How to Cook Artichokes 10 Different Ways—Including Grilled, Steamed, and More
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TABLE OF CONTENTS
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Steam
Boil
Roast
Grill
Air Fryer
Instant Pot
Microwave
Sauté
Fry
Braise
There is something nostalgic about eating artichokes, but one thing is certain, they never go out of style. Artichokes are a true delight, and when cooked whole they make a perfect snack or side. Its petal-shaped leaves are captivating and its rich "meat" and tender core are incredibly satisfying, perhaps this is why the ancient Romans highly regarded artichokes and considered them a food fit for nobility. They might look a bit intimidating to prepare, but they're frankly very easy to cook no matter if they are steamed, boiled, roasted, grilled, or cooked in any other way.
Artichokes range in size from jumbo to baby, and are often cooked whole, although only some of their parts are edible. In larger artichokes, the base of each leaf is gifted with a soft and creamy flesh that's enjoyed by breaking the leaves off one by one and scraping the base between your teeth before discarding each leaf. Disclaimer, the outer leaves tend to be a bit tough and the purple-tinted leaves at the very center can be prickly, so it's best to avoid them. Artichokes' other edible portions are the stem and heart, which is reachable past the inedible fuzzy choke. Baby artichokes require less prep and are tender enough to excel in quick-cooking methods, plus more of its parts are edible.
Commit this to memory: To prepare a whole artichoke for cooking, rinse, then cut off the top quarter of the artichoke and the stem at the base of the bulb so the artichoke can stand upright, especially when steaming. Remove and discard any tough outer leaves and then, with kitchen shears, snip the thorny tips off the remaining leaves. To prevent artichokes from oxidizing, rub with the cut-side of a lemon. In some instances, like in roasting or grilling, the stem can be simply trimmed and peeled before cooking.
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So grab a few fresh artichokes and some dipping options, like melted butter or an aioli, and pick your favorite cooking method below. Keep in mind that cooking times depend on the size of the artichoke. Smaller artichokes will cook faster, especially baby artichokes, while larger ones will take a bit longer than stated to cook.
How to Steam Artichokes
Steaming is one of the most common ways to cook artichokes. It locks in flavor and keeps them tender. Be mindful when removing the lid from the saucepan, as the steam is very hot.
Place a steamer basket in a saucepan with a lid and add enough water to reach the basket (about 1 inch of water should be enough—the water should not go above the basket.)
Bring water to a boil over high.
Add the prepped artichoke (see above) resting upright in the steamer basket and reduce heat to medium-high. Cover and steam until an outer leaf can be pulled and removed without resistance, about 30 minutes depending on size.
Remove the artichoke from saucepan and set aside until cool enough to handle.
How to Boil Artichokes
Boiling is another common method for cooking artichokes. However, they might not be as flavorful, and the coveted flesh can end up a touch too watery.
Bring a pot of salted water to a boil over high.
Add prepped artichoke (see above) and reduce heat to medium-high. Cover and cook until an outer leaf can be pulled and removed without resistance, about 30 minutes depending on size. To test for doneness, remove artichoke from the water using tongs or a slotted spoon.
Drain and place cut-side of the artichoke down in the colander until cool enough to handle.
How to Roast Artichokes
This technique uses the dry heat of the oven to impart a ton of flavor and caramelized edges. Some more prep time is needed, but it's still easy-peasy. Skip the prepping tips above and follow the directions below. Keep a lemon half on hand to rub all over the artichoke to avoid oxidation while prepping (and then squeeze the other half on top after roasting for brightness).
Preheat the oven to 450 degrees. Cut off the top third of each artichoke and trim the stem. (The stem does not need to be fully cut off, as this part is edible).
Remove the tough outer leaves from the base. Trim the thorny tips from the leaves with kitchen shears.
Peel the stem and bottom with a vegetable peeler and discard the tough skin. Rub with lemon.
Cut in half lengthwise to expose the fuzzy choke.
Remove and discard the fuzzy choke and purple-tinted leaves at the center by scooping and scraping with a spoon.
Rub with lemon all over, especially if prepping more artichokes.
Toss with olive oil, salt, and pepper on a baking sheet or baking dish. Place cut-side down and cover tightly with foil. Roast, until golden brown and tender when the base is pierced with a fork, about 30 minutes.
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How to Grill Artichokes
This is a two-part cooking adventure and best reserved for when you're cooking more than one artichoke. Artichokes must first be steamed or boiled before hitting the grates of a grill to ensure tender results. Grilling artichokes is a treat during cookout season, as the subtle smokiness that develops is irresistible.
Prep artichokes: Cut off the top third and trim the stem. Remove the tough outer leaves from the base. Trim the thorny tips from the leaves with kitchen shears. Peel the stem and bottom with a vegetable peeler and discard the tough skin. Cut in half lengthwise to expose the fuzzy choke. Remove and discard the fuzzy choke and purple-tinted leaves at the center by scooping and scraping with a spoon.
Rub with a lemon half all over while prepping any remaining artichokes.
Place a steamer basket in a large pot with a lid and add enough water to reach the basket (about 1 inch of water should be enough—the water should not go above the basket.)
Bring water to a boil over high.
Add the prepped artichokes to the steamer basket and reduce heat to medium-high. Cover and steam, until an outer leaf can be pulled and removed with little resistance, 20 to 25 minutes depending on size. Alternatively, boil and drain well.
Preheat a grill with clean grates over medium (350 to 375 degrees).
Remove artichokes from the pot and set aside until cool enough to handle. Pat dry all over.
Gently toss artichokes with olive oil, salt, and pepper on a baking sheet or in a large bowl.
Place cut-side down on grill grates and grill, covered, flipping halfway through, until golden brown and grill marks appear, about 10 minutes.
How to Cook Artichokes in an Air Fryer
This method of cooking artichokes will yield similar results to that of roasting in the oven. The perk is that an air fryer saves time.
Preheat the air fryer to 350 degrees. Cut off the top third of the artichoke and trim the stem. (The stem does not need to be fully cut off as this part is edible).
Remove the tough outer leaves from the base. Trim the thorny tips from the leaves with kitchen shears.
Peel the stem and bottom of the artichoke with a vegetable peeler and discard the tough skin. Rub with lemon.
Cut artichoke in half lengthwise to expose the fuzzy choke. Remove and discard the fuzzy choke and purple-tinted leaves at the center by scooping and scraping with a spoon.
Rub with lemon all over, especially if prepping more artichokes.
Toss with olive oil, salt, and pepper in a large bowl. Place cut-side down in the air fryer. Cook until golden and tender when the base is pierced with a fork, about 15 minutes.
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How to Cook Artichokes in an Instant Pot
Leave it to the Instant Pot to save you time when cooking whole, fresh artichokes. Feel free to throw in some aromatics like woody herbs, garlic cloves, and lemon wedges.
Add 1 cup water and any aromatics, if using, to a 6-quart Instant Pot.
Add steamer insert. Place prepped artichokes (see above) on the steamer.
Set the release valve to the "Sealing" position. Place the lid on the Instant Pot, turn and lock.
Press "Manual" on the Instant Pot and set it to high pressure. Set the timer to 20 minutes.
Carefully quick-release the pressure from the pot by setting the steam release handle to the "Venting" position.
Once all of the steam is released and the float valve drops down, open the lid.
Remove the artichokes using tongs and let cool slightly. Artichokes are done when an outer leaf can be pulled and removed without resistance.
How to Microwave Artichokes
When time is tight and an artichoke craving hits, pop the veggie in the microwave. No judgment here.
Place prepped artichoke (see above) in a microwave-safe dish with some water. Cover with a microwave-safe lid and microwave on high, until tender and an outer leaf can be pulled and removed without resistance, 8 to 10 minutes. Let cool slightly.
How to Sauté (Baby) Artichokes
This cooking method is best left for baby artichokes. They only require minimal trimming and there is no choke to scoop out. A sprinkle of chopped fresh parsley and flaky sea salt, plus a squeeze of lemon, is all they need before serving.
Prepare a bowl of cold water with the juice of one lemon; set aside.
Snap off the outer leaves until only the lighter, tender leaves are visible. Cut off the top quarter and trim the stem.
Cut in half or quarter lengthwise and transfer to the bowl with lemon water while prepping the remaining artichokes.
Heat a drizzle of olive oil in a large skillet over medium. Pat the artichokes dry.
Add artichokes to skillet (oil may splatter) and cook, stirring throughout, until tender when pierced with a fork, 5 to 8 minutes. Season with salt and pepper.
How to Fry (Baby) Artichokes
Fried baby artichokes are a delicacy. Carciofi alla Giudia, as fried artichokes are known in Rome, is a Roman-Jewish dish that's hard to resist and can also be prepared with large artichokes. Frying brings out the artichoke's natural sweetness, and although a squeeze of lemon is enough, a creamy dipping sauce takes this starter to the next level.
Snap off the outer leaves until only the lighter, tender leaves are visible. Cut off the top quarter and trim the stem.
Cut in half or quarter lengthwise.
Heat 2 inches of olive oil, canola, or vegetable oil to 300 degrees in a medium pot. Fry in batches if necessary, until golden brown and crispy, about 2 minutes.
Transfer to a paper towel-lined plate and season with salt and pepper.
How to Braise (Baby) Artichokes
Simple yet flavorful. Braise artichokes in an enamel cast-iron pan and you can take this dish from stovetop to table. It's perfect for entertaining.
Prepare a bowl of water with the juice of one lemon; set aside.
Snap off the outer leaves until only the lighter, tender leaves are visible. Cut off the top quarter and trim the stem. Peel the stem and bottom of the artichoke with a vegetable peeler and discard the tough skin. Transfer to the bowl with lemon water.
Cut in half or quarter lengthwise.
Melt equal parts butter and olive oil in a large pan with a lid over medium.
Add artichokes cut-side down and cook, stirring occasionally, until golden all over, 5 to 10 minutes.
Add a splash of white wine and cook for about 1 minute. Add enough vegetable broth to reach halfway up the artichokes, crushed garlic clove, and thyme or rosemary and cook, until artichokes are tender when pierced with a fork, about 5 minutes. Season with salt and pepper.
