Find out how to boil artichokes – an easy way of preparing this delicious vegetable! Serve alongside three healthy dips for a healthy, easy to make appetizer that the whole family will love.
How to boil artichokes – why this recipe is so good!
They can appear daunting to prepare, but time to find out how to boil artichokes, it is by far and away the easiest way to enjoy this yummy veggie! Often the leaves are dipped in butter and garlic, but I’ve got three delicious and healthy dips for you to serve this artichoke with.
I can’t wait for you to try this recipe out – I promise you, you will be serving artichokes on the regular after trying them this way!
How to boil artichokes – step by step
- Fill a pot a little more than halfway with water. Add the salt and squeeze the entire lemon into the water. Bring to a rolling boil.
- While the water comes to a boil, lay each artichoke on its side. Using a very sharp chef’s knife or a sturdy serrated knife, slice off the tops and the bottoms of each artichoke. Next take a pair of kitchen shears or a good pair of scissors and snip off the sharp tops off any of the little layers of “petals” on the outside.
- Once the water is boiling, place your artichokes into the pot. They are very buoyant so they will float up. Use the smaller lid to “weigh” the artichokes down in the pot so they are completely submerged. You can also use a kitchen brick. Just make sure that is is wrapped in aluminum foil and not hot.
- Boil artichokes for 30-40 minuets, or until they can be pierced with a fork without resistance. Serve with sauces.
To make the artichoke dipping sauces
- Choose 3 small bowls.
- Combine ingredients for each sauce in separate bowls.
- Serve with warm artichokes.
When are artichokes in season?
Californian artichokes are in season all year long, and usually you won’t have too much trouble finding them at your local store. The peak season for them though is between March and May, and we see a smaller harvest later in the year, in October.
Are artichokes healthy?
Artichokes are incredibly good for you! They are low in fat, but a rich source of fiber, antioxidants, vitamins and minerals. They are particularly high in vitamins C and K, as well as being an amazing source of folate, iron and potassium. They are also one of the most antioxidant rich vegetables!
How to eat an artichoke
After you have boiled the artichokes, you can serve cooked artichokes cold, but I much prefer to serve them hot. Pull out the outer petals, one at a time, and dip them into one of the three healthy sauces. Pull the petal through your teeth to remove the soft portion of the petal and discard the rest. Spoon out the artichoke heart and enjoy!
Artichoke Dipping Sauces
The artichoke petals are quite often just served with melted butter for dipping, but I love serving the with a trio of yummy sauces – let me know which is your favorite:
- Cajun sauce
- Garlic and Herb dip
- Basic sauce with butter and mayo
Cook’s tips for how to boil artichokes
- Make the sauces while you are boiling the artichoke and keep them covered in the fridge until ready to serve.
- Squeeze the juice from a lemon into the water and place the halves in alongside the artichokes.
- Be sure to weigh the artichokes down so they are fully submerged, otherwise they won’t cook evenly.
I would love to hear if you have tried this boiled artichoke recipe – do leave me a star rating and comment down below!
Boiled Artichokes with 3 Healthy Sauces
Equipment
- A lid smaller than the pot you are using to boil the artichokes
Ingredients
Boiled Artichokes
- 2 artichokes medium
- 3 tablespoons salt
- 1 whole lemon
- Water for boiling
Cajun Sauce
- 1/4 cup Greek yogurt
- 1/4 cup mayo
- 1 tsp Cajun seasoning
- 1/8 teaspoon smoked paprika
- Salt if desired
Garlic Herb Sauce
- 1/4 cup Greek yogurt
- 1/4 cup mayo
- 1 clove garlic minced
- 1/2 tbsp dill minced
- Salt
Basic Sauce
- 1/4 cup butter
- 1/4 cup mayo
Instructions
Boiled Artichokes
- Fill a pot a little more than halfway with water. Add the salt and squeeze the entire lemon into the water. Bring to a rolling boil.
- While the water comes to a boil, lay each artichoke on its side. Using a very sharp chef’s knife or a sturdy serrated knife, slice off the tops and the bottoms of each artichoke. Next take a pair of kitchen shears or a good pair of scissors and snip off the sharp tops off any of the little layers of “petals” on the outside.
- Once the water is boiling, place your artichokes into the pot. They are very buoyant so they will float up. Use the smaller lid to “weigh” the artichokes down in the pot so they are completely submerged. You can also use a kitchen brick. Just make sure that is is wrapped in aluminum foil and not hot.
- Boil artichokes for 30-40 minuets, or until they can be pierced with a fork without resistance. Serve with sauces.
For the sauces
- Choose 3 small bowls.
- Combine ingredients for each sauce in separate bowls.
- Serve with warm artichokes.
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