How do you cook and eat artichokes.....I have had them but never cooked and prepped them?!
Answers:
Lop about 1inch off the top of the artichoke and then Trim the top of the sharp leaves off with scissors and cut the bottom stem so it will set flat!.
Place in a pan with 2-4 inches of water and bring to a boil and then simmer until done!. 20-45 minutes depending on the size of the artichoke!. (you can also steam them in a steamer)
I serve individual small bowls for dipping with butter and a small amount of lemon juice (to taste) or Hollandaise sauce (you can also use real mayo)
Just pull off the leaves and dip in the butter!.!.!.scrape the leaf on your bottom teeth to get the meat of it off and "savor"!
When you get to the heart, remove the fuzzy stuff and enjoy what you worked so hard to get to!.Www@FoodAQ@Com
Place in a pan with 2-4 inches of water and bring to a boil and then simmer until done!. 20-45 minutes depending on the size of the artichoke!. (you can also steam them in a steamer)
I serve individual small bowls for dipping with butter and a small amount of lemon juice (to taste) or Hollandaise sauce (you can also use real mayo)
Just pull off the leaves and dip in the butter!.!.!.scrape the leaf on your bottom teeth to get the meat of it off and "savor"!
When you get to the heart, remove the fuzzy stuff and enjoy what you worked so hard to get to!.Www@FoodAQ@Com
Baked artichoke Frittata
1 cup canned artichoke hearts in water
6 eggs
1/4 cup half-and-half
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup shredded white cheddar cheese
1/4 cup grated Parmesan cheese
Spread artichokes in well-greased individual au gratin dishes!. Sprinkle grated cheddar cheese on top!. In bowl beat eggs with milk, half-and-half, salt, pepper, and nutmeg!. Pour mixture over artichokes & cheddar!. Top with Parmesan!.
Bake at 350°F until frittata is puffy and lightly browned and center feels firm (about 20 minutes)!. Serve at once Www@FoodAQ@Com
1 cup canned artichoke hearts in water
6 eggs
1/4 cup half-and-half
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup shredded white cheddar cheese
1/4 cup grated Parmesan cheese
Spread artichokes in well-greased individual au gratin dishes!. Sprinkle grated cheddar cheese on top!. In bowl beat eggs with milk, half-and-half, salt, pepper, and nutmeg!. Pour mixture over artichokes & cheddar!. Top with Parmesan!.
Bake at 350°F until frittata is puffy and lightly browned and center feels firm (about 20 minutes)!. Serve at once Www@FoodAQ@Com
Preparing Artichokes:
Wash artichokes under cold, running water!. Pull off lower petals and cut off bottom stems (cut flush with the base)!. Cut off about 1/2 inch of the pointed top of the artichoke!. Trim tips of leaves with scissors to remove thorns!. Dip in lemon juice to preserve color!. TIP: Always use a stainless-steel knife and a stainless-steel or glass pot!. Iron or aluminum will turn artichokes an unappetizing blue or black!. For the same reason, never let aluminum foil come in contact with artichokes!.
Some recipes call for the choke to be removed to make a "cup" for stuffing!. It's easier to do this after the whole artichoke has been cooked!. Prepare the vegetable as for serving whole!. Boil, steam, or microwave, then let stand until cool enough to handle!. Spread the outer leaves apart, pull out the petals covering the choke, and use a teaspoon to scrape out the choke!. The artichoke can be stuffed and then either served as is or baked!.
Preparing Baby Artichokes:
Baby artichokes are not a separate variety but merely smaller versions of larger artichokes!. Their size comes from their location on the artichoke plant!. They are picked from the lower parts of the artichoke plant where the plant fronds protect them from sun, in effect stunting their growth!.
Baby artichokes are sold in plastic bags or loose!. Their size can vary from walnut to jumbo egg size!. Size is no indication of age!. (Some babies are bigger than other babies!) Choose baby artichokes that are firm and heavy for their size!. Most have no fuzzy choke!.
Bend back lower, outer petals of artichokes until they snap off easily near base!. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow (at the bottom)!.
