Many people don't cook artichokes at home because the process of unearthing the edible heart is so laborious and painful: the raw artichoke can be prickly; time and practice are required to peel each one; and the heart browns quickly if it is not submerged into lemon water moments after it is peeled.
Buying canned artichokes is practical. And compared to the other vegetables in the canned foods aisle, canned artichokes are more refined, more much patrician and sophisticated than beans or corn. Since quarantine, I have been ordering my canned artichokes from Sogno Toscano, a distributor for NYC restaurants such as Osteria Morini, Maialino, and Mercer Kitchen, which is now making home deliveries nationwide.
Here are 5 ways to cook canned artichokes: