Top 10 Delicious Dishes Made from Artichoke Flowers You Should Know

Ingredients:

• 1 Artichoke flower
• 5g Dried Shiitake mushrooms
• 20g Carrot
• 100g Shrimp
• 50g Ground pork
• 10g Green peas
• 2g Chopped ginger
• 10g Chopped shallots
• 1 teaspoon Fish sauce
• 1/2 teaspoon MSG
• 1/2 teaspoon Sugar
• 1/2 teaspoon Black pepper
• 1/3 teaspoon Seasoning powder
• 1 teaspoon Sesame oil

Instructions:

• Prepare the ingredients:
  • Use scissors to cut the tough outer petals of the artichoke flower. Then, use a knife to trim the top of the flower and remove the small inner petals and the stamen. Soak the artichoke in a saltwater solution for 10–15 minutes, then drain.
  • Dice the carrot. Soak the dried shiitake mushrooms in 50ml water, cover with plastic wrap, and microwave for 4 minutes at 500W, then discard the water.
  • For the shrimp, peel one and leave the tail intact. For the rest, clean and slice a vertical slit along the back to remove the black vein. Lightly press the shrimp's body to release the vein, then pull it out and chop the shrimp.
• Make the filling:
  • Mix the ground pork, shrimp, carrot, green peas, shiitake mushrooms, 2g ginger, 10g shallots, 1 teaspoon fish sauce, 1/2 teaspoon MSG, 1/2 teaspoon sugar, 1/2 teaspoon black pepper, 1/3 teaspoon seasoning powder, and 1 teaspoon sesame oil. Stir well to combine.
• Stuff the artichoke flower: Fill the inner part of the artichoke flower with the prepared filling. Place a shrimp, which you set aside earlier, in the center on top.
• Steam the dish: Place the stuffed artichoke flowers in a steamer and steam for 20 minutes. Once done, carefully arrange the dish on a plate.
• Final dish: The Steamed Artichoke Flowers Stuffed with Shrimp and Pork are simple, unique, and delicious. This dish is sure to enrich your meal!

Ingredients:

• 2 Artichoke flowers
• 150g White tofu
• 30g Straw mushrooms
• 20g Carrot
• 20g Sweet potato
• 20g Corn kernels
• 20g Green peas
• 20g Wood ear mushrooms
• 20g Spring onions
• 10g Red chili
• 1 tablespoon Cooking oil
• 1 teaspoon Tapioca flour
• 1.5 tablespoons Seasoning powder
• 1 tablespoon Soy sauce
• 1 tablespoon Sugar
• 1/2 tablespoon Sesame oil
• 1/4 tablespoon Pepper

Instructions:

• Prepare the artichoke flowers:
  • Use scissors to trim the tough outer petals of the artichoke flowers, then slice off the top and remove the small inner petals and stamen. Soak in a saltwater solution for 10–15 minutes, then drain.
• Prepare the vegetables:
  • Peel and dice the carrot and sweet potato.
  • Soak the wood ear mushrooms until they expand, then dice them as well.
  • Blanch the carrot, sweet potato, corn kernels, and green peas briefly.

• Make the stuffing:
  • Use a spoon to mash the 150g of tofu, then mix it with the carrot, sweet potato, corn kernels, and green peas. Add the chopped spring onions, 1 tablespoon seasoning powder, and 1/4 tablespoon pepper to make the stuffing.
  • Stuff the mixture into the artichoke flowers, filling them evenly.

• Steam the dish: Heat water in a steamer, place the stuffed artichokes inside, cover with a thin cloth, and steam for 1 hour.
• Prepare the sauce:
  • Peel the stems of the artichokes, chop them into short pieces, and boil them in 400ml of water for 15 minutes until the liquid is reduced by half, then discard the solids.
  • Heat 1 tablespoon of cooking oil in a pan, add 10g spring onions and 10g red chili, sauté until fragrant. Then add chopped straw mushrooms and cook until the mushrooms are tender.
  • Add the boiled artichoke stem water to the pan, then season with 1 tablespoon soy sauce, 1 tablespoon sugar, 1/2 tablespoon seasoning powder, 1/2 tablespoon sesame oil, and 1 teaspoon of diluted tapioca flour. Stir and cook until the sauce thickens, then turn off the heat.

• Final dish: Pour the sauce over the stuffed artichokes. This Steamed Artichoke Flowers Stuffed with Tofu dish is light, nutritious, and unique, providing all the health benefits for the whole family!