Using a sharp stainless steel knife, cut off top third of artichokes or just below the green tips of the petals!. Pare all remaining dark green areas from bases!. Cut off stems!.
Halve or quarter as desired!. If center petals are purple or pink remove center petals and fuzzy centers!. Dip or rub all surfaces with lemon juice!.
Artichoke Heart Slices:
Bend back outer petals of artichokes until they snap off easily near base!. Edible portion of petals should remain on artichoke base!. Continue to snap off and discard thick petals until central core Of pale green petals is reached!. Cut off stems and top 2 inches of artichokes; discard!. Pare outer dark green layer from artichoke bottoms!. Cut in half lengthwise!. Cut out center petals and fuzzy centers!. Dip or rub all surfaces with lemon juice!. Cook as directed in recipes!.
Etiquette of Eating Artichokes:
It is both proper and polite to pluck the leaves with your fingers, leaving fork and knife aside for now!. Pull off a leaf, holding it by the pointed end!. Put the other end in your mouth and pull it between your teeth, scraping the length of the leaf (the edible portion of the leaves becomes greater as you get closer to the center of the artichoke)!.
Just before you get to the very center, leaves will become almost white with purple tips!. Be careful of these leaves because their purple ends are prickly!.
When the leaves are pulled, you will be left with the base, the heart, crowned with a fuzzy patch!. You have now reached the best part of all, the very reason for eating artichokes: the heart!. Carefully scoop away the fuzzy stuff with your knife or spoon (though a properly prepared artichoke will already have the choke removed)!. With knife and fork, cut bites from the heart like pieces of prime fillet!.
If you're provided with a dip such as a vinaigrette or mayonnaise, put a small part of the edible portion of the leaf in the dip and scrape with your teeth as directed above!. Don't overdo it on the dip or you won't taste the artichoke
Linda's favorite way to eat whole artichokes:
2 tablespoons mayonnaise
2 large artichokes
1 tablespoon lemon juice
In a small bowl, mayonnaise Cover and refrigerate until ready to serve!.
Wash artichokes under cold, running water!. Pull off lower petals and cut off bottom stems (cut flush with the base)!. Cut off about 1/2 inch of the pointed top of the artichoke!. Trim tips of leaves with scissors to remove thorns!. Dip in lemon juice to preserve color!.
TIP: Always use a stainless-steel knife and a stainless-steel or glass pot!. Iron or aluminum will turn artichokes an unappetizing blue or black!. For the same reason, never let aluminum foil come in contact with artichokes!.
In a large pot (big enough to hold the artichokes in a single layer), add approximately 2 cups of water and the remaining lemon juice; bring to a boil!.
Place the prepared artichokes in the boiling water, cover with lid, reduce heat to simmer, and let cook for approximately 20 to 40 minutes (depending on size)!. The artichokes are done when the leaves pull away easily!. Remove artichokes from the boiling water with tongs and drain them upside down in a colander (after cooking, artichokeWww@FoodAQ@Com
Wash artichokes under cold, running water!. Pull off lower petals and cut off bottom stems (cut flush with the base)!. Cut off about 1/2 inch of the pointed top of the artichoke!. Trim tips of leaves with scissors to remove thorns!. Dip in lemon juice to preserve color!. TIP: Always use a stainless-steel knife and a stainless-steel or glass pot!. Iron or aluminum will turn artichokes an unappetizing blue or black!. For the same reason, never let aluminum foil come in contact with artichokes!.
Some recipes call for the choke to be removed to make a "cup" for stuffing!. It's easier to do this after the whole artichoke has been cooked!. Prepare the vegetable as for serving whole!. Boil, steam, or microwave, then let stand until cool enough to handle!. Spread the outer leaves apart, pull out the petals covering the choke, and use a teaspoon to scrape out the choke!. The artichoke can be stuffed and then either served as is or baked!.
Preparing Baby Artichokes:
Baby artichokes are not a separate variety but merely smaller versions of larger artichokes!. Their size comes from their location on the artichoke plant!. They are picked from the lower parts of the artichoke plant where the plant fronds protect them from sun, in effect stunting their growth!.
