Ingredients for Artichokes How To Cook
- 1 gallon water
- 1 1/2 teaspoons salt
- 1/4 cup lemon juice, plus more for rubbing
- 1 tablespoon olive oil
- 1 bay leaf
- 1/2 teaspoon peppercorns
- 2 medium or large artichokes
- melted butter, for serving
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How to Make Artichokes How To Cook
- Trim the stem of the artichoke at the base, removing any excess.
- Remove any tough or discolored bottom leaves.
- Cut off approximately 1 inch from the top of the artichoke, trimming any remaining sharp points.
- Rub the base and all cut parts of the artichoke generously with lemon juice to prevent browning.
- Using your fingers, gently open up the center of the artichoke.
- Using a sturdy spoon, carefully remove and discard the fuzzy choke from the center of the artichoke.
- In a large pot, combine the cooking liquid ingredients (see below). Bring to a boil over medium-high heat.
- Add the prepared artichokes to the boiling liquid. Partially cover the pot and return to a boil.
- Reduce heat to low, simmer partially covered, and cook until the stem end is easily pierced with a fork (approximately 30-40 minutes depending on size; 30 for medium, 40 for large).
- Remove the artichokes from the cooking liquid and allow them to drain upside down on a wire rack or plate.
- Serve immediately with melted butter or your favorite dipping sauce (horseradish sauce is excellent!). Alternatively, stuff the artichoke hearts with your preferred filling.
- Leftover artichokes can be stored in the refrigerator for several days.
- Note: Avoid using aluminum utensils when preparing or cooking artichokes.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
2g
Fat
4g
Carbs
6g
