boiled artichokes

Learn how to cook artichokes perfectly every time using the boiling and steaming methods to create a delicious shareable appetizer or snack.

How to Cook Artichokes

water

lemon juice

½ water

salt

artichoke (or two small)

water (enough

Hold the base of the artichoke and use kitchen shears to trim the ends of the leaves to remove the sharp thorns. The top two rows of leaves do not need to be trimmed.

Hold the artichoke firmly at the base and use a large chef’s knife to cut the top two rows of the leaf tips.

Cut the stem off flush with the base of the artichoke bulb.

Add to a medium bowl with 1 quart of water and 2 tablespoons lemon juice.

Submerge and let it sit in the acidulated water until ready to cook. This helps to prevent the leaves and stem from browning.

Preparing Artichoke (For both methods)

Remove artichoke from lemon water.

Bring water and salt to a boil. There should be enough water to cover the artichoke.

Add artichoke to the water, reduce to a simmer, cover and cook until the leaves can be easily pulled off, about 20 to 35 minutes depending on the size.

Drain and cool before eating.

Boiled Artichoke

Remove artichoke from lemon water, shaking off the excess moisture. 

Fill the bottom of a large pot with about 2-inches of water, so that it&#039;s below the steamer basket when inserted.

Add in the steamer basket and then the artichokes. Cover the pot and turn the heat up to medium-high.

Once the steam is built up in the pot, start the cooking time.

Cook until the leaves can be easily pulled away from the bulb, about 20 to 35 minutes, depending on the size.

Steamed Artichoke

Stuffed artichokes with sun dried tomatoes, Parmesan, and breadcrumbs make a stunning holiday appetizer or side dish. Boil whole, trimmed artichokes in water with lemon before cleaning to simplify the process. Well worth the effort and a showstopper of a presentation!

Stuffed Artichokes

artichokes

shallots

garlic (minced)

breadcrumbs

Parmigiano Reggiano (grated)

California Sun Dry tomatoes (finely chopped)

Tbsp fine herbs (such

lemon (zested)

Kosher salt

black pepper

extra virgin olive oil

Flaky sea salt (for serving)

Preheat oven to 400F. Bring a large pot of water to a boil. Add 1 Tbsp kosher salt and the zested lemon, cut in half and squeezed. Place whole, trimmed artichokes in the pot, then cook at a rapid boil for 20 minutes. Use tongs to carefully transfer artichokes to a plate. Cool until able to handle.

Meanwhile, make the filling. Heat 1 Tbsp olive oil in a small skillet over medium-high heat. Add minced shallot then cook, stirring often, until softened, about 2 minutes. Add garlic, stir to combine and heat through, about 30 seconds, then remove from the heat.

In a large mixing bowl, combine shallots, breadcrumbs, Parmigiano Reggiano, sun dried tomatoes, finely chopped herbs, lemon zest, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper. Add 2 Tbsp reserved oil from sun dried tomatoes or extra virgin olive oil, then stir to thoroughly mix the filling.

Use a sharp knife to cut each artichoke in half from top to bottom, cutting straight through the stem. Remove the choke in the center of each artichoke by using a spoon to scoop it out fully, then discard.

Line a rimmed baking sheet with parchment paper. Arrange the cleaned, boiled artichokes on top. Use a spoon to help stuff the artichokes, beginning with the outer leaves and filling them generously. It&#039;s easier to fill the scooped out center of the artichoke last.

Drizzle each stuffed artichoke with a little extra virgin olive oil, then bake for 15 minutes, or until the breadcrumbs are golden brown. Sprinkle with some flaky sea salt just before serving.

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How to Cook Artichokes

Stuffed Artichokes

The most viewed boiled artichokes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine