How To Eat An Artichoke

Before we move onto the art of eating artichokes, let's first understand what an artichoke is and explore some popular cooking methods. Knowing this will help you enjoy this yummy vegetable even more. 

What Is An Artichoke?

An artichoke is a big, green flower bud that looks special because of its layers of green leaves. It comes from the thistle family and has a slightly nutty taste. You can find artichokes in different sizes and colors, like the popular green globe type, in stores all year. They are best in spring and early summer.

A fresh artichoke has many parts: tough outer leaves, soft inner leaves, a fuzzy choke, and the tasty artichoke heart. To enjoy artichokes, it's important to know which parts you can eat and how to cook them. You can steam, roast, grill or cook artichokes in other ways, and each method brings out different flavors and textures.

Now that you know what an artichoke is, let's learn how to get it ready for cooking. 

Preparing & Cooking Artichokes

If you prefer to cook artichokes whole, you'll need to prep them properly. No need to remove the choke. Follow these steps:

1. Rinse the artichoke under cold water to remove any dirt or debris.
2. Using kitchen scissors, trim the pointy tips of the outer leaves.
3. Cut off the top ⅓ of the artichoke using a sharp knife.
4. Trim the stem, leaving about ½ inch to 1 inch, depending on your preference.

If you are planning to make stuffed artichokes, you need to remove the choke before cooking. To do this, complete these additional steps:

1. Gently spread the leaves apart to expose the choke.
2. Use a small spoon or melon baller to carefully scoop out the fuzzy choke, being cautious not to remove too much of the tender heart beneath it.

See our ultimate step-by-step guide about How To Prepare Artichokes to learn more details.

Once your artichoke is cleaned, trimmed, and the choke is removed (if you chose to do so before cooking), it's ready to be cooked.

There are several ways to cook artichokes, each bringing out different flavors and textures. Here are two popular methods:

1. Steaming: Bring a large pot of water to a boil. You can add a slice of lemon into it. Reduce the heat and let it simmer. Arrange the prepared artichokes in a steamer basket and place it over the simmering water. Cover and steam for 25-45 minutes, depending on size, until the leaves are easily removed and the heart is tender. You can also use your pressure cooker or Instant Pot for steaming artichokes. Check out How To Steam Artichokes to learn more.
2. Roasting: Preheat your oven to 400°F (200°C). Drizzle prepared artichokes with olive oil, season with salt and pepper, and wrap each one in aluminum foil. Place them on a baking sheet and roast for 60-75 minutes, depending on size, until tender. Alternatively, you can cut them in half or quarters, arrange in a baking pan with some lemon slices, cover it with foil and bake about 30-40 minutes. Check out How To Roast Artichokes to learn more.

Now you can eat artichokes with a variety of sauces, such as Hollandaise sauce, melted butter, aioli, or mayonnaise. We love them with our artichoke dipping sauce.

How To Eat A Cooked Whole Artichoke

Artichokes have been a part of Mediterranean cuisine for thousands of years. Eating a cooked artichoke is a unique and enjoyable experience. Here's how to savor this tasty vegetable:

1. Start with the outer petals (leaves): Gently pull a petal away from the artichoke, starting at the base. The edible part is the fleshy base of each petal. 
2. Dip the petal: Dip the fleshy side of the petal into your preferred sauce.
3. Eat the meaty tip of petals: Place the base of the petal between your teeth, close your teeth around it, and scrape off the soft, tender flesh by pulling the petal outward. Discard the remaining fibrous part of the petal.
4. Work your way inward: Continue to remove, dip, eat, and discard the leaves until you reach the tender, lighter-colored inner petals.
5. Remove the inner petals: When you reach the soft, light-colored petals, you can gently pull them away in a single cluster to reveal the artichoke heart. They will be way softer and easier to eat.
6. Remove the choke: If the fuzzy choke hasn't been removed before cooking, use a spoon or a knife to carefully scrape it away without removing the heart beneath it.
7. Enjoy the heart: The artichoke heart is the most prized part of the vegetable. Cut it into bite-sized pieces, dip them into your preferred sauce, and savor the tender, delicious flavor.

