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Home » How To » How to prep artichokes & 8 cooking methods

Modified: Mar 31, 2022 by Vee

How to prep artichokes & 8 cooking methods

A diagram of an artichoke, cut in half, showing the heart and lower leaves as edible.
Artichoke diagram: what's edible & what's not

Artichokes can be cooked in almost any way, but that doesn't make this vegetable any less confusing to a novice. This cooking guide walks you through the different methods to prep and cook artichokes, along with 20 recipes and links to even more in-depth guides.

Artichoke guide: everything you need to know (including what good vs bad artichokes look like)

Jump to:
  • How to prep
  • How to cook
  • How long to cook an artichoke
  • Boil
  • Steam
  • Bake
  • Roast
  • Braise
  • Grill
  • Deep fry
  • Pressure cooker or instant pot
  • Baby artichokes
  • Seasonal guides

How to prep

At first glance, it seems like artichokes require a lot of prep. While it's more than your average vegetable, it's not too bad especially when you know where to cut corners.

Do tips need to be cut off?

The purpose of cutting the tips off is to remove the thorns, however that isn't usually necessary anymore.

First, many artichoke varieties are now thornless thanks to breeding efforts. This means you don't need to cut any tips off of those varieties.

Second, on thorny varieties, many home cooks don't bother cutting them off when cooking for themselves because the thorns soften when cooked. However, some people still cut them off when serving to guests.

How to remove the choke

The choke isn't poisonous but can be a choking hazard due to the feathery consistency. Once cut open, remove the choke with a spoon.

Closeup of the artichoke's choke
A closeup of the feathery choke after it was removed

How to prevent artichokes from browning

If prepping a lot of artichokes at once before cooking, they will turn brown where they were cut. This only affects their appearance and not their quality. You can place prepped artichokes in a bowl of lemon ice water until you are ready to use them.

However, since the difference in color is minimal once cooked, this can be skipped in my opinion.

Two artichokes - one treated with lemon, and the other without. Their colors after being cooked are only slightly different.

Removing bitterness

Artichokes have a protective outer substance on the leaves that tastes bitter. To remove it, wash it with a vegetable brush under running water. You will also want to wash your hands and cutting board after prepping artichokes to avoid transferring the bitterness to other ingredients.

The best guides on prepping artichokes

If you haven't cooked one before (or eaten one whole), you might be wondering what on earth you're supposed to do. Martha Stewart to the rescue - watch her prep mature globe artichokes.

Garden Betty demonstrates how to trim an artichoke to get to the heart (with plenty of helpful pictures).

Baby artichokes are smaller and the choke hasn't fully formed on the inside yet. This makes them much easier to prep. While mature artichokes take a lot of work to even eat, baby artichokes can be eaten whole (after removing the outer leaves). Most jarred or canned artichoke hearts are baby artichokes.

How to cook

Artichokes can be cooked using almost any method. The one thing you don't want to do is let a whole artichoke get dehydrated while cooking. Dehydration leads to leathery leaves, dried up 'meat,' and a tough central heart. Boiling is the most fool-proof method and steaming comes in a close second (if you don't open the lid!). Other methods like grilling and baking require a parboil or pre-steam to lock in moisture.

Serious Eats has a guide that walks through three different artichoke preparations based on the desired cooking method.

How long to cook an artichoke

Cooking methodDuration
Boil (whole)20-40 minutes
Steam (whole)35-60 minutes
Bake (whole)30-80 minutes + pre-steam
Roast (cut in half)25-35 minutes
Braise (cut in half)20-30 minutes
Grill (cut in half)3-7 minutes + pre-steam
Fried (small or hearts)5-10 minutes
Pressure cook (whole)5-20 minutes
How long to cook artichokes

Cooking times will vary based on the size of your artichokes. They are done when leaves are easily pulled off.

Boil

This method is ideal for a simple presentation to either dip the leaves in a sauce, or as preparation for stuffing, baking, or grilling. Boiling takes 20-40 minutes and is a little faster than steaming.

Boiling with aromatics can add a very slight flavor to the flesh (other cooking methods add more flavor).

