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The Heart of the Issue: The Right Way to Prepare Artichokes

Artichokes are one of spring’s best offerings, but the perceived effort involved in breaking through its steely exterior often means the plant gets left on the supermarket shelf. However, preparing an artichoke is relatively simple when you know how, and the pay-off — its sweet, soft heart and wonderful versatility — is worth it. To take you through everything you need to know about preparing and eating artichokes, we tapped The Australian Women’s Weekly’s Fran Abdallaoui and Pamela Clark for their expert tips.

How to Buy Artichokes

Artichoke How-to Food to Love

(Photo Credit: Food to Love)

The globe artichoke is the large flower bud of the thistle and is normally a green, purple, or bronze color. When buying artichokes, look for those with tightly packed leaves, or petals, and feel heavy for their size, with a firm stem. The leaves of small artichokes can be slightly looser, but should still feel firm. When you pull back the leaves, the freshness should make itself known with a definite “snap.”

How to Prepare Artichokes

Marinated Artichoke Food to Love

(Photo Credit: Food to Love)

Whole artichokes are often overlooked, but the leaves are quite delicious. To prepare a whole artichoke, remove the outer leaves and cut the stems so the artichoke sits flat. However, the crown jewel of the artichoke is its center, the tender heart. To reach the artichoke heart, you first must cut the stem to about one inch. Then, cut 3/4 of an inch to one inch off the top of the artichoke, and snap off the leaves until you get to the heart. Scoop the furry choke out of the center of the heart with a teaspoon. Place the prepared artichoke hearts in acidulated water with lemon or lime juice or vinegar as you go, to prevent them browning.

How to Cook Artichokes

This versatile plant lends itself to a number of easy and delicious cooking methods. From boiling to roasting, here’s our favorite ways to cook artichoke.

Boil: Place artichoke hearts in a saucepan of boiling water; boil, uncovered, for about 15 minutes or until tender when pierced.

Steam: artichoke hearts for about 20 minutes.

Pan-fry: cooked artichoke hearts in a little butter until brown and crisp.

Roast: cooked artichoke hearts in a buttered shallow flameproof dish, briefly, until crisp.

Marinate: cooked artichoke hearts in olive oil, garlic, and herbs; they are delicious served on an antipasto platter.

This article was written by the Australian’s Women’s Weekly team. For more, check out our sister site, Food to Love.

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