Artichokes?

Question

I need help in the artichoke department. First of all, how do I pick a good one at the market? What do I look/smell/feel for?
Secondly, which is the best way to prepare them? Not in a recipe....just the plain atichoke which you pull apart and dip in melted butter and lemon. I have heard steam, boil and bake...which is best?

Answer 1

Look for a nice deep green color, but most important look to be sure the outside leaves are nice and tight, if the artichoke looks like it is "blooming" it is old.

The best way I've found to prepare them is to simply cut an inch or so of the top, then clip all of the sharp pointy ends from the leaves. Be sure and have some lemon water handy to place the artichokes in after you've prepped them. This will sort of keep them from browning. I always cut a little off the stem and then peel it with a vegetable peeler, the stem can be almost as good as the heart!!

Then place them in a pot of water with a small plate on top of the artichokes, I normally do four at a time, you want a bit of space between them, you can squeeze a lemon into the water if you like. Just squeeze the juice into the pot and then drop the whole lemon in. The water should cover them, the plate will help keep them submerged.

Bring the water to a boil, then turn the heat down to a simmer, let them go until tender...mmmmm probably about 20 minutes or so. Test them with a sharp knife to be they are tender.

I like them this way best, but steaming is a good option also, if I bake them I stuff them, these are also very good!!

Answer 2

The Choke should be olive green in color with no discoloration at the tips. They should be tight bound and firm to the touch. Ship off the tips and steam until you can pull one of the leaves off easily. I make a dip with shallots, dijon mustard, butter and lemon. Dip the leaves and scrap the ends against your teeth to get the meat off. Watch out for the quills in the center but the hearts the best. Yum Enjoy.

Answer 3

one person had a great answer, so I won't repeat, except to say, the 'heft' of an artichoke is important to me, as it 'ages' in market, it loses water weight to evaporation. brown near the base where the stem meets the artichoke is something else to watch out for. One other way to cook is to wash by dunking repeatedly in water to wash the inner leaves. trim lower leaves, peel stem. put iin plastic supermarket bag. microwave for just a couple of minutes. they are done when you can pull off lower leaves easily. good luck, yum yum

Answer 4

make sure no black at the tips -nice even color -
i buy the can cause i'm afraid of the fresh why ? mader of mind i guess
i make the artichoke nut breadwith the can
i make pasta artachoke in the oil
you can make artichoke bread pudding
you can make a artichoke stuffed french bread take out middle of french bread remake with stuffed artichoke in it it's real good
you can make chicken breast artichoke -