Simple Whole Artichokes
Published April 7, 2025
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 1 hour 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons black peppercorns, plus 1½ teaspoons coarsely ground black pepper
5 fresh or dried bay leaves
Kosher salt (such as Diamond Crystal)
2 lemons
4 medium or large artichokes
8 tablespoons unsalted or salted butter
Nutritional analysis per serving (4 servings)
24 grams carbs; 61 milligrams cholesterol; 303 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 24 grams fat; 1 gram trans fat; 11 grams fiber; 550 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a large pot three-quarters full with water. Add the peppercorns and 4 bay leaves. Bring to a boil. Season with salt until the water tastes salty.
- Step 2
Meanwhile, thinly slice half of one lemon and pluck out the seeds. Squeeze the juice from the other half into a small bowl. Set the sliced lemon and juice aside and add the squeezed lemon half into the pot. Halve the second lemon and add that to the pot as well. Cut off and compost the artichoke stems so the artichoke can sit upright, then use a serrated knife to cut off the top inch of the artichoke. Add the artichokes to the boiling water as you go.
- Step 3
Place a lid a size smaller than the pot directly on top of the artichokes to help keep them submerged. Simmer until a leaf pulls off easily and a knife easily slices through the stem, 20 to 35 minutes depending on the size of the artichokes.
- Step 4
While the artichokes cook, in a small skillet or saucepan, combine the butter, coarsely ground black pepper, remaining bay leaf and the sliced lemon. If using unsalted butter, season lightly with salt. Melt over medium heat, then turn off the heat.
- Step 5
When the artichokes are ready, transfer to a colander or baking rack cut sides down and drain until cool enough to handle, at least 10 to 15 minutes. If the butter has hardened, loosen over low heat. Stir in the reserved lemon juice.
- Step 6
To eat, pull a leaf off the artichoke and dip the bottom in the melted butter. Scrape off the meat on the bottom with your teeth. Repeat until you get to the delicate inner leaves. Remove those leaves, then use a spoon, knife or your fingers to remove the hairy middle (which is called the choke). You’ve finally reached the heart: Dip it in butter and eat.
Private Notes
Comments
BOIL artichokes? That’s so old school it’s shameful. STEAM the the artichokes by turning them upside down on a steamer basket after trimming off the tops. Add water, lid, and voila! Bright green, tender ‘chokes in half the time or less. Yes, yes. By all means keep the stems.
When my daughter was in 3rd or 4th grade, I packed an artichoke in her lunch. We liked ours with lemon and Japanese mayonnaise. Each curious classmate got a piece and it was the talk of the playground.
Stuffed artichokes, a memory from childhood. We never cut the artichoke tips, but cut the tips with a scissor. Spread the leaves apart, and added seasoned breadcrumb and drizzled with olive oil. Steamed rather than boil because it was stuffed. A treat I still enjoy in my eighth decade of life.
I have been eating artichokes all my life and I am currently in my 80th decade and I have never boiled or steamed an artichoke. Remove the sharp tips with scissors as has been suggested and cut off about 1 inch of the head of the artichoke. Cut the artichokes in half, remove the choke with a knife or sharp spoon. Fanning the leaves of each half apart, season with salt and a little garlic powder, bread crumbs are optional, but if I’m making stuffed artichokes, I will add a stuffing made of seasoned breadcrumbs, fresh parsley, Parmesan cheese, and egg. Pan fry / sauté the artichokes in good quality olive oil over low medium heat, turning them over frequently so both sides cook. If the artichokes are large, I will sometimes add a couple of tablespoons of water to the pan and cover so they steam briefly as they cook in the olive oil. If the artichokes are very large, or if I am in a hurry, I will quarter the artichokes before cooking. My family is from Spain and we would never cook artichokes any other way.
Easiest and fastest is after trimming, rinse with water, put in covered casserole and microwave 5 -6 minutes. I use hollaindaise for dipping.
Easy Peasy. Don't boil. Steam on the stove. Cut off half the stem. Pull off 1-2 layers of tough outer leaves. Can cut vertically and remove the "choke" above the heart. Place artichokes in a covered pan with about an inch of water. Bring to a boil and turn down to a simmer. Cover. Cook about 1/2 hour for half an artichoke and 45-50 min for a whole. Don't let the pot run out of water; add water if needed Serve plain, or with real mayonnaise, or melted lemon butter