How can i cook ARTICHOKE as a starter.?!
Answers: I saw something on cooking but it was in brief. It said boil but didn't say how long for and once you dig the middle out do you mix any seasoning with it. Thank you.
This is absolutely the best artichoke recipe: Artichokes Roman Style -- the one I first learned with, and have been using for over 35 years now! And it's great because you eat the whole artichoke, including part of the stem -- no messing dipping, no leftovers, because the inedible parts have already been removed. They're tender and absolutely delicious! The basic seasonings are garlic, salt, parsley, and mint leaves (with olive oil, of course).
http://champaign-taste.blogspot.com/2006...
It originally came from Marcella Hazan's first cookbook, complete with great drawings illustrating each step of the preparation process, but the instructions are clear enough to follow even without the drawings.
Note: As I finish cleaning each artichoke, I plunge it into a big pot full of cold water, into which I've squeezed the juice of a lemon, and thrown the lemon in too. This prevents the cut parts from turning brown. When I'm ready to go on with the filling part, I just drain the artichokes and proceed. I usually clean, peel, and use other extra pieces of stem, too, putting them into the cooking pot with the whole artichokes.
Also, unlike what they say on this particular web page, the artichokes are often even better the next day, because they continue to soak up the flavoring. You eat them at room temperature.
And any leftover artichokes are great chopped up and heated, with their seasoned oil, as a sauce for pasta.
no you just rip of the leaves and eat them with vinaigrette
fill the water up to half the artichoke.....boil them....season them while boiling...also season the water....boil until leaves are tender....eat?
boil in salted water for about an hour or until leaves pull off easily.
We have always eaten by dipping the pulpy ends of the leaves in Vinaigrette ..then removing the prickly center,and eating the heart.....but, some simply enjoy the heart.....which you can dice and toss in a Vinaigrette of 1T wine Vinegar,salt to taste,1 T Dijon,1/4 C oil....
Yum, delicious! Clean them first by placing in cold water with a good dash of white vinegar, poke around inside the outer leaves to take out any potential dirt or insects. Fill a large saucepan with water and bring to the boil. Meanwhile, cut off the stalks and score the bottom part in a cross. Place upright in boiling water and simmer for around forty minutes. you can try pulling off an outer leaf, if it comes off easily it's done. Turn out into a colander, leaf side down , to drain off excess water. Prepare a strong vinaigrette with plenty of mustard. When the artichokes are cold you take off the leaves and dip lightly in the vinaigrette and ''scrape' off the fleshy part with your teeth.
when you get to the beard in the centre, you gently pull it off using your fingers, then chop the heart into pieces and dip them in the remaingin vinagrette. Enjoy.
artichoke and prawn tartare
Ingredients :
2 large artichokes
4 Tiger prawns
1 tablespoon olive oil
3 sprigs fresh coriander
3 sprigs fresh flat parsley
1 tablespoon nut oil
Balsamic vinegar
Salt & pepper
Juice of 1/2 lemon
1 raw egg yolk
1/2 lemon, cut into quarters
Recipe :
Remove outer leaves and staks of artichoke, trim leaves, then cut into thin slices.
Rub with lemon juice, then cut into cubes.
Heat olive oil in a pan and cook artichoke for a minute.
Saute prawns for a minute in another pan.
Mix artichoke and prawns together away from the heat, then add coriander, parsley, nut oil, balsamic vinegar, salt, pepper and lemon juice.
Mix well.
Serve warm, with lemon quarters.