Fried Artichokes Recipe (2024)

FAQs

Why do you soak artichokes in water? ›

If your artichokes are going to sit out for more than a few minutes before cooking, submerge them in a large bowl of acidulated water (water plus the juice of 1 lemon) to keep them from turning brown. Fit a steamer basket or heatproof colander or strainer in the pot and place the artichokes inside cut-side up.

Trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible. Immediately put the artichokes in the lemon water to prevent browning. Fill an electric fryer or deep cast-iron enameled pot with enough oil to almost cover artichokes. Heat to 325 degrees.

We prefer steaming to boiling artichokes because so many nutrients get lost in the water. However, you can boil an artichoke for 20 to 40 minutes. Tip: Save the water to use in vegetable stock or for cooking grains! You can also bake or roast whole artichokes in a 400–425° F (200–220° C) oven for 60–80 minutes.

Add the artichokes to the pressure cooker stem-side down, and cook on high pressure for about 5 minutes for small artichokes, 10 minutes for medium, and about 15 minutes for larger ones. As is best with most vegetables, use rapid release release to bring the pressure down.

Some cooks like to soak the trimmed artichoke in lemony water for an hour or so before cooking to improve taste and tenderness.

Whole globe artichokes can be purchased fresh, and artichoke hearts are available frozen, canned in water, or jarred in olive oil and spices. The oil-packed ones are a little higher in healthy fat, but draining the oil will help save some calories.

When preparing an artichoke, discard the center "choke" (except in baby artichokes), but the base of the petals, the center of the stem and the entire artichoke heart are completely edible and easy to cook. That's when all the fun begins!

It also increases the production of bile, which helps remove harmful toxins from your liver ( 8 ). In one study, artichoke leaf extract decreased inflammation and liver cell death in mice with non-alcoholic fatty liver disease ( 16 ). Studies in humans also show positive effects on liver health.

Using kitchen scissors, cut the pointy tips of the remaining leaves (this is both for appearance and to prevent nicking when you handle the artichoke — it's a thistle, after all).

Cook in plenty of lightly salted, boiling water. It will take 15-30 mins, depending on the size and freshness of the artichoke, so check from 15 mins onwards. The best test of doneness is when a leaf from the middle pulls away easily. Drain well, upside down so the water runs out.

Can you overcook an artichoke? ›

An undercooked artichoke is still tough and stringy. Put it back in and cook longer. An overcooked artichoke is mushy and can fall apart sloppily.

Are marinated artichoke hearts good for you? Absolutely! They are very high in fiber and contain a multitude of vitamins and minerals such as vitamin C, vitamin K, folate, phosphorus, and magnesium. They are also a rich source of potassium and antioxidants.

When at home, do not put the artichokes in the fridge. Treat them like flowers and place them in a vase of cool water for 2–3 days (if you are not cooking them immediately).

Artichoke water does have potential as an anti-bloating remedy. "Cynarin extract from artichokes helps with bloating since it stimulates bile production, which helps your gut digest fats, and soak up vitamins from other foods," Darlington explains.