Learn How to Cook and Serve an Artichoke
Steamed artichokes are a nice addition to your Cheeseboard or appetizer platter. They’re easy to cook and even more fun to eat!
How Do I Cook an Artichoke?
One of the best ways to cook an artichoke is to steam it on the stove top. Simply place about 2 cups of water in a large pot and add 2 tablespoons of baking soda (this keeps the artichoke a nice green!); place a steaming tray in the pot, trim the artichoke and allow it to cook for about 25 minutes.
I 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 the Artichoke is Done?
Using tongs, pull off a top leaf of the artichoke; if it’s difficult to pull, let the artichoke steam more. If a top leaf comes off easily, your artichoke is done!
How Do I Eat an Artichoke?
The bottom part of has each leaf a meaty part; dip the meaty part into a sauce, then scrape the leaf between your top and bottom teeth. There’s not much meat in the leaves, but it is a subtle, tasty appetizer.
The Leaves are Gone…Now What?
Once the leaves of the artichoke are removed, you’ll see the “heart.” The top part of the heart is heavily textured,(it looks “fuzzy”), so you’ll want to remove that top layer. Use a sharp knife and score around the “fuzzy”-looking part. Remove that fuzzy stuff and there’s the heart! Ready to be sliced and shared!
Use a sharp paring knife, and cut a “cone shape” removing the fuzzy part.
Cut the heart into bite sizes pieces and serve with a dipping sauce!
What Kind of Sauce Do I Make for a Dipping Sauce?
One of the best sauces is a seasoned clarified butter sauce. Simply melt butter in the microwave, pour butter into a bowl, add a pinch of salt, black pepper, and some dried herbs (rosemary, thyme, parsley, etc.)
Another favorite sauce is mayonnaise based–take a scoop of mayonnaise, add olive oil and herbs. A third option is to use a yogurt-based sauce: scoop of yogurt, pinch of salt and herbs.