How To Cook Artichokes Recipes

SIMPLY ROASTED ARTICHOKES

Wrap and roll! This recipe is so simple it's hard to call it a recipe.

Provided by Chef John

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 1h25m

Yield 4

Number Of Ingredients 5

Simply Roasted Artichokes image

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place artichokes stem-side down in a bowl and drizzle with lemon juice.
Slightly separate the artichoke leaves with your hands.
Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
Drizzle each artichoke with olive oil.
Press 1 clove of garlic into the center of each artichoke and season with salt.
Tightly wrap each artichoke twice with heavy-duty aluminum foil.
Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes

Nutrition Facts : Calories 203.8 calories, Carbohydrate 19.3 g, Fat 13.8 g, Fiber 8.9 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 253.2 mg, Sugar 2 g

Ingredients

4 large whole artichokes, top 1 inch and stems removed
¼ cup fresh lemon juice
¼ cup olive oil
4 cloves garlic, cloves peeled and crushed
kosher salt

BASIC BOILED ARTICHOKES

Provided by Florence Fabricant

Categories appetizer

Time 1h

Number Of Ingredients 2

Basic Boiled Artichokes image

Steps:

Select a kettle or pot large enough to hold all the artichokes you are cooking. Half fill it with water and set it over high heat to boil. Meanwhile, trim the artichokes.
Rinse the artichokes, slice the stem off flush with the base so the artichokes will stand level. Rub the cut areas with lemon. Slice off the top inch of each artichoke and rub the cut area with lemon. Using kitchen shears snip off the top half inch of each leaf. Place the artichokes base side down in the boiling water, lower heat to simmer and weight the tops of the artichokes with a dish or pot lid that fits into the pot to keep the artichokes submerged.
Simmer the artichokes until the base can easily be pierced with a knife point, 20 to 40 minutes. Remove the artichokes from the water and turn upside-down in a collander to drain.

Ingredients

Artichokes
Lemon

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Total Time 1 hr 30 mins
Category Appetizer
Calories 200 per serving

Prepare Artichokes: Rinse artichokes. Snap off and discard any errant outer leaves on stems. Snip off any large thorns on leaves using kitchen shears. Saw off and discard top-third of leaves (inedible leaves furthest from stem) using a serrated knife. Cut off and discard lower part of stem, leaving at least 1 inch attached to artichoke (Note 2).
Cook Artichokes: Add artichokes to a large pot (Note 3), add water until they start to float, and cover. Bring to a boil over high heat. Boil covered for 30 minutes, adjusting the heat as needed to maintain a medium boil (Notes 4-9). Uncover, and transfer artichokes using tongs to a colander to drain, stem side up. Check for doneness: artichokes are done when a knife can be easily inserted into stem (parallel to fibers) with little or no resistance. Let them cool and steam out, about 45 minutes.
Make Dipping Sauce: Whisk or vigorously stir all dipping sauce ingredients in a medium mixing bowl until very smooth, with no mayonnaise clumps remaining. Cover and refrigerate until ready to serve.
Serve: Slice each cooled artichoke in half, down the stem, handling them carefully to avoid breaking off tender leaves. Scoop out and discard fuzzy needle-like white centers and purple leaves from each artichoke half using a spoon. Arrange artichokes on serving plates. Optionally, lightly brush cut surfaces with olive oil, and season with pepper, salt, and thyme. Serve with prepared dipping sauce and an empty plate for discarded leaves (Note 10).

How To Cook Artichokes Recipes

SIMPLY ROASTED ARTICHOKES

Wrap and roll! This recipe is so simple it's hard to call it a recipe.

BASIC BOILED ARTICHOKES

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