This is a foolproof recipe on how to cook artichokes: the best way is to boil them so that you get a tender artichoke heart (it doesn’t get dry like baked or roasted artichokes). Compared to other cooking methods, boiling yields consistent results and is easily accessible for most people, without requiring special equipment. After cooking, these tender artichokes are deliciously seasoned and paired with a fantastic garlic-balsamic dipping sauce. This works great as a low carb, keto, and paleo friendly appetizer for four people.
How To Cook Artichokes
Prep: 15 minutes
Cook: 30 minutes
Cool: 45 minutes
Yield: 4 servings
- 2 fresh artichokes (Note 1)
- 1/3 cup mayonnaise
- 1 tablespoon
- 2 cloves garlic, minced
- 1 teaspoon dried
thymeleaves or 1/4 teaspoon ground thyme
- olive oil
- ground black pepper and sea salt
- Prepare Artichokes: Rinse artichokes. Snap off and discard any errant outer leaves on stems. Snip off any large thorns on leaves using kitchen shears. Saw off and discard top-third of leaves (inedible leaves furthest from stem) using a serrated knife. Cut off and discard lower part of stem, leaving at least 1 inch attached to artichoke (Note 2).
- Cook Artichokes: Add artichokes to a large pot (Note 3), add water until they start to float, and cover. Bring to a boil over high heat. Boil covered for 30 minutes, adjusting the heat as needed to maintain a medium boil (Notes 4-9). Uncover, and transfer artichokes using tongs to a
colanderto drain, stem side up. Check for doneness: artichokes are done when a knife can be easily inserted into stem (parallel to fibers) with little or no resistance. Let them cool and steam out, about 45 minutes.
- Make Dipping Sauce: Whisk or vigorously stir all dipping sauce ingredients in a medium mixing bowl until very smooth, with no mayonnaise clumps remaining. Cover and refrigerate until ready to serve.
- Serve: Slice each cooled artichoke in half, down the stem, handling them carefully to avoid breaking off tender leaves. Scoop out and discard fuzzy needle-like white centers and purple leaves from each artichoke half using a spoon. Arrange artichokes on serving plates. Optionally, lightly brush cut surfaces with olive oil, and season with pepper, salt, and thyme. Serve with prepared dipping sauce and an empty plate for discarded leaves (Note 10).
|Makes 4 Servings|
|Amount Per Serving (1 artichoke half w/ sauce):|
|Calories 200 (83% from fat)|
|Total Fat 19g||29%|
|Saturated Fat 2g||9%|
|Net Carb 4g|
|Total Carb 7.5g||3%|
|Dietary Fiber 3.5g||14%|
Been so long I had to look up for cook time. Just a quick tip save that water that has so much nutrients and water your plants once it’s cooled down. Waste not want not!
A few things about which I’d like to ask/comment:
In preparation, I do all you’ve described but also peel the stem; it always results in a tender stem which is delicious. It removes the woody outside. I trim as little as possible off the end so that we can enjoy an extension of the delicious heart. I’m interested in trying to trim the leaves individually instead of topping it and will try that next time. (They’re already prepared and ready to go in the pot!)
I always use the boil method and find it works every time, although sometimes I mistakenly overcook them so I’m glad to have your timing to try. I drop them into already boiling water but your recipe seems to indicate putting them in the cold water and letting them come up to boiled with the water. Can you expound on that. I don’t put a lid on but drape a dish towel over them and into the pot of boiling water around them all which seems to gather more steam and cook them faster. Full disclosure, I’ve never used the lid method though; I’ll try that this time as well.
I use a lot of lemon juice in well salted boiling water. I use a whole lemon preparing the artichokes, rubbing the lemon on each cut to discourage browning. I quarter the lemon, squeeze as much of the juice into the pot and then drop the lemon pieces in the boiling water with the artichokes and let the whole lemon add yummy flavor.
I always serve them with a balsamic based vinaigrette which my whole family loves. I’m intrigued to try your dip but am inclined to add more balsamic which goes so well with artichokes and adds a lot of zing.
Sorry for the long post but I love artichokes so much and am always looking for improvements to one of my families favorite vegetables. We often serve them as the entire meal with a nice fresh crusty bread and seasoned olive oil for dipping. Thanks for any comments you can make on the above.
Hi Rachel! I like your idea of peeling the stem since its exterior is sometimes too woody to eat. As for boiling, I have tried both (a) adding artichokes to boiling water and (b) adding artichokes to cold water, and I don’t see much of a difference in the final result. The reason that the recipe states to add them to cold water is because I find it easier to judge how much water to add if the artichokes are already in the pot. However, the downside is that it may be harder to get the timing right. I love the idea of adding lemon juice to the water, which brightens up the artichoke flavor. I haven’t noticed any browning issues, so I don’t bother with rubbing lemon on each cut. And I agree on adding more balsamic — I find that the dip’s proportions are very forgiving, and it never hurts to add more balsamic flavor to it. Thanks for sharing your thoughts!
I peel the stems cut them in small pieces and add them to my interior stuffing of parm, bread or cracker crumbs, olive oil and garlic. Yum
I used this recipe to make artichokes for the first time ever. I was intimidated, but this recipe made it easy. The artichokes were cooked perfectly and the sauce was amazing. My husband is still talking about it. Five stars!
Grew up in artichoke country – loved them all my life. Have always boiled them but I flavor up the water. I add lemon wedges,crushed cloves of garlic,bay leaves,black peppercorns,crushed red pepper,salt red wine vinegar & some Italian seasoning. Really adds to their flavor. Grew up dipping leaves in Mayo. Now either Mayo or melted herb butter.
Since discovering this recipe three weeks ago I have made this twice – just for my self! Even my mother has shown interest so I will make this for her the next time we meet. She never shows any interest in vegetables! Great recipe!
