I recently purchased a case of 30 artichokes. Why? Because I could. First I went to a couple of supermarkets to buy maybe two artichokes...none there. So I went to the restaurant supply depot to check and they had an entire case for a very good price. What to do? I bought the case. And now I have to start cooking them. It's your lucky moment because I am going to go through the cleaning and preparation of artichokes in numerous ways. I'm taking photographs as I go. Ready? This is the simplest technique for preparing an artichoke that I know and you can do it quite quickly.
|Here we have the 30 beautiful|
Are you ready for the Artichoke Journey?
|Let's take them one at a time. Look at this beauty!|
|First wash the artichoke and scrub it to remove the|
bitter coating.Then cut the artichoke in half
using a serrated knife.
|See all that fuzzy and purple growth in the center?|
That is the choke. You want to remove it
as it is inedible.
|Use a serrated or grapefruit spoon to remove the choke.|
If you use this tool it will be easy.
Then rinse the choke.
|Pull off some of the lower small leaves and trim off|
the dark outer skin. Also trim the stem
as it is an extension of the heart.
|Put the cleaned artichokes in a pot with water and |
some flavorings. I used some salt, garlic,
a few bay leaves, and half a lemon.
Squeeze some lemon juice into the water.
|Cover the pot and bring the liquid to a boil then|
lower the heat to a gentle simmer.
Cook about 25 minutes
or until a leaf can be pulled away very easily.
That is lesson one. It is the simplest and the easiest way I know to cook an artichoke. When they are done remove them to a bowl and let them cool. Sprinkle with some olive oil, vinegar or lemon juice and salt and pepper and whatever else you might want to add. Swish them around to get all the sides covered with the flavors. If you add enough you can let the artichokes marinate in the refrigerator for about 1 hour. Otherwise, you can eat them at room temperature.
Here is what the finished, cooked artichokes look like:
|The artichokes cooling.|
|This is all the debris from cleaning the 4 artichokes.|
Makes great compost.
NEXT WILL BE STUFFED ARTICHOKES.
|The cleaned and trimmed artichoke.|
|Chop some onion, garlic and saute in olive oil.|
I think I had some garlic scapes that I added to this.
Make the stuffing while the artichoke is cooking.
For 2 artichokes use about 1/4 onion, unless you
really want more, and 1-2 garlic cloves.
|Here they are in the pot. You could also put them into a |
baking dish, cover the dish with foil and put them
into a 350-375 F. degree oven to bake
for about the same amount of time.