Do you know what it is?
Have you ever cooked them or learned how to eat them?
Not the vegetable of choice for most families but I grew up eating artichokes. For special occasions mom would make artichokes and her special dipping sauce. (the recipe is included below) Artichokes gave us permission to play with our food.
You will have to work a little bit to enjoy these veggies; but I think it’s worth it. Especially when you get to the “heart”.
In today’s post I will teach you how to cook and how to eat an artichoke. There are several ways to cook artichokes, but this super easy recipe is straight from my mom’s personal recipe collection.
How to pick an artichoke:
- a fresh artichoke should be firm and without blemishes or bruises
- the middle leaves should be tightly closed
1 fresh artichoke per person
¼ cup lemon juice
1 T salt
Preparing the Artichoke
- Rinse the artichokes
- Cut off the stem (optional)
*The stem is edible
- Peel the stem with a peeler
- Cut the top off the artichoke (see picture)
- Snip off the thorns (see picture)
- Remove the first layer of leaves, around the stem (these are usually pretty tough to eat)
- Re-rinse the artichokes
- In a large stock pot, add the cleaned artichokes & cover with water
- Add ¼ cup lemon juice (to keep artichokes from turning brown)
- Add 1 T salt to the water
- Bring water to a boil
- Boil until the outer leaf remove easily (depending on the size, it could 30-45 min)
- Remove the artichokes from water and place in a strainer to drain the water
- Serve warm with the dipping sauce
- Pull the leaves from the artichoke
- Dip into the dipping sauce
- Place your teeth in the center of the leaves and pull forward to get the flesh of the leaf
- Repeat steps 2 – 4 until you get to the center of the artichoke
- The center will look fuzzy or furry. Do not eat the fuzzy part
- With a spoon, gently scrape to remove the fuzzy part and discard (see the picture)
- The disc shaped flesh is the ‘heart’ of the artichoke. It’s the best part.
- Dip the heart into the dipping sauce. Yum.