Artichokes range in size from jumbo to baby, and are often cooked whole, although only some of their parts are edible. In larger artichokes, the base of each leaf is gifted with a soft and creamy flesh that’s enjoyed by breaking the leaves off one by one and scraping the base between your teeth before discarding each leaf. Disclaimer, the outer leaves tend to be a bit tough and the purple-tinted leaves at the very center can be prickly, so it’s best to avoid them. Artichokes’ other edible portions are the stem and heart, which is reachable past the inedible fuzzy choke. Baby artichokes require less prep and are tender enough to excel in quick-cooking methods, plus more of its parts are edible. Commit this to memory: To prepare a whole artichoke for cooking, rinse, then cut off the top quarter of the artichoke and the stem at the base of the bulb so the artichoke can stand upright, especially when steaming. Remove and discard any tough outer leaves and then, with kitchen shears, snip the thorny tips off the remaining leaves. To prevent artichokes from oxidizing, rub with the cut-side of a lemon. In some instances, like in roasting or grilling, the stem can be simply trimmed and peeled before cooking. So grab a few fresh artichokes and some dipping options, like melted butter or an aioli, and pick your favorite cooking method below. Keep in mind that cooking times depend on the size of the artichoke. Smaller artichokes will cook faster, especially baby artichokes, while larger ones will take a bit longer than stated to cook.
How to Steam Artichokes
Steaming is one of the most common ways to cook artichokes. It locks in flavor and keeps them tender. Be mindful when removing the lid from the saucepan, as the steam is very hot.
How to Boil Artichokes
Boiling is another common method for cooking artichokes. However, they might not be as flavorful, and the coveted flesh can end up a touch too watery.
How to Roast Artichokes
This technique uses the dry heat of the oven to impart a ton of flavor and caramelized edges. Some more prep time is needed, but it’s still easy-peasy. Skip the prepping tips above and follow the directions below. Keep a lemon half on hand to rub all over the artichoke to avoid oxidation while prepping (and then squeeze the other half on top after roasting for brightness).
How to Grill Artichokes
This is a two-part cooking adventure and best reserved for when you’re cooking more than one artichoke. Artichokes must first be steamed or boiled before hitting the grates of a grill to ensure tender results. Grilling artichokes is a treat during cookout season, as the subtle smokiness that develops is irresistible.
How to Cook Artichokes in an Air Fryer
This method of cooking artichokes will yield similar results to that of roasting in the oven. The perk is that an air fryer saves time.
How to Cook Artichokes in an Instant Pot
Leave it to the Instant Pot to save you time when cooking whole, fresh artichokes. Feel free to throw in some aromatics like woody herbs, garlic cloves, and lemon wedges.
How to Microwave Artichokes
When time is tight and an artichoke craving hits, pop the veggie in the microwave. No judgment here.
How to Sauté (Baby) Artichokes
This cooking method is best left for baby artichokes. They only require minimal trimming and there is no choke to scoop out. A sprinkle of chopped fresh parsley and flaky sea salt, plus a squeeze of lemon, is all they need before serving.
How to Fry (Baby) Artichokes
Fried baby artichokes are a delicacy. Carciofi alla Giudia, as fried artichokes are known in Rome, is a Roman-Jewish dish that’s hard to resist and can also be prepared with large artichokes. Frying brings out the artichoke’s natural sweetness, and although a squeeze of lemon is enough, a creamy dipping sauce takes this starter to the next level.
How to Braise (Baby) Artichokes
Simple yet flavorful. Braise artichokes in an enamel cast-iron pan and you can take this dish from stovetop to table. It’s perfect for entertaining.
