Artichokes are a thistle that are super tasty! Here's a guide to help you learn how to cook and eat artichokes. Learn how to prepare them, and get my favorite recipe for stuffed artichokes!
Wash the chokes well under running water, making sure to rinse between all of the leaves.
Use a sharp knife to cut off the top inch or so of the pointy end.
Cut the tips of the remaining leaves with kitchen shears to eliminate the sharp points.
Remove the smallest leaves near the stem. Cut the very end of the stem off, then use a paring knife to peel off the outer layer on the stem.
Put the trimmed artichokes in 3-4 inches of water in a large pot. Alternatively they can be put in a steamer basket with a few inches of water underneath.
Bring to a boil, then turn the heat down to medium, cover and simmer for about 30-60 minutes, depending on the size of the artichokes.
Check if they are done by sticking a paring knife into the choke right where the stem meets the base – it should go in easily without any resistance.
Once they are fully cooked, take them out using tongs, and put them upside down in a colander in the sink to drain and cool.
Stuffed Artichokes
Preheat the oven to 350°F.
While the artichokes are draining, mix together the breadcrumbs, olive oil, minced garlic, thyme, oregano, salt, and pepper.
Once the artichokes are cool enough to handle, cut off the stems (set them aside) and put the artichokes onto a baking sheet.
Gently spread out the artichoke leaves, and use a spoon to put the breadcrumb mixture in between all the leaves as best as you can.
Top the artchokes with the remaining breadcrumbs, and grate some parmesan cheese on top.
Bake in a 350°F oven until the stuffing mixture is golden brown, about 10 minutes.
Notes
The artichoke stem is just as tasty as the heart, once you trim off the outer layer.
Once you get through all of the leaves, you will get to the hairy choke. Scoop out this fuzz with a spoon or paring knife to get to the artichoke heart, which is delicious!