Artichokes can scare you if you've never cooked or eat one, but they're packed with flavor and nutrients. Steam the artichokes to preserve as much nutrients as possible. You can do this in a saucepan or in the microwave. Here's what you need to know to go right.
Ingrediants
For 2 servings:
- 2 large artichokes
- 1 lemon, cut in half
- 1 tablespoon of salt
- Waterfall
- Melted butter (optional)
- Mayonnaise (optional)
Steps
Method 1 of 4: Part One: Prepare the Artichokes
Step 1. Choose some good artichokes
A fresh artichoke is heavy and dark green.
- The artichoke should have narrow leaves that make a high pitched sound when you squeeze them. The leaves shouldn't open or look dry.
- Smaller artichokes tend to be more tender, but larger ones have a larger heart, which is also usually the sweetest and tastiest part of this vegetable.
Step 2. Wash the artichokes
Rinse them with fresh water and dry them with clean absorbent paper.
- Artichokes have a tendency to accumulate a lot of dirt and debris inside the tips of the leaves, so you should rub them gently with your fingers as you rinse them to remove most of the dirt.
- You can also let them soak in a bowl of cold water for a few minutes before rinsing them, but this is not strictly necessary. Rinsing is usually sufficient to clean the artichokes.
- Do not wash the artichokes before storing them, as otherwise they will rot faster. Wash them just before cooking.
Step 3. Cut the stems
Use a sharp knife to cut the entire stem of the artichokes, except the last 2.5 cm.
- You could cut the stem completely if you want to serve the artichokes right away.
- The stems of artichokes are edible, but they have a tendency to be bitter, so many people prefer not to eat them.
Step 4. Remove the outer leaves
Use your fingers to remove the lower leaves from the artichoke.
- You should be able to remove them with your fingers, but if you can't, cut them off with a knife or scissors.
- You should only remove the small, fibrous leaves from the lower part of the artichoke. You won't have to remove the outer leaves on the sides.
Step 5. Cut off the top of the artichoke if you prefer
Hold the artichoke on one side with one hand and use the other to cut 2.5 cm of the tip with a sharp knife.
This step isn't strictly necessary, but removing the tip can make artichokes easier and safer to eat
Step 6. Cut off the remaining tips
Use sharp kitchen scissors to cut the sharp tips off the remaining leaves on the sides.
The leaves are good to eat, but the pointed parts can scratch your mouth and don't taste good
Step 7. Pass the lemon over the artichokes
Use half a lemon to scrub all the cut parts.
Artichokes have a tendency to oxidize and turn dark when you cut them. Acids, such as lemon juice, slow down the oxidation process, allowing you to cook and serve artichokes
Method 2 of 4: Part Two: Steam the Artichokes on a Stove
Step 1. Boil some water in a deep saucepan
Fill it with about 5 cm of water and bring it to a boil on a stove over high heat.
- The pot you will be using will need to be large enough to hold a steamer basket.
- When filling the pot, remember that the water level should be lower than the bottom of the basket.
Step 2. Add lemon juice and salt to the water
Squeeze both halves of the lemon into the boiling water and add the salt as well. Let it boil for a few minutes.
- After adding the lemon juice and salt, place the steamer basket inside the pot. If necessary, add more water to bring it to a level just below the bottom of the basket.
- Lemon juice and salt are used to flavor the artichokes. Also, the juice in the water further prevents oxidation.
Step 3. Place the artichokes in the steamer basket
Place them with the stem down and arrange them in a single layer.
- The artichokes must be in a single layer to cook evenly.
- Cover the pot with the artichokes inside and reduce the heat to medium-high or medium. The water should continue to boil, but not violently, otherwise it would reach the basket.
Step 4. Cook for 25-35 minutes
Steam the artichokes until you can pierce the hearts with the tip of a knife and easily open the inner leaves with your fingers or a pair of tongs.
If the water level drops a lot during the cooking process, add more. Don't remove the lid too often though, as doing so will release the steam and lengthen the cooking time
Method 3 of 4: Part Three: Steaming Artichokes in the Microwave (Alternative Method)
Step 1. Mix the water, lemon juice, and salt in a microwave-safe pan
Add enough water to cover the last 1.25cm of the pan. Squeeze the lemon halves into the water and pour in the salt. Mix the solution well.
The lemon juice and salt will flavor the artichokes. In addition, the juice will limit oxidation
Step 2. Place the artichokes in the pan
Dip the side of the stem into the water first. Then turn them so that the upper petals are submerged in the water.
- By dipping both sides of the artichoke in the water, you will flavor it more evenly.
- Putting the artichoke upside down while you cook it will prevent the leaves from collecting water during cooking.
Step 3. Cover the artichokes with plastic wrap
Seal the pan with microwavable cling film to keep the steam inside.
- If the pan has an airtight lid, use it instead of foil. To be on the safe side, you can use both foil and lid, especially if it doesn't adhere well.
- You need to seal the pan tightly to keep the vapors inside.
Step 4. Microwave for 10-13 minutes
Check the artichokes after 9-10 minutes and continue to cook them for as long as necessary.
The artichokes will be ready when you can pierce the hearts with the tip of a knife and easily open the inner leaves with your fingers or pliers
Method 4 of 4: Part Four: Eat Steamed Artichokes
Step 1. Serve them while they are still hot
You can eat artichokes hot, at room temperature, or cold, but most people prefer to eat them when they are hot and freshly cooked.
Let the artichokes rest just enough for them to cool. Otherwise you could burn your fingers when you eat them
Step 2. Remove the outermost petals
Use your fingers to remove each outer petal one at a time.
- The petals or leaves of the artichoke should open without too much difficulty. If they resist, you probably haven't cooked the artichoke sufficiently.
- Remove each petal by taking the tip with your fingers and pulling down, away from the heart.
Step 3. Drizzle the petals with butter, seasonings, or a sauce
Melted butter and mayonnaise are two of the most used toppings to accompany artichokes, but the choice of sauce is a personal preference.
- For a simple and flavorful variation, mix a drop of balsamic vinegar into the mayonnaise and use it as a sauce.
- When you put the sauce on the petals, cover especially the white and pulpy part, which is the part closest to the center of the artichoke.
Step 4. Eat the soft part of the leaves
Grab the tip and put the seasoned side in your mouth. Take a gentle bite and pull the leaf between your teeth to detach and eat the soft part of the plant.
- After consuming the soft part of the petal, set the rest aside.
- Keep plucking and eating the petals like this until all of them are finished.
Step 5. Remove internal fibers that are not edible
After removing the leaves, use a metal knife or spoon to remove the core.
The heart of the artichoke is hidden behind these fibers
Step 6. Eat the heart of the artichoke
Cut it into pieces using a knife and toss with melted butter, mayonnaise, or your favorite sauce. Eat whole heart pieces.
