My granddaughter and I are having artichokes for Sunday Dinner. This is her first time learning how to prepare and eat them. We used to do this all the time in the 80s when her uncles and mother were kids.
Steamed artichokes with butter are an occasional indulgence in our home and are fun to serve when guests come over. I will share How to Cook and Eat an Artichoke in today's cooking video. Enjoy!
PREPARATION INGREDIENTS
Artichokes
Lemon
Step 1
Select a large kettle or pot to hold all the artichokes you cook. Half fill it with water and set it over high heat to boil. Meanwhile, trim the artichokes.
Step 2
Rinse the artichokes, and slice the stem off flush with the base so the artichokes will stand level. Rub the cut areas with lemon. Slice off the top inch of each artichoke and rub the cut area with lemon. Using kitchen shears, snip off the top half inch of each leaf. Place the artichokes' base side down in the boiling water, lower the heat to simmer, and weigh the tops of the artichokes with a dish or pot lid that fits into the pot to keep the artichokes submerged.
Step 3
Simmer the artichokes until the base can easily be pierced with a knife point, 20 to 40 minutes. Then, remove the artichokes from the water and turn them upside-down in a colander to drain.
If you plan to serve artichokes cold, with a vinaigrette or mayonnaise sauce, they should be removed from the refrigerator at least an hour beforehand so they are not ice hard and flavorless. For generous serving, they should be trimmed before cooking, not only of the stem so they stand upright on the plate, but the prickly tips of the leaves should also be snipped off. And by using a spoon to scoop out the fuzzy "choke" in the center of the vegetable that protects its juicy, fleshy bottom, you not only create a convenient receptacle for the sauce or stuffing, but you also eliminate the need for performing this messy bit of surgery at the table. Basic Boiled Artichokes
Dipping Sauce:
Mainly you can just use melted butter or ranch dressing.
Today I'm trying this recipe that calls for
1/4 cup Mayonnaise
1/2 tsp crushed garlic
1 1/2 Lemon juice
1 1/2 Basil
1 tsp Worcestershire Sauce.
I boiled my artichoke with garlic, vinegar, and pure olive oil water. Drained and squeezed fresh lemon on the leaves as it sat to rest.
She loves devil egg and pickles