SOOOOO delish!!! My first time making and honestly have already shared the recipe with a few friends. That vinaigrette tho!! 👍🏽🙌🏽👌🏽
Added chopped habanero to the dippin sauce too!
Try adding lemon juice to the water before boiling. Even (ugh) bottled will do. It really adds to the flavor. Artichokes taste a little bland sometimes without it! We live near Watsonville so get them super fresh.
Try stuffing them with fresh minced garlic and seasoned bread crumbs (keep them whole), topped with Parmesan cheese and extra virgin olive oil! Simmer in a little salted water….Delicious!!
I love the suggestion of adding lemon juice to the water while cooking the artichokes! I was out of lemons (a staple in our home) last night so I used a nice organic apple cider vinegar and it does the same thing, wakes the flavor up! Thank you for the tip!
My mother use to make artichokes for dinner when I was young. No one else I knew had them for dinner but I loved them. She would boil them and mix up a dip made with Miracle Whip. When I was first married we went out to a nice dinner and I ordered an artichoke because I was familiar with them. When the waiter came to take my plate, he ask what I was going to do with the rest of the artichoke. I had only ate half because our dinner came. I replied to him, that I was going to take it home with me. He said oh, I wondered what you were going to do with it. I guess not too many people eat artichokes or eat them out. What a shame.
I don’t often eat artichokes but I love the texture and flavor of it. I’ve eaten it quite simply in the past (boiled then salted) but when I tried your recipe, I was blown away at how flavorful it was. Oh and the dipping sauce was phenomenal! Simple and tasty, just the way I like it. Thank you for sharing this tasty recipe!
To get the smokey flavor and aroma, after boiling all but the last five minutes, you can finish them off on the BBQ!
You forgot a vital step in prepping the raw artichoke. You must scoop out the soft leaves and needles in the core of the Artichoke or your going to have a not so good of a time.
Not in my experience. I scoop out that part AFTER cooking. I’ve done it both ways, and it’s much easier to scoop out that part after cooking than before when it’s raw.
I agree clean after cooking.
Yep, clean after they are cooked!
Definitely AFTER cooking 👌🏻
I microwave my artichokes for 8 minutes per two and add 1/2 cup water and cover the pot. Don’t forget to eat the hearts….not just the leaves!
I have always pressure cooked them. It’s quick and they dont lose any of the nutritional value and they aren’t water logged. I also just cut off the top row of thorns, then individually cut each thorn, working around the artichoke. I love that idea about opening up the leaves to get more seasoning in and I am going to try the recipe above for a change. I usually cook two for me, one to eat right away with melted butter to dip, and one cold with a mayo curry powder dip. Those new electric pressure pots are the bomb!
I like to trim the thorns off all the leaves as well so no one gets stabbed in the finger while trying to eat. I have never tried cutting it in half after I boiled (my favorite method also); that makes it so much easier. Not sure why I never considered it….Thanks for the tips! I look forward to trying the dipping sauce.
I make artichokes regularly in my electric pressure cooker. Easy peasy and so much better than the way I made them previously! I like to dip mine in brown butter or lemon garlic aioli. Sometimes I’ll throw them on the grill after cooking to get them smoky. Your dipping sauce looks interesting. I’ll have to try it sometime.
Made this last night, we loved it. It’s a must try!
Try a small amount of liquid smoke to the water. Will add a smoke flavor.
Just what I’ve been looking for!!! So often I see artichokes in the market and long to buy them, but I’ve never worked with one or eaten one before. That is going to change this weekend. It looks great. Thanks for the detailed post.
Hi Trisha, you’re welcome 🙂 I hope you get a chance to try it out!
I tried your recipe last night and am thrilled at hiw delicious they were! The seasonings are excellent and the dipping sauce is out is this world! I grew up in the Bay Area and we always ate them boiled with only mayonaise as dipping sauce. I can’t wait to share your recipe with my Mother, she also grew up in San Francisco. I always cut the tip of every leaf and never cut the top off. And of course the prize at the end of the leaves is that delicious Atrichoke Heart! Makes it all so worth the effort. Thank you so much for introducing me to the best way to season, prepare, and dip Artichokes! This is how our family will enjoy them from now on.
We always eat ours with ranch dressing/dip. So much tastier than mayo.
lemon, garlic butter mmmmm
Instead of mayo, I have found that Stonewall Kitchen Basil Pesto Aioli (gluten Free) is the best dip for artichokes and believe me I have tried them all. This pesto compliments artichokes so much more then the rest.
I wonder if after boiling and cutting in half they would be good on a quick indoor grill for a little char?? I’m so excited to try this tonight!
Hi Megan! I think that would be fine. They’re quite tender after boiling, but you should be able to give them a nice char using an indoor grill. Hope you love the artichokes (and definitely try the dip)!
Yes we cook ours in a pot than add some olive oil and seasoning and grill them Be sure and season them with sea salt. Get some grill marks on them than serve. Wonderful
How long do you cook artichokes in pressure cooker?
Here’s the link to my pressure cooker recipe for artichokes: https://www.savorytooth.com/instant-pot-artichokes/
Hello! Do you have a recipe for Spinach Artichoke Dip?
I most certainly do!! It’s fantastic and I make it all the time: https://www.savorytooth.com/chunky-jalapeno-artichoke-and-spinach-dip/
I am originally from Bay Area in California. Making these tonight, yum. My recipe has capers instead of balsamic since I dont like the taste of balsamic.
7 to 7 1/2 minutes in the microwave upside down in a bowl with a bit of water = perfect steaming.
I love artichokes and also grew up in California not far from Gilroy. I think this is a fantastic artichoke recipe! Thank you for sharing. 🙂