Artichokes may look intimidating to the novice cook or foodie. Once you become comfortable cooking with them or serving them in a dip for your plant-based chips, they will surely be one of your new favorite additions to your weekly produce haul.
Whether you whip up some artichoke-based imitation crab for an ethical seafood dinner or any inventive recipes, you'll wonder why you held out so long on this nutritious veggie.
So grab your cold-pressed virgin olive oil, a plate of veggies, and pasta, and let us guide you through some ideas to transform artichoke into your new favorite staple.
Article continues below advertisem*nt
What does artichoke taste like?
Artichokes feature an earthy, bitter taste profile with a crispy exterior and soft interior when consumed raw, according to Casa de Sante, a low-FODMAP and gut health company.
When cooked, however, the nuttiness of the artichoke taste prevails. Steaming or boiling an artichoke unlocks otherwise hidden natural flavors, lessening the bitterness and giving the artichoke heart its trademark "buttery" mouthfeel that, ironically, pairs very well with butter.
As Tasting Table explains, preserved artichoke hearts in cans or jars may taste a bit more sour than their fresh counterparts due to the citric acid used as a preservative to make them shelf-stable.
What are some of the health benefits of artichokes?
According to Tasting Table, artichokes are a nutrient-dense veggie. Just one 60-calorie artichoke boasts four grams of protein and seven grams of fiber.
The starchy inulin within the fiber of the artichoke is great for gut health, too, and you'll be delighted to know that artichokes offer a healthy dose of Vitamin C, iron, potassium, and antioxidants, to name a few.
Article continues below advertisem*nt
Additionally, per Casa de Sante, vitamins K and B9 are plentiful in artichokes, which offer mighty protective benefits to your body. And because artichokes contain phosphorus, you'll benefit from the jolt of energy, improved kidney function, and strong bones and teeth.
Article continues below advertisem*nt
How to eat an artichoke:
Once you've found your favorite recipe and a healthy-looking artichoke from the market, you'll want to acquaint yourself with its edible parts and how to eat them.
According to Bellisari's Gourmet Convenience, nearly all the artichoke is edible, including the stem and the base of the leaves, as well as the most popular part, the artichoke heart. Just be sure to discard the choke, which is a fuzzy portion located above the heart.
You can safely consume artichokes hot or cold. If you're out to eat, you may see diners consuming artichoke leaves; to do so, remove the leaves one at a time and dip the base of the petal into your favorite sauce, per Bellisari's Gourmet Convenience. Gently pull the petal through your teeth and set the remainder aside.
If you're preparing a whole artichoke in the kitchen, The Spruce Eats recommends steaming it in a basket, simmering it while covered in a pot, or wrapping it in foil and baking it to keep it moist.
When you're ready to cut the artichoke, be prepared for some chemistry. Just as apples turn brown after you've taken the first bite, an artichoke will likewise oxidize quickly. To mitigate this, Clean & Delicious advises keeping a lemon on hand to halt the browning process.
If You Haven't yet Tasted a Perfectly Prepared Artichoke, You're Missing Out. Marinated artichokes in olive oil are one of life's more affordable luxuries.
Yes, you can eat undercooked or even raw artichokes. Although, its less common in consuming raw artichokes due to its tough textures and bitter taste. They do not have any serious implications when consuming it raw or undercooked.
Fresh artichokes will squeak when you squeeze them for freshness. Ensure that the artichoke's stem is stiff and straight with a secure tip. Check that all the leaves are intact with dark green or purple leaves. Baby artichokes are olive green with tightly closed leaves.
Its fibrous, hair-like strands are tough and can get stuck in your throat, posing a choking hazard, especially to children and the elderly. Additionally, the choke doesn't break down easily during digestion. Eating it can lead to gastrointestinal discomfort, including bloating and indigestion.
Cook in plenty of lightly salted, boiling water. It will take 15-30 mins, depending on the size and freshness of the artichoke, so check from 15 mins onwards. The best test of doneness is when a leaf from the middle pulls away easily. Drain well, upside down so the water runs out.
If the artichoke is not cooked to your liking, put it back in the microwave for a few more minutes and let it steam for an equal amount of time until ready.
Bile duct obstruction: Artichoke might worsen this condition. If you have this condition, don't use artichoke before talking with your healthcare provider. Allergy to ragweed and related plants: Artichoke may cause an allergic reaction in people who are sensitive to the Asteraceae/Compositae family.
Are artichokes poisonous? No parts of an artichoke are poisonous- but that doesn't mean you should eat the whole thing! When we talked about how to eat artichokes, we mentioned that the leaves and hearts were edible. The hairy inner choke is, however, NOT edible (but is also not poisonous).
Artichokes that have leaves that have started to open or that have a brown or yellowish color are overripe. Another sign that it is past its prime is a rough texture or dull color. If you see signs of spoilage such as discoloration or visible mold, discard the green veggie immediately to avoid getting food poisoning.
When preparing an artichoke, discard the center "choke" (except in baby artichokes), but the base of the petals, the center of the stem and the entire artichoke heart are completely edible and easy to cook. That's when all the fun begins!
Signs that artichoke hearts have gone bad include alterations in their color and texture. Fresh ones turn brown or black when spoiled, while canned or jarred ones may become slimy or excessively soft. Any unusual smell or the presence of mold indicates that they should not be consumed.
Being especially rich in fiber, artichokes can slow our digestion down, producing gases. This can make people who are prone to gas and flatulence feel worse. Consume them in moderation!
And like other vegetables, consuming raw artichokes allows your body to absorb more of its nutrients, like Vitamin C, which is sensitive to heat. The parts of an artichoke that can be enjoyed raw include the fleshy bracts, the heart and even the stem!
Bring the water to a boil. Add the artichokes in a single layer; reduce water to a simmer, cover and cook until a leave can be easily pulled off, 20 to 35 minutes. Drain the artichokes.
Squeak: When you hold a fresh artichoke, give it a gentle squeeze.The freshest artichokes will make a slight squeaking sound. Closed leaves: Look for artichokes with tight, compact leaves. Open leaves might indicate age, which can mean tougher textures.
You can eat artichokes hot, warm or cold. To eat an artichoke, pull off each leaf, then place the part that was attached to the heart between your teeth with the fleshy side down, then pull it out, scraping the tender bottom of the artichoke off into your mouth.
Being especially rich in fiber, artichokes can slow our digestion down, producing gases. This can make people who are prone to gas and flatulence feel worse. Consume them in moderation!
Preparing artichokes is quite easy though I have found that many home cooks, even accomplished ones, often overcook them, so that both the delicious tips of the leaves and the hearts are mushy. They shouldn't be. There should be a bit of resistance when you take a bite - not a lot, but some.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
