Store fresh, unwashed artichokes in a plastic bag in the refrigerator for up to a week. Keep an eye on them, and if leaves start to spread, cook them immediately. [1] X Research source
If you don’t have a really sharp knife, use a serrated knife. The artichoke’s stem is edible, so you can simply cut the very end off of it and then cook and eat it with the rest of artichoke. [2] X Research source
Rub the cut parts of each artichoke with a lemon. Be sure to use lemon on all the cut tops and bottoms to prevent browning.
Once you’ve snipped the leaves, rub each one with more lemon. [3] X Research source
Setting the stove on high heat encourages the water to boil faster. Salting the cooking water helps to flavor the artichokes while they boil.
Adding the artichokes will cool the water temporarily and slow the boiling, so let water come back up to a boil for just a moment.
To weight the artichokes down, use a small lid or an inverted plate that fits inside of the pot. This will keep the artichokes from bobbing up out of the water and cooking improperly. [4] X Research source
Be careful when testing the artichokes, as they have been sitting in hot water and can burn you. You can also check for tenderness by poking the base of an artichoke with your knife. [6] X Research source
Season the artichokes however you wish. Peel the leaves off to eat one by one, or cut the artichoke heart out. Serve the artichoke leaves and hearts with a delicious drawn butter or a flavorful sauce.
Look for the right coloring. A fresh artichoke will be a nice, deep green shade. [8] X Research source A few brown spots are okay, but the artichoke should generally look very fresh and green. [9] X Research source
Squeeze the leaves against each other, and they should make a squeaking sound if the artichoke is good.
A smaller artichoke will be more tender than a larger one, while a rounder artichoke will have a bigger heart than a more narrow one. [11] X Research source
