I feel like the first few times I posted about artichokes back in Smitten Kitchen’s earliest years, I had to convince people that they were a food, not an alien life form or something best relegated to a flower arrangement. And while I’m not sure they’re going to be as ubiquitous as the lemon or broccoli of the world, it does seem like it’s gotten easier to find fresh ones and for people to not give me a total side-eye when I explain that yes, you can actually eat this thistle.

My artichoke appreciation feels in my bones, like it’s always been there. I remember seeing a box of them in the grocery store in my hometown one spring and begging my mom to buy them because I’d seen them on TV. I don’t know that she’d ever cooked them, but she bought them anyway and boiled them, which is the easiest (but definitely not best) way to get the job done. I still remember the way my eyes rolled back when I tasted the first leaf dipped in melted butter.

Years later, I’d read that steaming artichokes yields a far more tender result (cooking them in water can sometimes make them soggy) and I still believe it’s the best way to cook them. The only downside is that steaming is a little slower, but it’s still mostly inactive time you’re spending waiting.

When are artichokes in season? While they’re actually available year-round now, their peak seasons are spring (March to May) and fall (September to October). I love getting them in spring, when they’re often smaller, more tender, and sweet. If you get a super small one, sometimes you can eat the whole thing, choke and all!

A few questions I get asked:

How do you pick an artichoke?

Look for ones that feel heavy for their size and have tightly-closed leaves. If the leaves are open or spread apart, it means they’re older. Squeeze it gently; it should squeak. Avoid any with brown spots or split leaves.

How do you clean an artichoke?

They don’t need much cleaning beyond a rinse under cold water. If the outside leaves feel dusty, you can clean them with a vegetable brush. Sometimes, I’ll pull off the outermost leaves if they feel especially tough or dry, though this isn’t always necessary. I prefer not to trim the stem at all, or just to trim the very end, as the bottom of the stem is very delicious (and continuous with the heart!). Some people peel them, but I find this to be too much work.

How do you prepare an artichoke for cooking?

There are two methods, and both start with you needing a very sharp, serrated knife and kitchen shears.

1. The easier way (my preferred): Cut off the top 1/2 to 3/4-inch of the artichoke. Use kitchen shears to snip off the thorny tips of the outer leaves. Done! This is great for a casual meal.
2. The prettier way: The same as above, but then take a vegetable peeler to the stem to remove its outer, tougher layer. You can also trim the dark green tough outer bits from the bottom of the leaves if you want it to look more rounded and neat, though I don’t find it necessary. This is sometimes called “turning” an artichoke.

Once trimmed, if you’re not cooking them immediately, you can rub them with lemon to prevent browning, though I’ve found that even if they brown, it doesn’t affect the flavor at all. The last step, as you’ll see in the recipe, is to cut them in half before cooking, as it speeds up cooking, ensures they’re cooked through, and is just a little easier to eat.

So, here’s my favorite way to steam them. What are your favorite sauces? I love them with melted butter and lemon, but also just a creamy garlic dip or aioli. They’re such a simple joy of springtime.