How to Cook an Artichoke
Of all the vegetables in the produce aisle, the artichoke remains one of the most intimidating and puzzling in regard to preparation methods. With its tightly closed leaves and sharp barbs, it could be considered to be “nature’s Rubik’s cube.” It is for these reasons that many shoppers prefer to skip the hassle of preparing a fresh artichoke and head straight for the canned goods aisle to purchase a can of artichoke hearts. However, the flavor of freshly prepared artichokes vastly surpasses that of the mushy, processed, canned variety.
Artichokes can be used as a finger food when served with a variety of dipping sauces, making them ideal for parties or other large gatherings. The heart of the artichoke also works well on pizza, pasta or any number of dishes. They also taste great blended into sauces such as aioli or pesto. Hour devours can be quickly made consisting of fresh artichoke, fresh basil leaves and fresh milk mozzarella cheese. Simply take a cube of cheese, place a small basil leaf on it and top it with a little fresh artichoke.
When shopping for artichokes, it is important to look for bright green, heavy specimens whose leaves are tightly closed. Another way to test for freshness is to touch the leaves, which should squeak when you touch them. As with any fresh meat or produce, freshness is key to the overall quality of the dish you are preparing. Take your time and carefully look through the available artichokes. Your diligence will be rewarded in the end.
How to Prepare an Artichoke
For this recipe you will need:
- 1 medium sized artichoke
Step 1
Cut off the thorny tips on the artichoke petals with a sharp pair of scissors. Next, snip off about an inch off the top of the artichoke. Trim off any excess stem on the bottom of the artichoke as this is fibrous and bitter. Wash the artichoke using cool water. Take care to rinse away any of the excess thorns or other unwanted debris. Trim off any smaller petals near the base of the artichoke.
Step 2
How to Cook an Artichoke
A variation on the steaming process is to add various spices and other flavoring agents to the boiling pot. Fresh garlic, basil, onions, bay leaves and lemon all add unique flavors to the artichoke. Don’t be shy with the spices as the flavoring will be subtle due to the fact that that the artichoke is not directly immersed in the flavored water.
How to Eat Artichoke
If you’re unsure about how to eat artichoke we recommend you follow these steps.
Step 1
Pull off one of the petals of the artichoke. You will notice that the inner end has a white meaty texture to it while the end you are holding is more fibrous. Take the soft white end and dip it into a sauce of your choice such as melted butter or a sun dried aioli.
Step 2
Place the dipped end between your teeth and gently pull the petal away from you so that the soft meaty flesh is scraped off into your mouth. Do not eat the entire petal as the tougher portion should be discarded.
Step 3
In order to get at the coveted artichoke heart, take a spoon and scrape away the fuzzy section of the artichoke and discard it. The meat located beneath the fuzzy part is what you are after. Cut the heart into bite sized pieces and dip it into the sauce you have selected for the artichoke petals.