How to prepare artichokes

I grew up eating artichokes. They felt like a special treat and were fun to eat. A perfect food to make you slow down and pay attention. I remember everyone sitting around the table in good cheer, peeling off leaves, biting off the good stuff and tossing the leaves in a big bowl at the center of the table.

I often crave artichokes but I wasn’t sure how to make them (I figured it wasn’t too hard though, and it’s not!). I didn’t know there was any other way to enjoy artichokes than to dip them in butter, but there is! And it is really delicious, healthy and vegan. I’m hooked and I hope you’ll fall in love with these too.

How to pick an artichoke: Look for tight, healthy looking leaves without black spots. The leaves may be ever so slightly open. Next, turn over the artichoke and look at the stem to make sure it’s not withered or showing any signs of mold. Finally, fresh artichokes will be heavier, a light artichoke means it is getting dried out. Compare a few, hold them in your hand, check the weight and choose the heaviest nicest looking ones.

Artichokes in Broth

Ingredients:

4 medium-large artichokes, washed and stems trimmed to be about 1 inch long)
4 cups vegetable broth (you can use powdered broth or bouillon cubes too!)
1-2 Tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, crushed
1/2 cup chopped parsley
1/2 teaspoon salt

To do:

artichokes in pot

Find a stock pot that can hold all 4 artichokes side by side like a little artichoke bouquet. Heat oil in the stock pot and add onion, sauté for 2-3 minutes until soft. Add garlic and then 3 and 1/2 cups of the broth.

Heat the broth to a simmer and then add the chopped parsley and artichokes. Pour the remaining broth on top of the artichokes.

Bring the broth to a boil and then reduce to a simmer. Cover and simmer for 35 minutes.

After 35 minutes check to see how easily the bottom outer leaves come off. If they come off easily, they are ready, if you have to tug on them, then keep cooking for about 5-10 more minutes.

2 artichokes

Serve in deep soup bowls filled with the broth (the broth is extremely delicious!) sprinkle with a bit more fresh parsley, and set some lemon slices around. You’ll want to get your hands on some amazing bread, too. Don’t forget a big bowl to put the leaves into. Enjoy!

artichokes on table 2

3 comments… add one
  • That looks gorgeous Stephanie. I’ll definitely be trying it next time I see artichokes around!

    • Steph

      Thanks, Lila! I made it again yesterday and it so enjoyable. I hope you’ll enjoy it!

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