Artichokes. They’re intimidating. When I share them in my Instagram stories I get a lot of questions.

People are scared of the choke (yup. ominous name) and confused about the heart (understandable. metaphorical?)

That artichokes sit in the “delicacy” category of food doesn’t help. Saying “I’m making artichokes” lands somewhere between “just whipping up a soufflé” and “roast goose, anyone?” on the who-do-you-think-you-are? scale.

But remember. An artichoke is just a thistle that can grow in a ditch. (A soufflé is just eggs and air. And a goose is basically a large, overconfident chicken. But I digress.)

You are a brilliant human with sharp tools and even sharper instincts. You are the boss of artichokes. By a long shot. With a pot of boiling water, a few decisive knife cuts, and a generous shower of breadcrumbs, you can turn this prickly little armadillo of a vegetable into dinner.

Let’s start with a quick anatomy lesson, how to pick a good one, and then I’ll walk you through one of the simplest ways to prepare them.

The Parts of the Artichoke

Outer Leaves: Tough, dusky green “petals” that do the protecting—and bring the flavor. Pull one off, dip it in something delicious (melted butter, vinaigrette, aioli, mayo), and scrape the soft bottom flesh off with your front teeth.

Inner Leaves: Lighter, more tender, and less work. Some of these you can bite in half and eat the bottom portion. You’ll know right away how much to eat—just go by feel. If it’s soft, eat more. If it’s tough, don’t.

The Choke: It’s the disc shaped fuzzy, fibrous layer sitting between the leaves and the heart. Not edible. Scoop it out and say goodbye. Not sure

The Heart: The grand finale. Nutty, sweet, meaty—it’s hard to describe, but so satisfying. This is what you came for.

The Stem: Basically an extension of the heart. If it’s fresh and trimmed properly, it’s totally edible and delicious—slightly more fibrous but with all that same sweet, nutty flavor. Don’t toss it.

How to Choose a Good Artichoke

• Look for artichokes that feel heavy for their size and look fresh—not shriveled.

• A few brown spots are fine.

• Sizes range from baby (golf ball) to jumbo (softball). All are good.

• Store in the crisper drawer of your fridge until ready to use.

How to Cook an Artichoke

There are plenty of ways to cook an artichoke—grilled, roasted, braised—but most methods start the same way: with a good boil or steam to soften those sturdy leaves.

Some people like to trim the artichoke before cooking, while others wait until it’s softened. Restaurants usually remove the choke during prep, but if you’re eating them casually at home, there’s no need to overthink it. Once you understand where the choke and heart are, it’s easy to scoop it out at the table—right before you dive into the best part.

This is how my mom made them: stuffed with garlicky, Parmesan-laced breadcrumbs. It’s simple, satisfying, and I’m just going to say perfect.

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