How do you eat a artichoke?!
2. Slice about 3/4 inch to an inch off the tip of the artichoke.
3. Pull off any smaller leaves towards the base and on the stem.
4. Cut excess stem, leaving up to an inch on the artichoke. The stems tend to be more bitter than the rest of the artichoke, but some people like to eat them. Alternatively you can cut off the stems and peel the outside layers which is more fibrous and bitter and cook the stems along with the artichokes.
5. Rinse the artichokes in running cold water.
6. In a large pot, put a couple inches of water, a clove of garlic, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 35 to 45 minutes or until the outer leaves can easily be pulled off. Note: artichokes can also be cooked in a pressure cooker (about 20 minutes cooking time).
How to Eat an Artichoke
Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonaise. My favorite dip is mayo with a little bit of balsamic vinegar mixed in.
1. Pull off outer petals, one at a time.
2. Dip white fleshy end in melted butter or sauce. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.
3. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce to eat.
Answers: If the artichokes have little thorns on the end of the leaves, take a kitchen scissors and cut of the thorned tips of all of the leaves. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke.
2. Slice about 3/4 inch to an inch off the tip of the artichoke.
3. Pull off any smaller leaves towards the base and on the stem.
4. Cut excess stem, leaving up to an inch on the artichoke. The stems tend to be more bitter than the rest of the artichoke, but some people like to eat them. Alternatively you can cut off the stems and peel the outside layers which is more fibrous and bitter and cook the stems along with the artichokes.
5. Rinse the artichokes in running cold water.
6. In a large pot, put a couple inches of water, a clove of garlic, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 35 to 45 minutes or until the outer leaves can easily be pulled off. Note: artichokes can also be cooked in a pressure cooker (about 20 minutes cooking time).
How to Eat an Artichoke
Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonaise. My favorite dip is mayo with a little bit of balsamic vinegar mixed in.
1. Pull off outer petals, one at a time.
2. Dip white fleshy end in melted butter or sauce. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.
3. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce to eat.
First you boil it to cook it
Then you take off the leaves and dip them in butter if you want
Scrape the inside against your teeth
And eat
I boil it, put mayo on it and eat out the insides!!!! yummy
trim it, boil it, pulll off the leaves, dip in any variety of sauces, use your front teech to pull the flesh off the bottom of the leaf, discard the rest. scoop out the choke when you get to the middle and eat the heart.
I cut off the fibrous stem, steam the artichoke until tender and then take off each leaf, dipping the meaty end into some whole egg mayonaise. When I get closer to the "yoke" and "heart" I take a spoon and scoop out the "hairy parts" to get to the heart. Then I cut the heart into pieces and dip them into the mayo and close my eyes to savor the lusciousness of it all!
Cream of Artichoke Soup
This tastes like a cream of chicken and artichoke soup--at the same time! Garnish with croutons.
INGREDIENTS
4 whole artichokes
2 cups water
2 cups chicken stock
1/2 cup dry vermouth
1 potato, diced
1 small carrot, diced
1 onion, chopped
1 small stalk celery, diced
2 cloves garlic, minced
2 bay leaves
1/2 teaspoon dried marjoram
1 cup heavy whipping cream
4 tablespoons grated Romano cheese
salt to taste
ground black pepper to taste
DIRECTIONS
Steam the artichokes in 2 cups water until tender (about 45 minutes) and reserve the liquid afterwards. Allow the artichokes to cool.
Scrape the flesh from the bottom third of each leaf and place in medium soup pot along with the artichoke liquid.
Remove fuzzy choke from each artichoke bottom and discard.
Coarsely dice the artichoke bottoms and place in the soup pot. Next add chicken stock, vermouth, potato, carrot, onion, celery, garlic, bay leaves, and marjoram. Simmer until the vegetables are very tender and the liquid is reduced by 1/3, about 45 minutes.
Next puree the soup in a blender and return to the pot.
Add the cream and the cheese and heat through but don't boil. Add salt and pepper to taste. Serve with croutons on top
Boil in salt water until tender....cool .
make a vinaigrette of 1/3 cup red wine vin 1 cup oil..1 clove garlic.1 tablespoon minced onion.S&P to taste
dip leaves of artichokes into the vinaigrette.eat by scraping the meaty low portion off the leaves with your teeth...as you dismember the artichoke....discard the thorny area....that leads to the heart....
butter can be used as well...But, Im French...we use use a vinaigrette on most everything.lol
Baby artichokes are trimmed, cut, and you can eat the whole thing. Big artichokes are generally served with butter, a mayonnaise sauce, or stuffed with buttery bread crumbs.
To eat it, pull off outer leaves one at a time, dip it lightly in the butter or other sauce, and scrape the tender, sweet "meat" from the bottom of the leaf with your teeth. The outer leaves will have just a little bit at the bottom. Discard the leaf in a bowl (there should always be a "garbage bowl" presented with the artichoke).
As you work your way toward the center, the leaves will have more and more tenderness on the bottom. Then you will be able to bite off the whole bottom half of the thin, tender leaf.
When you get very close to the middle, the leaves will be thin, with their spines curling in. At this point, stop peeling leaves. Take a spoon and scoop under the whole leaf section. Scoop down fairly deep. You'll be removing the entire remainder of the leaves, and the 'choke" thistle part that connects them to the bottom. What remains is the tender, amazingly yummy, bowl-shaped artichoke bottom, or "heart". If you missed any of the hairy "choke", remove it with the spoon. Cut this "heart" up and mix it with the remaining butter and eat it. It is amazingly yummy and your "prize" for all of your hard work!