How to Prepare an Artichoke

If you didn’t grow up eating artichokes and you were encountering them for the first time, they might seem a little intimidating. How to simply cook and eats an artichoke is not obvious from its appearance.

If you’ve always wondered how to cook and eat them, here are the steps:

  Method

1. If the artichokes have little thorns on the end of the leaves, take a kitchen scissors and cut of the thorned tips of all of the leaves. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke.

 2. Slice about 3/4 inch to an inch off the tip of the artichoke.

3. Pull off any smaller leaves towards the base and on the stem.

4. Cut excess stem, leaving up to an inch on the artichoke. The stems tend to be more bitter than the rest of the artichoke, but some people like to eat them. Alternatively you can cut off the stems and peel the outside layers which is more fibrous and bitter and cook the stems along with the artichokes.

5. Rinse the artichokes in running cold water.

In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavour to the artichokes). Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Note: artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time). Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.

How to Eat an Artichoke

Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonnaise. My favourite dip is mayo with a little bit of balsamic vinegar mixed in.

1. Pull off outer petals, one at a time.

2. Dip white fleshy end in melted butter or sauce. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.

 Continue until all of the petals are removed.

3. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart.

The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce to eat.

That's the basics done with. Now here are a few more exotic things you can do with them!

Artichoke Soup Recipe

Ingredients

• The hearts from 5 large artichokes

• 7 Tbsp butter

• 1 medium size leek, white-and-light green part, sliced and rinsed

• 6 garlic cloves, chopped

• 1/2 cup chopped shallots (or yellow onion, if shallots aren't available)

• 8 oz of Yukon Gold potatoes, peeled and diced

• 12 cups of vegetable or chicken stock (if cooking gluten-free, use gluten-free stock)

• 1/2 bay leaf

• 2 sprigs thyme

• 4 sprigs of parsley

• 1/4 teaspoon cracked black peppercorns

• 1/2 cup of cream

• Salt to taste

Method

1. Prepare the artichoke hearts. Cut the artichokes lengthwise into quarters. With a small knife, remove the thistley choke part and discard. Cut away the leaves from the artichoke heart and reserve for steaming and eating later if desired (why waste perfectly good artichoke leaves?). Cut or peel away the tough outside skin of the stems and discard. When I made this dish I left an inch to two inches of stem with each of the hearts with no problem. Slice the hearts or chop to a quarter inch thickness.

2. In a large pot, melt half of the butter and cook the artichoke hearts, leek, garlic, and shallots on medium heat until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley, and peppercorns in cheesecloth and add to the pot. Increase heat to bring to a simmer, then lower heat and continue to simmer uncovered, 1 hour.

3. Remove and discard the herbs. Purée the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt  and serve.

Artichoke Salad with Preserved Lemon Mayonnaise

Ingredients

• 4 large globe artichokes

• 5 tbsp lemon juice

• 1 medium baking potato, peeled and cut into 12 wedges (similar in size to the artichoke pieces)

• 1 large sprig fresh thyme, plus 1 tbsp picked leaves

• Salt and black pepper

• 10g chopped dill

• 5g chopped tarragon

• 50g pea shoots

• 1 tbsp olive oil

For the mayonnaise

• 1 egg yolk

• ¼ tsp Dijon mustard

• 1 small garlic clove, crushed

• 1½ tsp white-wine vinegar

• ¼ tsp caster sugar

• 1 medium preserved lemon, chopped flesh and skin (30g in total)

• 75ml sunflower oil

Method

1. Cut most of the stalk off the artichokes and remove the tough outer leaves by hand. Once you reach the softer leaves, cut 2-3cm off the top, and trim the base and around the stalk. Cut in half lengthways, so you can reach the heart, and scrape it clean of hairs. Dip the cleaned heart halves in acidulated water (one or two tablespoons of the lemon juice mixed with some water), then cut each into three triangular segments.

2. Put the artichokes in a medium saucepan with the potato. Add the remaining lemon juice, the thyme sprig and three-quarters of a teaspoon of salt, and add water just to cover (around 500ml). Bring to a boil, then simmer gently for 10-15 minutes, until the tip of a small, sharp knife goes easily into both potatoes and artichokes. Remove from the heat and leave to cool.

3. For the mayonnaise, put all the ingredients bar the oil in a small food processor bowl. With the motor running, slowly pour in the oil and process to a firm, glossy mayonnaise. Refrigerate until needed.

4. To assemble, drain the artichokes and potatoes, and mix in a large bowl with the thyme leaves, dill, tarragon, pea shoots, olive oil, a quarter-teaspoon of salt and some pepper. Serve with a dollop of mayo and another good grind of pepper.

Stuffed Artichoke Hearts

Ingredients

• 8 artichoke hearts

• 2 oz cream cheese

• 1 round Boursin Cheese

• 1 tsp black pepper

• 4 tsp fresh chopped garlic

• 1 cup flour

• 1 1/2 tsp salt

• 4 eggs

• 1 tbsp fresh chopped parsley

• 2 tbsp grated parmesan cheese

• Vegetable oil.

Method

1. Prepare cheese mixture
   Cream together Boursin cheese, cream cheese, 2 tsp chopped garlic and 1/4 tsp black pepper. Put in a piping bag.

