Best Cooking Time - Techniques - Methods - Flavors
How to Cook Artichokes
Artichokes are flower buds of a thistle plant. Baby artichokes have not yet developed the inedible choke so can be eaten whole - but large artichokes must have the choke removed either by the cook or by the diner. The artichoke heart is the prize that is hidden beneath the choke.
Preparation: Rinse each artichoke in cold running water. Cut about one inch off the top and trim the bottom stem leaving an inch or so at the base. Using kitchen scissors, trim away the thorny tips of the large leaves. Blot all cut surfaces with a lemon to help retain color.
|Artichoke Cooking Method
Cook until desired tenderness or until the thickest part pierces easily with thin knife
||Submerge whole (trimmed) artichoke in cold water bring to a boil - check doneness with thin knife after 10 min. - may be done or may take up to 30 min. continue to check
|| medium low fire 20 min. outer leaves charred
|| trim, quarter, remove choke, boil 5 min. roast 30 min.; thin strips boil 5 min. roast 10 min.
whole 1 for 7 min.; 2 for 10 min.; 4 for 15 min
clean and quarter 25 - 30 min.
thin strips boil 5 min. roast 10 min. or until lightly browned
large whole 9 - 11 min.; med 6 - 8 min.; small 4 - 5 min.; hearts 2 - 3 min.
Cooking times for Artichokes
Test for Doneness: When pierced easily through to the center with a thin knife blade.
Artichoke Tips And Techniques
Don't limit having artichokes just for special occasions. They are very easy to prepare! All you have to do is boil them whole and let the diner have the pleasure of seeking out the artichoke treasures as they peal and eat the leaves. After cooking and draining them, pull off the lowest row of leaves before serving. Let your guests remove the rest. Leisurely artichoke eating at home with friends and family makes for an enjoyable get-together.
To eat the artichoke, start with the bottom row of leaves. Hold the outer end of the leaf and pull it away. Dip it into a sauce, place it in your mouth soft side down then drag the soft side against your teeth to remove the pulp from the inside of the leaf. Discard the remaining portion of the leaf. Continue row by row until the leaves are thin and no longer pulpy. Remove the remaining leaves and view the fuzzy part called the "choke." The choke is not edible, but it covers the most edible "heart" - the prize. Using a small spoon, scrape off the fuzzy choke and discard it. Dip the heart in the sauce and enjoy.
Caution: Do not grind artichoke trimmings and left over leaves in a garbage disposal. Severe clogging is likely to result.
Artichokes are native to the South Mediterranean.
Flavors That Go
Common ingredients used in artichoke recipes include:
chopped fresh mint
Chopped fresh parsley
dry white wine
freshly-ground black pepper
grated Parmesan cheese
red bell pepper
red wine vinegar
Classic Artichoke Recipes:
Artichokes with Hollandaise Sauce
Artichokes A La Grecque
Artichoke Heart Salad