ok exactly how do i cook this artichoke!?

Answer 1

ARTICHOKES JEWISH STYLE "Carciofo All Guidia"

A recipe from ancient Roman Jerusalem!

INGREDIENTS:

12 Artichokes; medium, fresh
2 Lemons, juice and rinds
2 tb kosher salt
1 ts pepper, freshly ground
3 c Olive oil

Trim the artichokes as detailed in "How to clean artichokes"
and keep them in acidulated lemon water till you are ready to use them. Remove two
artichokes and, holding one in each hand by the stem, hit
the leafy parts against each other until the leaves of one open up a
little. Place the opened artichoke, bottom up, on a board or a working
surface. Remove another artichoke from its bath and repeat what you did with
the first two, and line up the one that opens next to the last one.
Continue until all the artichokes are opened up. Should they become too dry,
sprinkle some cold water on them when be tapped against the board.
In a small bowl, combine salt and pepper. Take
one artichoke at a time and sprinkle all over, including between the
leaves, with salt and pepper mixture. Heat the oil in a deep earthenware or
similar saucepan. Cook as many artichokes at a time as fit in one layer
over moderate heat for 20 to 25 minutes, or until the bottoms and the sides
are well browned. During the cooking period, sprinkle some cold water over
the artichokes to produce steam, so that the inside will be cooked, too. To
do this the authentic way, have a bowl containing cold water near the
range. Dip your closed fist in the water and then open it forcefully over
the roasting artichokes. Repeat sprinkling several times. When all the
artichokes are done, transfer them to a plate, bottom side down to keep the
moisture in.* (see note) Pick them up at the bottom with a fork and dip them, one by
one in the hot oil again, pressing the leaves to the bottom of the pan. The
artichokes will open up like roses and the leaves will become golden and
crisp. Serve immediately.

Traditionally Carciofi alla Giudia are served piping hot,
they are delicious at room temperature.

*note: Up to this point you may prepare the artichokes several hours ahead. Keep them, bottom side down, so that they do not lose their moisture.

hope this helps. enjoy.
i"ve included a web page to help you prepare them.

Answer 2

1. If the artichoke has little thorns on the end of the leaves, take a kitchen scissors and cut of the thorned tips of all of the leaves. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke.

2. Slice about 3/4 inch to an inch off the tip of the artichoke.

3. Pull off any smaller leaves towards the base and on the stem.

4. Cut excess stem, leaving up to an inch on the artichoke. The stems tend to be more bitter than the rest of the artichoke, but some people like to eat them. Alternatively you can cut off the stems and peel the outside layers which is more fibrous and bitter and cook the stems along with the artichokes.

5. Rinse the artichokes in running cold water.

6. In a large pot, put a couple inches of water. Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 35 to 45 minutes or until the outer leaves can easily be pulled off.

This site has the instructions and pictures. It also explains how to eat an artichoke.

Answer 3

My favorite way is on the barbecue or even a camp fire on hot coals, you just cut of the stem right at the base of the artichoke making sure its flat enough to stand, turn it upside down and hit on a very hard surface to open the leaves also helping with your hands afterwards to open a bit, between the different layers of the leaves insert fresh mint leaves chopped ,a little finely chopped garlic, better yet if you have fresh garlic and chop the fresh green stems , then salt and a good drizzle of extra virgin olive oil, when they are cooked the artichoke will have shrunk and changed its colour , they are good hot or cold , just pull of each separate leaf ,eat the soft base of it and keep doing it until you get to the heart which is really a delicacy!Great as a starter!

Answer 4

A long time ago, my boyfriend (at the time), introduced me to his parents - they owned an Italian Restaurant in Arizona. They took the artichokes, brought a pot of water to the boil, added a little olive oil to the water, dropped in the artichokes and boiled them about 25-30 minutes. They were maybe 2/3rds covered with the stems down. That's it.....

They served them with a bowl of mayonnaise. Don't remember if they seasoned the mayo or not but it was delicious. We just peeled off the leaves, dipped them, and scraped them with our teeth. Then when we got to the center, we spooned out the fuzzy stuff (don't want to eat that), and dipped the artichoke hearts in the mayo and chowed down. We had a bowl in front of each of us to put the leaves when we finished and to put the fuzzy stuff. That was my introduction to artichokes and I loved it.

Answer 5

Here is how I do it:
Cut stem off. and rinse well. I don't cut off the tips of the leaves, that is too much like work to me.

Place the artichoke upside down in a 4 cup pyrex measuring cup, along with a Tbsp or two of water, and a lttle salt. Cover with plastic wrap.

Cook on high in microwave 4-5 minutes. Let rest for two mins.

Test doneness by pulling off a leaf. If it comes off easily, it is done. Serve with mayonaise mixed with several drops of lemon juice..