2. Prepare the artichokes.
   Boil then cool, drain and rinse artichokes, and push a whole in the centre of each one with your thumb. Using the piping bag fill each artichoke hole with some cheese mixture. Place prepared artichokes in the freezer for 30 minutes.

3. Prepare the coating
   Mix together in a bowl the flour with 1 tsp salt and 1/2 tsp black pepper. In another bowl whisk the eggs with 1/4 tsp black pepper, 1/2 tsp salt, 2 tsp chopped garlic, chopped parsley and grated parmesan cheese.

4. Cook.
   After removing the artichoke hearts from the freezer, roll each one in the flour mixture followed by the egg mixture and fry in small batches in deep hot oil ( 350 degrees F) until golden brown.

Artichoke Stuffed with Peas, Mushrooms & Ewe's Cheese

Ingredients
(Serves four)

• 4 globe artichokes

• 2 lemons, juiced (keep the lemons)

• 2tsp salt

• 4 portobello mushrooms

• 1tbs olive oil

• 5g butter

• 1 onion, finely chopped

• 2 cloves garlic, finely chopped

• 200g peas, podded

• 2tbs basil, torn

• 1tbs crème fraîche

• 100g hard ewes' cheese, grated

• 500g marrow

• 1tbs olive oil

• 10g butter

• 2 cloves garlic, finely chopped

• Salt and pepper

Method

1. Preheat the oven to 180°C. Put about 3 litres of water in a saucepan with the juice of two lemons plus the juiced lemons and salt.

2. Wash the artichokes under cold water to get rid of insects and bugs. Cut off the stem to make a flat base. With scissors, cut off the sharp spikes of the leaves, and cut about 1cm off the top - you will see the inner purple leaves clearly now. Put them promptly into the saucepan with the water and lemon. Do one artichoke at a time so that they don't go brown. Put the pan of artichokes on medium heat with the lid on. When the water starts to simmer, cook for 20-30 minutes, depending on size.

3. Brush the portobello mushrooms with a pastry brush. Never wash them, as they soak up water and will make the filling too wet and sloppy. Cut the mushrooms into 1cm cubes and put aside. Place a saucepan on medium heat with the olive oil and butter and then add the mushrooms, onion and garlic, and fry. Add the raw peas and cook for a further five minutes. Take off the heat and add crème fraîche and the grated cheese. Season with pepper.

4. By the time this is done the artichokes should be cooked. Check this by trying to pull off a leaf: if this is easy, then they are ready. Drain and let cook slightly. Place the ovenproof dish in the oven. Peel the marrow and cut the seeds out and discard. Cut the marrow into 1cm cubes. Put olive oil, butter, marrow and garlic into the hot roasting tray. Season and put back in the oven.

5. When the artichokes are slightly cool, pull the little purple leaves from the centre and, with a spoon, pull off the "hairy" choke in the centre above the heart. All the hair needs to come out, as it is an irritant.

6. Fill the middle of the artichokes with the mushroom stuffing and place them in a roasting tray. Put them in the oven with the marrow. Leave the marrow and artichokes in the oven for 15-20 minutes.

7. Take the two dishes out of the oven. Scatter the garlic-roasted marrow around the serving plate, place the stuffed artichoke in the middle and drizzle with olive oil.

Artichoke and Bacon Tart

Ingredients

For the crust

• 200g plain flour

• 90g cold unsalted butter, cubed

• 1 tbsp olive oil

• 1 generous pinch of salt

• Ice-cold water, about 4-5 tbsp - just enough to make a soft dough

For the filling

• 6-8 artichokes, cooked as outlined on the preceding page

• 1 tbsp unsalted butter

• 4-6 rashers bacon (about 80g), cut into 2cm pieces

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 4 egg yolks

• 200ml double cream

• 50g hard goat's cheese, grated

• 1 handful flat-leaf parsley, leaves picked and chopped

• 1 tsp fresh thyme leaves

• Sea salt and freshly ground black pepper

Method

1. First make the pastry. Process together the flour, butter, oil and salt until the mixture resembles coarse breadcrumbs. Add just enough cold water for the mixture to come together into a soft dough. Press it straight into a lightly greased 24cm tart tin, using your hands and fingertips. Cover and refrigerate for 30 minutes.

2. Preheat the oven to 180C/350F/ gas mark 4. Prick the base of the pastry case all over with a fork, then line with baking parchment or foil, and fill with baking beans (or similar). Bake for 15 minutes, remove the paper and beans, bake for another seven to eight minutes, then remove from the oven and reduce the oven temperature to 150C/300F/gas mark 2.

3. To make the filling, remove the meat from the artichokes' leaves and chop the hearts. Set aside. Melt the butter in a heavy-based frying pan, sauté the bacon until crisp, then drain on kitchen paper. Tip the onion into the frying pan and cook until soft. Add the garlic and cook for a minute. Remove the pan from the heat.

4. Beat together the egg yolks and cream in a bowl, then add the artichoke, bacon, onion, two thirds of the cheese, parsley and thyme, and season. Pour into the tart shell and sprinkle over the remaining cheese. Bake for 45 minutes, or until the filling is set and the pastry is golden.