snip all the spiky tips from remaining outer leaves. A kitchen shear works best for this.

Pull off any small petals close to the end of the artichoke as well as the stem.


Photo courtesy of Rochetography for Ramelles Catering

Thoroughly rinse the artichoke under running water opening each petal so the water gets inside easily. We are now ready to cook our artichoke.

TIP: To prevent the artichoke from browning, rub the cut edges with a lemon half or placing the artichoke in a large bowl of ice water with lemon juice.

Boil the artichoke in salted water for about 20-45 minutes until tender depending on the size of the artichoke or place artichoke in a steaming basket over a large pot with a couple inches of water and aromatics such as a slice of lemon, garlic cloves and sprigs of dill and steam until tender about 20-45 minutes.

TIP: Do not cover the pot when boiling. Acids from the artichoke will not be able to escape thus turning the artichoke brown.


Photo courtesy of Rochetography for Ramelles Catering

Remove artichoke from water or steam basket and drain on paper towel upside down.

Now, that was easy! At this point, the artichoke is ready to be eaten. You can pull the leaves off one by one nibbling off the tender bits at the bottom of each leaf. However, the prized portion of the artichoke is the ‘heart’ which is typically utilized in dips. Remember to remove the ‘choke’ which is spiky and fibrous encasing the heart and very unpleasant to eat. Bon appetit!


Treisha Hall Food Artist, who hails from the beautiful island of Jamaica, has a true passion for food and an insatiable appetite for impeccable service. Her belief is that food is an art form that translates from the soul of the chef unto the canvas of a plate and presented to the client for interpretation. Treisha’s love for the culinary industry began as a small child watching her mom prepare nutritious meals and in 2008, Ramelles Catering Services was created to pay homage to her roots and create fusion drawing from influences of other cultures that surrounds her. For more information, visit IG /Twitter: ramellescater4u FB: ramellescatering

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