Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Seek Out Squeaky Artichokes

A tough exterior masks a tender, tasty heart

Fine Cooking Issue 44
Photo: Amy Albert
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

If it feels heavy for its size and squeaks when squeezed, you’ve found a fresh artichoke. Brown spots on the outer leaves of winter artichokes are okay; they’re simply a sign of frost. Artichokes are most plentiful in spring and again in fall. They require a bit of prep work, but the meaty texture and tangy-sweet flavor are worth it.

For an appetizer or side dish, slice off the top third, snip the tough outside leaves, and steam whole artichokes stem side down; dip the outer leaves in butter. Or trim the leaves and choke completely and parboil the bottoms for a flavorful sauté, a warming gratin, a soup, or a dip.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial