How To Cook Artichokes Like A Pro Chef
Artichokes are an essential spring vegetable. The thorny, rough exterior can make these thistles seem intimidating, but they can be trimmed and ready to cook in just 10 minutes. Here I'll cover how to clean, cook, and eat artichokes, and I even included a super-simple (but insanely yummy) dipping sauce. So you’re officially all out of excuses—it’s time to master the artichoke.
Yields: 4-6 servings
Prep Time: 5 mins
Total Time: 1 hour 10 mins
Ingredients
3
medium artichokes
1
lemon, cut in half
6
cloves garlic, peeled, smashed
Extra-virgin olive oil, for grilling or roasting
Kosher salt
Freshly ground black pepper
1/4 c.
mayonnaise
1 tbsp.
Dijon mustard
1 tbsp.
chopped fresh thyme
Directions
To Clean
Cut 1 artichoke stem until about 1" remains. Pluck bottom row of leaves and any leaves on stem. Using a vegetable peeler, remove outer layer of stem. Using a sharp knife, cut 1" to 1 1/2" from top of artichoke. Rub cut surface with 1/2 lemon. Using kitchen sheets, cut top 1/4" of each leaf on artichoke, removing the thorn.
Rinse artichoke under cold running water, gently separating the leaves as you rinse. Pat dry and squeeze out excess water. Repeat with remaining artichokes.
To Steam
Fill a deep pot with 2" to 3" water and place over high heat. Set a steamer basket in pot. Once water is boiling, reduce heat to medium. Add 3 cleaned artichokes, 6 peeled, smashed cloves garlic, and 1/2 lemon. Cover with a tight-fitting lid and cook until leaves are tender and can easily be pulled from exterior of artichoke, 35 to 40 minutes. Transfer artichokes to a cutting board and cut in half lengthwise. Using a melon baller or spoon, scoop out fuzzy choke; reserve garlic for dipping sauce.
To Grill
Follow the steps for steaming artichokes. Prepare a grill for medium heat; preheat 5 minutes. Clean and grease grates with extra-virgin olive oil. Arrange 6 steamed artichoke halves on grill cut side down and grill, rotating 90° halfway through, until starting to char, 4 to 5 minutes.
To Roast
Preheat oven to 400°. Cut 3 cleaned artichokes in half lengthwise and rub cut sides with 1/2 lemon. Using a melon baller or a spoon, scoop out fuzzy choke. Arrange artichokes on a sheet tray. Place 6 peeled, smashed cloves garlic in hollow of artichoke halves. Drizzle with 3 tablespoons extra-virgin olive oil; season with a generous pinch of kosher salt and freshly ground black pepper. Turn artichokes cut down, keeping garlic clove in place. Drizzle with another 2 tablespoons oil; season with another generous pinch of salt. Tightly cover sheet tray with foil. Roast artichokes until tender and outer leaves easily pull away, 35 to 40 minutes. Use roasted garlic for dipping sauce (see above).
Dipping Sauce
Transfer steamed or roasted garlic to a small bowl. Juice 1/2 lemon over. Mash garlic with a fork and add 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh thyme, and a pinch of kosher salt and stir to combine.
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