Before cooking, you'll want to trim off the woody bits of the plant, including tips of the larger leaves, the small leaves at the base, and the end of the stem. The choke, which is the fuzzy part between the leaves and the heart, should also be discarded, but this can be done after cooking. The rest is edible.
Microwave: Place the artichoke in a microwave-safe dish covered in plastic wrap and cook in high for 7 minutes for a single artichoke, or 12 for two artichokes. Remove the cover and let stand for a couple minutes: the carry-over heat will continue to cook the artichoke.
Steaming: Steam the artichoke until the outer leaves can be easily pulled off. This can take from 25-45 minutes depending on the size of the artichoke. You may need to add water during the cooking process as it boils off. Adding aromatics like bay leaves and garlic to the water can help flavor the artichoke.
If you're using canned artichokes, they're already cooked and ready to use in recipes. Most artichoke hearts are packed in oil: this makes a great spread for sandwiches or as an addition to pasta sauce.
Posted 3598 day ago