The sweet hearts of artichokes are worth fighting through their thorny exterior. See how easy it is to cook up artichokes – whether microwaving, steaming, or sauteeing – with this guide to cooking artichokes.
Braising artichokes in a broth of lemon and garlic works whether you want to trim the artichokes so people can eat them with a knife and fork or have everyone pull off their own leaves.
Sliced, trimmed baby artichokes cooked simply in olive oil become golden, crisp delights. Serve them on their own as a nibble before dinner or as part of an antipasto plate.
Steaming artichokes in the microwave is much quicker than doing it on the stove-top, obviously. The slightly drier nature of the method, however, requires using the very freshest of chokes to avoid a tough texture.
In order to sautée artichokes, you will need to trim them first. If you've never trimmed or cleaned baby artichokes before, see this easy-to-follow guide.