How to Keep Stuffed Artichokes Moist While Cooking

Select artichokes that are green, heavy and not too open.

Developed in Italy in the first century A.D., artichokes have been an important part of the Mediterranean diet for hundreds of years. Artichokes can be grilled, boiled, steamed, baked or marinated to be put on salads and pastas at a later date. Like most foods, these leafy plants can become parched if cooked with dry heat sources, such as a grill or oven. Keeping artichokes moist during cooking will lead to softer, more enjoyable dishes. Does this Spark an idea?

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Instructions

- 1
  
  Pour chicken stock or vegetable stock over of the artichokes while they are simmering on the stove top. Keep a carton or measuring cup full of liquid near the stove so it is easy to add moisture as needed. Depending on the flavors in the recipe, white or red wine may also be a suitable option.
- 2
  
  Olive oil will help keep artichokes moist, but will also leave an oily residue.
  
  Place the artichokes in a deep Dutch oven, saucepan or baking sheet so you can pour water or another liquid halfway up the artichokes while they are in the oven or stove top. It is not uncommon to continually add liquid to the baking dish while the artichokes are cooking.
- 3
  
  Cover the stuffed artichokes in aluminum foil if the tops are browning or drying out too quickly in the oven. Aluminum foil helps keep moisture in and deflects direct heat, which keeps food from burning. With a tall Dutch oven or saucepan, a lid will also help keep moisture inside the artichokes on the stove top.

Tips & Warnings

Keep the excess parts of the artichoke -- with the thorns cut off -- to add into your own vegetable stock.
Don't forget to snip the tips of the artichokes off before cooking. The tips are tough to eat and often contain thorns.