What are archichokes?

Answer 1

Technically, they are a large thistle which is eaten, as described in other responses. Trim off the stem, then boil or steam - can be dipped in aoli, or plain mayo - my southern hubby preferrs miracle whip (yuck - but he likes it!) I've also seen them served with melted butter. But - as the name denotes, watch out for the "choke" a hairy looking spot in the center of the veggie - be sure to discard as they don't call it the "choke" for nothing!

I've also had another preparation of baby artichokes which were delicious - trim them up, slightly peeling the stems - cut in half, lengthwise - then, place in a pot atop some sauteeing onions and garlic - season with S&P and some Herbs de Provence. Allow them to cook atop the sauteeing veggies then deglaze the pan with some white wine - continue cooking till tender - then you can eat the whole veggie - no problems with the "choke" because they're too young. Yummy!

Answer 2

It's a crazy looking vegetable that is actually very good. I first tried them when I was about 7 and have loved them ever since - my kids love them too now. Here's how I prepare them:

Take kitchen scissors and snip off just the spikey top to each leaf (about a 1/4 inch). Cut the artichoke in half length wise and with sturdy spoon scoop out the "furry" inside. Place in a pot of water, cover and bring to a boil. The time it takes to cook varies, but it's done when you can easily pull out a leaf from the middle.

The way to eat it is to pull off a leaf and with the outside of the leaf facing up, put between your teeth and pull, then the meat will come off. Some people like to dip it in melted butter first, but I really like dipping in a bit of mayonnaise and pepper.

It is an acquired taste and some people say too much trouble for not a lot of food, but if you try it and like it you'll understand why we buy them.

Answer 3

you probably mean artichoke... here is what I found in the dictionary:

artichoke
This edible thistle dates back eons and was prized by ancient Romans as food of the nobility. The word "artichoke" is shared by three unrelated plants: the globe artichoke, jerusalem artichoke and chinese (or Japanese) artichoke. The globe artichoke (Cynara scolymus) is considered the true artichoke, and today, there are over 50 varieties of it grown around the world. In the United States, almost the entire crop is cultivated in California's midcoastal region. In Europe, France, Italy and Spain produce prodigious crops of this illustrious vegetable. The artichoke is actually the flower bud (its leaves tough and petal-shaped) of a large thistle-family plant. The buds grow on stalks, each of which has a primary bud at its tip and two or three smaller buds lower down. Below that are several very small buds, which are marketed as baby or cocktail artichokes, or sold for canning. Fresh globe artichokes are available year-round, with the peak season from March through May. They range in size from jumbo (great for stuffing) to baby (good whole for sautéing, frying, roasting or marinating to be used in salads). Purchase artichokes that have a tight leaf formation, a deep green color and that are heavy for their size. The leaves should squeak when pressed together. Avoid those that look dry or have split leaves or heavy browning. However, a slight discoloration on the leaf edges early in the season is generally frost damage (winter's kiss) and won't affect the vegetable's quality. In general, the smaller the artichoke the more tender it will be; the rounder it is, the larger its heart. Artichokes are best used the day of purchase but can be stored unwashed in a plastic bag in the refrigerator for up to 4 days; wash just before cooking. Processed artichoke hearts and bottoms are available canned (in brine or oil) as well as jars (in an oil marinade). Artichoke hearts are also available frozen. Labeling terms can be confusing-"artichoke crowns," for example, are actually artichoke bottoms, and the terms "hearts" and "bottoms" are sometimes used interchangeably. In actuality, the heart is a portion of the fleshy artichoke base including the attached tender pale leaves; the bottom is the entire base sans leaves. To prepare whole artichokes for cooking, slice off the stem to form a flat base. Snap off the tough outer leaves closest to the stem. Trim about 1⁄2 inch off the pointed top, then use scissors to snip off the prickly tips of the outer leaves. Rub all cut edges with lemon to prevent discoloration. It's easier to remove the fuzzy choke (use a teaspoon) after cooking, but it can also be done beforehand. Soaking artichokes in acidulated water for an hour before cooking will improve their color and tenderness. Cook artichokes in stainless steel, glass or enamelware only (see cookware and bakeware materials) to prevent discoloration and off-flavors. Artichokes are done when the bottoms can be pierced with a knife tip. Cooked artichokes may be covered and refrigerated for up to 3 days. To eat a whole cooked artichoke, break off the leaves one by one and draw the base of the leaf through your teeth to remove the soft portion, discarding the remainder of the leaf. The individual leaves may be dipped into melted butter or some other sauce. After the leaves have been removed, the inedible prickly choke is cut or scraped away and discarded so the tender base is accessible. Artichokes contain small amounts of potassium and vitamin A and absolutely no fat.

Answer 4

Artichokes you mean?

It is actually an Thorny vegetable popular in China and the U.S but was originated from Southern Europe. It has three different types. Round or Globe Artichokes are eaten on top (bottom part is removed) while the other types are eaten at the bottom or root. Artichokes are commonly cooked by steaming.

Answer 5

Artichokes are a popular vegetable. Cut off the stem, boil them whole in water with some lemon juice. Serve with aioli, and just snap the leaves off and drag them through your teeth to get the "meat" out.

There's also marinated artichokes which are good in pasta and on antipasto platters.

Answer 6

artichokes are vegetables which you can get in two varieties
globe and jerusalem

one way i do them is get the heart and use it in soups they are georgeous

or why not try boiling them and then dipping the leaves in vinegar (but dont eat the spiky bit!!!)

Answer 7

I agree with Chefgrill!!!!!!!!!!!!!!!!!