Artichoke question?!
Artichoke question?
I am just trying to boil an artichoke for a snack to dip in lemon butter. I cut off the top and the outside parts that were tough, but the inside looks really brown. It smells OK but I have never had an artichoke look like that inside. Is it bad? Or just not ripe?
Answers:
When I make them for a snack or as part of my dinner, I cut off the long stem and rub a sliced lemon to stop the browning. I usually leave the sharp tips on the choke as opposed to trimming them down a little bit. However, whatever part of the artichoke you cut before boiling it, put some lemon on it. And boiling takes a while. A good sized artichoke (size of a softball or bigger) will take about 40-45 minutes to boil before the flesh is tender enough to eat and the leaves fall easily from the bottom. If you have small artichokes start checking them by sticking a fork into the very bottom at maybe 35-40 mintues. Then, simply peel off the leaves and enjoy. Scoop out the thistles in the middle with a spoon and start chompin' at the heart.
They usually brown after they're cut. Most recipes suggest putting them in water with a little vinegar or lemon juice - that stops the browning. You also want to wash it out with some cold water first. If you cook it and it tastes fine it's probably fine.
Yes,
They do brown after cutting as already stated. Artichokes do not ripen, they are flower buds and can be used when first formed or allwoed to grow larger. They do get tough and the "choke" starts growing as they mature however.