Preparation
If this is your first encounter with an artichoke, let us reassure you it's not as intimidating as it may look. It's quite easy and once you've mastered the technique, you'll agree.
The artichoke consists of four main parts--+the leaves, the choke, the heart (or bottom), and the stem. Begin by thoroughly washing the vegetable, then turning it upside-down to drain off all the water.
Next, pull off and discard a few of the small outer leaves at the base. These will be tough, even after cooking so you won't miss them. Then lay the artichoke on its side, and using a sharp, serrated, non-carbon steel knife and a sawing motion, cut off and discard the top third of the leaves. A carbon steel knife will react with the artichoke and turn it black.
With a kitchen scissors, snip off the top half-inch of the remaining leaves to remove the sharp prickly thorns.
Use a small paring knife to peel the outer layer of the stem and the tough edges at the base of the leaves you removed.
Now you're ready to cook the artichoke.
Cooking
Artichokes can be steamed, boiled, baked, fried, and stuffed. Cooked, they are delicious served hot or cold. They can be served as an appetizer, a side dish, a featured ingredient in soup, or even as a main course.
Steaming
Avoid cooking artichokes in aluminum or cast iron pans or your artichokes will turn an ugly, dark grayish green. Cook the artichokes upside-down in a covered saucepan with 1/2 to 1 inch ( 1 to 2.5 cm) of water depending on what size and how many artichokes you are cooking. Include a couple of generous pinches of salt, and add a lemon wedge to the pot to help the artichokes retain their attractive green color. Most cookbooks suggest cooking the artichoke standing upright. In addition, they also suggest cutting off and discarding the stem. We prefer to savor the stem and keep it attached.
Turn the heat to high to bring the water to a boil. Then turn the heat down to medium, and steam for 25 to 45 minutes depending on the size of the artichoke. To test for doneness, lift the cover and pierce the heart with a fork. There should be no resistance.
After steaming, large artichokes can also be stuffed by spooning seasoned stuffing of choice between the leaves and baking just long enough to firm the stuffing, about 30 to 45 minutes at 325 F (Gas Mark 3).
Baby artichokes are far easier to deal with. When completely cooked, they are so tender, the entire vegetable can be eaten, choke, leaves, and all. Baby artichokes can be steamed or deep-fried. When cooked they can be marinated. Steaming time is 12 to 15 minutes.
Salads
When you haven't the time to cook artichokes from scratch, the water-packed canned ones are a delicious addition to any salad. You can add them whole or cut them into halves or quarters.
The marinated variety offers great flavor simply served as a party appetizer along with a dip.
Canned, water-packed, cooked artichoke bottoms (or hearts) also make an ideal base for a party appetizer. Simply fill them with tabbouli, hummus, mock tuna salad (made from soy protein), guacamole, a finely minced marinated mushroom salad, or soy cream cheese sprinkled with toasted sesame seeds.
Braising
Prepare the artichokes for cooking, and put them into a saucepan with onions, garlic, a bay leaf, dried herbs, salt and pepper. Add 2 T. olive oil and cover with water. Simmer one to two hours depending on size. Test for doneness by piercing the heart with a fork. There should be no resistance.
Another suggestion is to remove the leaves and choke of two or three artichoke. Slice the hearts or cut them into chunks. Combine them in a large saucepan or Dutch oven with tomato wedges, zucchini chunks, sliced onions, sweet potato chunks, garlic, herbs, and water. Cover, and cook about 25 to 30 minutes until all vegetables are tender. Adjust seasonings to taste.
Cold
Cooked whole artichokes make an excellent presentation as a cold dish served with a pungent vinaigrette. As an alternative, the hearts can be part of a separate recipe, while the separated leaves make an ideal buffet platter as they surround a thick dipping sauce.
Add cooked artichoke hearts to bean salad, potato salad, grain salads, and even pasta salads. Crisp tossed green salads taste even better with artichoke hearts.
Stuffing
To prepare the artichoke for stuffing, cut off the stem at the base and follow the directions for steaming. After it is fully cooked, use your fingers to spread open the outer leaves. Pull out the inner core of leaves that cover the choke. This will reveal the choke so it can be scooped out with a spoon. Now the artichoke is ready for stuffing.
STUFFED ARTICHOKES
You couldn't ask for a more visually-appealing dish than these stuffed artichokes, which resemble king-size flowers in full bloom. For the perfect presentation, place a serving of cooked grain on the side of each dinner plate and sprinkle with finely minced dill, parsley, or green onion tops. The artichoke will fill the rest of the plate, starring as the main attraction.
Stuffed Artichokes is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.
Yield: 3 to 6 servings
To Prepare the Artichokes
- To prepare the artichokes, remove a layer or two of the smaller leaves surrounding the base. Lay each artichoke on its side, and cut about 1-inch (2.5 cm) off the top with a sharp, heavy-duty knife and discard.
- Cut off the stem where it joins the bottom of the artichoke so the artichoke will stand upright. Reserve the stems.
- With a kitchen scissors, snip off the sharp tips of the remaining leaves of each artichoke, and use a small paring knife to trim off the outer skin from the stems.
To Cook the Artichokes
- To cook the artichokes, stand each one upside-down, with the stem end up, in an 8 to 10 quart (8- to 10 -liter) Dutch oven or stockpot. Add 1-inch (2.5 cm) of water, cover, and bring to a boil over high heat.
- Turn the heat down to medium and steam for 25 to 45 minutes, until just tender (the cooking time will depend on the size of the artichokes).
- Test for doneness by piercing the bottom or the heart with a fork. The artichokes should be firm, but the fork should enter without resistance. Remove them to a plate to cool.
To Prepare the Stuffing
- To make the stuffing, preheat the oven to 325 degrees (Gas Mark 3) and have ready a 9 x 13-inch (23 x 32.5 cm) baking dish. While the artichokes are cooking, put the onion, bell peppers, olive oil and garlic in a large non-stick skillet. Cook and stir for 7 to 8 minutes over high heat. Add the salt and pepper.
- Squeeze the tofu through your fingers into a large mixing bowl. Add the cooked onion and peppers, diced bread, pine nuts, nutritrional yeast, lemon juice, and soy sauce, and mix until all the ingredients are well distributed.
To Stuff the Artichoke
- To prepare each artichoke for stuffing, gently spread the leaves, taking care not to break them off. Reach into the center and remove the cone of lighter colored leaves by lifting them out. With a spoon, scoop out the hairy inedible choke and discard it.
- To stuff each artichoke, use a teaspoon to fill the center with the stuffing. Then stuff between the leaves, starting with the outer leaves and working inward.
- Put the stuffed artichokes into the baking dish. Bake uncovered for 10 to 12 minutes, just to warm through. Serve whole for 3 large servings, or cut in half to make 6 generous portions.
Serving Suggestion: Serve with a tossed green salad full of crunchy vegetables and a grain such as brown rice, quinoa, bulghur wheat, or barley.
You may want to serve some sauce on the side for dipping the heart of the artichoke. Some suggestions include the Tahini Falafel Sauce or Lemon Dill Silken Sauce. For the recipes see our Recipe Index
under Dips and Spreads and/or Sauces.
For other artichoke recipes see Recipe index.