Artichoke recipes

Burrata on a white plate
Burrata on a white plate

Fun fact: Artichokes are actually a type of thistle. Yup, just like those spiky plants you try not to touch in your garden. But, unlike other thistles, artichokes are edible and delicious. When they’re in-season towards the end of spring, you’ll want to grab as many as you can.

Most artichoke dishes require pre-cooked artichoke petals and hearts, and there are two simple methods for perfectly cooked ‘chokes every time.

To cook a whole artichoke, start by cutting off the top of the artichoke (between ¼ inch to 1 inch). Trim the tips of the leaves to remove thorns with kitchen shears or snips. Strip off the first two layers of thick, fibrous petals from the bottom. If the artichoke has a long stem, don’t toss it! The stem is edible. Just peel off the thick outer layer and cook it along with the rest.

Boiling. Bring lightly salted water to a boil. Submerge prepared artichokes. Keeping on high heat, boil the artichokes for 30 minutes. Then, insert a paring knife into the stem. If it’s tender with little resistance, then your artichoke is good to go. To drain and cool, place the artichokes stem side up in a colander for at least 20 minutes.

Steaming. Place a steaming basket over a pot of salted boiling water. Put the artichokes in stem-side-down and steam for 25-35 minutes. After you check for doneness with your handy paring knife trick (see above), carefully remove the artichokes from the steamer and let them cool for 20 minutes.

You can (and should) put artichokes in all sorts of dishes! Not sure where to start? Don’t fret. We’ve got you covered, dipped, and stuffed:

01 Hollandaise Sauce from Food Network

Hollandaise sauce

Hollandaise sauce

Zesty Yogurt Dill Sauce

Photo from Minimalist Baker

Zesty Yogurt Dill Sauce

Photo from Minimalist Baker

02 Zesty Yogurt Dill Sauce from Minimalist Bakers

03 Kale & Artichoke Dip from The Candid Appetite

Spinach Artichoke Pizza

Photo from Love and Lemons

Spinach Artichoke Pizza

Photo from Love and Lemons

04 Spinach Artichoke Pizza from Love and Lemons

3 comments

  1. Madeline Heller says:

    Love Artichokes and all the prep suggestions!
    Thx
    M

  2. JoAnn Semon says:

    Great idea to send a couple of recipes and sauces! Look forward to cooking and trying!
    Thank You

    1. Bristol Farms says:

      Thanks, JoAnn! Be sure to tag us on Instagram @bristolfarms #BFrecipes if you post.

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