Recipes that boil fresh artichokes

Stuffed artichokes (boiled then baked)
Stuffed artichokes (boiled then baked)
An artichoke over boiling water
How to boil artichokes
Pasta with artichokes and herbs
Artichoke pasta with butter, lemon, and garlic
Risotto with chopped asparagus and artichokes
Asparagus, artichoke, and shiitake risotto

Steam

Steaming is the easiest way to cook an artichoke because it lets you infuse the flesh with flavor, without the drying out the flesh or losing flavor from boiling. It's quite common to add lemon slices, garlic, and herbs to the cooking water to add flavor to the artichoke leaves and hearts as they steam.

Some people steam them in baskets, completely out of the water. Other people set whole artichokes in 1 inch of water, without a basket (which works well for pressure cooking or the instant pot). Either way, whole artichokes take 35-60 minutes to steam. Don't open the lid - that lets out heat and moisture and adds to the cooking time.

Hearts and baby artichokes can also be steamed and take a lot less time.

Recipes that steam fresh artichokes

Italian stuffed artichokes (steamed then broiled) recipe by Garlic and Zest
Italian stuffed artichokes (steamed then broiled)
Steamed artichokes with roasted garlic aioli recipe by Brooklyn Supper
Steamed artichokes with roasted garlic aioli
3 artichokes in an instant pot
Instant pot steamed artichokes
3 pieces of toast with chopped artichoke hearts, herbs, and tomatoes
Artichoke toast - 3 ways
artichokes in a steamer basket with lemons
Mediterranean steamed artichokes

Bake

Baking is the most popular way to make stuffed artichokes. Baking warms the stuffing and melts cheese, which can also be done in a pressure cooker. But the main advantage of baking is that large batches can be completed at once, making it the most practical method when serving a crowd.

Artichokes are parboiled or pre-steamed before being stuffed and baked. This can be done in batches or even a couple of days in advanced (cooked artichokes will keep 2-3 days in the fridge). Once they are stuffed, an entire tray can be baked at once. It will take 30-80 minutes, depending on the size of the artichokes, how long they were precooked, and if they were cold from the fridge.

Recipes that bake fresh artichokes

Toasted quinoa stuffed artichokes recipe by Kitchen Confidante
Toasted quinoa stuffed artichokes
Stuffed artichoke with breadcrumbs and olives
Stuffed artichokes provencal
Artichoke halves stuff with brie
Brie stuffed artichokes
Baked stuffed artichokes
Baked stuffed artichokes

Roast

Roasting artichokes is similar to roasting any other vegetable - coat it in oil and roast in to bring out even more flavors. There's no need to parboil or steam them ahead of time. Just cut them in half and roast cut side down for 25-35 minutes. Some recipes call for covering them in tin foil as well to prevent moisture loss.

Recipes that roast fresh artichokes

Roasted & stuffed artichokes recipe by Fork in the Road
Roasted & stuffed artichokes
Sheet pan sausage and veggies with artichokes recipe by Running to the Kitchen
Sheet pan sausage and veggies with artichokes
Sweet & spicy roasted artichokes recipe by Savory Spin
Sweet & spicy roasted artichokes
Artichoke halves with garlic cloves
Roasted artichokes with whole garlic cloves
A roasted artichoke
Roasted artichokes with lemon, garlic, and herbs
4 artichoke halves on a plate
Roasted artichokes

Braise

Braising is a cooking method that starts with pan-searing to brown the food, followed by cooking in a liquid. The liquid can be things like wine, broth, or tomato sauce.

Tomato braised artichokes with pistachio pesto recipe by Running to the Kitchen
Tomato braised artichokes with pistachio pesto
Braised chicken thighs with artichokes, leeks, and potatoes recipe by Feasting at Home
Braised chicken thighs with artichokes, leeks, and potatoes
Wine braised artichokes with garlicky pecan bread crumbs recipe by Lexi's Clean Kitchen
Wine braised artichokes with garlicky pecan bread crumbs
Wine braised artichokes with cashew mandarin tarragon aioli recipe by Snixy Kitchen
Wine braised artichokes with cashew mandarin tarragon aioli

Grill

Before grilling, artichokes need to be boiled or steamed to soften the flesh without drying out. Once they are ready for grilling, cut them in half, spray with oil, and grill for 3-7 minutes.

