This one ticks all the boxes: cheap, healthy, quick and beginner 🙂 Why people don’t eat artichokes more is beyond me! At the moment we can get lovely, good-sized artichokes in our local fruit and veg market for 60p, and the only other accompaniment you need is vinaigrette – something you can make simply and cheaply with just a couple of ingredients. I defy you to find a light bite that costs much less than that!
Artichokes can be eaten warm, which is preferable, or cold with any kind of vinaigrette – homemade is best and we will be adding vinaigrette recipes to this blog shortly.
A very famous French standup comedian, called Coluche, used to say that artichokes are the poorman’s dish, because you have more on your plate at the end than before you started, which you’ll understand once you’ve tried this one out.
Artichokes are hugely popular in our house and our 7 year old has been eating them since she was about 3, and LOVES them! We are currently in peak artichoke season so check out your local markets for them now.
- Wash the artichokes well and cut the stems off
- Put them in the pressure cooker basket
- Cook in the pressure cooker for 18 mn
- Eat them following the instructions below
Put the pressure cooker on a high heat with 2 cm of water in the bottom and a good pinch of salt. Get all your ingredients ready.
Thoroughly wash the artichokes and cut the stems off at the base. Put them in the pressure cooker basket. Put the basket in the pressure cooker just above the water level as you want to steam them, not boil them. If you don't have a pressure cooker you can always boil them, but it will take about twice as long and you lose nutrients and taste.
Put the pressure cooker lid on and cook on a high heat, until the steam starts escaping. From that point on turn the heat down to low and cook for 18-20 minutes, depending on the size of the artichokes.
Once cooked, let the steam out of the pressure cooker and take the artichokes out. I recommend you let the artichokes cool down for about 5 minutes before eating them or it will be painful for your fingers 😉
So now here are some instructions of how to eat these lovely vegetables (until we make a clear video).
Your plate needs to be on a slant, so put a spoon or fork under the plate, and then pour some vinaigrette onto the bottom of your plate. Take one leaf at a time, starting from the outside, dip the thick bit at the bottom (not the pointy part at the top) into the vinaigrette. You want to eat the inside and bottom part of the leaf not the outside. So put the leaf halfway into your mouth, with the inside of the leaf up. Squash the leaf between your upper teeth and your bottom lip. Pull the leaf outwards while scraping all the "meaty" part off it. The outer leaves don't have much to eat apart from at the very bottom. The closer you get to the inside the more tender they are, and the more you can eat, scraping higher and higher each time.
Once you've eaten almost all the leaves the remaining ones will be very thin. So separate the top of the artichoke (the remaining leaves) from the heart at the bottom. You should have something that ressembles a cone of inner leaves. Dip the wide bottom part in the vinaigrette and eat the outer part. Don't go too high or too much inside as it gets really hard.
After all this work you deserve the best part of the artichoke... the heart! For that pull out the "hairs" in the middle - this pale, fluffy bit on the heart is to be avoided in most artichokes. It can be a bit tricky sometimes, especially if your artichoke is too hot.
Cut the heart into pieces and eat it with some vinaigrette. That's the best bit!
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've made it. Bon appétit!