Though artichokes are originally from Italy, Castroville, California presently heralds itself as the proclaimed artichoke capital of the world. This funny-looking, spiky green vegetable is a good source of fiber and vitamins, and provides 425 grams of potassium per serving. Most varieties of frozen artichokes consist of just the hearts; purchasing frozen chokes ensures that you can enjoy them year round.
Thaw the frozen artichoke hearts; place them in the refrigerator to defrost the artichokes overnight, or place the package on the counter to thaw them in a few hours.
Bring a medium to large sized pot of water to a boil over high heat.
Rinse the artichokes under cool water and drain.
Place the artichoke hearts into a steamer basket, and place the basket over the pot of boiling water. The steamer basket should be above the water level and not submerged in it.
Cover the pot and allow the artichoke hearts to cook for 20 minutes, or until tender. Frozen artichokes may be partially cooked before the freezing process, if so, the steaming time should be reduced by half.
Remove the artichokes from heat once the hearts are tender.
Allow the artichoke hearts to cool for several minutes, season, and then serve immediately.
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- “How to Cook Everything: 2,000 Simple Recipes for Great Food,” Mark Bittman, et al; 2008
- Eat your artichoke with melted butter or dip it in a yogurt sauce.
Based on the west coast, Beth Rifkin specializes in business, food, cooking, family, lifestyle and health issues. Her work has appeared in numerous on and offline publications. Beth earned a Bachelor of Business Administration from Temple University.