Mastering Fresh Artichokes: A Simple French Market Prep You’ll Love
- Eliane Muskus
- 1 day ago
- 2 min read
How we prepared artichokes the classic French way for our cooking classes in Cannes—and how you can too.
During artichoke season in Cannes, we always made a point of picking up the freshest globe artichokes from the market stalls at Marché Forville. They were firm, tightly closed, and bursting with spring promise. In our French cooking classes, we often prepared them the classic way—steamed with lemon, bay leaf, and garlic—simple, elegant, and undeniably delicious.
Think fresh artichokes are tricky to prep? Think again. With just a few easy steps, you can transform this spiky Mediterranean gem into a tender, flavorful dish that tastes like the South of France.
How to Prep Fresh Artichokes the French Way
Serves: 4
You’ll need:
4 fresh globe artichokes
2 lemons (1 halved, 1 for juice)
2 bay leaves
2 garlic cloves, lightly crushed
A large pot of water
Salt
Optional: drizzle of olive oil or vinaigrette to serve
Step-by-step:
1. Trim the artichokes: Cut off the stem to create a flat base. Slice off the top 1/3 of the artichoke. Use kitchen scissors to trim the sharp tips of the remaining outer leaves.
2. Rub with lemon: Immediately rub the cut edges with a halved lemon to prevent browning.
3. Prep your pot: In a large pot, add enough water to cover the artichokes. Squeeze in the juice of 1 lemon, toss in the lemon halves, bay leaves, garlic, and a good pinch of salt.
4. Cook: Place the artichokes stem side down, bring to a boil, then reduce to a simmer. Cover and cook for 30–40 minutes until a leaf pulls away easily.
5. Serve warm or room temperature: Drizzle with olive oil, dip in a light vinaigrette, or enjoy as-is with a touch of sea salt.
👩🍳 Chef’s Tip:
We often served them with a homemade herbed vinaigrette or just a good extra virgin olive oil. Guests loved pulling the leaves, scraping the soft flesh with their teeth, and discovering the prized artichoke heart at the center.
