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How to make artichoke flowers: grilled, candied, baked or fried

How to make artichoke flowers: grilled, candied, baked or fried

people icon For 4 euro icon € 3 /pers. calories icon 301 kcal/100g


  • Basic artichoke flowers prior to preparation
  • artichokes
  • Lemon
  • Water for blanching artichoke
  • Salt
  • Extra virgin olive oil
  • The greater the ingredients we use and the quantities in each preparation

For some, it is rare that when they go to a restaurant or a bar, what attracts the most attention is a vegetable recipe . However, there is a dish that, as soon as it is on the menu, catches the attention of all eyes and stomachs: artichoke flowers .

This way of preparing artichokes is an elegant, appetizing and, above all, delicious way to cook vegetables. Many times it may seem like something complicated that is only within the reach of professional kitchens, but we already assure you from the blog that this is not the case at all. To prepare flowering artichokes you just need to have a good recipe as a backup, a desire to manipulate the artichoke and a little hunger (hunger always helps everything taste better).

Many of you will know that the artichoke has its tricks, but many others will not be aware of 10 super common mistakes that are usually made when preparing them . As advice for beginners with this vegetable, the first thing you need to know is how to peel, clean, wash and cook them . With that and the recipes that we are going to leave you to prepare the flowers, it is more than enough to become true artichoke masters. We offer you several options, so you can choose the one that best suits your tastes: grilled, candied, fried or baked. Go for it!

How to easily clean and peel artichokes

Grilled artichoke flowers


  • 8 fresh artichokes.
  • The juice of 1 lemon.
  • 50 ml of extra virgin olive oil.
  • Salt flakes.

Preparation of grilled artichoke flowers

  1. The first thing we must do is clean the artichokes. As always, we remove the hardest leaves until we reach the ones that are a little yellower.
  2. We peel the stem of the artichoke. With a potato peeler it will be super simple, but we can also help ourselves with a normal knife. We also remove the lower end of the artichoke.
  3. When we have all the artichokes peeled and clean, we are going to place them in a bowl with a good amount of water and the juice of half a lemon. So that all the artichokes are covered by water and do not float, we are going to place some object on top, such as a strainer or a plate that fits what we want.
  4. We prepare a pot with a good amount of water and a small spoonful of salt and bring it to a boil. Once it breaks, we add the artichokes and follow the same procedure as before so that they do not float. Be careful, don’t use a plastic strainer!
  5. We will lower the heat to the point where the water boils weakly and cook for a quarter of an hour. To make sure of the point, we can prick with a fork. We should not overcook, otherwise they will fall apart on the grill.
  6. Once they have cooked, we transfer them to a colander and take them from the stem one by one so that they release all the water. Now we can decide whether to keep them in the refrigerator, storing them in a container, or use them. If we want to keep them, they will last a maximum of three days.
  7. If we are going to use them now, we cut the stem so that the base is smooth and we can grill it. We reserve the stems to also grill them later and eat them.
  8. We open the artichoke leaves, being very careful not to break them until we reach the smallest ones. Heat a frying pan over high heat with a little extra virgin olive oil and place the artichokes on the pan with the open leaves, letting them cook for a couple of minutes.
  9. When they have browned, we turn them over and cook a couple more minutes. We sauté the artichoke stems to serve as a garnish and serve the artichokes on plates. Season with a little olive oil and flaked salt on top and enjoy!

