To start, let’s just acknowledge that artichokes are intimidating. When you see them in the produce aisle, they look like little grenades with spikes on the ends of their leaves. Then, when you start to actually work with them, they appear to be related to Russian nesting dolls with all of the layers of leaves…and then when you get through the leaves, you happen upon a forest of spiky hair! Surely, these oversized members of the Thistle family don’t go down without a fight…but the battle is winnable, and the spoils of victory are awesome.
All that said, if you’re still reading, you’re clearly not scared off by the task at hand, so let’s proceed. There are a few ways to fight this war. The way that we’re focusing on is steaming an artichoke, but if you prefer to grill or roast, take a gander at our Heart Beet Stromboli Recipe, which has steps and pictures for that method. Both methods work really well, and you’ll be happy with the result (if you like artichokes)…but we wanted to highlight steaming for this post since it’s a much quicker process (water being a better conductor of heat than air, and all).
Time: 50 Minutes
Method: (Step descriptions in captions under pictures)