Edible Parts Of An Artichoke

When eating cooked artichokes, there are three main parts you can enjoy:

1. Petal bases: Each petal has a tender, fleshy base that is edible. Start with the outer petals and work your way in. As you get closer to the center, the petals become more tender and lighter in color. You can eat the fleshy part of both outer and inner petals.
2. Artichoke heart: The heart is the round, tender part at the bottom of the artichoke, just beneath the inner petals and the fuzzy choke. The heart is the most prized part and is known for its delicious flavor and soft texture.
3. Artichoke stem: The stem of the artichoke can also be eaten, but not all of it. The outer layer of the stem is fibrous and bitter, so you should remove it before cooking. The tender, inner part of the stem has a similar taste to the artichoke heart and can be enjoyed as well. Trim the stem, leaving about ½ inch to 1 inch, and remove the outer layer before cooking.

Which parts of an artichoke NOT edible?

1. Fibrous part of the petals: While the fleshy base of each petal is edible, the upper part of the petal is fibrous and should not be consumed. Scrape the tender flesh off the petal base with your teeth and discard the remaining fibrous part.
2. Fuzzy choke: Located at the center of the artichoke, just above the heart, the fuzzy choke has a hairy texture and is inedible. It needs to be removed before eating the heart. You can remove it before or after cooking the artichoke, depending on your preference.
3. Tough outer layer of the stem: The outer layer of the artichoke stem is fibrous and bitter. Although the inner part of the stem is edible and has a similar taste to the artichoke heart, you should remove the tough outer layer before cooking and eating the stem.

Eating Baby Artichokes 

Baby artichokes are a smaller, more tender version of regular artichokes. They are entirely edible, with no choke to remove. Here's how to prepare and eat baby artichokes:

1. Prepare the artichoke by trimming the stem, removing the tough outer petals, and cutting off the top ¼ inch.
2. Cook the baby artichoke using your preferred method, such as steaming or roasting.
3. Once cooked, you can eat the entire artichoke, including the tender petals and heart, without worrying about removing the choke. You can create several artichoke recipes with these babies.

Eating Artichoke Hearts From A Jar:

Jarred artichoke hearts are a convenient and versatile option for those who want to enjoy artichokes without the hassle of preparing them from scratch. These pre-cooked, ready-to-eat artichoke hearts can be used in numerous ways:

1. Straight from the jar: Drain the artichoke hearts and enjoy them as a tasty snack or appetizer.
2. In salads: Add jarred artichoke hearts to salads for a burst of flavor and a tender bite.
3. In pasta dishes: Toss jarred artichoke hearts with pasta, garlic, and olive oil for a simple yet delicious meal.
4. On pizza: Make artichoke pizza by scattering jarred artichoke hearts over the dough before baking. 
5. In dips and spreads: Blend jarred artichoke hearts into creamy dips, like spinach and artichoke dip, or hummus for added depth and flavor.

Expert Tips

1. Prepare artichokes correctly: Trim the stem, remove tough outer petals, and cut off the top ¼ inch to expose the inner petals. If preferred, remove the choke before cooking. Rinse the artichoke under cold water to remove any dirt or debris.
2. Cook the artichoke evenly: Choose an appropriate cooking method, such as steaming or roasting, and cook the artichoke until tender. Check for doneness by pulling on an outer petal – it should come off easily.
3. Serve with dipping sauces: Eating artichoke leaves is fun when they are served with a sauce on the side. They can be served with a variety of dipping sauces, such as melted butter, aioli, or vinaigrette. Feel free to experiment with different flavors.
4. Take your time: Eating an artichoke is a leisurely experience. Enjoy each petal and savor the unique flavors and textures.
5. Discard inedible parts: Remember to discard the fibrous parts of the petals, the fuzzy choke, and the tough outer layer of the stem. Focus on enjoying the tender petal bases, the artichoke heart, and the inner part of the stem.

FAQs

Other Artichoke Recipes

• Stuffed Artichoke Recipe
• Artichoke Dip Sauce
• Steamed Artichokes
• Roasted Artichokes
• Turkish Style Artichokes (Zeytinyagli Enginar)