How to Cook an Artichoke by Steaming or Boiling
Cooking an artichoke is really simple! I prefer steaming or boiling for the most tender leaves and best results.
Servings: 3 servings
Equipment
Ingredients
Steaming Method
- 3 Artichokes
Boiling Method
- 3 Artichokes
- Juice of 1 lemon
- 3 tablespoons all-purpose flour
- 1 garlic bulb cut in half
Instructions
- Remove about an inch of the top of the artichoke, remove any small dark leaves from the bottom
- Bring a large pot of salted water to boil.
Steaming Method
- Place the artichokes in the steamer basket and carefully place into the boiling water.
- Reduce to a simmer, and cook for 40-60 minutes or until an outer leaf can easily be removed.
Boiling Method
- Combine flour and lemon juice, mix to a thin paste, add water if necessary.
- Once boiling, add lemon and flour mixture and garlic bulb to the boiling water.
- Carefully place the artichokes into the boiling water.
- Reduce to a simmer, and cook for about 35 minutes or until an outer leaf can easily be removed
Notes
Storage: It's best to enjoy artichokes immediately after cooking. However you can store any leftovers in an airtight container for up to 5 days.
Photo Credit: Erin Jensen
Nutrition
Serving: 1g | Calories: 87kcal | Carbohydrates: 19g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 120mg | Potassium: 482mg | Fiber: 7g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 2mg
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