I have no idea what you cut off or even how. Any ideas with how to season them or how to make them tasty would be greatly appreciated.
2007-05-13 16:29:47 · 11 answers · asked by moonsiren25 1 in Food & Drink ➔ Cooking & Recipes
i love whole artichokes, but not very many people do so be warned. the first time i served them to my husband, he just stared at his plate for a couple minutes and poked at it, before he asked what to do :)
take you kitchen shears and cut about an inch of the top part/the pokey leaves. cut the stem portion off so the bottom is flat. place in large pot of boiling water for 20-30 mins, until the outside leaves pull of easily.
take the leaves off one by one, dip into sauce (i like lemon pepper mayo, my mom likes melted butter) and scrap the inside bottom portion of the leaf against your teeth, discard.
as you get further in the leaves start getting smaller and more tender until the choke portion.
once you get to the choke-hairy looking thistle part, take a spoon and dig the choke out-discard.
what is left is the heart of the artichoke, which is completly edible and considered by most people to be the best part. i cut mine up and then dip and eat.
2007-05-13 19:51:15 · answer #1 · answered by pele 4 · 17⤊ 3⤋
The best and easiest way is to boil them.
Some people anjoy boiling them along with other vegitables or assorted spices such as Allspice.
You boil the entire thing...well except the stalk.
You will be able to scrape the meat off of each individual leaf.
Some people enjoy dipping them in seasoned mayonaise.
After you have gotten past the leaves, there will be some pulp, discard this part and do not eat it. It's very easy to tell.
Inside the pulp portion is the Artichoke Heart. This is the tender morsel that most are familiar with. The heart is the most tender part of the bulb and is 100% edible. Enjoy!
The boilding should only take 6-10 minutes.
2007-05-13 16:43:37 · answer #2 · answered by Non Era 1 · 1⤊ 0⤋
To prepare large artichokes (15 to 20 ounces each) for cooking, trim the stem to about 1 inch. Snap off the small bottom leaves. Using a sharp knife or kitchen shears, trim the thorns from the tips of the outer leaves. Cut off the top inch or two to remove thorns at the crown. Large artichokes have an inedible choke (fuzzy) portion that can be removed before cooking or left in to be removed as the rest of the artichoke is eaten. To remove the choke from a raw artichoke, slice it in half vertically. You will see the choke above the heart (a meaty portion at the base of the artichoke). Use a sharp knife to cut between the base of the choke and the top of the heart. Use a spoon to scoop out the choke and discard it. Rinse the fuzz out of the artichoke before cooking. Stand artichokes upright in a deep pan with at least 3 inches of boiling water. Add seasonings such as olive oil and lemon juice if desired. Cover and boil gently 20 to 40 minutes, depending on the size of the artichokes. If the chokes have been removed, they will cook faster. Artichokes are done when a petal near the center pulls out easily or the hearts are tender when pierced with a fork. Stand them upside down to drain before serving or refrigerating
2007-05-13 16:34:47 · answer #3 · answered by Vanessa B 4 · 2⤊ 1⤋
the following recipe is for 4 artichokes
cut the artichoke about 1 inch from the top. cut off the stem. snip the tip of the remaining leaves. put the cut artichokes in to a container filled with water and one whole lemon sliced up. fill a pot of water and set it to boil. when it reaches a boil turn the heat to medium and add 2 tbsp salt. place the artichokes stem end up and place a steamer insert upside down on top of the artichokes and place a weight on top of that. cook for about 5-7 minutes. to test for doneness, take a paring knife and stick it in the stem end. it should slide in easily with just a little bit of resistance. evacuate artichokes to a plate and serve with sauce such as honey mustard or melted butter. to eat pull off a leaf and scrape your teeth against the inside part where the leaf was connected to the choke to pull off the meat.
bon appetite
2007-05-13 22:14:50 · answer #4 · answered by Anonymous · 1⤊ 0⤋
There is no major differenc between cooking "fresh" and older artichokes. A trick that I have learned is to use the microwave. Put the Choke in a plastic bag with a little wine and garlic and any other spices that you like and give it as much time as its size requires. This is much faster than the boiling or steam method. Good luck and good eating.
2007-05-13 16:36:44 · answer #5 · answered by Traveler 7 · 0⤊ 2⤋
Boil them till they are soft - then cut in half and take out the prickly leaves/petals/whatever you call them at the center. Some people prefer to steam them to keep in vitamins. Some people put in a little lemon in the water. Poke the stem with a fork to see if it is soft. First time you might try 20 minutes and then see if it was too much or too little - all you lose is an artichoke. Serve with a little mayonnaise.
2007-05-13 16:35:07 · answer #6 · answered by Richard K 3 · 1⤊ 2⤋
I would not microwave since this is a bad way to make sure you have a tender evenly cooked artichoke. They should be steamed.
2016-04-01 10:05:24 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Boil them in a big pot of water. We serve them with mayo or ranch dressing, the bottoms of the leaves are edible. Just don't eat the small thorny purple ones on the inside. Clean them off and you can eat the heart, it is the best part.
2007-05-13 16:35:17 · answer #8 · answered by jim l 2 · 0⤊ 1⤋
i trim off the top of choke and cut off stems even with bottem of choke and boil 4 till tender on bottem of choke when poked with a fork i add a dash of white vineger to my water
2007-05-13 16:40:34 · answer #9 · answered by crengle60 5 · 1⤊ 1⤋
You can boil or steam them. The heart is the best part.
2007-05-13 16:35:09 · answer #10 · answered by charliecizarny 5 · 1⤊ 2⤋