Candied artichoke flowers


  • 7-8 artichokes.
  • 20 g of butter.
  • 1 tablespoon of wheat flour.
  • 2 liters of water.
  • Extra virgin olive oil in abundant quantity.
  • Lemon juice.
  • Salt.
  • To preserve: Extra virgin olive oil to cover the artichokes.
  • 10 cloves of garlic

Preparation of candied artichoke flower

  1. The first thing we have to do is clean the artichokes well, without cutting them. For this, we are going to “blanch” them, the process is super simple: we fill a pot with a liter of water, add a couple of pinches of salt, 15 ml of vinegar, 10 cl of olive oil and a tablespoon of sifted flour.
  2. Once it starts to boil, we put the artichokes in the pot for five minutes. Once the time is up, we drain them until they release almost all the water.
  3. Now we will confit them in extra virgin olive oil. To do this, in a slow cooker, we are going to cover the artichokes with the oil, the unpeeled garlic cloves and cook with the pot covered for half an hour. Afterwards, we remove the lid to prevent the oil from boiling, and we continue cooking for an hour and a half.
  4. After this time we check that they are tender enough (if not, we continue cooking until the perfect point is achieved), we remove the pot from the heat and take the artichokes to another container. We let the oil cool down, we don’t throw it away.
  5. Once the oil is at room temperature, we are going to pour it over the artichokes. We are going to keep the artichokes in the refrigerator until we are going to consume them. When we are going to eat the artichokes, we will carefully remove the oil (and we can reuse it for other candied foods or even for dressings).
  6. Finally, to prepare the flower, we are going to delicately pass them through the iron, crushing them a little. With this, we will have our candied flower ready with a spectacular flavor and presentation.

Fried artichoke flowers


  • 8 artichokes
  • Plenty of mild extra virgin olive oil or sunflower oil
  • A little salt (optional)

Preparation of fried artichokes

The first thing we will do is peel the artichokes, this time removing the stem, and we will put them in a bowl of cold water with parsley and lemon so that they do not oxidize.

  1. Afterwards, we will confit them in olive oil. You have the procedure in the previous preparation, but basically it is letting the artichokes cook in plenty of oil without frying, for approximately half an hour.
  2. When half an hour has passed, prick the artichoke with a fork or knife to check that it is tender. If so, we remove it and let it cool.
  3. Once it has lost temperature, we open it very carefully so that it takes the shape of a flower.
  4. When we have the desired shape, fry it in a saucepan with plenty of very hot olive oil, with the bottom facing up. Be careful, they fry super fast. We just want them to be crispy, not toasted, so stay tuned.
  5. When they have reached the frying point we are looking for, we remove them from the oil, drain them a little of the excess fat and, if we want, we can season them with a little salt. To eat!

Baked artichoke flowers


  • 4 large or 8 small artichokes.
  • Extra virgin olive oil.
  • Salt.

Preparation of baked artichokes

  1. We preheat the oven to 180º C (up and down, traditional oven).
  2. We remove the stem of the artichokes, cutting, at the same time, a little of the base so that the bottom is flat and we can stand them up without them falling.
  3. Don’t throw away the stems. Well cleaned, they can be boiled until tender, chopped and sautéed in a little extra virgin olive oil. They are delicious with a few flakes of salt, on their own, or to add to a salad, accompany rice, etc.
  4. Returning to the artichokes, we also cut off the top tips. If you have doubts about how much to cut, take the hearts as a reference. These have to show up.
  5. We discard the tips that we have just cut and press them with the palm of our hand so that they open slightly and the leaves separate from each other. We can separate the leaves with our fingers, without having to press. Use the technique you like best, but make sure to separate the leaves slightly.

Baking the artichokes and final presentation

  1. We place the artichokes in an oven-safe dish, with the separated leaves facing up, and drizzle each of them with a splash of extra virgin olive oil. We season.
  2. Place the tray with the artichokes in the oven, which should be hot by then, and roast for 45-60 minutes or until tender.
  3. The artichokes will turn dark and ugly, but this is perfectly normal. Don’t think that they have been burned. Have faith and let the indicated time pass.
  4. When the artichokes are tender inside, remove the tray from the oven and let them rest for a few minutes before handling them. It burns a lot. We remove and discard the outer leaves that have become hard and dark.
  5. We plate and serve. They are delicious hot, but can also be eaten cold. It is a pleasure to pick the leaves, as if they were flower petals, and eat them with your fingers.

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