The Best Artichoke Recipes From Classically Baked to Easy Dips (2024)

FAQs

How do you cook Rachael Ray artichokes? ›

Add 1/8-inch chicken stock or water to a casserole dish. Fill the artichokes with the breadcrumb mixture, stuffing between each leaf and filling the center. Place artichokes in the casserole dish and bake to heat through and until edges of leaves curl in and brown, about 20 minutes.

What is the proper way to cook an artichoke? You can boil, bake and grill artichokes, however we consider steaming to be the easiest and tastiest method of cooking them as it results in a good level of moisture. Boiling will also ensure a soft texture however, if you prefer this method.

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.

When you open a can of artichokes, be sure to rinse them thoroughly so that all you're left with is the sweet, slightly tangy flavor and creamy texture of the vegetable.

Loaded with nutrients

These delicious thistles come with only 90 calories per cooked cup (170 g) and around 5 g of protein, which is above average for a plant-based food ( 2 ). To top it off, artichokes are also rich in a variety of antioxidants ( 3 , 4 ).

Some people choose to peel away the petals of the artichoke and only eat the center, or "heart.” However, some of the best nutrients are concentrated in the leaves. To get the full health benefits, you can pull the leaves off the artichoke and scrape off the meaty part with your teeth.

If your artichokes are going to sit out for more than a few minutes before cooking, submerge them in a large bowl of acidulated water (water plus the juice of one lemon) to keep them from oxidizing.

The artichoke hearts sold in jars are already cooked. They're tender and ready to eat, but not very flavorful. The best thing to do with them is marinate them and roast them. A simple vinaigrette of lemon juice or vinegar, garlic and olive oil is all you really need to give them a flavor punch.

Chop them even finer and use them as a flavor-bomb of a spread on a regular ham or turkey sandwich. Even simpler, include them as a side snack on your next cheese or charcuterie board... the salt and acidity makes them an excellent palate cleanser, perfect for pairing with fatty meats and cheeses.

Rub all cut surfaces with a lemon half to keep them from turning dark. Some cooks like to soak the trimmed artichoke in lemony water for an hour or so before cooking to improve taste and tenderness.