If the artichokes have little thorns on the ends of their leaves, take kitchen scissors and cut off the tips. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke. But snipping them off will make the artichokes easier to handle. A serrated bread knife works great for this. Pull off any smaller leaves towards the base and on the stem. Cut off excess stem, leaving up to an inch on the artichoke.
The stems can be more bitter than the rest of the artichoke, but some people like to eat them. The inner cores of the stems taste like the heart. Alternatively, you can leave the whole long stem on the artichoke, just cut off the very end of the stem, and peel the tough outside layer of the stem with a vegetable peeler.
Rinse the artichokes in running cold water. While you rinse them, open up the leaves a little so that the water gets inside more easily. This is where it helps to have cut off the thorny tips, it makes the artichoke easier to open without getting poked!
In a large pot, put a couple inches of water, the garlic, a slice of lemon, and a bay leaf this adds wonderful flavor to the artichokes. Insert a steaming basket. Place artichokes on top of the steaming basket. Cover the pot. Bring to a boil and reduce heat to simmer. Cook for 25 to 35 minutes or longer, until the outer leaves can easily be pulled off.
Note: artichokes can also be cooked in a pressure cooker about minutes at high pressure. Cooking time depends on how large the artichokes are. The larger, the longer they take to cook. Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonnaise. My favorite dip is mayo with a little bit of balsamic vinegar mixed in. Pull off the outer leaves, one at a time.
Dip the white fleshy end in melted butter, a vinaigrette, or sauce. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Why dip-side down? Your tongue is where most of your taste buds are, so you'll get a fuller flavor if you strip the leaves that way. Discard remaining petal. Continue until all of the petals are removed. When you get to the tender inner leaves with the purple tips, you can remove them all at once.
Dip and eat just the light colored parts of these leaves. With a knife or spoon, scrape out and discard the inedible fuzzy part called the "choke" covering the artichoke heart.
That spring, I passed off the artichoke prep to my mom, who happened to be visiting thanks, Mom! First, make sure you have the right equipment. Artichokes start to brown as soon as you cut them. I also recommend using a stainless steel knife instead of a carbon-steel one, which can increase browning. Start by preparing the stem.
Peel off any tough, small petals on the artichoke stem. Then, use your knife to trim the end of the stem. You only need to cut off a little bit! The stem is completely edible, and it has a wonderful meaty texture. After you trim the stem, gently score it to help it cook more quickly. Next, grab your peeler. Use it to trim away the tough outer skin of the artichoke stem.
Then, rub the peeled sides of the stem with lemon juice. Next, prepare the artichoke leaves. At this point, your artichoke will have a flat top with a few rows of pointy leaves around the sides. Fun fact: artichokes are the flower buds of a member of the thistle family. From those prickly leaves, you can tell! It's easy to cook an artichoke - and worth every second you spend doing it.
Here's how to choose, cook, and eat artichokes! Print Pin Rate. Yield: 1. Ingredients Fresh artichokes choose 'chokes that are brightly colored, sport tightly closed leaves, and feel a little heavy for their size Lemon slice Garlic clove Bay leaf.
Instructions With a pair of kitchen scissors, snip off the tips of the artichoke leaves. They're pokey, and that's no fun. You can check for doneness by inserting the tip of a knife into the bottom if it goes in with only a little resistance they're done or by pulling off a tester leave it should come off easily.
This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here. Share this Recipe:. Next Post » 10 Simple Dips for Artichokes.
Free Holiday eCookBook! Send me New Recipes Weekly Newsletter. Leave a Reply Cancel reply Your email address will not be published. Anette — Monday, May 16, am Reply. Kare — Monday, May 16, am Reply. Marilyn Holmes — Sunday, June 16, pm Reply. Absolutely perfect! This made it so easy! Thank you so much! Kare — Tuesday, June 18, pm Reply. Rebecca — Sunday, September 29, pm Reply. Julie Gifford — Sunday, August 1, pm Reply. Read More.
Find the Perfect Recipe: Submit. Or, browse the recipe index. Things are heating up for the holidays! Gluhwein -.
0コメント