If I serve you a whole artichoke—armored, pointy, and downright hostile-looking—it means I like you. Surprised? Consider this: Eating an artichoke involves removing its many leaves one by one, dipping each leaf in something delicious, and then scraping off the tender flesh with your teeth. The journey to the dense, nutty heart is by necessity a leisurely one. So when I present you with a whole artichoke, I’m saying, “You’re someone I want to spend time with.”
But a lot of people are daunted by the idea of preparing and serving artichokes. Forbidding appearance aside, there’s conflicting advice about the best way to trim and cook artichokes; since they can be pricey outside their growing region, just winging it seems reckless. And eating them requires artichoke‑specific techniques that aren’t exactly intuitive.
Still, it’s worth overcoming these obstacles, because the edible parts of an artichoke have a uniquely rich, almost creamy texture and an appealing flavor that’s a little like asparagus, but with added intrigue. A well-cooked artichoke needs little embellishment beyond melted butter.
10,000+ foolproof recipes and why they work Taste Tests of supermarket ingredients Equipment Reviews save you money and time Videos including full episodes and clips Live Q&A with Test Kitchen experts
Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.