Ingredients:

• 500g Native chicken
• 300g Fresh artichoke flowers
• 10g Shallots
• 10g Dried red dates
• 10g Minced garlic
• 3 teaspoons Seasoning powder
• 1 teaspoon Salt
• 1/2 teaspoon Sugar

Instructions:

• Prepare the chicken:
  • If you buy live chicken, you’ll need to slaughter, scald with hot water, pluck the feathers, clean the internal organs, and rinse the chicken thoroughly with salt water. Alternatively, you can ask the seller to prepare the chicken for you or buy a pre-cleaned chicken if you're pressed for time.
• Season the chicken:
  • Slice half of the shallots thinly, and leave the other half whole.
  • Rub 1 teaspoon of seasoning powder and the sliced shallots evenly over the chicken, massaging well for 5 minutes, then let it marinate for about 30 minutes to allow the flavors to soak in.

• Prepare the artichoke flowers:
  • Wash the artichoke flowers clean.
  • Cut the stems into 5 cm pieces, discard the tough, older sections. Peel off the outer hard skin of the younger stems, and use the tender core for cooking.
  • Cut larger artichoke flowers into four pieces and smaller ones into halves. Remove the stamen to prevent bitterness.

• How to prepare artichokes properly to avoid bitterness:
  • Use the tip of a knife to carefully remove the stamen, being cautious not to cut too deep into the flower to avoid wastage.
  • Prepare a bowl of iced water with a little salt and lemon, and immediately place the cut artichokes into the mixture to keep them white and prevent discoloration.
  • When you're ready to cook, simply rinse the artichokes under clean water before use.

• Sauté the chicken:
  • Heat 1 tablespoon of cooking oil in a pot, then sauté the minced garlic until fragrant. Add the marinated chicken and stir-fry briefly until the chicken turns golden.

• Simmer the chicken:
  • Add 700ml of warm water to the pot, bring to a gentle simmer, then add the remaining shallots and the red dates. Cook for another 5 minutes.
  • After 5 minutes, add the artichoke stems. Let it simmer for another 5 minutes before adding the artichoke flowers, stirring well. Season the soup with 1 teaspoon salt, 1/2 teaspoon sugar, and 1 teaspoon seasoning powder, and mix well.
  • Let the soup simmer for another 30 minutes, then turn off the heat.
  • Tip: While simmering, occasionally turn the chicken to ensure even cooking and flavor absorption.

• Final dish:
  • The chicken will be tender, juicy, and flavorful, infused with the taste of the artichoke flowers. Serve with a bit of chili salt and lemon for added zest!

Ingredients:

• 1 Fresh artichoke flower
• 300g-500g Pig tail bones
• 5 Red dates
• 10g Almonds
• 2 Carrots

Instructions:

• Wash the artichoke flower, cut it into four pieces, and remove the stamen.
• Peel the stem, remove the tough outer layer, and cut it into bite-sized pieces.
• Wash the pig tail bones, cut into pieces, and blanch briefly in boiling water.
• Cut the red dates in half.
• Peel the carrots and slice them thinly.
• Simmer the pig tail bones for 30 minutes, then add all the other ingredients and continue to simmer for another 15 minutes.
• Season to taste and serve the soup hot.

Ingredients:

• 1 Large artichoke flower
• 100g Canned artichoke hearts
• 100g Bell peppers
• 100g Onions
• 50g Pickled tomatoes
• 100g Scallop roe
• 2 tablespoons Vinegar
• 1/3 teaspoon Salt
• 2 teaspoons Sugar
• 1/2 tablespoon Olive oil
• 1/2 teaspoon Chopped parsley, cooking oil

Instructions:

• Use a knife to remove the thorny, purple stamen from the artichoke flower, then soak and rinse the flower multiple times to ensure it's clean. Set aside to drain.
• Heat a steamer and steam the artichoke flower until tender.
• Next, briefly immerse the steamed flower in cold water to maintain its vibrant color. Thinly slice the onion, bell pepper, and pickled tomatoes.
• Quickly sauté the scallop roe with 1 tablespoon of cooking oil. Mix vinegar, sugar, salt, and olive oil to make the dressing.
• In the artichoke, combine the scallop roe, canned artichoke hearts (chopped), the sliced vegetables, and chopped parsley, then drizzle the vinegar dressing on top.
• For serving, carefully pull apart the artichoke petals to enjoy the tender heart inside. You can add more dressing if desired.

