The Secret to Cooking the Perfect Artichoke

Steamed Artichoke con olive oil

Think I’ve died and gone to heaven when eating a perfectly cooked & seasoned artichoke. Though artichokes can be very expensive, I believe the benefits out way the cost. One large artichoke contains only 25 calories, no fat, and is a good source of vitamin C, magnesium and dietary fiber—plus it adds to your 5 servings of fruits and veggies per day. Over time, I’ve learned the secret to cooking your very own, perfect artichoke masterpiece. The story goes: I’ve grown up eating artichokes and was taught eat with mayo--- I’ve grown out of the mayo thing, but you may want to try it like a true Brit. I love artichokes and have ruined several through the years, in conquest to bring you this blog post.

1 Large Artichoke (2-3 appetizer size portions)

Olive Oil

Fresh garlic

Italian seasoning or dried basil

Cracked pepper

Sea Salt

1. Cut bottom of artichoke to allow it to sit in the bottom on a pot, evenly.
2. In the meantime begin to peel garlic. Cut cloves in half and stuff in between artichoke leaves.
3. Fill large pot (large enough to put a lid on it when the choke is inside) with 1.5 in of water. Place artichoke inside.
4. Dribble artichoke with olive oil
5. Cover pot and set stove on med-high; set timer for 20 minutes.
6. Drink a glass of wine or converse with a friend
7. Check artichoke at 20 minutes. Add a sprinkle of cracked pepper, Italian seasoning and/or basil. DO NOT ADD SALT
8. Set timer for another 20 minutes. A large artichoke will never take less than 40 minutes to fully steam. Don’t overcook either. The way you can tell it’s ready is to try and pull a leaf from the inner portion of the artichoke. If it pulls out fairly easy, it’s ready. Standard 40-60 minutes, on med-high. MAKE SURE THERE IS WATER STILL IN THE POT, NEED THE STEAM.
9. When artichoke appears to be finished, add a sprinkle of sea salt and another dribble of olive oil. If you add the salt too early, it tenderizes the artichoke and dries it out- no bueno.
10. Serve hot, as is. With no mayo or butter—it’s better for you and the true deliciousness of the artichoke is revealed.
11. Take compliments for your fantastic dish!

Do you have a recipe for artichokes, or helpful tip? Can you relate?