How do I cook artichoke?

Question

Any ideas, it's looking a little past it's best so I really should cook it today!

Answer 1

Prepare a boiling pot with approx. 1 and 1/2 cups water

Add to this pot salt and pepper to taste, (and some herbs, dill and basil are good, and other peppers, cayenne, white pepper, or pasilla - to taste, I always add basil and cayenne) lemon and garlic -- more on the garlic later.
But you don't need anything.
Many artichoke growing families in Castroville believe you should not add anything because the more distinctively artichoke the taste, the better.

--First trim the chokes.
--Cut off the stalk, right to the bottom of the bulb part.
--Now cut off the top thistle ends. - About one-fourth to one-third down from the top.

--Open in the flower, spread the leaves out.
(Optional: Here you can stick pieces of fresh garlic in the leaves, or pour garlic power over the whole choke.) GREAT IDEA!
--Next place the choke in the boiling water, cover with lid, reduce heat to simmer, and steam for 30 to 40 minutes (depending on size) -- they are done when the leaves pull away easily.
--Drain and Cool. (can be refrigerated after cooled down)
--Best flavor when eaten cold.

To dip the leaves: melt some butter (not marg.) and dip leaves in the butter. Some people use lemon juice in the water to keep the color of the 'choke'.

YUM! Enjoy! Oh, btw - save me some, please!

Answer 2

I'm a true Californian and you DO NOT add any spices to the water or choke when it's boiling in the pot.
Instructions:
Run under water and wipe down with soft sponge. To clean.
Cut stem off at the base, even with the bottom.
Place in pot, cover completely with water, chokes will float, just make sure you cover best as possible.
Depending on the size of choke will depend all the amount of boiling time. East Coast Artichokes are little so approx 30 min. West Coast Chokes are big, so they take approx 45 min to cook. To test to see if the choke is done, poke a fork into the bottom of the choke, where you cut the stem off, and when the fork slides in easy, almost soggy, then the artichoke is finished cooking.
Drain all the water and place onto a folded paper towel. Water will drain out of the choke.
When ready to eat, hot or cold, take leaf off one by one and dip into melted butter (real), or mayonnaise. Just place a leaf in your mouth and gently scrap the light colored green portion off with your front teeth.
When you get to the heart, after all the leaves are eaten, scrap the hairy fibers off with the edge of your knife or side of fork (do not eat the hairy fibers!). The heart is the most delicious part of an artichoke. Dip into your butter or mayo and you will be in 7th Heaven.
Enjoy!!!
Castroville, CA - Artichoke Heart of the World

Answer 3

You will probably find it's more delicious now it's a little past it's best as it will have concentrated all the natural sugars.

Boil a large pan of water - it should be big enough to ensure the artichoke ie entirely covered. It depends on the size of the artichoke how long it takes to cook but a 10oz takes about 30 mins. You will know it's ready when you stick a knife through the center of the stem. If the knife slides in easily you will know it's ready. Lift out of the water and allow to drain for a minute or to (I use tongs and kind of shake it a bit) serve with hollandaise sauce or even easier a large bowl of melted, salty butter. If you are watching your weight you could serve it with a low fat vinaigrette.

Answer 4

Trim the spiky tips off the leaves, place in a steamer basket and steam them on the stove for about an hour (depending on the size of your artichoke and the area you live in - may be shorter or longer time) You'll know they're done when you can easily pull a leaf off of each artichoke. I cook mine stem up. I melt a little butter and stir in some mayo to make a dipping sauce. Super easy, just takes awhile!

Answer 5

I think it's nicest in it's simplest form. I assume you're talking about globe artichokes (the big ones).

Trim of the stalk so you only have the bulb head. Boil it in a covered pan full of water for about 30-40 minutes. Remove to a plate to cool slightly.

In a little bowl melt some butter and sprinkle in pepper and a little salt. Add a couple of drops of fresh lemon juice. Then pick off each leaf and dip the base of the leaf into your dip and scrape off the soft flesh at each leaf with your top teeth. The leaves get more softer bases as you go deeper into the artichoke. When you get to the hairy centre, gently scrape off the hairy top and discard and then eat the heart with the dip. This is making my mouth water. I need to go and get one, I love them! All the faffing around with the leaves is worth it when you get to the heart. It makes a great social starter or snack.

Answer 6

'Jerusalem' [ a root that looks like fresh ginger] - peel and boil until soft. Similar to sweet potato in texture but tastes better.
Or 'Globe' [like a green flower before blossoming - which is what it is.] boil whole with the cut end at the bottom of the pan. Test the cut base with a skewer during cooking, needs to be quite soft. Eat warm, not hot, with vinaigrette dressing or similar, to dip leaves into. Do not miss the heart, the soft cone of flesh found after all the leaves have been removed - which is the best part and do to attempt to eat any of the undeveloped flower.

Answer 7

Now do you mean Globe artichokes or Jerusalem artichokes?

The Globe is like a thistle head and the Jerusalem looks like a potato and you should find recipes on the Internet.

Answer 8

It couldn't be more easy!

Place it, whole, base down, in a saucepan with about half an inch (12mm) of water in, bring it to the boil - you can put it in the ready boiling water if you prefer - and simmer it on a very low heat for about 25mins.

it's then cooked!

I will however just add how to then eat it! (Just in case - and to save you a further 10 points!!)

Pick off individual 'petals', one at a time, and slide the little pinky-brown base bit off between your teeth: enjoy! (You hold the petal in your fingers: forget knives, forks, spoons, chapatis or chopsticks, etc!) and then - seriously - you throw everything else onto the compost heap!

Extremely waste-intensive food, artichokes, but really quite nice and succulent. Worth doing just on their own even, as a sort of unusual snack!

Bon appetite!

('TheMonke' - not at all difficult to get in UK: Very easy to grow on the allotment or garden)

Answer 9

There are some good recipes for preparing and cooking artichokes here:-

http://www.costadelsol-vacationrentals.com/artichokes.html

Answer 10

If you get nice small ones with long stalks you can eat them raw! In fact the stalk is the best bit and lots of people in the mediteranean eat them without cooking them, just dipping the leaves and stalks into olive oil. I love them raw but hate them cooked, unfortunately the ones that are good enough to eat without cooking are hard to find in the UK and only available near christmas time.