How to cook artichokes

How to cook artichokes

How to cook artichokes

by Great British Chefs15 May 2015

Once you have made it past the harsh exterior, globe artichokes are relatively easy to cook and a Mediterranean delicacy. Favoured by Michelin-starred chefs for their delicate flavour and elegant appearance, especially in their baby form, artichokes are a great addition to an impressive meal.

In season from May until November, the demand for artichokes in the UK is relatively low compared to that of Europe so artichokes in most stores will probably originate from either Spain or France.

To prepare an artichoke requires technique and skill. Make sure you work quickly as artichokes discolour at an alarming rate.

Artichokes are traditionally cooked ‘à la grecque’ in a mixture of acid, spices and herbs to give them a pleasant tangy flavour.

If you have the equipment then you may also be interested in our guide on how to cook artichokes sous vide.



Prepare the artichokes and place in acidulated water to prevent discolouration
Pour the liquids, garlic, herbs, spices, olive oil and lemon juice into a saucepan and place over a medium-high heat
Put the artichokes into the saucepan and bring to the boil. Turn down the heat and simmer very gently for 15 minutes. Check that the artichokes are cooked by inserting a sharp knife into the flesh – it should go through but the artichoke should not break
Leave the artichokes to cool in the cooking liquid then strain before use


Once cooked, the artichokes are ready to eat straight away however they can also be pan-fried, grilled or even puréed.


When you have mastered this technique, why not give Martin Wishart's Artichoke barigoule, Marucs Wareing's Queen Anne's Tart or Tom Aikens' Poached turbot with artichoke and Sauternes.

Get in touch

Please or register to send a comment to Great British Chefs