Posted on: April 2, 2021 Posted by: Admin Comments: 0
How to Cook Artichokes (Steamed or Bake) | foodiecrush.com
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Most cooks think the best way to cook an artichoke is to boil them. But like many boiled vegetables, boiled artichokes lack snap and flavor. Wondering how to cook artichokes? I say the best way is to bake or steam them.

How to Cook Artichokes (Steamed or Roasted) | foodiecrush.com

As much as I love them now, I wasn’t a fan of artichokes as a kid. Too spiky, they looked too similar to brussels sprouts (gag), and they seemed like way too much work to get a taste of that tidbit of meat at the base of the leaf.

Today, I proudly proclaim the artichoke as one of my top 5 favorite vegetables. Served with garlicky butter as an appetizer, stuffed with a tangy Thai shrimp salad for a light lunch, or simply studding a pasta or pizza, it makes no difference to me.

Plucking the leaves from the glorious green globe, dipping the leaves in butter, then mayo, and sliding the ends between my teeth to collect the meaty bits, whole cooked artichokes are the perfect finger food. We enjoy them most with a table of friends or family to pick, dip, and eat alongside king crab legs and something sparkly to drink. Who’s ready?

Artichoke foodiecrush.com

What Is an Artichoke

One of the oldest foods known to humans and dating back to 287 B.C., the humble globe artichoke is part of the thistle family and native to the Mediterranean, specifically Naples and Sisley, Italy. Artichokes found their way to California’s similar climate centuries later in the late 1800s. Northern California’s Half Moon Bay is the American birthplace of the artichoke, introduced by immigrant Italian farmers where today, 100% of the artichokes sold in the U.S. are grown.

The tips of the artichoke’s spiny leaves are prickly, but contrary to rumors, artichokes aren’t poisonous. Tough outer leaves surround tender inner leaves and the thistly choke, which connects to the meaty heart—my favorite part of the artichoke and worth the effort to get to.

Artichokes aren’t eaten raw. Baking, steaming, or grilling tenderizes the stubborn leaves that are plucked from the inner choke, where the cooked, tender meat waits to be put between the teeth and scraped away.

How to cut artichokes | foodiecrush.com

How to Pick the Best Artichoke

Artichokes should be deep green and feel heavy for their size, with a tight, compact bud of leaves.

A good test of a fresh artichoke is to gently squeeze the artichoke. If it squeaks, it’s fresh.

Where to find the best artichokes. I’m always on the lookout for my favorite brand of large, tight budded globe artichokes I can find at my local Costco several times of year, or if you’re lucky and driving along the coast, at one of the many roadside stands.

How to Prepare Artichokes

  • Use a serrated knife to cut off the spiny top quarter of the artichoke. Evenly cut the stem flush with the choke so it stands straight.
  • Trim the tips of the outside leaves with kitchen scissors. Discard the tips.
  • To prevent browning, rub the cut edges of artichoke with lemon. 

Artichoke in foil | foodiecrush.com

How to Cook Artichokes In the Oven (Baked Artichokes)

The easiest way to cook artichokes is to bake them in the oven. This hands off method concentrates the vegetable’s natural sugars to create a more caramelized-tasting artichoke bite.

  • Trim the artichoke top and tips and discard. Rub the cut edges with lemon.
  • Place the artichoke on a piece of aluminum foil.
  • Drizzle with olive oil and season with kosher salt.
  • Wrap the artichoke tightly in the foil.
  • Bake at 400°F for one hour or until the leaves pull out easily.

How to Steam Artichoke | foodiecrush.com

How to Steam Artichokes

Steamed artichokes offer a cleaner, lighter bite than baked artichokes.

  • Trim the artichoke top and tips and discard. Rub the cut edges with lemon.
  • Place in a steamer basket or on an iron trivet in pan deep enough to cover tightly with a lid.
  • Add enough water to the bottom of the pan to meet the bottom of the artichoke, but not soak in it.
  • Add 1 bay leaf, a few whole peppercorns, and 1 smashed clove of garlic.
  • Bring to a boil, cover, and reduce to medium. Steam for 30-60 minutes depending on the size of the artichoke.
  • NOTE: Do not let the water evaporate from the pan! Monitor the depth of the water frequently and add more water as needed.

