Recall of the Week: Toy dart gun sets sold at Family Dollar Stores due to aspiration hazard
Federal agency releases names of problem Chinese drywall makers

How to cook and eat artichokes


With the emphasis on healthy eating these days, artichokes are a good choice.

One large artichoke contains only 25 calories and no fat and is a good source of vitamin C, dietary fiber, magnesium, and folate, a vitamin B.

In case you think artichokes are hard to cook or eat, here are some tips to help you add them to your healthy food routine:

Preparing artichokes

  • Wash under cold running water.
  • Pull off lower petals that are small or discolored.
  • Cut stems close to base.
  • Cut off top quarter and tips of petals, if desired. Some people like the look of clipped petals, but it isn't necessary to remove the m. They’ll soften with cooking.
  • Plunge into acidified water – one tablespoon vinegar or lemon juice per quart of water – to preserve color.

Cooking artichokes


  • Stand artichokes in deep saucepan or pot with 2 to 3 inches boiling water. If desired, oil, lemon juice, and seasonings can be added to cooking water.
  • Cover and boil gently 25 to 40 minutes, depending on size, or until petals near the center pull out easily.
  • Stand artichoke upside down on a rack to drain for 2 to 3 minutes.


  • Set one medium-sized artichoke upside down in small glass bowl with ¼ cup water and ½ teaspoon each lemon juice and oil.
  • Cover with small glass plate.
  • Cook on high 6 to 7 minutes.
  • Let stand covered 2 to 3 minutes after cooking.

Eating artichokes

  • Melt butter and put it or mayonnaise, lemon butter, garlic butter, or a special sauce in individual serving bowls.
  • Place on serving plate.
  • Remove petals one at a time, dip in butter or sauce, and rake meaty portion at the base of petal between your teeth. When outer petals are removed, you’ll see a center cone made up of the artichoke heart covered by the choke, fuzzy growth that is immature florets, and light-colored covering petals.
  • Remove center cone. Pull or cut off petals, slice off the fuzzy choke with a knife and fork, and discard them.
  • Cut the artichoke heart into bite-sized pieces and serve.

Fresh cooked and chilled artichokes can be refrigerated in a covered container up to a week.

See Iowa State University Extension's "Pick a Better Snack – Artichoke" for recipes for Garlic Dip for Artichokes, Grilled Artichokes, Artichoke Creamy Thai Dip, and Mini Artichoke and Red Pepper Pizzas.

Copyright 2010, Rita R. Robison, Consumer Specialist


Feed You can follow this conversation by subscribing to the comment feed for this post.

Pot Sets

Don't you just love artichokes? I learned to eat and prepare them just as you described years ago upon living in New Orleans. I even have those wonderful artichoke plates that make a nice impression at dinner parties. Funny thing...My husband and I just finished eating them with our lunch today...we dip them in butter melted with lemon juice, salt, pepper and a few splashes of tabasco & worcestershire sauces.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)