Easy Stuffed Artichoke Recipe – Mom Secret Ingrediets (2024)

FAQs

Why do you soak artichokes in cold water? ›

Rub all cut surfaces with a lemon half to keep them from turning dark. Some cooks like to soak the trimmed artichoke in lemony water for an hour or so before cooking to improve taste and tenderness.

Prep the artichokes: Cut off the top of the artichoke, trim the leaves, and peel and cut the stems. Turn it upside down and bang it, flat side down, against the counter to loosen the leaves. Zest the lemon and set the zest aside. Cut the lemon in half and rub the artichoke with the juice.

Cooked artichokes can be kept in the refrigerator for several days. One of the easiest ways to cook them is to steam them whole for about 45 minutes.

You know they have lots of fiber which helps keep you full and regular, but “artichokes are also high in inulin, which is a form of fiber that helps maintain a healthy gut,” says Shah.

While both are equally easy, I recommend steaming. Boiling artichokes tends to waterlog them, which makes the flesh watery and dilutes the flavor. Steaming keeps artichokes moist and tender, and maintains the integrity of their nutrients, too.

When you get to the heart of the artichoke, you will notice the fuzzy hair layer referred to as the "choke". This part of the artichoke is not edible. Remove the choke by using a spoon to scoop it out.

It's believed that to keep artichokes from darkening, they must be stored in lemon water as soon as they are cut and then also cooked in lemon water.

When soaking, check for bugs and worms by spreading out the leaves, submerging and squeezing the artichoke closed to try and expel anything hiding in the leaf folds. Use a strong vinegar solution in very cold water when soaking.

Storing and Freezing: The steamed stuffed artichokes can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 3 months. Reheat wrapped in aluminum foil in a 300°F oven for 20 to 25 minutes.

Doing the prep work in advance can save you a lot of time when you are ready to cook. Trim the artichokes according to your recipe, then store them in acidulated water (a fancy name for water with lemon juice!) for up to two days — this keeps them from turning brown.

How do you know if an artichoke has gone bad? ›

Artichoke might also cause allergic reactions. Pregnancy and breast-feeding: There isn't enough reliable information to know if artichoke is safe to use as a medicine when pregnant or breast-feeding. Stay on the safe side and stick to food amounts. Bile duct obstruction: Artichoke might worsen this condition.

Liver Health

A few small studies have shown that artichoke can improve liver function for people with nonalcoholic fatty liver disease. Though there's no data yet about its effect on alcoholic fatty liver disease, there's evidence that artichoke leaf extract can contribute to overall liver health.

Arab traders brought artichokes to Medieval Spain, and Spanish Jews enthusiastically adopted them, creating their own artichoke-themed dishes. When Jews were expelled from Spain in 1492, they took their love of artichokes with them.

Clean the artichokes by running them under cold water, making sure to clean between the leaves. Then submerge them in a bowl with cold water and lemon juice or vinegar until ready to steam.

While more research is necessary, artichoke water may indeed help relieve bloating due to cynarin and silymarin, antioxidant compounds that help the liver produce bile and aid digestion. However, for some people, artichokes can lead to worse symptoms and GI pain, so tread carefully.

I tend to fill a bucket with water, cut the artichoke flower head off the plant, and throw it into the bucket of water. This gets the first flush of earwigs out.