I need a recipe for how to cook and serve artichokes?!
I need a recipe for how to cook and serve artichokes?
I bought an artichoke and want to try it, I just don't know how to cook or serve it. Can it be eaten in a way other than just using the artichoke hearts for various dips, salads, etc?
Anyone who has a good recipe or knows a good way to fix it, let me know!
Answers:
This is my secret recipe. You owe me one!
Start by boiling the artichoke for about 20 to 30 minutes. You will know that it is done when you stick a fork into the stem and it goes in without much resistance.
Take it out and cut it with a sharp serrated knife from the stem to the top so you have two halves. Cut out the furry bits with a sharp knife.
In a bowl, mix 1 part white wine with 1 part olive oil. Add minced fresh garlic, diced shallots, and a bunch of garlic salt. Dip the halves of the artichoke in the mix to completely cover the entire artichoke - making sure in gets in between leaves.
Take each half and put them face down on a hot grill for about 5 minutes. Try to get some nice grill marks for presentation.
Peel off the leaves and scrape the meat off of them. You don't need any dip. When the leaves are done then eat the heart. This recipe will be the talk of your next barbeque no doubt!!!
I cut off part of the stem and steam mine. It takes around 30-45minutes but is worth the wait. Pull the leaves off and eat the meat on the underside of them that touches the heart. Once you get to the hairy fibers, throw them away and eat the heart. I dip them in lemon butter for added flavor!
Go to www.foodnetwork.com and enter artichokes in there search engine Hopefully you'll find something you like.
Jayne has got this perfect...one thing I do is drizzle a little olive oil over the artichokes in the pot before steaming, along with a sprinkle of Kosher salt.
steam it, and serve it with a lemon-butter sauce for dipping the leaves. Then you scrape the "meat" off of the leaves with your teeth. There's not a big pay-off with the amount of articoke that's on the leaves, and they're really just a vehicle for the sauce. But once all the leaves are gone & you get to the heart - that's pure gold!
One easy way is steamed in a little water and fresh lemon juice until tender, about 45 minutes, and then cut in half and roast them cut-side down on the grill. (or cut side up under the broiler.) Just for 5-10 minutes, until they get that smoky, roasted flavor. Then I dip them in fresh garlic butter, sometimes with a squeeze of fresh lemon.
The other way is to steam them in a little water and Italian dressing for about 45 minutes or so. I let them sit in the pan for about an hour after cooking, then drain and refrigerate for at least a day. They are so yummy this way, and there is no extra dipping sauce needed...homemade marinated 'chokes!
Enjoy!!
Recipe #1 Artichokes Benedict
4 medium California
artichokes
4 slices (1/4-inch thick)
Canadian bacon
4 eggs
Hollandaise Sauce (recipe
follows)
Prepare and cook artichokes. Brown Canadian bacon slices in skillet. Poach eggs in boiling, salted water. Spread leaves of artichoke open like flower petals. Remove center petals and fuzzy centers from artichokes and discard. Place bacon slices into artichoke centers, covering bottom, and top with poached eggs. Spoon on Hollandaise Sauce and serve immediately.
or you could try
Recipe #2 - Artichoke Casserole
INGREDIENTS:
16 ounces mushrooms, halved
1/2 cup sliced green onions, with tops
1/4 cup butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
dash pepper
1 teaspoon lemon juice
3/4 cup chicken broth
1/4 cup milk
1/8 teaspoon ground nutmeg
1 package (10 ounces) artichoke hearts, cooked, drained
1/2 cup soft bread crumbs tossed with 2 teaspoons melted butter
PREPARATION:
Cook mushrooms and green onions in the 1/4 cup butter until tender. Remove vegetables with a slotted spoon and set aside. Stir flour, 1/8 teaspoon salt, and a dash of pepper into the butter left in the pan.
When mixture is smooth and bubbly, stir in 3/4 cup chicken broth, milk, lemon juice, and nutmeg. Cook, stirring, until bubbly. Add cooked mushrooms, green onions, and artichokes. Spoon into a 1-quart casserole; sprinkle buttered bread crumbs over the top. Bake at 350° for 20 minutes.
Artichoke casserole serves 4 to 6.
or
Recipe #3 Lamb with artichokes and lemon
I N G R E D I E N T S
1/ 2 cup olive oil
2 pounds lean boneless lamb leg or shoulder, cut in 1-inch cubes
1 cup dry white wine
2 large cloves garlic, minced
1 /2 cup finely chopped Italian parsley
4 large baby artichokes, trimmed and quartered
Salt and pepper to taste
1 lemon, juiced
2 egg yolks, beaten
______________________________...
In oven proof skillet or casserole over medium-high heat, heat olive oil. Add lamb cubes and brown on all sides. Pour off any excess fat. Add wine and boil until liquid in pan is reduced by half. Reduce heat to medium-low, add artichokes, garlic and parsley and cook, stirring frequently, until artichokes are beginning to get tender, about 15 minutes. Season with salt and pepper. Cover and cook over low heat, or in preheated 300°F oven until lamb is tender, about 1 to 1 1 /2 hours.
Just before serving, whisk together lemon juice and egg yolks. Pour over hot lamb mixture and stir well to mix. Serve immediately.
Now the right way..........
With a serrated knife cut off 1/3 from the top and using scissors trim the sharp points all around leaving half of the leaf. Trim off stem making a stable bottom. Rinse. Mix breadcrumbs, parmesan cheese, oregano, parsley, garlic powder, pepper and a bit of salt in a bowl. Stuff artichokes with mixture by spreading leaves apart with your thumbs. Make sure each leaf has some mixture. Set into a pressure cooker with 1" water on bottom. Cook for 20/25 minutes after jiggling. Or use heavy pot and cook on low for 1 hour check water from time to time. Artichokes are done when outer leaves are soft.
I cook'em in a pressure cooker. About a half an inch of water on the bottom, I first cut the spikie things off the ends of each leaf with some kitchen scissors and then cut the stem off so they will stand up, Then into the cooker. medium stove heat and after the little weight thing on top starts sputtering cook for about fifteen minutes. I eat'em straight or sometimes with a little mayo or ranch dressing to dip the leaf ends into. I love'em I can eat them hot or cold, day or night, in a box, with a fox, you name it, Bon Appetite