Learn how to cook fresh artichokes in this easy, step by step tutorial. It will be your go-to recipe for preparing artichokes. A few simple ingredients and few easy steps make this artichoke recipe a keeper!
The other day, my friend Julie came over, and she brought me something that truly impressed me: it was the most beautiful and perfect artichoke from her garden!
(You can read about my trip to an artichoke farm HERE.)
I have attempted to grow artichokes several times, to no avail. For some reason the bugs and ants get to them before I do. I tried soapy water spray, but it didn’t work; and once, I was so angry at those nasty pests ruining my nascent little artichokes, that I actually put straight dish soap on them, (and on the artichoke itself) killing the bugs, artichoke, plant and all! Ugh!
Another favorite artichoke recipe from my mother.
So this freshly picked, perfectly formed artichoke was a treasure–how was I going to prepare it? Instead of stuffing it, or doing something with it which I’d never done before, I decided the best plan was the most simple; so this is what I did.
How to cook fresh artichokes isn’t an issue, but for me, growing them is!
How to Cook Fresh Artichokes (Boil/Steam)
- extra virgin olive oil
Wash the artichoke(s) and trim off the top, and peel the outside of the stem. Using kitchen scissors, cut the top of each leaf to remove the jaggy bits.
Next, quarter it (them.)
Cut out the center “fuzz” and discard.
Next, place the prepared quarters in a pot with about 4 oz of water, 3 tbsp of extra virgin olive oil 3 large cloves of garlic and sprinkle generously with Kosher or sea salt.
Simmer over medium heat, occasionally checking to make sure all the water hasn’t evaporated. Cook for about 40 minutes, or until a leaf comes out easily and is cooked.
Finally, the end result will look like this (and you didn’t think that lovely artichoke could look any better!)
Artichokes cooked in this manner make an unusually elegant and impressive side dish. The best part is the flavor; these are truly delicious artichokes. Because there is no overwhelming spice or added ingredient, dip or sauce to cover up the delectable artichoke flavor, it’s simply marvelous.
I knew I’d made the right decision on how to cook this little guy, when I pulled the first leaf through my teeth–my taste buds were swooning! Who knows, maybe I’ll even give artichoke growing another try. However, next time, I’ll consult Julie and keep the dish soap in the kitchen!
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- extra virgin olive oil
- Wash the artichoke(s) and trim off the top, and peel the outside of the stem. Using kitchen scissors, cut the top of each leaf to remove the jaggy bits.
- Next, cut it into quarters
- Cut out the center "fuzz" and discard.
- Place the prepared quarters in a pot with about 4 oz of water, 3 tbsp of extra virgin olive oil 3 large cloves of garlic and sprinkle generously with Kosher or sea salt.
- Simmer over medium heat, occasionally checking to make sure all the water hasn't evaporated. Cook for about 40 minutes, or until a leaf comes out easily and is cooked.
You can cook them whole with a filling as a different way to prepare them.
Nutrition Information:Yield: 2 Serving Size: 1/2
Amount Per Serving:Calories: 94Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 332mgCarbohydrates: 8gFiber: 3gSugar: 1gProtein: 2g
Nutrition info is estimated.
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