Prepare artichokes
Love the grassy, slightly nutty flavour of artichokes but don’t know how to prep them? Learn how to steam and eat whole artichokes with Abigail Donnelly’s step-by-step instructions.
Artichokes – hearts, leaves and all – are the essence of spring. Eat them raw, roasted, grilled, you name it. But many people are put off simply because they don’t know how to prepare artichokes. Follow the easy steps below – a world of flavour awaits!
Know that you know how to prepare artichokes: try one of these delicious recipes.
Artichoke and fresh pear salad
Baby artichokes with olive oil and Parmesan shavings
Artichoke and endive starter
Panfried artichokes, fennel and chorizo tagliatelle
Artichokes with fresh tomato and crispy parma ham wafers
Method
Remove two layers of the tough outer leaves.
Slice the top off each artichoke.
Steam the artichokes for approximately 20–30 minutes – when you can easily pull off a tender leaf, they are done. (If you prefer, boil them for approximately 20–30 minutes in water containing a few lemon halves.)
To eat the cooked artichokes, remove each leaf, dip in browned butter, then bite off the tender, fleshy part and discard the rest of the leaf. Repeat and enjoy! When you reach the choke, which is fibrous and inedible, remove it using a teaspoon taking care not to remove any of the precious heart.
Tanya, I am wondering the same thing. It seems confusing and this recipe doesn’t convey what is the choke and heart. I am worried I would discard the wrong thing.
Hi Linda,
The heart is the middle tender meaty bit that lives underneath the choke. The choke is the hairy bit that is situated at the base of the artichoke (you’ll reach this once you’ve finished removing all the leaves). Carefully scrap the choke “hairs” of the heart. Some varieties don’t have hearts these days, unfortunately.
Let us know if this doesn’t make sense!
Happy cooking!
The TASTE Team
What is the difference between the choke and the heart :/?
Hi Tanya,
The heart is the middle tender meaty bit that lives underneath the choke. The choke is the hairy bit that is situated at the base of the artichoke (you’ll reach this once you’ve finished removing all the leaves). Carefully scrap the choke “hairs” of the heart. Some varieties don’t have hearts these days, unfortunately.
Let us know if this doesn’t make sense!
Happy cooking!
The TASTE Team