How To Cut An Artichoke

What Are Artichokes?

Artichokes are the unopened flower buds of the thistle plant. They have been a part of culinary traditions for centuries. The most common variety, globe artichoke, is loved for its tender, edible heart and flavorful leaves.

These unique vegetables are not only tasty but also packed with essential nutrients, such as fiber, vitamins, and antioxidants. They are known for their potential health benefits, which include supporting liver function, promoting gut health, and helping maintain a healthy heart.

Artichokes are available in various sizes, from small, tender baby artichokes to larger, mature ones. Their season typically runs from spring to early summer, with a smaller harvest in the fall. 

When selecting artichokes, look for those with tightly closed leaves, a firm texture, and a fresh, green appearance. An artichoke that feels heavy for its size is likely to be fresh and full of moisture.

There are numerous ways to enjoy artichokes, making them a versatile ingredient in many dishes. They can be steamed, boiled, roasted, grilled, stuffed, braised or even fried. 

The tender heart and meaty leaves are the primary edible parts, while the fibrous choke in the center is discarded. 

You can serve them with dips and sauces like melted butter or mayonnaise or incorporate them into salads, pastas, and other dishes. We often enjoy them as an appetizer paired with our favorite artichoke dip sauce.

Now that you have a basic understanding of what artichokes are, you're ready to learn the techniques for properly cutting and preparing them.

Preparing for Steaming & Boiling

Once you have cleaned and trimmed the artichokes, they are ready for steaming or boiling. They can be cooked whole. You don't even need to remove the choke inside. It can easily be removed with a fork when eating artichoke after it is cooked.  

If you are only preparing one or two artichokes, you can simply put the artichokes in a steamer basket for steaming or directly into a pressure cooker, instant pot or large pot for boiling. Check out our post How To Steam Artichokes to learn more.

Tip: If you are working with a larger number of artichokes or using baby artichokes, it's a good idea to prepare a bowl of cold water with lemon juice to prevent discoloration. As you finish cleaning and trimming each artichoke, place it in the lemon water. This will help maintain their vibrant green color while you work on the rest of the artichokes.

The lemon water prevents the artichokes from oxidizing, which occurs when they are exposed to air for an extended period. Oxidation can cause the artichokes to turn brown and lose some of their fresh flavor. 

By placing the cleaned artichokes in lemon water, you can ensure that they retain their natural color and taste when you cook them using your preferred method, whether it's steaming or boiling.

Preparing for Stuffing: Removing the Choke

When preparing artichokes for stuffing, it's essential to remove the choke, as this fibrous center is inedible. The process of removing the choke creates a cavity in the center of the artichoke, providing the perfect space for your delicious stuffing.

Once you have cleaned and trimmed your artichokes, lets learn how to prep an artichoke for stuffing in a few steps: 

1. Gently open the leaves: Hold the artichoke with one hand, and use your other hand to gently spread the leaves, starting from the outer layer and working your way in. Be careful not to break the leaves, as they will hold the stuffing later.
2. Expose the choke: As you spread the leaves, you might encounter tightly packed inner leaves that make it difficult to see the choke. In this case, use a spoon to carefully remove these inner leaves, exposing the fuzzy, inedible choke in the center of the artichoke. Your goal is to expose the choke while keeping the artichoke's overall shape intact.
3. Remove the choke: Use a spoon or a melon baller to carefully scoop out the choke, taking care not to remove any of the tender artichoke heart beneath it. Be patient and gentle, as the heart is the most delicious part of the artichoke and should be preserved.
4. Rub it with lemon: Squeeze lemon inside the prepared artichokes, ensuring that all sides are coated with lemon juice using your hand. This will help to prevent oxidation and keep the artichokes from turning brown. Alternatively, you can place the artichokes in a bowl of cold water with lemon juice.

If you want to learn how to stuff an artichoke, check out our Italian stuffed artichokes recipe.

Preparing for Roasting, Grilling & Air Frying

After cleaning and trimming your artichokes, start by cutting them in half lengthwise. From here, you have two options for preparing them for roasting, grilling or air frying: Leave them as halves or cut them into quarters. 

In both cases, you'll need to remove the choke and coat them with lemon to prevent discoloration. Here's a detailed explanation of both methods:

Cut the artichoke in half

Place the cleaned and trimmed artichoke on a cutting board and slice it in half vertically, cutting through the stem and the top.

Option 1: Preparing Artichoke Halves

Use a spoon or a melon baller to carefully scoop out the inedible choke from each half, taking care not to remove any of the tender artichoke heart beneath it.

Rub the cut sides and the inner part of the artichoke with lemon juice, ensuring that all surfaces are coated.

