Cooking artichokes can be intimidating, but don’t let that get in the way of experiencing the grassy, sweet taste. We have a few fool-proof methods for confronting your artichoke phobia–all them only take a few easy steps. Cooking fresh artichokes is easy with this simple guide.

How to choose artichokes

• Choose artichokes that feel heavy when you pick them up. If they feel light, they’re probably a bit dried out and not as meaty as they should be.
• The leaves should be closed with just a little separation, not flayed wide open. Remember an artichoke is a flower bud, as it ages, the leaves open up. So an artichoke with wide open leaves may be on the old side.

How to Prep Artichokes

1. Using a sharp knife, trim the top 1/2 inch off of the artichoke.

2. Trim 1/2 to 1 inch from the stem end, and if the stem is fibrous, peel it with a vegetable peeler.

3. Remove the small, tough outer layer(s) of leaves from the stem end and snip all remaining spiky tips form the rest of the outer leaves using kitchen shears.

4. Rub the whole artichoke, especially the cut portions, with a lemon half. The lemon juice will keep the artichoke from turning brown as quickly.

3. How to Cook Artichokes

Now that you know how to prep artichokes, there are three ways you can cook your prepared artichokes:

How to Steam Artichokes

1. Place artichokes stem-end-up in a steamer basket over 2 inches of water in a large, deep pot.

2. Bring the water to a boil over high heat. Cover and steam until the stem and base are tender when pierced with a sharp knife, 25 to 30 minutes for medium artichokes, 40 to 45 minutes for jumbo-size artichokes.

How to Grill Artichokes

1. Fill a large pot three-quarters full with water; add the juice of 1 lemon.

2. Place artichokes stem-end-up in the water. Cover, bring to a boil and cook until the stem and base are almost tender when pierced with a fork, 10 to 12 minutes for medium artichokes, 12 to 15 minutes for jumbo-size artichokes. Remove from the water and let cool while you preheat a grill to medium.

3. Cut the artichokes in half lengthwise; scoop out the choke and first few inner leaves. Brush with olive oil and sprinkle with salt and pepper.

4. Grill until tender and lightly charred, about 5 minutes per side.

How to Microwave Artichokes

1. Place artichokes stem-end-up in a large glass bowl or deep glass dish; add 1/2 cup water (or white wine) and a squeeze of lemon.

2. Tightly cover with plastic wrap (or a glass lid). Microwave on High until the stem and base are almost tender when pierced with a fork, 6 to 10 minutes. (Cooking time will vary depending on the size of the artichokes and/or the microwave’s power.) Remove from the microwave and let stand, covered, for 5 minutes to finish cooking.

Source: Eatingwell, simplyrecipes, jessicagavin

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