Does this green thorny food intimidate you? Wonder how to cook and serve an artichoke? Look no further!
If you've walked past this vegetable, but never really considered it for your menu, you don't know what you're missing!
Serve as an appetizer with a light dipping sauce. You'll be amazed at the nutty flavor and how easy it is to prepare!
You'll love this recipe!
- Demystifies the globe artichoke
- Learn how to cook, serve and eat one
- Step-by-step instructions for getting to the heart of the choke
- Dipping sauce recipe included
How to prep, cook and serve an artichoke:
Prep the choke:
- Cut away the tough stalk from the base
- Cut away the top third of the artichoke: this will reveal a light green, pinkish interior
- Place about 6 cups of water in a large stockpot
- Add 2 tablespoons of baking soda to the water (this keeps it nice and green!)
- Place a steaming tray in the pot, then put the artichoke on the steamer or directly in the water (add more water if you don't have a steaming tray)
- Cover and cook for about 25 minutes,or until the outer leaves easily pull away from the core
How to eat an artichoke:
Pull a leaf off, dip it in sauce, then slide the tender part between your top and bottom teeth.
How to get to the heart of the choke:
The leaves are gone...now what?
Remove the small tender leaves
Use a sharp paring knife, and cut a "cone shape," removing the fuzzy part
Scrape out any remaining "fuzzy" stuff ...
This is the best part!!! Dip the heart into a light sauce and devour!
- Herb butter sauce: melt butter in the microwave, add a pinch of salt, black pepper, and some dried herbs (rosemary, thyme, parsley, etc.)
- Mayonnaise based--take a scoop of mayonnaise, add olive oil and herbs
- Yogurt-based sauce: scoop of yogurt, olive oil, pinch of salt and herbs
- Finally, you can never go wrong with a nice, high-quality flavored olive oil with salt and pepper
- Use a serrated knife and cut away the stalk and the top third of the choke; don't worry about cutting the thorns off every leaf-they soften during the cooking process
- Put it in the stockpot either on the steaming tray or directly in the water and cook for 25 minutes
- It's done when the outer leaves come off easily
- Use tongs to remove hot artichokes from steamer; allow to sit a few minutes before serving
Don't have a steaming tray?
If you don't have a steaming tray, just place the cut artichoke into a full pot of water with 2 tablespoons of baking soda. The baking soda keeps the artichoke from turning gray.
How do I know when it's done?
An artichoke usually takes about 25 minutes to cook. Test the doneness by using tongs--pull off an outer leaf of the artichoke; if it's difficult to pull, let the artichoke steam more. When the leaf comes off easily it's done!
How do I eat it?
Pull a leaf away from the core, dip it in a sauce, and slide the bottom, meaty part of the leaf between your top and bottom teeth.
What's the difference between a Jerusalem artichoke and a globe artichoke?
Even though they have similar names, they are two totally different vegetables from two different families. Jerusalem are also known as sunchokes...
How to select an artichoke
Look for a nice green one- where the leaves are tightly packed or closed. If the leaves spread out, the choke is older.
Now that you know how to cook and serve an artichoke, invite some friends over and share!
Artichoke Dipping Sauce
- 1 cup mayonnaise
- 1 tablespoon olive oil
- ½ teaspoon dried Italian herbs
- ½ teaspoon lemon juice
- salt to taste
- Put mayonnaise in bowl; add oil; combine well
- Stir in lemon juice and dried herbs
- if you want a thinner sauce, add more olive oil