Creamy Artichoke Hearts Gratin Recipe - Tasting Table (2024)

FAQs

Do I need to rinse canned artichoke hearts? ›

When choosing canned artichokes, you'll find that they're usually sold either whole or quartered in a saltwater solution. When you open a can of artichokes, be sure to rinse them thoroughly so that all you're left with is the sweet, slightly tangy flavor and creamy texture of the vegetable.

You can boil, grill, braise, or stuff and bake artichokes. But my favorite way to cook artichokes, and the easiest way to cook them, is to steam them. I find that boiling artichokes tends to water-log them, but steaming artichokes cooks them with just the right amount of moisture.

Whole globe artichokes can be purchased fresh, and artichoke hearts are available frozen, canned in water, or jarred in olive oil and spices. The oil-packed ones are a little higher in healthy fat, but draining the oil will help save some calories.

Toss them into to a salad to add a meaty texture; oil-packed artichokes are especially good for this, as you can simply drizzle the oil directly onto the greens for a ready-made dressing. Simply adjust the seasoning to your liking with a little salt, pepper, and lemon juice.

The leaves surround a fuzzy center called the “choke” which sits on top of the meaty core, called the “heart.” The heart is completely edible. The choke is fuzzy and very fibrous, so it's only edible in baby artichokes.

Preparing artichokes is quite easy though I have found that many home cooks, even accomplished ones, often overcook them, so that both the delicious tips of the leaves and the hearts are mushy. They shouldn't be. There should be a bit of resistance when you take a bite - not a lot, but some.

Adding lemon juice to the cooking water is far more important, as many more cells of the artichoke will burst in the boiling water, potentially creating browning throughout the vegetable. Lemon juice in cooking water inhibits the enzymatic reaction that causes browning in cut artichokes.

Having an effect that stimulates the gallbladder, its consumption is not recommended for people with biliary obstruction. Due to their diuretic effect and their ability to reduce hypertension, they are not recommended if medications are being taken to lower blood pressure.

Artichokes are a great source of fiber, which can help keep your digestive system healthy by promoting friendly gut bacteria, reducing your risk of certain bowel cancers, and alleviating constipation and diarrhea ( 20 , 21 ). Artichokes contain inulin, a type of fiber which acts as a prebiotic ( 22 ).

Artichokes also help remove toxins, cholesterol, xenobiotics, and other metabolites. These functions combined provide liver support and protection, and promote normal body mass index (BMI), further reducing the risk of complications of obesity to the liver and other health aspects.

What do you eat jarred artichoke hearts with? ›

If you're having a party, serve them with Mediterranean mezze, like Homemade Hummus and Stuffed Grape Leaves. Why use canned for roasted artichoke hearts, veggie pizza, or even artichoke chicken? They boast the same richness as fresh artichokes, with a slight tang that pairs especially well with salty feta cheese.

Artichokes are a perennial thistle – so while they're widely referred to as a vegetable, they're technically a flower. The part of the artichoke that you eat is actually a flower bud.

First, they're loaded with potassium, a mineral that helps maintain normal heart rhythm and controls blood pressure. Artichokes also contain powerful phytonutrients and antioxidants that may lower LDL (bad) cholesterol levels, reduce the risk of stroke and cardiovascular disease and boost the body's immune system.

Rinse your artichoke under cold water. Pat dry with a clean kitchen towel or paper towel. Remove any stray leaves from the stem of the artichoke. With kitchen shears, or sharp scissors, remove the thorny tips from the leaves.

In other words, take the artichokes out of the jar and put them on a plate with all of that other stuff. Scratch that: Just eat them straight out of the jar.

Marinate and dress your veggies

Since the artichoke liquid is already made up of ingredients like oil, vinegar, and salt, it's an ideal base for a marinade or salad dressing, which usually rely on the same lineup.