Artichoke
Artichokes offer a nutty flavor and tender hearts, ideal for dips and dressings.
The globe artichoke is the unopened flower bud of a giant thistle. Its tough outer leaves hide tender, fleshy bases, and at the centre sits the prize: the heart, topped by a fuzzy choke you scrape away. Artichokes taste nutty, green and gently bitter, with an earthy, herbal sweetness that is unlike any other vegetable.
Cooks love them because they turn a meal into an event. A whole steamed artichoke with melted butter is pulled apart leaf by leaf at the table; trimmed hearts are braised Roman-style, fried crisp in Jewish-Italian cooking, or tucked into pasta, pizza, dips and salads.
Flavor profile
Aroma: nutty, herbal
Good to know
Origin: Mediterranean
Forms: fresh, canned
Season: Artichokes have a main season in spring and a smaller second crop in autumn; jarred and frozen hearts are available year-round.
Nutrition: A vegetable that adds fibre to a meal; its inulin can cause wind in some people when eaten in large amounts.
Storage: Keep whole artichokes in the fridge in a plastic bag with a few drops of water, and use them within 4–5 days; trimming the stem and sprinkling it with water helps keep them fresh. Cooked artichokes keep in a sealed container in the fridge for 3–4 days. Raw artichokes do not freeze well, but blanched, trimmed hearts can be frozen for up to 6 months. Jarred and canned hearts keep for months unopened; once opened, keep them covered in their liquid in the fridge and use within a week.
How to use artichoke
Boil for Tender Hearts
Boiling softens cellulose and pectins, tenderizing leaves and heart.
Stuff for Flavor
Baking allows aromatics to permeate, softening leaves with moist heat.
The science of artichoke
- Cut artichoke flesh browns within minutes because polyphenol oxidase enzymes oxidise its abundant phenolic compounds. Rubbing cut surfaces with lemon and holding pieces in acidulated water lowers the pH and slows the reaction.
- Artichokes contain cynarin, a compound that temporarily blocks sweet receptors on the tongue. When you drink water or wine afterwards, the receptors switch back on and the drink tastes oddly sweet, which is why artichokes are known as a tricky wine match.
- The leaves and heart are tough with cellulose and pectin. Steaming or simmering for 25–45 minutes softens the pectin until a leaf pulls away easily and the heart is creamy when pierced.
- Artichokes store much of their carbohydrate as inulin, a chain of fructose units, rather than starch. It gives the hearts a smooth, almost silky texture and a subtle sweetness, especially when braised slowly.
How to choose artichoke
Choose artichokes that feel heavy for their size, with tightly closed, firm leaves that squeak slightly when squeezed. A little bronze frost-kissing on the leaves is fine and can mean a sweeter artichoke. Avoid ones with open, dry, split or very brown leaves, or a soft, hollow-feeling stem.
Substitutes for artichoke
| Swap | Amount | What changes |
|---|---|---|
| Jarred or canned artichoke hearts | about 6–8 hearts per 2 fresh artichokes | Ready to use in dips, pasta and pizza; rinse brined ones to control salt. |
| Hearts of palm | 1:1 | Similar tender texture and mild flavour; great in salads and dips. |
| Jerusalem artichoke | 1:1 | Not related, but has a similar nutty, sweet flavour; best roasted or in soup. |
| Asparagus | 1:1 | Swaps in well in pasta, risotto and frittatas, with a fresher, grassier taste. |
What goes with artichoke
- Lemon. Lemon prevents oxidation and brightens artichoke's flavor.
- Garlic. Garlic's savory bite stands up to artichoke's earthy, slightly bitter flavor.
- Butter. Butter's fat softens artichoke's fibrous texture.
- Parmesan. Parmesan's umami offsets artichoke's minor bitterness.
- Olive oil. Olive oil penetrates artichoke fibers for a smoother feel.
- Feta. Salty, tangy feta contrasts with artichoke's mild bitterness.
- Mozzarella. Mild, milky mozzarella melts around artichoke's earthy flavor without covering it.
- Parsley. Fresh parsley lifts the dense, earthy flavor of cooked artichoke.
- Preserved Lemon. Artichoke's mild sweetness softens preserved lemon's salt.
Mistakes to avoid
- Grit from cooking the inedible choke.
- Tough leaves from insufficient heat keeping cellulose intact.
Ideas for tonight
- Roast with garlic and olive oil.
- Serve with a lemon butter dip.
- Add to a salad with olives and tomatoes.
Artichoke: questions
What does artichoke taste like?
Artichoke tastes nutty, green and slightly bitter, with an earthy sweetness, a bit like a cross between asparagus and a mild nut. The heart is the creamiest and most flavourful part.
How do you eat a whole artichoke?
Pull off a leaf, dip the base in butter or aioli, and scrape the soft flesh off with your teeth, discarding the rest. When you reach the centre, scoop out the fuzzy choke and eat the heart with a knife and fork.
How long do you steam an artichoke?
Usually 25–45 minutes, depending on size. It is ready when an inner leaf pulls out easily and a knife slides into the base with no resistance.
Can you eat the artichoke choke?
No. The fuzzy choke is fibrous and unpleasant, and on mature artichokes it can be prickly. Scrape it out with a spoon before eating the heart; very young baby artichokes have little or no choke.
Why do artichokes turn brown?
Their phenolic compounds oxidise as soon as cut flesh meets air. Rub cut surfaces with lemon and drop trimmed pieces into water with lemon juice until you cook them.
Why does wine taste sweet after artichokes?
Artichokes contain cynarin, which briefly blocks your sweet receptors. Once you sip something, they reset and the drink seems sweeter than it is. Crisp, unoaked white wines cope best.
Are jarred artichoke hearts as good as fresh?
For dips, pasta, pizza and salads, jarred hearts are excellent and save a lot of prep. Fresh artichokes have a sweeter, more delicate flavour and are worth it when served on their own.
What goes well with artichoke?
Artichoke pairs best with lemon, garlic, butter, parmesan, olive oil. Lemon prevents oxidation and brightens artichoke's flavor.
How do you use artichoke in cooking?
Boil for Tender Hearts: boiling softens cellulose and pectins, tenderizing leaves and heart.
How should you store artichoke?
Refrigerate in a plastic bag to retain moisture.
What is the most common mistake with artichoke?
Grit from cooking the inedible choke.
Lemon
Garlic
Parmesan
Olive oil
Butter
Feta
Asparagus