Why Artichokes Are Worth It

In a world where most produce is available year-round, a few ingredients still cling to their seasonal roots. Artichokes might be the poster child for that type of produce. Appearing at farmers’ markets from March to May, with a brief return in October and November, they serve as a reminder of what it means to eat with the seasons, says HexClad Food Director Laura Rege. (Yes, you can find them almost any time nowadays, but we’re here to argue for enjoying them at their peak.)

“Growing up, they were a special treat in my house because they’re one of the few things you only got in season,” Laura says. “After the effort of preparing and eating the artichoke, you can sit down and take your time.” 

If sitting around a steamed vegetable sounds like a grown-up ritual, think again. “Eating artichokes is surprisingly fun to do with kids—it’s an eating activity,” she says. “Sure, you can sit down and eat a plate of food super-fast, but you can’t rush through an artichoke.”

A species of thistle, the artichoke is essentially an edible flower bud. Next time you’re on a hike, take a look at wild thistles: Their fuzzy purple and white flowers might remind you of the choke inside an artichoke. When boiled or steamed, the tough outer leaves soften, revealing tender inner petals and the prized heart, with its nutty, slightly sweet flavor. 

Though references to artichokes date back thousands of years, the edible variety we know today traces back to cultivation in Italy around 1400. At the grocery store, you’ll likely find globe artichokes—the round, green ones with a tapered tip—but at the farmers’ market, you may spot striking purple varieties like Siena or Mercury. Keep an eye out for them while they’re in season.

How to select and prepare artichokes

When buying artichokes, look for a firm stem and closed, tight leaves that don’t have any discoloration. A good artichoke should feel heavy for its size; if it’s too light, it’s likely dried out from storage. Globe artichokes should also have a vibrant green color. Whether you opt for green or purple, fresh artichokes will also have some natural moisture to them, so avoid any that look too shriveled or dull.

Once you get them home, the fun begins. “Many people don’t know how to prepare artichokes,” says Laura. Fortunately, prepping them for steaming in your Steamer Basket Insert is simple: Use a serrated knife to cut off the top third of the artichoke and trim the stem so it fits in your pot. If you like, use kitchen shears to snip the spiky tips of each leaf—or just let eaters know to be careful when pulling them off. That’s all the prep required for steaming. If you’re stuffing them, follow the instructions in that recipe instead.

How to steam an artichoke

For how impressive a steamed artichoke tastes, the cooking process is surprisingly simple. Place your steamer insert inside your 8QT/7.5 L Hybrid Stock Pot (or another pot with a steamer insert), then arrange the artichokes stem-side-up in a single layer. Cover and steam until the stem and heart—the tender flesh at the artichoke’s base—can be easily pierced with a knife, and the leaves pull away without resistance, about 35 minutes. 

From there, it’s all about enjoying the artichoke. Serve them with a lemon butter sauce made in your 1QT/1 L Hybrid Saucepan, or keep things simple with melted salted butter. Pull off the leaves one at a time, dip in your sauce of choice and use your teeth to scrape away the tender, nutty flesh at the base. Once you reach the center, slice the artichoke in half from stem to tip and use a spoon to remove and discard the choke—the thistle-like interior—before cutting into the meaty heart. Mild and velvety-soft, it’s the ultimate reward of this springtime favorite.

Not in the mood to prepare and steam fresh artichokes?

Jarred artichokes are a great shortcut. Packed in oil or brine, they retain the tender texture and flavor of fresh artichokes—without the work. They’re perfect for tossing into winter salads, layering onto pizzas or adding to creamy pastas like our Creamy Skillet Gnocchi with Chicken and Artichokes.

Now you're ready to heart-ichoke one of spring's greatest treasures.