How to Cook Artichokes With *Confidence*, According to 5 Chefs
I have a confession. I never—like, ever—work with fresh artichokes. I always buy canned or frozen hearts, which ask next to nothing of me. They come trimmed, nary a pointy or inedible piece in sight, and perfectly steamed/boiled/cooked. One thing leads to another, and they’re dinner. Pesto-y pasta. Feta-laden salads. Cheesy toast. Even Jacques Pepin has a similar vice, writing in his Poulets & Legumes cookbook: “I love frozen baby peas, which are the smallest, sweetest peas. Frozen artichokes are another favorite. I always keep both on hand.”
But here’s the difference: Jacques Pepin knows his way around a fresh artichoke—from how to prep them to the best way to use them—and I don’t. Maybe you don’t, either? No sweat. Every spring, I tell myself I’m going to
conquer befriend the vegetable. And this spring, I—and you!—actually will with the help of five of the most exciting chefs around the country. I asked them why they love artichokes, how they use them, and, pretty please, for all their tips and tricks. Here’s what they said.