How to Cook Artichokes (Steamed or Roasted) | foodiecrush.com

How to Serve Artichokes

A popular appetizer, light lunch, or dinner, artichokes can be cooked up to 2 days ahead of time and refrigerated until ready to serve.

  • Serve whole artichokes hot, cold, or at room temperature.
  • Cook the artichokes up to 1 day in advance, and refrigerate until serving.
  • Place on a serving plate or platter with dipping sauces.
  • Serve with:

How to Eat Artichoke Heart | foodiecrush.com

How to Eat the Heart of an Artichoke

Let’s get to the heart of the matter: The artichoke heart.

  • After you’ve made your way around the outer globe leaves to the softer, inner leaves, pull the flimsy round of leaves away to reveal the thistly topped heart inside.
  • Insert your thumbs where the base of the thistle meets the firm round bottom, and shimmy your thumbs between the two, dislodging the thistle as your thumbs turn round the heart.
  • Discard the thistle and clean any from the heart.
  • Cut the heart into pieces and dunk into butter and dipping sauce as desired.

How to Cook Artichokes (Steamed or Roasted) | foodiecrush.com

What to Serve With Artichokes

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

How to Cook Artichokes | foodiecrush.com

How to Cook Artichokes In the Oven (Baked Artichokes)

The easiest way to cook artichokes is to bake them in the oven. This hands off method concentrates the vegetable’s natural sugars to create a more caramelized-tasting artichoke bite.

Total Time 1 hour 5 minutes

Ingredients

  • 1
    artichoke
  • extra virgin olive oil
  • kosher salt

Instructions

  1. Trim the artichoke top and tips and discard. Rub the cut edges with lemon.

  2. Place the artichoke on a piece of aluminum foil.

  3. Drizzle with olive oil and season with kosher salt.

  4. Wrap the artichoke tightly in the foil.

  5. Bake at 400°F for one hour or until the leaves pull out easily. Serve hot, at room temperature, or cold with melted butter, mayonnaise, or dip of your choice.

Recipe Notes

Artichokes can be cooked and refrigerated up to 2 days before serving.

Nutrition Facts

How to Cook Artichokes In the Oven (Baked Artichokes)

Amount Per Serving

Calories 30
Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 60mg3%

Potassium 237mg7%

Carbohydrates 7g2%

Fiber 3g13%

Sugar 1g1%

Protein 2g4%

Vitamin A 8IU0%

Vitamin C 7mg8%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

How to Cook Artichokes (Steamed or Roasted) | foodiecrush.com

How to Make Steamed Artichokes

Steamed artichokes offer a cleaner, lighter bite than baked artichokes.

Ingredients

  • 1
    artichoke
  • 1
    lemon
  • 1
    clove
    garlic
  • 1
    bay leaf
  • 5
    whole peppercorns
  • Kosher salt

Instructions

  1. Trim the artichoke top and tips and discard. Rub the cut edges with lemon.

  2. Place in a steamer basket or on an iron trivet in pan deep enough to cover tightly with a lid.

  3. Add enough water to the bottom of the pan to meet the bottom of the artichoke, but not soak in it.

  4. Sprinkle the artichoke with kosher salt and add 1 bay leaf, a few whole peppercorns, and 1 smashed clove of garlic to the water.

  5. Bring to a boil, cover, and reduce to medium. Steam for 30-60 minutes depending on the size of the artichoke. Serve hot, at room temperature, or cold with melted butter, mayonnaise, or dip of your choice.

Recipe Notes

NOTE: Do not let the water evaporate from the pan! Monitor the depth of the water frequently and add more water as needed.

Nutrition Facts

How to Make Steamed Artichokes

Amount Per Serving

Calories 49
Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 62mg3%

Potassium 321mg9%

Carbohydrates 12g4%

Fiber 5g21%

Sugar 2g2%

Protein 3g6%

Vitamin A 25IU1%

Vitamin C 37mg45%

Calcium 46mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

 

 

How to Cook Artichokes | foodiecrush.com

More Recipes with Artichokes

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