Here’s the perfect foolproof recipe on how to cook artichokes! These artichokes are boiled so that you get a tender artichoke heart (doesn’t get dry like baked/roasted artichokes!) and this is also the fastest and easiest way of cooking artichokes perfectly each time. These artichokes are also deliciously seasoned with sea salt and thyme, and paired with a garlic balsamic dipping sauce.
Did you know that California produces almost all of the artichokes consumed in the US? I grew up in California and artichokes are one of my favorite appetizers. Whenever I see it on a menu, I always order it! These artichoke appetizers usually packed with flavor like garlic, pepper, olive oil, and lemon juice. How to eat it: you pull off one leaf at a time, dip it in a delicious mayo-based sauce, and scrape off the tender “meat” of it with your teeth. I could eat these nonstop.
There are different ways you can go about cooking artichokes:
- Baking: You can bake a foil-wrapped artichoke in the oven, which gives it a lot of flavor, but it can get a little dry and dehydrated. Baking also takes the most amount of time compared to other cooking methods, and the length of time required for baking varies a lot depending on the size of the artichoke. It can be tough to balance the baking time required and avoiding dryness.
- Grilling: If you have a grill, go for it! I’ve never tried this option before because it’s so much easier to cook artichokes in the kitchen without firing up the grill. But if you’re having a barbecue and the grill is handy, this is definitely something that you can try.
- Steaming: This is a faster option compared to baking, but does require the proper steaming tools such as a steamer basket. Also, it’s not a foolproof method — you need to check occasionally to see if the pot needs more water, and steaming time can vary.
- Boiling (my preference): This is the easiest and fastest method of cooking artichokes. Also, it’s foolproof (anyone can boil water) and works for all sizes of globe artichokes. Best yet, it results in a really tender and delicious artichoke heart without any of the dehydrated effects that you get from baked/roasted artichokes. This method doesn’t get as much flavor as you would from baking and grilling methods, but I find that it’s easy to season the artichoke post-cooking to get all of the flavors you want.
HOW TO COOK ARTICHOKES PERFECTLY:
You’ll also love this artichoke recipe because it’s one-pot (easy cleanup!), vegetarian (great as a veggie appetizer/side dish), and healthy. I like foods that make me WORK to eat it — these artichokes take time to peel off each leaf, dip in sauce, and scrape with my teeth. 🙂 I love having these artichokes to munch on during a nice long TV session. It keeps me occupied with munching without getting too many calories!
Another reason I’m really excited to be making these artichokes is because it gives me an excuse to use sea salt. Mr. Savory Tooth’s distant cousin married a Hawaiian spear fisher, and he makes sea salt from Kauai in his spare time. We got a package of his homemade sea salt last year, and I’ve been saving it up for a special occasion. These artichokes definitely call for it. The artichoke hearts are so tender and juicy, and pair really nicely with crunches of sea salt chunks and freshly grated black pepper.
The recipe below is for 2 artichokes. If you’re like me and you don’t like sharing these artichokes, use more artichokes and multiply the recipe proportions as needed. Just make sure that you have pots big enough to boil them all!
If you liked these artichokes, check out my favorite appetizer dishes:
- baked jalapeno poppers wrapped in bacon
- spinach and artichoke dip
- loaded Mexican nachos with chicken