A little bit of purple or dark coloring is totally normal. If an artichoke looks like it’s been burned by frost, it’s okay. In fact, they taste even better! You also don’t want an artichoke that is sealed shut. It may not be ripe and ready to eat. The leaves should be loose enough for you to spread them with your fingers.
The stem isn’t edible and cutting off the tops of the leaves helps the artichokes cook evenly.
The idea is to gently boil the artichoke. A hard, rolling boil could overcook parts of the artichoke and turn it mushy.
Try not to open the lid too much so the steam doesn’t escape.
If they aren’t done cooking, microwave them for another minute and then test them again. You can also add 1⁄2 teaspoon (2. 5 mL) of lemon juice and olive oil to the dish if you want to add more flavor.
