It must have been a very hungry individual who first looked at those thorny buds and thought I bet those are tasty. But, thank goodness they went for it, right? Preparing an artichoke can seem intimidating but it is actually relatively easy. Kitchen shears or a serrated knife are often the best tools for the job. The photo above also demonstrates how dramatically they are trimmed before you enjoy them. The top part is the finished heart, scraped out and ready for other recipes such as the Spring Rice Salad or White Bean & Artichoke Saute (Please note: these are accessible for a limited time, unless you are a Lilly’s Table subscriber).
Start with the number of Artichokes you will be serving. If you will be dining and dipping the leaves, you just need one bud per person. If you are cutting them down to the hearts, usually plan on about 2-3 buds per person.
Bring a pot of water to a boil or set up your pressure cooker.
Cut off the tops of the leaves. Cut 1-2 inches off the top until you see the top of the chock, which often is recognizable as kissed with a bit of purple.
Remove all but an inch of the stem. Using scissors you can trim off the pointy tips of the leaves or any hanging on by a thread.
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Place the trimmed artichokes in the boiling water for about 15-20 minutes until tender. Check by slicing the stem with a butter knife or fork. It will easily cut when ready.
Alternatively, if using a pressure cooker:
Cover. Bring up to a pressure. Lower the pressure and cook for about 4 minutes. Reduce the pressure, check the tenderness of the stem. If it is still hard, bring up to pressure again and repeat, checking every 2-4 minutes until the artichoke is tender.
After the artichokes are cooked & tender, they are ready to go to enjoy whole, pulling off each leaf and dipping into your favorite sauces such as rich hollandaise or a lighter herb yogurt sauce.
Getting to the heart: Run the cooked artichokes under cold water while pulling off the remaining leaves. When you get to the hairy choke, use a spoon to scrape it out the inedible furry part. At this point, the heart is trimmed and ready to use as you like.
What is your favorite way to enjoy artichokes?