Below I’ve shared my tips for cutting/prepping, cooking, and eating this favorite veggie!
Artichokes are just as pretty as they are fun to eat. From the “thistle” category, artichokes can be steamed, stuffed or fried.
How to Buy
It’s pretty easy to select fresh, whole artichokes for cooking! Look for long stems, dark green leaves that are tightly packed around the globe. Make sure there are no blemishes or soft spots on the outside. Some of the leaves can be a bit purple, this is ok.
To Prepare
Trim off the stem close to the base so the artichokes stand upright during cooking. Cut off the top of the artichoke, about 1″ or so. Use kitchen scissors to snip off the tips of each leaf.
How to Cook Artichokes
Rinse artichokes and snip off the pointy tips of the outer leaves or any leaves that look worn or withered. Artichokes will brown if cut and left for a while (like a potato) so if you prepare them ahead of time, place them in water with a bit of lemon squeezed into it. Oven: Stovetop:
Instant Pot:
How to Eat Artichokes
Eating artichokes is basically the same no matter what method is chosen to cook them. They taste amazing dipped in a small dish of melted garlic butter or aioili, and can even be stuffed for a savory side! The petals (or leaves) of the artichoke are not fully edible but they do have a delicious pulp.
Leftover Artichokes
Cooked artichokes will keep in the refrigerator up to 4 days. Reheat them in the microwave, or cut out the heart to add to artichoke dip! Freeze artichokes only after they’ve been cooked because raw artichokes will turn black in the freezer. Label a zippered bag with the date.
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