How to tackle a fresh artichoke

A fresh globe artichoke. Photo / Supplied
Stumped? Nikki Birrell shares a comprehensive guide to handling this prickly spring veg.
Artichokes, with their unique appearance and complex flavour, can seem intimidating at first glance. However, with the right approach, tackling a fresh artichoke can be a deliciously rewarding experience. Here’s a step-by-step guide to preparing this vegetable, transforming it from a prickly thistle into a subtle delicacy.
The artichoke, believed to have originated in the Mediterranean, has been cultivated for centuries. Its ancestry can be traced back to the wild cardoon, a thistle-like plant native to the Mediterranean basin. The ancient Greeks and Romans valued artichokes not only for their taste, but their medicinal properties, believing them to aid digestion and improve liver function. The vegetable made its way to Italy and then to France, where it became a favourite in the royal courts. By the 16th century, artichokes had spread across Europe and eventually to the Americas.
Selecting a fresh globe artichoke is the first step. Opt for ones that are heavy for their size with tight, compact leaves. The artichoke should have a vibrant green colour. Avoid any that are browning or have dried-out tips. Fresh artichokes should also have a slight squeak when you squeeze them, indicating freshness.
Rinsing and trimming
Removing the tough outer leaves
Trimming the leaf edges
Artichokes can be prepared in various ways, including steaming, boiling or roasting. Here’s a basic method for steaming, which we think brings out the best flavour:
1. Prepare the pot
2. Steam the artichoke
Once cooked, allow the artichoke to cool slightly. To eat, pull off the outer leaves one at a time. Dip the base of each leaf in your preferred sauce, such as melted butter or aioli. The edible part of the leaf is the fleshy base, which you scrape off with your teeth.
As you work your way towards the centre, the leaves will become more tender. When you reach the heart of the artichoke, you’ll find the prize: a tender, flavourful core — the artichoke heart.
The artichoke heart is entirely edible and can be enjoyed on its own or added to salads and other dishes.
To get to the artichoke heart, you’ll need to remove the fibrous choke, which is the inedible part of the artichoke located in the centre. Use a spoon to scoop out the choke carefully. The remaining part is the heart, which can be enjoyed immediately or used in a variety of recipes. A stuffed artichoke is a particularly delicious way to enjoy them.
For a more intense flavour, you can marinate the cooked artichokes in olive oil, garlic and herbs. Roasting is another option that brings out a different texture and taste, and it’s often preferred for its rich, caramelised notes. Find more recipes here.
Preparing artichokes does require some effort, but the process is well worth it for the unique taste and texture they offer. With these steps, you can enjoy artichokes in all their glory, whether as a stand-alone dish or as a component of a more elaborate recipe.
Herald contributor Nikki Birrell has worked in food and travel publishing for nearly 20 years. From managing your kitchen to cutting costs, she’s shared some helpful advice recently, including the pantry items with the longest shelf lives, how to get the most out of vinegar, and whether spreads, condiments and chocolate go in the fridge or pantry.