In a large, deep pot, place the artichokes stem-end-up in a steamer basket over 2 inches of water. The water should be boiled over in high heat. When pierced with a sharp knife, cover and steam until the stem and base are tender, 25 to 30 minutes for medium artichokes, 40 to 50 for large ones. In a small bowl, whisk together the flour, baking powder, salt, and pepper. Whisk in the butter and milk.
Add the eggs, one at a time, beating well after each addition. Bake at 350 degrees for 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Remove from the oven and cool on a wire rack. Serve warm or at room temperature. This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Table of Contents
Is it better to boil or bake artichokes?
This is a foolproof recipe on how to cook artichokes: the best way is to boil them so that you get a tender artichoke heart (it doesn’t get mushy). Boil the onions and garlic in a large pot of salted water for about 10 minutes. Add salt and pepper to taste and cook for another 5-10 minutes, until the onion is translucent and the garlic is fragrant.
Remove from the heat and let cool for a minute or two, then strain the liquid through a fine sieve into a bowl. Bring to a boil and then reduce heat to medium-low, cover, and simmer for 20-30 minutes or until tender.
Do you steam artichokes stem up or down?
Stem-side up, place artichokes in steamer basket. When the heart is tender, pierce it with a paring knife, and the leaves will pull out easily, 25 to 35 minutes. Remove from heat and let cool for 5 minutes, then transfer to a serving platter.
How do you know when an artichoke is cooked?
The artichokes will sit flat if the stems are cut off completely. Cook in plenty of water. It will take up to 30 minutes depending on the size and freshness of the artichoke. When a leaf from the middle pulls away from a stem is the best test of doneness.
If it doesn’t pull away, it’s done. If you don’t have a pressure cooker, you can cook them in a pan on a low heat for 5-10 mins until they’re soft and tender, then drain them and keep in an airtight container.
Do artichokes need to be washed before cooking?
Run the artichoke under cold water, pulling apart the leaves to carefully rinse out the vegetable and remove any impurities. The prepared artichoke should be put in a bowl of cold water with lemon juice. The lemon water should be used until ready to use.
What seasoning is good on artichokes?
If you happen to have fresh herbs on hand, we like to use lots of fresh Rosemary in these. If you don’t have fresh herbs on hand, you can sub in a pinch of Italian parsley for a little extra flavor.
Should I soak artichokes before cooking?
To keep the cut surfaces from turning dark, Rub them with a lemon half. Some cooks like to soak the trimmed artichoke in lemony water for an hour or so before trimming. Artichokes into 1/4-inch-thick slices. Place the slices on a baking sheet lined with parchment paper and bake at 350°F for 20 to 25 minutes, or until lightly browned. Remove from the oven and allow to cool for 10 minutes before slicing.
Do artichokes detox your liver?
Artichoke leaf extract has been shown to promote the growth of new tissue. It also increases the production of bile, which helps remove harmful substances from the body ( 16 ).