Pic1+2: artichoke flowers
INGREDIENTS
This is what you need for each serving:
- 1-2 artichokes
- S&P
- your favorite sauce
Pic3: artichoke heartsDirections
Pic4: cut stemsPic5: cut tops
Pic6: steam ...
- Wash the artichokes.
- Cut off the stems, so they can be stable on their bottom. Pic4)
- Optional: Cut off the tops. (Pic5)
Nothing edible there, and some leaves have a sharp spine at the tip.
-
Steam or boil the artichokes for 30 minutes in a non-reactive pot. (Pic6+7)
Do not use aluminum pots or foil with artichokes. They’ll turn black.
Pic7: ... or boil Pic8: all done
Pic9: chew the base of the leaves
- Allow to cool enough for safe handling. (Pic8)
-
Serve with your preferred dip sauce.
Peel the outer leaves, dip the fleshy base in sauce and chew it off. (Pic9) - Discard the remainder of the leaves.
Pic10: not very palatablePic11: inedible choke, remove center hairs or you'll choke on them
Pic12: the real prize = artichoke heart
-
When it looks like Pic10, pull the remaining leaves away and discard.
Unless you have a stomach like a cow and like eating leaves, there's nothing edible on those leaves anymore. -
Carefully remove the choke = the thistle fuzz from the center (Pic11) to reveal the big prize.
I call it the choke, because you will choke if you try to eat it. Those hairs are nasty stuff to get in your throat, feel very much like sharp fiberglass needles. - The artichoke bottom (Pic12) is the same tasty stuff from the leave base, but much bigger.
-
Rinse to remove any remaining choke hairs.
- Dip the artichoke bottom in the sauce and eat it. Enjoy!
b. a different presentation
The pictures tell the story.
2020-02-05
Pic13: steam with the stemPic14: cut lengthwise
Pic15: remove center leaves and choke, rinse
- Boil or steam the artichokes 25-30 minutes as usual.
- Then cut lengthwise and remove the center leaves and choke (the spiny hairs.)
- If you cook them long enough, you can pull the artichoke bottom away from the leaves without any difficulty.
Pic16: the stems are the same as the artichoke bottomPic17+18: served with mayo and spinach dip
- As you can see, the stem is the same stuff as the artichoke bottom, just as good to eat.
- Serve with mayo / spinach dip or your preferred sauce.
For something a bit more substantial:
- stuff the center, sprinkle cheese between the leaves and bake or broil until melted.