The prickly exterior of an artichoke protects the tender inner leaves and heart that offers protein, fiber and antioxidants. Regardless of the cooking method, start by cutting off the top inch from the pointed end of the vegetable. The small leaves near the stem are typically removed, and the stem itself gets trimmed or removed completely. The artichoke is then ready for cooking on the stove top, oven or grill.
Baked
Baking is a simple artichoke-preparation method. Spread the leaves of the trimmed artichoke so you are able to season in between. A drizzle of olive oil and sprinkling of seasonings like salt, garlic powder and pepper are all you need to flavor the artichoke. You can also add balsamic vinegar if you want a slightly sweet artichoke. Wrap the prepared artichoke in aluminum foil and bake until it is tender. In a 425-degree-Fahrenheit oven, it should take about one hour.
Steamed
Steaming is a stove-top preparation method for artichokes. A steaming basket is an inexpensive cooking tool that allows you to easily steam vegetables like artichokes in a large pot. The basket rests in the pan and is slightly lifted off of the bottom. Add water to the pan up to the bottom of the basket. The water creates the steam as it heats underneath the vegetables. The trimmed top of the artichokes go down in the basket. The steaming process takes about 30 to 45 minutes. Check the artichoke by poking a knife or skewer near the stem. It should poke into the vegetable without resistance if it is finished.
Boiled
Boiling is a second stove-top cooking option. Bring the water to a boil before adding the artichokes. Like steaming, the boiling process takes about 30 to 45 minutes to cook the artichokes to a tender texture. Let the water drain of off the artichoke after you pull it from the boiling water. You can eat the boiled artichokes at this point or use them in another dish.
Grilled
Grilling is a way to finish off artichokes that you already started cooking, either by boiling or steaming them. Precooking softens the artichokes so that they are cooked through. The grilling step adds a light crispiness and smokiness before serving the artichokes. Cutting the artichokes in half allows them to grill better. A light coating of olive oil keeps the artichokes from sticking to the grate. Since they are already cooked, you only need to grill the halves until they are charred to your preference. You will start to see a char after four minutes. Turn the artichokes halfway through so both sides are crispy.
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