Baked Artichoke Hearts Recipe - Crunchy Creamy Sweet (2024)

FAQs

Do I need to rinse canned artichoke hearts? ›

Before you add them to any recipe, make sure to rinse off the salt and drain them well.

They can be consumed straight from the can. Some people prefer to heat them before consuming for various reasons, such as enhancing the flavor or achieving a warmer temperature. If you choose to cook canned artichokes, you can sauté them in a pan with some olive oil and seasonings to add flavor and texture.

When you take your next bite of food, the cynarin is washed away and our brains interpret the before-and-after contrast as a flood of sweetness. Apparently this sweetening effect makes it difficult to pair wine with artichoke dishes and gives sommeliers a headache.

What is the proper way to cook an artichoke? You can boil, bake and grill artichokes, however we consider steaming to be the easiest and tastiest method of cooking them as it results in a good level of moisture. Boiling will also ensure a soft texture however, if you prefer this method.

The Best Way to Cook Artichokes

Steaming keeps artichokes moist and tender, and maintains the integrity of their nutrients, too. Don't worry if you don't own a steamer basket. You can use a metal colander or mesh strainer instead. Just make sure it's heatproof and fits snugly inside the pot.

Canned artichokes can be added to salads, dips, pasta dishes, and other recipes to add flavor and nutritional value. Before using canned artichokes, be sure to drain and rinse them thoroughly to remove any excess salt or brine.

It doesn't matter how you find 'em--frozen, canned, bottled, marinated or discovered at the center of the beautiful fresh vegetable--artichoke hearts have amazing flavor and boast some serious nutrients. First, they're loaded with potassium, a mineral that helps maintain normal heart rhythm and controls blood pressure.

Preparing artichokes is quite easy though I have found that many home cooks, even accomplished ones, often overcook them, so that both the delicious tips of the leaves and the hearts are mushy. They shouldn't be. There should be a bit of resistance when you take a bite - not a lot, but some.

Canned artichokes are also a lunchtime hero: Try chopping and stirring them into a quick meal like chicken or tuna salad, or even let them replace the protein altogether as a vegetarian option. Chop them even finer and use them as a flavor-bomb of a spread on a regular ham or turkey sandwich.

Being especially rich in fiber, artichokes can slow our digestion down, producing gases. This can make people who are prone to gas and flatulence feel worse. Consume them in moderation!

What do you do with canned artichokes? ›

Canned artichoke hearts are topped with a mixture of white wine, garlic, lemon, parsley, and breadcrumbs and baked until golden. Best served alongside chicken, or pork, baked artichoke hearts also make a fantastic Thanksgiving side that everyone loves!

Anti Inflammatory

Artichokes have long been used as a digestive aid to reduce inflammation and therefore symptoms of IBS, including bloating, abdominal pain, and cramps, as well as reducing both diarrhea and constipation through normalization of GI mobility.

Specifically, artichokes are high in inulin, a type of fiber that's not easily broken down in the small intestine in people with IBS. Inulin becomes food for bacteria in the colon, potentially causing unpleasant symptoms such as gas, diarrhea, constipation, cramps, and bloating.

Helps you sleep better. One large artichoke has close to 100 milligrams of magnesium, more than 20% of the recommended daily intake. Studies suggest magnesium promotes better sleep, especially if you experience insomnia.

Cut the stem, leaving about an inch, and then peel the outer skin since it can taste bitter. Make sure to rub lemon on the bottom of the stem, too. Clean the artichokes by running them under cold water, making sure to clean between the leaves.

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.

Whole globe artichokes can be purchased fresh, and artichoke hearts are available frozen, canned in water, or jarred in olive oil and spices. The oil-packed ones are a little higher in healthy fat, but draining the oil will help save some calories.

Place the trimmed artichokes in a large pot of boiling, salted water. You can also add a squeeze of lemon juice to the water for added flavor. Reduce the heat to a simmer and cover the pot.