The artichoke is a complex vegetable that can be intimidating to eat at first. But once you learn how to eat it properly, you’ll want to make this delicacy an integral part of your regular diet.
Once you’ve pulled off the outer leaves (sometimes called petals), dip the base of each leaf in your favorite dipping sauce. Pull through your teeth to scrape away the soft fleshy portion. Discard the rest of the leaf.
Peeling
Artichokes are a delicious spring vegetable and they’re easy to prepare. The key is to peel them well.
First, you need to clean your artichoke thoroughly before peeling it, so you don’t get any dirt or debris in the center of your heart. This will help prevent the artichoke from browning while you’re peeling it.
Next, you need to cut off about 2-3cm of the top and stem with a knife and then use a vegetable peeler to remove the tough outer skin. This is especially important if you’re going to steam the artichoke later, as the outer skin can be quite bitter and removing it will help take away that unpleasant taste.
After you’ve removed the hard outer leaves, trim off any thorns with kitchen shears or sharp scissors. The thorns can be quite sharp, so this is an important step if you plan to steam the artichoke later.
Once you’ve peeled the artichoke and removed any thorns, you can now begin eating it! You can eat the heart and the stem, or you can peel off the leaves one by one and scrape off the meat with your teeth.
When you’re ready to eat the artichoke, you can either dip it into a dipping sauce or simply eat it as it is. Either way, it’s a great addition to salads, dips, pasta dishes and even soups!
Preparing
Artichokes are often a bit overlooked, but they are actually a delicious addition to a number of dishes. They’re packed with fiber, antioxidants and phytonutrients. They’re also a great source of vitamin C, which is good for the immune system. And, they’re high in iron and potassium.
Preparing an artichoke is simple and takes just a few minutes. The most important thing is to select a quality artichoke, which will be tender and easy to cut. It’s also important to rinse the artichoke well before prepping it.
Next, trim off the top quarter of the artichoke (about 1/2-1 inch) using a serrated knife or a sharp chef’s knife. Then, use kitchen shears to snip off the pointy ends of any remaining leaves.
You’ll also want to prepare the artichoke stem: Pull any leaves off the stem and peel it off the woody exterior with a vegetable peeler. Then, score the stem to help it cook more quickly. Rub the peeled sides of the stem with lemon juice to prevent it from browning.
Now you’re ready to steam your artichoke. Here are a few tips for this cooking method:
First, remove any tough outer leaves and any large thorns on the outside of the artichoke leaf. This will make it easier to handle, and it will also add a bit of color to the artichoke.
Then, cut off the lower part of the stem (about 1 inch), leaving at least an inch attached to the artichoke so it can stand upright when you cook it. If the stem is too thick to cut off, gently score it with an “X” pattern.
Finally, use a vegetable brush to wipe away any excess bitterness from the surface of the artichoke’s leaves. This will keep the bitterness from transferring to other ingredients in your dish.
Cooking
Artichokes are a delicious and nutritious addition to any meal, especially when they’re in season. They’re loaded with fiber, antioxidants and phytonutrients that support the liver. And they’re also a good source of protein, calcium and magnesium.
They can be boiled, steamed, roasted, or even pan fried. They’re also great for dipping in a variety of sauces. You can make a simple, easy dipping sauce with mayonnaise, lemon juice and olive oil. Or you can try something more sophisticated with a creamy mustard-based sauce or a garlicky Caesar dressing.
The key to preparing an artichoke is to make sure that the thorns are removed, as this can be a choking hazard. You can do this by cutting off the tips with a sharp knife, or you can use a vegetable peeler to remove the tough outer skin.
Once the thorns are removed, rinse the artichokes to get rid of any excess dirt or debris. You can also rub the cut-side of a lemon over the artichokes to prevent them from oxidizing, which can cause a sour taste in your dish.
Next, soak the artichokes in a large pot of water with a little salt. This will help them cook faster and will keep them from becoming too mushy, which can happen if you cook them directly in boiling water.
You can also add aromatics like dried bay leaves, fresh thyme, whole peppercorns or garlic cloves to the water when cooking the artichokes. You can also replace some of the water with stock to add additional flavor.
When the water has reached a boil, reduce the heat to a simmer and cook until the artichokes are tender when pierced with a knife or a leaf is pulled from it easily. The cooking time depends on the size of the artichoke, but small and medium sizes take about 20 to 30 minutes to become tender.
Eating
Artichokes have a rich and varied history, starting with their earliest domestication in the Mediterranean region. They’ve long been prized for their nutty flavor and sweet-potatoes-like texture, but they also offer many health benefits. They can help reduce the risk of cancer, maintain a healthy weight, and support recovery from exercise.
They also contain powerful antioxidant properties and abundant inulin fiber. These fibers help move your digestive tract along and promote a healthy gut. And, according to a recent study, they can even lower your blood cholesterol and triglyceride levels.
You can cook a whole artichoke to enjoy at home or buy precut whole ones to use in dishes like pasta and salads. The best way to eat them is to steam or boil them for a few minutes until they’re tender but still have a bit of chew to them.
Start by removing the tough outer leaves and the thorny crown. This will make it easier to get at the soft, creamy inner leaves and the meaty heart.
Next, pull away the paper thin inner leaves, but be careful not to tear them or break them down too much. This can make them a little harder to eat, but it will help you get to the heart.
Keep removing the leaves as you go, until all the small leaves are gone and the fuzzy center choke is no more. When you reach this point, gently scrape the choke off with a spoon or spatula. The resulting meaty heart is the best part of an artichoke, and it’s easy to eat.
Once you’ve eaten the heart, you can eat it with some dipping sauce of your choice. I recommend either lemon dill butter (vegan or dairy) or a lemon dill yogurt dip. Both of these are light and citrusy and have garlic, dried dill, and salt.
If you’re looking for something more traditional, you can always use a classic vinaigrette to dip your cooked artichoke into. Then you can enjoy a delicious and nutritious dinner while enjoying the flavors of this beautiful vegetable.