How to Boil an Artichoke

Learning how to boil an artichoke might look like a tedious task, but it becomes much easier with a little guidance and practice. The boiling is actually the easy part; cleaning the artichoke is what's tricky. Before you start cleaning, cut a lemon in half and keep it nearby--artichokes turn brown very quickly when exposed to air, and rubbing them with cut lemon helps slow oxidation. With kitchen shears, trim the points of the sharp leaves and rub each with lemon. Using a serrated knife, carefully slice approximately 1 inch off the top of the artichoke, then rub exposed tip with lemon. To further slow browning, lemon can be added to the boiling water. To eat the artichoke leaves, just pull one off, then scrape off the tender flesh on the underside of the leaf with your teeth. The softest--and perhaps most desirable--part of the artichoke is the heart, which will be revealed once you pull off all the leaves. You can use a spoon or fork to remove the fuzzy, inedible "choke," also known as the "beard." Dipping the artichoke heart in melted butter is a little taste of heaven.
-Hey everyone, I'm Judith, we'll today, I'll be showing you how to make a really nice and healthy snack Artichokes with Herb Butter Sauce. So what you'll need is 2 artichokes (about 10 ounces each), lemon juice, 1 1/4 of cup butter, 1 tablespoon of lemon juice. So as you can see, very simple ingredients and not to labor intensive at all. So, what you'll need here is a large pot of salted water and we're bringing that to a boil, so it's nice and ready for our artichokes. So, let's do with our artichokes right here. So, usually, there might be a bit of a longer stems. You can cut that off, but maybe about 3/4 of an inch to an inch of a stem there and all we wanna do with these is cut about an inch from the top or 3/4 of an inch to get that going. So, get a corrugated knife and there are tough, so as best you can cut down an inch from the top like so and that will open up those leaves a little, beautiful. We'll do the same to the other side or to the other artichoke, cut down the middle. Now, there's any, you know, stray stems or still pointed stems, you can cut those off, I mean trim the tops with some scissors to get it nice and flat. I don't really want those pointed edges there. These are alright actually. So, we'll just cut up any extras there, fantastic and really healthy artichokes, full of vitamin C, antioxidants and a nice source of dietary fiber there too, so a nice healthy snack. Alright, so we have them nice and trimmed. So, let's add in our extra lemon juice and all we gonna do is dip our cut side of our artichokes into the lemon juice so they have some nice flavor there. That's gonna be very nice, beautiful, fantastic. So, let's see how our water is doing there. It's just about boiling. So, what I'm gonna do now add in our artichokes cut side down. So, in that goes. So, bring that to the boil and then once it's boiling, we're gonna reduce the heat and let it simmer for about 20 to 30 minutes until the outer edges break off easily. So once they are in there, make sure you put the cover on and let that simmer. So, as our artichokes are simmering, let's make up our herb sauce. Now, as we see artichokes are best enjoyed with a nice dip or sauce. So, that's what we're gonna make today. So, have our melted butter and all we gonna do is put that in the bowl along our 1 tablespoon of lemon juice and the herb of your choice. Today, we've chosen to do a nice deal, which has a beautiful fragrance. It's gonna go fantastically with our artichokes. So, just mix that in together and there you go that is a dip ready for our artichokes. Well, our artichokes are done. There were in there for about 30 minutes and we drained them upside down on paper towels and now they are ready to eat. They should come off easily. You can dip them in your herb butter sauce and that will be delicious. So, there you everyone, that's how you make Artichokes with Herb Butter Sauce

What You'll Need

  • 2   artichokes (about 10 ounces each)

  •  Lemon juice

  • 1/4  cup butter

  • 1   tablespoon lemon juice

  • 1   teaspoon snipped fresh dill, tarragon, or oregano, or 1/4 teaspoon dried dill, tarragon, or oregano, crushed


Step By Step

1
Wash artichokes; trim stems and remove loose outer leaves. Cut off 1 inch from each top; snip off the sharp leaf tips (see photo, right). Brush the cut edges with a little lemon juice. In a large saucepan or Dutch oven bring a large amount of lightly salted water to boiling; add artichokes. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes or until a leaf pulls out easily. Drain artichokes upside down on paper towels.
2
Meanwhile, for herb butter sauce, melt butter. Stir in the 1 tablespoon lemon juice and the desired herb. Turn artichokes right side up; serve with the butter sauce.*
3
Makes 2 servings


Note
  • * To eat artichokes, pull off one leaf at a time and dip base of leaf into sauce or dip. Draw the base of the leaf through your teeth, scraping off only tender flesh. Discard remainder of leaf. Continue removing leaves until the fuzzy choke appears. Remove the choke by scooping it out with a spoon; discard choke. If you have trouble getting the choke out with a spoon, try loosening it with a grapefruit knife and then pulling it out with the spoon. Eat the remaining heart with a fork, dipping each piece into the sauce.
Variation
  • Artichokes with Curry Dip: Prepare artichokes as in step 1. Chill artichokes thoroughly. Omit butter sauce. For Curry Dip, in a small bowl stir together 1/2 cup mayonnaise or salad dressing, 1 teaspoon lemon juice, 1 teaspoon prepared horseradish, 1 teaspoon finely chopped onion, 1 teaspoon curry paste or 1 teaspoon curry powder, and 1/8 teaspoon salt. Cover and chill for 2 to 24 hours before serving with chilled artichokes. Makes 4 appetizer servings.

    Nutrition Facts per 1/2 artichoke with 2 tablespoons dip: 234 cal., 22 g total fat (4 g sat. fat), 10 mg chol., 338 mg sodium, 8 g carbo., 4 g fiber, 2 g pro.
    Daily Values: 14% vit. C, 3% calcium, 5% iron
    Exchanges: 1 Vegetable, 4 1/2 Fat
Variation
  • Artichokes with Honey-Mustard Dip: Prepare artichokes as in step 1. Chill artichokes thoroughly. Omit butter sauce. For Honey-Mustard Dip, in a small bowl stir together 1/2 cup mayonnaise or salad dressing, 1 tablespoon Dijon-style mustard, and 1 tablespoon honey. Cover and chill until serving time. Makes 4 appetizer servings.

    Nutrition Facts per 1/2 artichoke with 2 tablespoons dip: 251 cal., 22 g total fat (4 g sat. fat), 10 mg chol., 297 mg sodium, 12 g carbo., 3 g fiber, 3 g pro.
    Daily Values: 12% vit. C, 3% calcium, 5% iron
    Exchanges: 1 Vegetable, 1/2 Other Carbo., 4 1/2 Fat

nutrition information

Per Serving: cal. (kcal) 268, Fat, total (g) 23, chol. (mg) 61, sat. fat (g) 15, carb. (g) 15, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 7, pro. (g) 4, vit. A (IU) 680, vit. C (mg) 18, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 60, Cobalamin (Vit. B12) (g) 0, sodium (mg) 278, Potassium (mg) 453, calcium (mg) 61, iron (mg) 2, Vegetables () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
Back to Top