How to Cook Artichokes
Cooking an Artichoke Prepare a boiling pot with approx. 1 and 1/2 cups water
Add to this pot salt and pepper to taste, (and some herbs, dill and basil are good, and other peppers, cayenne, white pepper, or pasilla - to taste, I always add basil and cayenne) lemon and garlic -- more on the garlic later.
First trim the chokes. Cut off the stalk, right to the bottom of the bulb part.
Now cut off the top thistle ends. About one-fourth to one-third down from the top.
Open in the flower, spread the leaves out.
(Optional: Here you can stick pieces of fresh garlic in the leaves, or pour garlic power over the whole choke.)
Next place the choke in the boiling water, cover with lid, reduce heat to simmer, and steam for 30 to 40 minutes (depending on size) -- they are done when the leaves pull away easily. Drain and Cool. (can be refrigerated after cooled down)
Best flavor when eaten cold.
Very easy. And, pretty good.Wash. Cut off stem. Cut off top third of artichoke. Peel off the smallest outer leaves. Put a few ounces of seasoned (garlic, salt, dill, squeeze of lemon, few drops of olive oil) in a tupperware type of bowl. Place artichoke face down in the bowl and cover. Cook for 7 minutes on high. Leave the cover on, and let stand for 5 minutes.
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