How to cook Artichokes

Last revised:  23-Sep-07 08:34

Those of you that know how I cook, know that I work only with fresh, natural ingredients.  Here's how I cook these lovely thistles.

Wash, clean, and trim the sharp points off the artichokes.  Be sure to leave the stem on and long (it's very tasty!).  While I've provided both methods below, I prefer the pressure cooker.  It's fast, and gets it done NOW!

Boiled/steamed Artichoke:

Select a pot with a lid, sized according to the quantity & size of the artichokes being cooked. 

• 1 to 2 cups water
• 1/2 - 1 teaspoon or so of salt

For each cup of water, you may wish to add these optional ingredients:

• a teaspoon of Olive oil
• 1 bay leaf
• 1 clove of garlic, cut in half or crushed
• the juice of 1/4 lemon (about a teaspoon)

Bring the water to a boil.  Place the artichokes in the pot in a single layer if possible.  Simmer about 30 - 40 min depending on the size of your chokes.  Test for doneness by pulling a leaf from the middle row of leaves.  It should pull out easily.

Pressure Cooker Artichokes:

• 1 cup water
• 1/2 teaspoon salt (optional)

For each 2-3 artichokes, you may wish to add these optional ingredients:

• 2 teaspoons Olive oil
• 1 bay leaf
• 1 clove garlic, cut in half or crushed
• the juice of 1/4 lemon (about a teaspoon)

Seal the cooker, let the pressure rise, then lower the heat and cook for about 12-14 minutes.  When done, cool cooker under cold water to stop the cooking. 

When done, remove with tongs and allow to drain.  They can be served hot or cold (chilled artichokes have more flavor).  They're especially good with a little melted butter or some of my Aioli Sauce.