To cook artichokes, three popular methods are steaming, roasting, and boiling. For steaming:
- Trim the top and tips of the artichoke and rub the cut edges with lemon to prevent browning.
- Place the artichoke in a steamer basket over water with lemon juice, bay leaf, garlic, and peppercorns.
- Cover and steam for 30 to 60 minutes depending on size, until leaves easily pull away and the stem is fork-tender.
- Remove the fuzzy choke inside after cooking by slicing the artichoke open lengthwise and scooping it out.
- Serve with melted butter or dip of choice.
For roasting:
- Preheat oven to 400°F.
- Cut artichokes in half, scoop out the fuzzy choke, and rub cut surfaces with lemon.
- Drizzle with olive oil, season with salt and pepper, add garlic cloves, and wrap in foil.
- Roast for 35 to 40 minutes until tender.
- Serve with the roasted garlic or other sauce.
For boiling:
- Prepare artichokes as for steaming.
- Boil in salted water with lemon slices and garlic for 20 to 35 minutes, until leaves pull away easily.
- Drain and serve.
Steaming offers a lighter taste, roasting enhances flavor with caramelization, and boiling is quicker. The artichoke is ready when the outer leaves pull away easily and the heart and stem are tender.
