How to Buy and Cook Artichokes 5 Ways

If you’ve never cooked them before, fresh artichokes might intimidate you with their unique spiky shape and various parts, not all of which are edible. While you can find frozen or marinaded artichoke hearts at the grocery store for recipes like Spinach Artichoke Dip or Kale-Artichoke Stuffed Shells, fresh globe or baby artichokes are well-worth procuring for dishes that put an emphasis on the mild, savory veggie. Plus, they take well to several cooking methods, from steaming to grilling and even frying.

Here’s what to know when buying, preparing, and eating this seasonal treat. 

How to select the best artichokes

A globe artichoke is the edible flower bud of the artichoke plant, which belongs to the thistle family, and is the most common type of artichoke. Baby artichokes are smaller versions of the globe artichoke that are harvested earlier. They don’t have the fuzzy choke of globe artichokes, so they’re extremely easy to prepare if you can find them.

Artichoke season is March through May in most of the United States. When you’re shopping for them at the store, look for green artichokes that feel heavy for their size (if they feel light, they may be dried out). They should be tightly packed, not opened, and the stems should be fresh cut and moist. 

What parts of an artichoke can you eat?

Several parts of the artichoke are edible, including these:

• The heart is the most flavorful part of the artichoke (you’ll find this part canned or frozen in stores). Tender and meaty, it is located at the base of the artichoke connected to the stem.
• The base of the artichoke is also edible; it forms part of the heart.
• The inner leaves (also called bracts) have part of the heart attached, which you can scrape off with your teeth when eating them.
• The stem can be eaten if it is peeled before cooking. 

The other parts of the artichoke — the tough outer leaves, the choke (the fuzzy portion above the heart), and the thorny tips of the leaves — cannot be eaten and should be discarded. 

How to trim artichokes for steaming

Trimming might be the most intimidating aspect of preparing artichokes, but it’s easier than you might think, especially if you have a good pair of kitchen shears. Here’s how to do it. 

1. Use a large chef’s knife to cut off the stem flush with the base. Remove any small, tough leaves towards the bottom using a paring knife.
2. Cut off the top third of the artichoke.
3. Use kitchen shears to trim off the sharp pointy tips of each leaf.
4. Rinse the artichoke under cold water. Then rub all the sides with a cut lemon to prevent browning before you cook the artichokes. 

How to steam artichokes

One of the most common ways to prepare artichokes is steaming them. You’ll steam them with most of the leaves intact, then deconstruct the leaves and choke as part of the eating process. 

1. Fill a large pot with a few inches of water and place a steamer basket inside. Bring the water to a boil.
2. Place the artichokes in the basket, stem side up. Cover and reduce the heat to a simmer.
3. Steam the artichokes for 25 to 35 minutes, depending on the size and amount of artichokes. They are done when you can easily pull off an outer leaf. 

How to eat steamed artichokes 

Eating steamed artichokes is a process in itself, but it’s a fun and novel experience that’s a great way to savor this unique vegetable. Here’s what to do.

1. Pull off one of the outer leaves. Dip the end with the flesh (the portion attached to the heart) into a dipping sauce, like melted butter, aioli, or mayonnaise. Put the leaf in your mouth and draw it through your teeth, scraping off the edible flesh. Discard the leaf and repeat with all the outer leaves.
2. If desired, you can eat the inner yellowish leaves that are right above the choke. These have a different texture to the outer leaves; they are softer and more delicate, and don’t have the amount of flesh that the outer leaves do. You can eat them whole, dipped into the sauce, or you can discard them.
3. Once you get to the fuzzy choke, use a spoon to scoop it out and discard it. The remaining portion is the artichoke heart and the most flavorful part of the artichoke. Slice it into pieces and enjoy by dipping into the sauce. 

5 ways to cook artichokes 

While boiling artichokes is an option, this method will result in soggier artichokes and dilutes the flavor. Instead, we suggest one of the following cooking methods. 

• Steaming: This is the most traditional method, and takes 25 to 35 minutes depending on size (see above).
• Frying: This method will make for deliciously crispy artichokes, and is best for baby artichokes.
• Roasting: Roasting adds a nice caramelized flavor to halved artichokes.
• Grilling: This method imparts a smoky flavor. Make sure to partially steam the artichokes for about 12 to 15 minutes before grilling.
• Braising: Simmering the artichokes in a flavorful liquid, such as broth or wine, cooks them slowly and evenly while imparting flavor between the leaves, as in this recipe. 

In most of these methods, you’ll follow the same trimming steps as you would for steaming, then cut the artichoke in half and remove the choke with a spoon. Then you’ll place the artichokes in a bath of lemon water before cooking. For full instructions on these methods, see the recipes below.