We use this method when air frying artichokes.

Option 2: Preparing Artichoke Quarters

Place each half on the cutting board with the cut side down, and slice each half vertically again to create four equal quarters.

Use a spoon or a melon baller to scoop out the choke from each quarter, preserving the tender heart. Rub all cut and inner surfaces of the artichoke quarters with lemon juice to protect their color and freshness.

We use this method when roasting artichokes.

After preparing your artichokes using either method, they are ready for roasting, grilling or air frying. Toss them with olive oil, salt, and your choice of seasonings before cooking for a delicious and crispy side dish or appetizer.

Preparing for Roman-Jewish Fried Artichokes

Roman-Jewish Fried Artichokes, also known as Carciofi alla Giudia, is a traditional Italian dish that features whole artichokes fried to crispy perfection. After cleaning your artichokes, follow these steps to prepare them for this delicious recipe:

1. Peel off as many of the outer leaves as you can until you reach the tender, light green or pink center of the artichoke. It will look like a closed rosebud.
2. Peel the outer layer of the stem.
3. Using a sharp knife, carefully cut off the top third of the leaves.
4. With a spoon or a melon baller, gently remove the fuzzy, inedible choke.
5. Gently spread the remaining petals of the artichoke with your hands, starting from the outer layer and working your way in. The goal is to open up the artichoke like a flower, creating space between the leaves for the hot oil to penetrate and crisp up during frying.
6. As you finish opening each artichoke, place it in the lemon water until you're ready to fry.
7. Pat them dry with a clean kitchen towel or paper towels. This step is crucial, as excess moisture can cause hot oil to splatter during frying.

Once your artichokes are prepared, they are ready to be fried in hot oil.

Preparing for Braising: Down to the Heart

Braising artichokes creates a tender and flavorful dish, often combined with ingredients like garlic, white wine, and herbs.

To prepare your artichokes for braising, you'll need to trim them down to the whole heart, which is the most tender and delicious part. Follow these steps:

1. Remove outer petals: Start by peeling off the bracts, the tough, dark green outer leaves until you reach the more tender, lighter-colored inner leaves. This will ensure a more enjoyable eating experience after braising.
2. Cut the top of the leaves: Using a sharp knife, carefully cut off the top third of the remaining leaves to remove the yellow petals and expose the tender heart.
3. Trim the stem and remaining green parts: Trim the stem to about 1 inch in length. With a paring knife or a vegetable peeler, carefully remove the tough outer layer of the stem and any remaining hard green part around the base of the heart. This exposes the tender inner part of the stem, which is an extension of the delicious heart, and ensures a more enjoyable texture after braising.
4. Scoop out the choke: With a spoon, gently remove the fuzzy choke from the center of the artichoke, taking care not to damage the tender heart beneath it.
5. Prevent discoloration: To keep your artichoke hearts from turning brown, rub them with lemon juice, ensuring that all surfaces are coated. Alternatively, you can place the artichoke hearts in a bowl of cold water with lemon juice until you're ready to cook.

Now that your artichoke hearts are prepared, they are ready to be braised with your preferred ingredients and cooking method. We use this method when making Turkish style stuffed artichoke bottoms called Zeytinyagli Enginar.

Storing

If you need to store prepared artichokes before cooking, place them in a bowl of cold water with lemon juice to prevent browning. Cover the bowl with plastic wrap and store it in the refrigerator for up to 24 hours.

Expert Tips

1. Choose fresh artichokes: Pick heavy, tightly closed artichokes with minimal blemishes for the best taste and texture.
2. Prevent browning: Work quickly, using lemon juice or a lemon water bath to keep cut surfaces from turning brown.
3. Trim thorny tips: Use caution and trim sharp tips with kitchen scissors or a sharp knife for safer handling and eating.
4. Use sharp tools: Employ a sharp knife and sturdy tools, like a melon baller or spoon, for easier and safer trimming.
5. Remove tough parts: Peel off outer leaves and fibrous parts for a better eating experience.
6. Adapt to the cooking method: Select the appropriate preparation method for your chosen dish and cooking technique.

Now that you've prepared your artichokes, you're all set to cook them using your preferred method, whether it's steaming, boiling, stuffing, roasting, air frying, braising, or frying. 

The versatility of this healthy vegetable allows you to enjoy it in various dishes. So go ahead and enjoy the delightful flavor and texture of artichokes when they are in season!

Don't forget to check out our guide on How to Eat an Artichoke for tips on enjoying this healthy vegetable to the fullest. From the ideal dipping sauces to the proper technique for eating the leaves and heart, our guide will ensure that you make the most of your artichoke experience.