How do you cook artichokes?

Answer 1

i steam them in a little lemon water.

Answer 2

I do mine the quickest and easiest way... they taste great.

I cut off the artichoke stems even with the bottom of each one. Then I turn them upside down and fit them into a ceramic or glass casserole dish (since I often cook 3-4 at a time**), place a sheet of waxed paper loosely on top, and pop into the microwave on high for oh, about 8-12 min.for that many (I test by poking my fork into the upturned bottoms... if it doesn't go in easily, I'll give it another few minutes).

I take them out with a potholder or something, then serve them (right side up) alongside a mini-container of melted butter mixed with a bit of lemon juice... peel off each leaf and dip.
(I remove the choke when I get to it with a spoon.)

(I don't do ay of the cutting off of the leaf tips... too much work and isn't needed IMO.)


**if I were cooking just one, I'd probably use a glass custard cup or a large mug


Diane B.

Answer 3

From Gourmet Magazine - Feb 07:

Fill a 2- to 3-quart saucepan three-fourths full of cold water (Do not heat.)

Cut off stem of 1 artichoke, then trim 1/4 inch from end of stem to expose core. Trim sides of stem down to pale core. Drop stem into water in pan.

Cut off top 2 inches of leaves from same artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves until exposed leaves are pale yellow. Trim dark green fibrous parts from base and side of artichoke with a sharp paring knife, then cut remaining leaves flush with top of artichoke bottom drop artichoke bottom into water in pan, putting a sieve or small lid directly on top of artichoke to keep submerged. Prepare other artichoke in same manner.

Bring water to a boil, then reduce heat and simmer artichokes, uncovered, keeping them submerged, until just tender, 10 to 15 minutes for stems and 15 to 20 minutes for bottoms. Transfer as cooked with tongs to a cutting board.

When artichokes are cool enough to handle, remove pointed inner leaves and fuzzy chokes with a melon-ball cutter or with a small spoon.

Answer 4

Just cut the bottoms off and put them in a streamer and stream till they are nice and tender. Just make sure you put enough water in the pan.

Answer 5

you boil them with a little salt in boiling water until the outer leaves fall off easily and you can get to the heart easily it's done. dip in mayo

Answer 6

My wife just boils them for 45 minutes, then pours italian dressing over them.

Answer 7

slice in half, remove the "choke" furry purple parts, boil for about 30 min or so