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Preparing and Cooking the Organic Artichoke

Steaming an Artichoke is the ideal cooking method for maintaining the high-nutrient content for which an Artichoke is known. Arrange Artichokes in a steamer insert, basket, or a special Artichoke holder in a pot deep enough to keep Artichokes above water. Cover and steam over rapid-boiling water (making sure to maintain the water level), until Artichokes are tender. Depending on size and quantity of Artichokes, steaming time can range from 30 to 50 minutes; lift out carefully and drain.

Grilling adds colour and a delicious smoked flavor to Artichokes. But Artichokes need to be pre-cooked before grilling. To pre-cook Artichokes, steam or boil them. Brush cooked Artichokes with olive / coconut oil and grill — turning frequently and watching carefully — over hot coals just until nicely browned, or charred to your preference.

Option: Cut Artichokes in half before grilling to obtain more of that grilled taste throughout the Artichoke petals.

Usually considered a method of meat cookery, braising involves cooking food in seasoned liquid and is a nice way to give Artichokes extra flavour. In a large saucepan or pot, heat a small amount of olive oil, along with any savory ingredients you prefer (herbs, garlic, lemon, salt and pepper). Add about 2 cups of water, cover tightly, heat to boiling. Add Artichokes and cover tightly. Reduce heat and simmer until Artichokes are tender, about 25 to 40 minutes.

You can also braise in the oven. Brush Artichokes with olive or coconut oil and arrange in oven-safe pot or baking dish. Add lemon slices, garlic, salt and pepper, and water as above. Cover tightly with lid or foil and bake in 375°F oven until tender, about 45 minutes.

Boil liquid in pan until reduced to about 1/2 cup and use as a sauce for the Artichokes.

Roasting brings out the nutty flavour of Artichokes and requires the Artichokes to be pre-cooked before roasting. Use any preferred method to cook, but reduce the cooking time by amount 10 minutes. Drain well. Brush generously with olive oil or other oil of your choice, including flavored oils. You can be creative! Arrange in roasting pan and roast in 425°F oven until tender and browned, about 10 to 20 minutes, depending on size.

Place cooked and quartered Artichoke Hearts in a skillet or wok lightly coated with olive oil. Cover and sauté slowly on medium-high heat for about three minutes or until they begin to brown. Season to taste with salt, pepper and garlic.

Cut cooked Artichoke Hearts into bite-sized pieces. Dip in beaten egg, then in flour. Or, you can use your preferred choice of batter. Fry in hot oil in skillet or in deep fat fryer at 350°F, turning once, until golden brown and crisp, about 5 to 8 minutes depending on cooking source.

Cooks who use pressure cookers regularly swear this is an easy and quick way to cook any vegetable.

Place Artichokes on the rack of a pressure cooker. Add water to instructed level and any desired seasoning. Seal the cooker, let the pressure rise and cook for about 13 minutes. Cool cooker under cold water. Lift out carefully and drain Artichokes before serving.

Boiling Artichokes is a customary way of cooking Artichokes. However, boiling also extracts the most levels of healthy nutrients from the Artichoke when compared to any other cooking method. Hence, it is no longer considered to be the preferred option.

Place Artichokes in a full pot of boiling water. Boil for 25 to 40 minutes, depending on size and quantity of Artichokes being cooked.

Option: Substitute vegetable or chicken stock for water when boiling Artichokes.

Artichokes are great for cooking the day before and reheating when ready to serve. For this “time-saving step,” prepare and cook Artichokes the night before. Warm up in conventional oven as you would with any vegetable to preferred temperature.Enjoy! add to salads, tasty with a cheese sauce as an entree.