{"id":90496,"date":"2022-03-07T03:00:00","date_gmt":"2022-03-07T09:00:00","guid":{"rendered":"https:\/\/minimalistbaker.com\/?p=90496"},"modified":"2024-08-02T16:45:38","modified_gmt":"2024-08-02T21:45:38","slug":"how-to-cook-and-eat-an-artichoke-two-sauces","status":"publish","type":"post","link":"https:\/\/minimalistbaker.com\/how-to-cook-and-eat-an-artichoke-two-sauces\/","title":{"rendered":"How to Cook and Eat an Artichoke (2 Sauces!)"},"content":{"rendered":"\n
\"Platter<\/figure>\n\n\n\n

Anyone else find artichokes intimidating? We were definitely in that camp but decided to overcome the fear and now wish we had done it sooner! It turns out artichokes are delicious<\/strong>, fiber-packed<\/strong>, and surprisingly easy<\/strong> once you learn a few tricks. <\/p>\n\n\n\n

In this step-by-step guide, we walk you through everything you need to know, from how to choose and cut an artichoke to how to prevent browning and<\/em> how to eat one (including two delicious sauce options for dipping!). Just 1 pot<\/strong> and an artichoke stand between you and becoming an artichoke pro! Let\u2019s do this!<\/p>\n\n\n\n

\n \n \n \n \n \n <\/div>\n\n\n\n
\"Artichokes<\/figure>\n\n\n\n\n\n\n\n

Artichokes 101 + Health Benefits<\/h2>\n\n\n\n

Artichokes are beautiful flower buds that come from a type of thistle. They thrive in climates where it\u2019s warm, sunny, and temperate, like California, the Mediterranean, and North Africa. They’re in season <\/strong>beginning in March through early summer<\/strong> and also have a brief season in the fall<\/strong>.<\/p>\n\n\n\n

Artichokes have been enjoyed for centuries for both their taste and health benefits<\/a>. They’re rich in<\/strong> a type of fiber called inulin<\/strong> that feeds healthy gut bacteria<\/strong>. They also supply folate, vitamin K, magnesium, vitamin C, phosphorous, and a variety of phenolic compounds (meaning they\u2019re antioxidant-packed<\/strong>!). And in ancient Egypt, Greece, and Rome, they were used as a digestive aid for liver and gallbladder health.<\/p>\n\n\n\n

How to Cook an Artichoke<\/h2>\n\n\n\n

Artichokes can be grilled, roasted, boiled, or steamed, but we’ve found steaming<\/strong> to be the easiest and most approachable <\/strong>method.<\/p>\n\n\n\n

Step 1: Choosing an Artichoke<\/h3>\n\n\n\n

Once you’ve decided you’re ready to brave the mighty artichoke (it’s easier than it looks, we promise!), you’ll want to choose fresh artichokes<\/strong>. When choosing an artichoke, try to make sure it has a tightly<\/strong> closed <\/strong>bud, feels heavy<\/strong>, and is mostly green<\/strong> without much browning or bruising.<\/p>\n\n\n\n

Step 2: Prep It<\/h3>\n\n\n\n

You’ll want to cut off and discard the top third of the artichoke (~1 inch)<\/strong>. Using a large serrated knife<\/strong> works best because it is tough (use a motion similar to what you would do to cut through a loaf of thick, rustic bread).<\/p>\n\n\n\n

\"Showing<\/figure>\n\n\n\n

Step 3: Preventing Browning<\/h3>\n\n\n\n

Then rub <\/strong>the artichoke with lemon<\/strong> to prevent it from browning<\/strong>.<\/p>\n\n\n\n

Step 4: Steam the Artichokes<\/h3>\n\n\n\n

Add a few inches of water to a large pot and bring it to a boil. Place the artichokes in a steamer basket<\/strong> over the water and steam for 25-35 minutes<\/strong>. Smaller artichokes will take ~25 minutes to cook and large ones will take ~35 minutes. You may need to add more water to avoid scorching the pot.<\/p>\n\n\n\n

Once the time is up, you can transfer the artichokes to a plate<\/strong> and let them cool slightly. You’ll know they’re done cooking<\/strong> when the petals slide out easily when pulled<\/strong>.<\/p>\n\n\n\n

\"Artichoke<\/figure>\n\n\n\n

Artichoke Dipping Sauces<\/h2>\n\n\n\n

Artichokes are delicious paired with anything rich and lemony! After much testing, we found two sauces to be our favorites<\/strong>:<\/p>\n\n\n\n

    \n
  1. Lemon Dill Butter<\/strong> – this one is light and lemony and includes melted butter (vegan or dairy), lemon juice, garlic, dried dill, and salt.<\/li>\n\n\n\n
  2. Lemon Dill Yogurt Dip<\/strong> – this one is similar to classic mayo<\/a>-based dips for artichokes but is lightened up with coconut yogurt (dairy yogurt works, too!). It also has lemon juice, garlic, dried dill, and salt.<\/li>\n<\/ol>\n\n\n\n
    \"Steamed<\/figure>\n\n\n\n

    How to Eat an Artichoke<\/h2>\n\n\n\n

    Place the artichokes on serving plates with one or both of the sauces nearby. <\/p>\n\n\n\n

    Starting from the outside of the artichokes:<\/p>\n\n\n\n

      \n
    1. Peel off one petal<\/strong> at a time.<\/li>\n\n\n\n
    2. Dip it in your sauce<\/strong> of choice.<\/li>\n\n\n\n
    3. Use your teeth<\/strong> to scrape the slightly thicker bottom part of the petal<\/strong> where it was attached to the artichoke. <\/li>\n\n\n\n
    4. Discard the rest of the petal<\/strong> (it’s difficult to chew) and repeat<\/strong>!<\/li>\n<\/ol>\n\n\n\n
      \"Petal<\/figure>\n\n\n\n

      Where is the Artichoke Heart?<\/h2>\n\n\n\n

      Eventually you’ll begin pulling petals with pink on them<\/strong> and without much edible flesh<\/strong>. This means you’re getting close to the artichoke heart<\/strong> (the tender center \u2014 so yummy!).<\/p>\n\n\n\n

      You’ll then see something that looks like a bunch of hairy fibers<\/strong>. It’s called the choke<\/strong>, and we’re thinking that name isn’t a coincidence (ahem, lesson learned). The choke is very fibrous and inedible<\/strong>.<\/p>\n\n\n\n

      \"Peeling<\/figure>\n\n\n\n

      Use a spoon to scoop away the choke<\/strong> and you’ll be left with the tender, buttery artichoke heart<\/strong> perfect for slicing and drizzling with any remaining sauce.<\/p>\n\n\n\n

      \"Using<\/figure>\n\n\n\n

      We hope you find this guide to artichokes helpful! Artichokes are:

      Tender
      Nutty
      Dip-able
      Fiber-packed
      Versatile
      & Surprisingly easy to prepare!<\/p>\n\n\n\n

      They make a beautiful starter before a meal or as a side with our Creamy Roasted Cauliflower Soup<\/a>, Creamy Vegan White Pasta with Summer Vegetables<\/a>, Lemon Baked Salmon With Garlic Dill Sauce<\/a>, or Lemon & Herb Roasted Chicken<\/a>.<\/p>\n\n\n\n

      More Helpful How-Tos<\/h2>\n\n\n\n