What are recipes that use the whole artichoke, not just the hearts?

Question

I didn't realize people would think I meant the whole artichoke! I know you can't eat the whole leaves or stem. I just meant I'd like a different way to eat artichokes then steaming and dipping in mayo.

Answer 1

Stuffed Artichokes: Carciofe Ripieni Recipe courtesy Mario Batali
Show: Ciao America with Mario Batali
Episode: Mario's Seattle

4 jumbo artichokes
2 lemons, juiced
10 garlic cloves, thinly sliced
1 cup grated Parmigiano-Reggiano
2 bunches chopped Italian parsley leaves, to yield about 1/2 cup
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

In a large saucepan, combine 4 quarts of water the lemon juice and bring to a boil. Add the artichokes and blanch for 20 minutes, until tender. Drain, cool, and set aside. Remove the outer layer of leaves from the artichokes and cut the artichokes in quarters. Use a small knife to remove the spiny choke.
Preheat the oven to 375 degrees F.

Mix the sliced garlic, Parmigiano, parsley, and extra-virgin olive oil loosely.

Season the cavity of each artichoke with salt and pepper and stuff in and around the leaves with cheese/garlic mixture. Put the artichokes in a shallow baking dish, place in preheated oven and bake for 45 minutes. Remove and let rest 10 minutes. Serve immediately, or serve at room temperature as an antipasto.

Answer 2

Steamed Whole Artichokes

4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
1/4 cup white wine
2 tablespoons olive oil
1 quart chicken broth or water
Salt and pepper, to taste
2 whole artichokes

Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.

Answer 3

I don't recommend trying to eat the "whole" artichoke, but the leaves and the heart are certainly delicious! Here are some thoughts to help you out:

1. Cut artichokes in half, lengthwise. While keeping the leaves intact, clean out the spiney material near the choke. Steam with lemon water and cool slightly. Fill with your favorite shrimp and crabmeat salad. Use the leaves to scoop up the salad and then cut up the heart to finish it with.
2. Trim the pointed edges off of the leaves and bend back slightly to create a pocket. Make a stuffing with bread crumbs, crumbled sausage, thyme, sage, salt, pepper, egg for binding and chicken broth. In the spaces between the leaves, spoon the stuffing in. Cover and bake until the area near the heart can be pierced easily. Remove and serve by pulling off the leaves and eating the now attached stuffing.

Answer 4

The way to enjoy JUST a whole artichoke:

With your kitchen shears, snip the tipps off of the tops of all the leaves, then rub edges with lemon (just cut across the top for top leaves). Cut the bottom stem as short as you can. Place in a pot (doesn't matter if it lays on its side), add a few inches of water, cover and simmer for about 30-35 minutes. You know if it's done by pulling off a few of the outer leaves. If they come off very easily, it's done.

Serve with a side dish of melted butter. As you tear off the leaves you will start to see bits of artichoke on the ends. Dip in the butter, and then scrape that off with your teeth.

When you're done with that part:

With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce/butter to eat.

It's a lot of work, but enjoyed by many.

Enjoy!

Answer 5

The leaves are very fibrous and the whole thing can't be eaten. The only way I know of is to steam it well, pull the leaves off one by one, and dip in melted butter, hollandaise, or mayo. You put the leaf in your mouth, holding the end, and pull off the fleshy part with your teeth. Once you get down to the little tender leaves, you can eat them. When you get to the "choke" or fluffy part, you have to cut it out, it's inedible. Once you get that out though, the base, or heart, is delicious.

I know it seems wasteful to throw so much of it away, but there isn't a lot you can do with the rest.

Answer 6

Chicken Cutlets with Sauteed Baby Artichokes
ingredients
1/4 cup fresh lemon juice
12 baby artichokes

1/4 cup olive oil
2 large garlic cloves, minced
6 large ripe plum tomatoes, each cut into 6 wedges
1/2 teaspoon dried crushed red pepper
1/2 cup fresh basil leaves, thinly sliced
1 teaspoon grated lemon peel

6 4-ounce chicken cutlets (each about 1/4 to 1/3 inch thick)
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh parsley
preparation
Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at base until pale green and yellow leaves remain. Quarter artichoke lengthwise; remove any purple-tipped leaves from center. Place in lemon water. Repeat with remaining artichokes.

Cook drained artichokes in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain well; set aside.

Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add artichokes and sauté 5 minutes. Add tomatoes and crushed red pepper. Cook until tomatoes soften, about 5 minutes. Stir in basil and lemon peel. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)

Sprinkle chicken with salt and pepper. Melt butter in large nonstick skillet over high heat. Working in batches, add chicken and cook until brown, about 2 minutes per side. Transfer chicken to plates. Sprinkle with parsley. Serve with artichoke mixture.