Ingredients:

• 1/2 Large artichoke flower
• 100g Ground meat
• 100g Pork sausage
• 100g Catfish fillets
• 2 Eggs
• 2 Stalks of green onions
• 1 teaspoon Seasoning powder
• 1/2 teaspoon White pepper
• 1 Bowl of breadcrumbs, cooking oil

Instructions:

• Carefully separate the petals of the artichoke, rinse thoroughly, and let them drain. Keep the soft part of the petal base intact, as this is the tastiest part of the artichoke petals.
• In a bowl, mix the ground meat, pork sausage, catfish, finely chopped green onions, seasoning powder, and white pepper. Mix the ingredients thoroughly to achieve a smooth consistency.
• Using a spoon, apply a small amount of the sausage mixture onto each petal of the artichoke, pressing it down firmly. Steam the petals until they are slightly tender.
• Beat the eggs and dip the steamed artichoke petals into the egg wash. Roll them in breadcrumbs, then fry them until golden and crispy in hot oil.
• Remove from the oil and let them drain. Serve hot with a side of salt, pepper, and lime or a bit of chili sauce.

Ingredients:

• Oxtail
• One artichoke flower
• Carrot, spring onions, cilantro
• Ginger, ginkgo nuts
• Shallots, garlic
• Seasonings, seasoning powder...50g artichoke flowers

Instructions:

• Chop the oxtail into pieces and wash them with water, then marinate with minced shallots, garlic, a pinch of salt, pepper, sugar, and MSG.
• Let it marinate for 15 minutes to absorb the flavors.
• Trim the sharp tips of the artichoke flower, then cut it into 4 parts, removing the inner choke.
• Carrots should be carved into flower shapes. Clean and cut the spring onions and cilantro into sections.
• Use a toothpick to gently prick along the circular edges of the ginkgo nuts, then remove the inner core with the toothpick.
• Heat a little cooking oil in a pressure cooker, add garlic and shallots, and sauté until fragrant. Then, add the oxtail and stir-fry for about 3 minutes.
• Once the oxtail is well-seared, add the roasted ginger and about 1 liter of water to cover the oxtail. Seal the pressure cooker and cook for about 15 minutes.
• Once the oxtail becomes tender, release the pressure, then add the artichoke flower, carrots, and ginkgo nuts. Continue to cook for another 5 minutes. Adjust the seasoning to taste, and you’ll have a delicious, nourishing dish ready to serve.

Ingredients: Serves 2 people

• 2 large artichokes
• 1 lemon, cut in half
• 1 tablespoon salt
• Water
• Melted butter (optional)
• Mayonnaise (optional)

Instructions:

• Preparing the artichokes:
  • Rinse the artichokes. Wash the artichokes with cold water and dry them with a paper towel. The tips of the leaves often contain dirt, so make sure to thoroughly clean each leaf with your fingers.
  • You can also soak the artichokes in cold water for a few minutes before rinsing, though this step is optional. Rinsing with cold water is the most effective way to clean the artichokes.
  • Avoid washing the artichokes before storing them to prevent them from spoiling quickly. Only wash them just before steaming.
  • Cut off the stems. Use a sharp knife to trim the stems to about 2.5 cm. You can remove the stem entirely if you prefer the artichokes to stand upright.
  • The stems are edible but slightly bitter, so some people may not enjoy eating them.
  • Remove the outer leaves. Peel off the lower leaves of the artichokes with your hands. The outer leaves can be removed by hand, but if you're having difficulty, you can use a knife or scissors.
  • Only remove the small, fibrous leaves at the bottom. You do not need to remove the leaves along the sides.
  • Trim the tips, if desired. Lay the artichoke flat and use a knife to cut off about 2.5 cm from the tips. This step is optional but will make it easier to enjoy the artichoke and make it safer to eat.
  • Trim the spiny tips of the remaining leaves. Use sharp scissors to cut off the sharp tips of the outer leaves. The leaves are edible, but the sharp tips can cause cuts in your mouth and affect the taste.
  • Apply lemon. Rub half a lemon over the cut surfaces of the artichokes. Artichokes oxidize and turn brown after being cut. Acid, such as lemon juice, helps slow down the oxidation process until you're ready to cook and enjoy them.

• Steaming artichokes on the stovetop:
  • Bring water to a boil in a deep pot. Fill the pot with about 5 cm of water and bring it to a boil over high heat. The pot must be large enough to hold the steaming basket.
  • When adding water to the pot, ensure the water level is below the bottom of the steaming basket.
  • Add lemon juice and salt to the water. Squeeze the remaining half of the lemon and sprinkle salt into the water. Let it boil for a few minutes. After adding the lemon juice and salt, place the steaming basket on top. If necessary, add more water to cover the bottom of the steaming basket.
  • The lemon juice and salt will enhance the flavor of the artichokes. Additionally, the lemon juice will help prevent oxidation.
  • Place the artichokes in the steaming basket. Position the artichokes with the stem side down, ensuring they are not stacked on top of each other. For even steaming, the artichokes should not overlap.
  • Cover the pot and reduce the heat to medium. The water should be boiling but not too vigorously, to avoid splashing onto the steaming basket.
  • Steam for 25-35 minutes, or until you can easily insert a knife into the artichoke bud and use your fingers or tongs to remove the inner leaves. If the water evaporates quickly during the steaming process, you can add more water. However, try not to open the lid too often to prevent steam from escaping and prolonging the cooking time.
• Microwaving artichokes (Alternative method):
  • Mix water, lemon juice, and salt in a microwave-safe dish. Add enough water to cover the dish by about 1.3 cm. Squeeze half a lemon and sprinkle salt into the water, then stir well.
  • The lemon juice and salt will help enhance the flavor of the artichokes. Furthermore, the lemon juice will prevent oxidation.
  • Place the artichokes in the dish. Dip the stem ends into the water first, then flip them so the leaf sides are submerged.
  • By soaking both ends in water, the artichokes will be evenly coated with saltwater and lemon juice.
  • Place the artichokes upside down in the microwave to prevent water from collecting in the leaves.
  • Cover with plastic wrap. Use microwave-safe plastic wrap to cover the dish to trap the steam inside.
  • If the dish has a tight-fitting lid, you can use the lid instead of plastic wrap. For extra precaution, you can use both the lid and plastic wrap, especially if the lid is a bit loose.
  • It is essential to seal the dish to retain enough steam inside to cook the artichokes properly.
  • Microwave for 10-13 minutes.
  • After 9-10 minutes, check if the artichokes are done and continue microwaving if needed. The artichokes are ready when you can easily insert a knife into the bud and remove the inner leaves with your fingers or tongs.
• Enjoying steamed artichokes:
  • Serve while still warm. Artichokes can be eaten warm, cooled, or cold, but they taste best when fresh and hot from the steamer. Let the artichokes cool down a bit, as they may be too hot to handle right away.
  • Remove the outer petals. Use your hands to pull off each outer petal. The petals of the artichoke should be easy to remove by hand. If they are difficult to remove, the artichokes may not have been steamed long enough. Pull off each petal by gripping the tip with your fingers and gently pulling downward.
  • Dip the petals in melted butter, seasonings, or prepared sauces. Melted butter and mayonnaise are two of the most popular dips for artichokes. Alternatively, you can choose any sauce you prefer. If you'd like something more unique, try mixing a bit of balsamic vinegar with mayonnaise for dipping. Dip the white part at the end of the petal into the sauce. This part is closest to the center of the artichoke.
  • Eat the soft part of the petals. Hold the other end of the petal and place it in your mouth. Bite gently and pull the petal through your teeth to eat the tender inner part. Discard the remaining portion after eating the soft inside of the leaf. Continue peeling and eating the petals as described until all the petals are removed.
  • Scoop out the inedible fuzz inside. After all the petals have been removed, use a knife or metal spoon to scoop out the "heart" of the artichoke. The artichoke bud is hidden beneath the heart.
  • Enjoy the artichoke heart. Use a knife to slice the artichoke heart into small pieces and dip them in melted butter, mayonnaise, or any sauce of your choice. Eat the heart pieces as they are. This is the final step in enjoying an artichoke.

Ingredients:

• 1 pork leg
• 2 artichokes
• Seasonings: shallots, salt, pepper, etc.

Instructions:

• Clean the pork leg, place it in a pot of boiling water, and cook for a while until foam forms. Remove the pork leg, discard the water, and rinse it again with cold water to remove any odor. Then, put the pork leg back in the pot, add water, and a sliced shallot. Simmer for 2-3 hours until the pork leg is tender, then season with salt and pepper to taste.
• Clean the artichokes. If the stems are still fresh and not dry, peel the outer layers, then cut the core into pieces. Cut the flower into four pieces and remove the stamen.
• Once the pork leg is tender, add the artichokes and cook for 20-30 minutes. If the pot is too small, remove the pork leg and set it aside. Add the artichokes, press them under the water, and cook. Once the artichokes are tender, add the pork leg back in to bring the stew to a boil again. Adjust seasoning to taste and add shallots and cilantro.
• The stew made with pork leg and artichokes has a pleasant aroma from the artichoke tea. The broth is light and sweet without being greasy, making it a refreshing dish. The artichoke petals near the stem are tender and can be eaten.