START A PETITION 27,000,000 members: the world's largest community for good

Okey-Dokey Artichokey: The Fabulous Spring Artichoke

Okey-Dokey Artichokey: The Fabulous Spring Artichoke

Do artichokes intimidate you? Not to eat, but to cook! I used to see them in the store and think to myself, “Yum, artichokes, but how do I cook that thing?” Well, I was missing out with that kind of thinking! Artichokes are an excellent spring seasonal vegetable, they can be used in a number of dishes and cooking them really isn’t that hard. Here are three great bits of artichoke information that I hope will get you artichoke-ing it up this spring!

1) End the intimidation. Cooking an artichoke really isn’t that hard. I swear! The basic steps include tearing off the rough outer leaves and cutting off the stem. Next, lay the artichoke on its side and slice off about an inch from the top. Finally, using kitchen scissors, snip off the sharp tip of each leaf. Rub it all over with half a lemon, then drop it into boiling water or steam it in a steamer tray for 30 to 40 minutes. Read more detailed cooking instructions, and a yummy meal-for-one artichoke recipe here.

2) Make artichoke anything! Artichokes make a great dip, pizza topping, pasta addition and more. Many recipes call for jarred or frozen artichokes, but after using the cooking method above, you can always substitute fresh steamed or boiled artichoke for a much fresher flavor. Here’s a recipe for a yummy artichoke-rosemary tart with a polenta crust. Substitute fresh artichoke for frozen.

3) Remember how good it is for you. Did you know that artichokes are among the spring superfoods? Packed with antioxidants (more than any other fresh food according to the USDA), potassium, vitamin C, folate and fiber, artichokes are also a low-calorie treat at only 25 calories each. Read about four other spring superfoods.

Read more: Eating for Health, Food, Vegetarian

have you shared this story yet?

go ahead, give it a little love

Jessica Kellner

Jessica Kellner is the editor of Natural Home & Garden magazine, a national sustainable home and lifestyle magazine. She is dedicated to helping readers create more sustainable, delightful homes that are in tune with the natural world. She is also the author of Housing Reclaimed: Sustainable Homes for Next to Nothing, published by New Society Publishers in autumn of 2011. Email her at


+ add your own
1:58AM PDT on Mar 24, 2015

Thanks for sharing

4:10PM PDT on May 8, 2013

A veggie paella with artichokes. Hum!!!! And what about a simple artichoke omelette? I only use the white of eggs from free, happy hens- no males around- Hens will not be killed for food! Are pets!

8:22AM PDT on May 8, 2013

I'll try to eat more of these.

2:49AM PDT on May 8, 2013


8:27AM PDT on May 6, 2013


9:05AM PDT on May 5, 2013

Artichokes have always been part of my diet and I steam them and eath them with a delicious vegan aioli (no egg yoke) with loads of garlic and fresh tarragon which can be substituted by basil or parsley or creative! I use grapeseed oil instead of olive oil because it is lighter..Also,before you steam the artichokes, you can put small pieces of lemon in the artichokes...

6:53AM PDT on May 5, 2013

thanks for sharing

6:30AM PDT on May 5, 2013


4:07AM PDT on Apr 26, 2013


5:34AM PDT on Apr 25, 2013


add your comment

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

No problem here, vegetarian for over 30 years.

I was ever going to be herpes Negative again,DR Agumagu has given me reasons to be happy, i was HERP…

I have very bad posture. I will try improving this...

agree...just the garlic...i've some doubt because it's difficult hugging and kissing when you eat ga…


Select names from your address book   |   Help

We hate spam. We do not sell or share the email addresses you provide.

site feedback


Problem on this page? Briefly let us know what isn't working for you and we'll try to make it right!