Baby artichokes are sold in plastic bags or loose!. Their size can vary from walnut to jumbo egg size!. Size is no indication of age!. (Some babies are bigger than other babies!) Choose baby artichokes that are firm and heavy for their size!. Most have no fuzzy choke!.
Bend back lower, outer petals of artichokes until they snap off easily near base!. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow (at the bottom)!.
Using a sharp stainless steel knife, cut off top third of artichokes or just below the green tips of the petals!. Pare all remaining dark green areas from bases!. Cut off stems!.
Halve or quarter as desired!. If center petals are purple or pink remove center petals and fuzzy centers!. Dip or rub all surfaces with lemon juice!.
Artichoke Heart Slices:
Bend back outer petals of artichokes until they snap off easily near base!. Edible portion of petals should remain on artichoke base!. Continue to snap off and discard thick petals until central core Of pale green petals is reached!. Cut off stems and top 2 inches of artichokes; discard!. Pare outer dark green layer from artichoke bottoms!. Cut in half lengthwise!. Cut out center petals and fuzzy centers!. Dip or rub all surfaces with lemon juice!. Cook as directed in recipes!.
Etiquette of Eating Artichokes:
It is both proper and polite to pluck the leaves with your fingers, leaving fork and knife aside for now!. Pull off a leaf, holding it by the pointed end!. Put the other end in your mouth and pull it between your teeth, scraping the length of the leaf (the edible portion of the leaves becomes greater as you get closer to the center of the artichoke)!.
Just before you get to the very center, leaves will become almost white with purple tips!. Be careful of these leaves because their purple ends are prickly!.
When the leaves are pulled, you will be left with the base, the heart, crowned with a fuzzy patch!. You have now reached the best part of all, the very reason for eating artichokes: the heart!. Carefully scoop away the fuzzy stuff with your knife or spoon (though a properly prepared artichoke will already have the choke removed)!. With knife and fork, cut bites from the heart like pieces of prime fillet!.
If you're provided with a dip such as a vinaigrette or mayonnaise, put a small part of the edible portion of the leaf in the dip and scrape with your teeth as directed above!. Don't overdo it on the dip or you won't taste the artichoke
Linda's favorite way to eat whole artichokes:
2 tablespoons mayonnaise
2 large artichokes
1 tablespoon lemon juice
In a small bowl, mayonnaise Cover and refrigerate until ready to serve!.
Wash artichokes under cold, running water!. Pull off lower petals and cut off bottom stems (cut flush with the base)!. Cut off about 1/2 inch of the pointed top of the artichoke!. Trim tips of leaves with scissors to remove thorns!. Dip in lemon juice to preserve color!.
TIP: Always use a stainless-steel knife and a stainless-steel or glass pot!. Iron or aluminum will turn artichokes an unappetizing blue or black!. For the same reason, never let aluminum foil come in contact with artichokes!.
In a large pot (big enough to hold the artichokes in a single layer), add approximately 2 cups of water and the remaining lemon juice; bring to a boil!.
Place the prepared artichokes in the boiling water, cover with lid, reduce heat to simmer, and let cook for approximately 20 to 40 minutes (depending on size)!. The artichokes are done when the leaves pull away easily!. Remove artichokes from the boiling water with tongs and drain them upside down in a colander (after cooking, artichokeWww@FoodAQ@Com
you boil them with water covering 1/4 of the artichoke and add butter for flavor (optional), their ready when leafs beggin to part and get tender!.
You eat the bottom of each leaf and some people eat the center after removing the fuzzy stuff covering it!.
Personally, I like it with a squeeze of lemon and a pinch of salt, verry goood!!Www@FoodAQ@Com
You eat the bottom of each leaf and some people eat the center after removing the fuzzy stuff covering it!.
Personally, I like it with a squeeze of lemon and a pinch of salt, verry goood!!Www@FoodAQ@Com
Here's a link to Ocean Mist Farms, an artichoke producer!. You can find basic cooking instructions as well as some other interesting ways to use artichokes and other veggies!.
http://www!.oceanmist!.com/
Enjoy!!!Www@FoodAQ@Com
http://www!.oceanmist!.com/
Enjoy!!!Www@FoodAQ@Com