Boiled Artichoke Recipe

Linda Johnson Larsen
boiled artichoke

Ingredients for Boiled Artichoke Recipe

  • 3 tablespoons lemon juice
  • 4 to 6 whole artichokes
  • 2 teaspoons salt

Instructions

  1. Fill a large bowl with cold water and add the lemon juice.
  2. Rinse the artichokes under cool running water.
  3. Pull off and discard the outer discolored leaves.
  4. Cut the end off the stem and peel the stem.
  5. Using kitchen shears, cut off the sharp tip of all the leaves.
  6. As you finish trimming each artichoke, drop it into the lemon water.
  7. Bring a large pot of water to a boil and add the salt.
  8. Add the artichokes to the boiling water and let the water return to a boil. Boil for 20 to 30 minutes or until you can easily pull a leaf off one of the artichokes.
  9. Remove them from the water and drain. Serve immediately or refrigerate and serve cold.

Serves 4 to 6

Variations and Tips

  • To eat an artichoke, remove each leaf and scrape the meaty part between your teeth to remove the flesh.
  • Artichokes are typically served with melted butter.
  • You can also serve them with hollandaise sauce, mayonnaise, or lemon juice.
  • It's easier to remove the choke after cooking. Open the artichoke, pull out the little green leaves, and scrape off the choke, which looks like fuzz, using a spoon.
  • The artichoke heart is considered the best part of this vegetable. Once all the leaves are removed, you will see a green disc attached to the stem. Make sure all of the choke is removed, then cut the heart into pieces and dip it into the sauce.
Boiled Artichoke Recipe