what is the best way to make artichoke?

Question

I have made artichoke once, I cut it into quarters and baked in the oven with breadcrumbs and olive oil. Does anyone have a better way.

Answer 1

I like to steam and eat with mayonnaise.

The following website is from the CALIFORNIA ARTICHOKE ADVISORY BOARD

CALIFORNIA ARTICHOKE ADVISORY BOARD
http://www.artichokes.org/recipes.html

Answer 2

Sicilian Artichokes

Combine in a bowl: breadcrumb, grated Parmesan cheese, salt, pepper and some chopped garlic. The ratio should be about: 1 cup of breadcrumb, 1/3 cup cheese, 1 clove garlic, salt/pepper to taste. You need to increase the recipe depending on the number of artichokes you have. This is probably good for about 4 artichokes.

Peel the lower discolored leaves from the outside of the artichoke. Cut about 1/2 inch off the tops of the artichokes so that the remaining leaves are all the same height.

Stuff the breadcrumb mixture into the artichokes...pressing the mixture in as far as possible..

Then arrange the artichokes in a saucepan, touching each other so that they stand up. (If you have an empty space, use an onion to make sure they are all standing up.) You can pack them in pretty tightly, as they will shrink during cooking.

Then drizzle the tops of the artichokes with olive oil.

Carefully, fill the pot 1/2 way up the artichokes with cold water.

Put over on the stove over a medium low flame....covered. Cook for about 30 to 45 minutes. (This may take longer if you have a large number of artichokes, or the flame is low.) You really cannot mess up.

You know they are done when you can pull a leaf out easily.

Allow to cool slightly and serve.

When I make these, there are NEVER leftovers.

Answer 3

STUFFED ARTICHOKES

6 medium artichokes
1/2 lemon
2 cup soft bread crumbs
3/4 cup grated parmesan cheese
1/3 cup chopped parsley
2 cloves garlic - chopped
salt and pepper
6 tablespoons olive oil
Wash the artichokes and allow to dry upside down to drain. Cut the stems straight across, leaving a level base so the artichokes will stand upright.

Remove the tough outer leaves at the base and cut about 1/2" off the tips of the remaining leaves.

With a sharp knife, slice the top of the artichokes straight across, taking off about 1".

As you trim, rub the artichokes with the cut lemon to prevent discoloration.

Tap them firmly on a hard surface to force the center leaves slightly open.

Combine the bread crumbs, cheese, parsley and garlic.

Blend well and season with salt and pepper.

Distribute the filling among the 6 artichokes, placing some in the center and tucking some between the spread leaves. Close the leaves gently and arrange the artichokes closely together in a baking pan.

Pour 1 Tbsp of oil over each. Add 1 cup of water to the bottom of the pan.

Cover tightly with aluminum foil and bake in a 325 F oven, basting occasionally, for about 1 hour 45 minutes, or until the leaves pull out easily.

Add water if necessary to maintain a little liquid in the pan.

Serves 6.

I use the same method on top of the stove.

Answer 4

Yum this is my favorite food!

Cut tops off of leaves and stem. Cut in half and sprinkle with lemon juice. (This keeps the artichoke from getting brown) Steam for half an hour or until bread knife is inserted into the stem easily.

Dipping Sauce:

1/4 stick butter (I've also used Brummel Brown), pinch of garlic salt and a splash of lemon juice. Stir in teaspoon of sour cream (I use fat-free). Microwave for one-two minutes, stir and serve.

Enjoy!

Answer 5

Steam the Artichoke, then cut it in half, marinade it with olive oil and spices then BBQ it.

Answer 6

Big sauce pt- lots of water- steam in steamer for 40 mins. Dip leaves (bottoms only) in real melted butter with spices added or in a mixture of real mayo and lemon juice.

Answer 7

boil it until it is done and dip the individual leave in melted garlic butter as you eat it.

Answer 8

grab him around the neck real tight