Cooking and Eating an Artichoke

Preparation

1. Prepare some lemon wedges. As you trim the artichoke, rub lemon on the cut areas to prevent browning.
2. Pick off the smallest leaves at the base and stem of the artichoke.
3. Using a vegetable peeler, peel the thick, bitter outer layer of the stem.
4. Using a knife, trim the stem of the artichoke to no more than 2 inches from the base of the artichoke. Then, cut off and discard the top ½ inch of the artichoke.
5. Optionally, you can use kitchen shears to snip off the pointy outer leaves of the artichoke.

Cooking

Stovetop

1. Prepare a pot with a couple of inches of water.
   • Optional: Add aromatics to the water like garlic, lemon, or bay leaf.
2. Insert a steaming basket into the pot and place the artichokes on it.
   • If you don’t have vegetable steamer, you can boil the artichokes.
3. Bring the pot of water to a boil over medium-high heat. Once boiling, reduce to a simmer, cover, and steam for 25 to 30 minutes for medium artichokes or up to 1 hour for large artichokes. Check occasionally to ensure there is enough water in the pot and refill as needed.

Microwave

1. Add a few tablespoons of water to a microwave safe bowl.
   • Optional: Add aromatics to the water like garlic, lemon, or bay leaf.
2. Add the artichokes to the bowl, cut side down.
3. Microwave for 5 minutes for medium artichokes or 10 minutes for large artichokes.

Grill

1. When preparing your artichoke, cut them in half lengthwise and remove the choke with a sturdy spoon.
2. Steam the artichokes using the stovetop or microwave method above, cooking them for a slightly shorter amount of time but with the outer leaves easily removable and the heart easily pierced with a knife.
3. Rub the artichokes all over with oil and sprinkle with salt, to taste.
4. Grill the artichokes cut side down for 5–10 minutes or until you have a nice char on the cut side.

Eating

1. Artichokes are best served with melted butter, mayonnaise, or another dip.
2. Eat the artichokes one leaf at a time: Pick a leaf, dip it, then scrape the flesh off the inside of the leaf with your teeth. As you get closer to the center of the artichoke, the leaves will become more tender and you’ll be able to bite off the entire bottom of the leaf.
3. When you reach the center of the artichoke, use a spoon to remove the hairlike “choke” if you haven’t already. The choke is uncomfortable to eat and can cause throat irritation.
4. Now you’ve reached the best part of the artichoke: the heart! Dip the heart and eat, along with the stem.