How to Cook an Artichoke in Olive Oil

Artichokes are tough on the outside and contain a sharp stem.

Cooking artichokes in olive oil is a healthy way of preparing artichokes that avoids the trans fats and high cholesterol content that occurs when deep-frying them. Artichokes are a delicious component of Italian cuisine, and they can be purchased relatively cheaply at an average of about $2 per pound, according to the online Produce Market Guide.

Things You'll Need

• knife
• cutting board
• pan

Instructions

1. Cut off the stem of the artichoke. The stems are very hard and connect the outer leaves of the artichoke. You should remove the stems and feel free to rip off any of the leaves that fall off when you cut the stem.

2. Place a frying pan on the stove covered with 1 inch of olive oil. Put the heat on high.

3. Remove the other outer leaves of the artichoke while the pan is heating up. You can cook some of the green leaves or you can peel the leaves off and just cook the yellow artichoke heart in the center.

4. Place the artichokes onto the skillet and reduce the heat to medium. Cook for about 10 minutes until the artichokes look slightly brown. The aroma should be pungent once the artichokes are done, and they should appear tender.

5. Let the artichokes cool and serve them with Italian spices. You can put them in a pasta, salad, pizza or serve them as a side dish.

Tips & Warnings

• Feel free to add garlic to the olive oil during the cooking process to give the artichokes some extra flavor.

• Do not let the artichokes get too brown, or they will be tough and difficult to eat.

References

• "The Seattle Times"; Artichokes, 2 Ways; April 19, 2006
• ProduceMarketGuide.com: Artichokes Merchandising Guide: 2010
• What's Cooking America: How To Prepare and Cook Artichokes