How to Prepare Artichokes? Steamed, Nutty-Flavor

• Food: Artichokes

• Writer: Alice

• Content-type: Food Blog

You won’t be able to get enough artichokes after you understand how to prepare them!

I frequently prepare this steamed artichokes recipe in the spring. When I first spotted a fresh artichoke at the farmers market a few years ago, I knew right away that I would be bringing it home.

With its closely spaced petals and thick, purple-tinged stem, it was very attractive. How was I going to say no? However, when I returned home, I discovered that I had a minor issue—I had no idea how to prepare artichokes.

That spring, my mom was visiting, and I gave her the job of preparing the artichokes (thanks, Mom! ), but ever since then, I’ve gotten very good at cooking artichokes on my own.

Since it’s peak artichoke season and fresh artichokes are simply too amazing to pass up, I wanted to share my technique today.

The leaves have a nutty flavor that is complemented by lemon and are pleasant and meaty. They make an outstanding spring snack when served with melted butter or a nice dipping sauce.

GETTING READY FOR ARTICHOKES

It can be intimidating to prepare artichokes for the first time, but don’t let that deter you! Once you know how it’s simple. What you must do is as follows:

Make sure you have the appropriate tools first. As soon as you cut an artichoke, it begins to turn brown. You’ll need a quartered lemon to rub on the artichoke’s cut surfaces to lessen this oxidation.

In addition, I advise against using a carbon-steel knife because it might cause more browning. You’ll also need a big saucepan, a steamer basket, a cutting board, and a peeler.

Prepare the stem first. Remove any small, brittle petals on the artichoke stem.

Trim the stem’s end using your knife. You only need to remove a small portion of it! The stem has a lovely meaty texture and is very edible. You’ll want to cook and consume it without a doubt.

To help it cook more rapidly, lightly score the stem after trimming it. It’s time to put that lemon to use! To stop browning, rub it over the sliced surface of the stem.

Grab your peeler next. Use it to remove the artichoke stem’s brittle outer skin. Apply lemon juice to the stem’s peeled sides.

The artichoke leaves should then be ready. Trim the artichoke’s top by 1/2 to 1 inch.

Your artichoke should now have a flat top and a few rows of sharp leaves encircling the sides.

Apply lemon juice liberally to the flat, cut leaves.

and cut off the bottom leaves’ sharp points with kitchen shears. (Interesting fact: Artichokes are the flower buds of a thistle family member. You can tell by the prickly leaves!)

Time to start cooking!

COOKING ARTICHOKES

The way I usually prepare artichokes is by steaming them. If you want to take the leaves off artichokes and dip them in a sauce or melted butter, steaming them is a simple, hands-off method of preparation.

After preparing the artichoke, place it in a big pot with 1 inch of cold water and any leftover lemon juice. Juiced lemon segments should also be added to the water. Place the artichoke inside a steamer basket that has been placed inside the saucepan. Using high heat, bring to a boil. After that, lower the heat to a simmer. Cook for 35–45 minutes with a cover on.

When the outer leaves are easily peeled away and the stem is fork-tender, the artichoke is ready.

There is still one stage before you eat unless you are working with baby artichokes. Remove the choke, please (in baby artichokes, the choke is edible).

Take the steamed artichoke and cut it in half lengthwise. The hairy choke that lies between the soft inner leaves and the artichoke heart’s cup-shaped center should be removed with a tiny spoon.

In the picture below, the artichokes’ choke has not been removed. Under the tiny, purple-tipped leaves, there is a fuzzy area.

SERVING IDEAS FOR STEAMED ARTICHOKES

So you discovered how to prepare artichokes…

How will they be consumed, though?

The leaves, stems, and hearts of steamed artichokes are all edible. Peel the leaves off one at a time so that the sensitive meat can be eaten.

Discard the stiff and fibrous shell. Even though they are delicious on their own, they are incomplete without a dipping sauce.

Both melted butter and creamy sauces are delectable options. Use our artichoke dipping sauce, Caesar dressing, or tartar sauce to serve them.

You’ll only be left with the stem and the cup-shaped artichoke heart after you’ve finished the leaves. They are tasty and meaty. Dip them in the sauce you served with the leaves or enjoy them with olive oil, sea salt, and lemon juice.

An excellent starter for spring dishes like Tagliatelle with Asparagus and Peas, Pesto Pasta, or Spaghetti Aglio e Olio are steamed artichokes.

They also work well as a side dish. They go well with any protein you like, like my asparagus soup. Enjoy!

ARTICHOKES

This easy artichoke recipe is steamed, and it makes a lovely spring treat. Enjoy the delicate petals dipped in melted butter or another delectable sauce.

Prep Time: 10 mins Cook Time: 40 mins Serves: 2

INGREDIENTS

• 1 globe artichoke
• 1 lemon, quartered
• The artichoke dipping sauce, for serving

INSTRUCTIONS

1. Remove any leaves from the artichoke stem and use a vegetable peeler to remove the woody outer layer. Trim the stem’s end off with a sharp stainless steel knife, then lightly score the trimmed end with an “X” pattern.
2. To avoid browning, rub one of the lemon segments’ cut side all over the stem.
3. Getting ready for the artichoke bud: Take about a half to an inch from the top of the artichoke. Apply the lemon juice all over the cut leaves. Cut off the sharp points of the remaining leaves with kitchen shears.
4. Artichoke steamed: Any leftover lemon juice should be squeezed into a big pot with 1 inch of water. Squeezed lemon segments should be added to the pot. Bring the artichoke to a boil in a steamer basket that has been placed inside a pot. When the artichoke stem is fork-tender, and the outer leaves are readily peeled off, it will take 35 to 45 minutes of covered steaming.
5. Remove the choke by letting the artichoke somewhat cool. Cut it in half lengthwise, then scoop out the hairy choke with a tiny spoon.
6. With melted butter or another dipping sauce of your choice, serve the artichoke halves. Dip the leaves into the sauce before using your teeth to remove the meat from the fibrous, tough shell. The entire artichoke is edible, including the stem and heart.