Recipes for grilling fresh artichokes

Grilled artichokes with miso butter recipe by A Spicy Perspective
Grilled artichokes with miso butter
Grilled smoked artichokes with lemon-tarragon aioli recipe by Garlic and Zest
Grilled smoked artichokes with lemon-tarragon aioli
Grilled artichokes & polenta with blistered tomatoes recipe by Feasting at Home
Grilled artichokes & polenta with blistered tomatoes
Grilled artichokes with dipping sauce
Grilled artichokes with basil-caper aioli
Grilled artichoke halves with breadcrumbs and rosemary sprigs
Grilled artichokes with rosemary lemon vinaigrette
Grilled artichoke halves on a wooden table
Grilled artichokes

Deep fry

Anything can be fried, even artichokes! Either the hearts or a well-trimmed artichoke works.

Air fryer artichokes recipe by Appetizer Addiction
Air fryer artichokes
Italian fried artichokes recipe by An Italian in my Kitchen
Italian fried artichokes
Roman style fried artichokes recipe by Little Ferraro Kitchen
Roman style fried artichokes
Fried artichoke hearts recipe by White on Rice Couple
Fried artichoke hearts

Pressure cooker or instant pot

Like everything else that goes into a pressure cooker, artichokes cooking time is dramatically reduced. Add an inch of water to the bottom of the pot along and place the artichokes in the water. Adding lemon slices, garlic, and other seasonings to the pressure cooker infuse the artichokes with flavor.

Artichokes can be stuffed before being added to the pressure cooker. Make sure the stem is cut completely off so they sit upright in the bottom of the pot without falling over.

Small whole artichokes cook in 5-7 minutes and large ones take 15-20. This also works as a precooking method for grilling.

Pressure cooker & instant pot recipes

Stuffed artichokes in a pressure cooker or Instant Pot
Stuffed artichokes (with how-to pictures)
Grilled artichoke halves on a wooden table
Grilled artichokes
3 artichokes in an instant pot
Instant pot steamed artichokes

Baby artichokes

Baby artichokes are picked while immature, before the choke fully forms. They are hard to find at grocery stores but can sometimes be found at farmers markets.

If you can find them, I recommend picking some up. Not only are they easier to prep, they cook quicker too. Baby artichokes can be cooked with any of the other methods in half of the time (or less). But they can also be pan fried (or any other stove top method).

Recipes for cooking baby artichokes

Roasted baby artichokes and pearl onions recipe by Brooklyn Supper
Roasted baby artichokes and pearl onions
Baby artichokes under oil recipe by An Italian in my Kitchen
Baby artichokes under oil
Grilled baby artichokes recipe by What's Gaby Cooking
Grilled baby artichokes
A salad with artichokes, mint, spinach, and greens
Roasted baby artichoke salad with mint & spinach pesto
A bowl of pasta with pesto and fried artichokes
Pan-fried lemony artichokes with pistachio pesto pasta
pasta with baby artichokes, sundried tomatoes, and cheese
Pasta with baby artichokes & sundried tomatoes

Seasonal guides

Check out what's in season each month, or look up guides for all fruits & vegetables.

Reader Interactions

Comments

  1. Kacee says

    October 28, 2021 at 7:09 pm

    I no longer steam artichokes in a pot. I put in a large glass measuring cup with about an inch of water. Cover with saran and microwave between 7 and 9 minutes depending on size. I just trim the top about 1/2 an inch or so so I can open it up and spread the leaves. Leave about an inch of the stem so the water doesn't actually reach the leaves themselves. Nuke some butter and add some salt and you're good to go!!!

    Some instructions I've are to put in upside down but I do not do that. I have 3 sizes of Pirex measuring cups and they work well for keeping the artichoke standing mostly upright. Mine usually fit well into a 4 cup measuring cup but the one I am about to have fits into a 2 cup measuring cup. Be sure you are using a microwave-safe measuring cup if that's what you are using. I just haven't found anything for cooking them in a microwave. There are metal holders for steaming in a pot, however.

    Reply
    • Vee says

      October 29, 2021 at 12:58 am

      Thanks for the detailed cooking tip. I'll try it out myself and update the post. Really appreciate you taking the time to share that 🙂

      Reply

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