How to Cook Artichokes Recipe
How to Cook Artichokes
Serves 2
Artichokes are extremely versatile and boast great flavor. The vegetable, itself, is the bud of the artichoke plant, a member of the thistle family, harvested before the bud opens into a flower. As the flower bud opens, the center and outer leaves get tougher and a tad bitter. Select the most tender artichokes by choosing ones that are round with tight leaf formations and seem heavy for their size. They are at their best during late spring and early summer months.
Ingredients:
- 2 artichokes
- 3 slices lemon
- 2 bay leaves
- Kosher salt, to taste
- OPTIONAL (for dipping):
- Salted butter, melted
- Mayonnaise
- Ranch dressing
Directions:
- Slice off top 3/4-inch of artichokes. Some leaves may contain a thorny end. Use kitchen shears to snip off tips of leaves.
- In a non-aluminum pot (large enough to fit artichokes side-by-side), add 4 inches water, lemon slices, and bay leaves. Season with salt. Bring to boil.
- Place artichokes in pot, stem side up. Cover pot and cook on medium-high heat 30 minutes or until a thin knife poked into center of artichoke enters with little effort.
- Remove artichokes. Drain excess water and serve.
- To eat, begin by pulling off each leaf. Grab a bowl of melted butter or your favorite dipping sauce. Dip the leaves, one at a time, and use your teeth to drag the bit of artichoke pulp off the bottom of each one. Discard remainder of leaf.
- As you get towards the center, you’ll notice more and more of each leaf is edible. However, beware of the thorn on the end; it can be fibrous and sharp!
- Once the leaves are off, use a spoon to scoop out and discard the furry “choke.” The remaining “heart” is the best part. It is completely edible. The core of the stem can also be eaten, though the outer edge of the stem is often too fibrous to eat.
- Cook’s Tip:
- Try eating artichokes with a glass of water. You may notice after enjoying a bite of artichoke that the water tastes sweet! Artichokes contain 2 chemicals likely responsible for this: chlorogenic acid and cynarin. It is believed that the chemicals work together to temporarily inhibit part of the sweet receptors of your tastebuds. When you take a sip of water, the chemicals are washed away, sending a message to your brain that triggers the perception of a lingering sweetness!
Ratings and Reviews
“I was taught (or figured out) to steam the artichokes stem up/leaves down. that way the steam penetrates up into the leaves and heart, and the artichoke cooks faster and more evenly. i also add a splash of white wine and a couple of quartered garlic cloves to the cooking water.”
“In addition to your recipe i add several peppercorns, sprig of rosemary, crushed garlic clove, some salt, splash of olive oil, bay leave, a few slices of lemon. in serving use melted butter for dipping the leaves and the heart. yummmy……enjoy!!!”