Artichokes...
- Thread starter Teddygirl
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kristen
Cathlete
Hi Teddygirl, if you have the larger ones, the easiest thing to do is boil them (you can steam, too, but it takes longer); for the larger ones it takes about 35-40 minutes. I eat them plain after that, or maybe with a little lemon, but if you feel like splurging they are delicious with some melted butter. I don't know if I can really describe the taste--slightly nutty, I would say, but I think they are just delicious. If you ever see the "baby" ones, you can cut off the tips, peel off the outer few layers of leaves, cut in half, and just saute or grill or put in a roasting pan, but the bigger ones have a well developed choke that isn't good to eat so you have to cook them longer and then scoop out the choke. Hope this helps! Kristen
I love Artichokes!
You want to buy them with tight leaves, not leaves that are poking out and loose/dry. I cut them in half or in quarters, scrape out the fuzzy stuff (you can also do this after they are cooked, which is easier), boil until tender(like a potato). To eat them, just peel off a leaf and scrape your teeth down towards the bottom end of the leaf and then bite. The Heart is the best, it's the fat part above the stem. Eat all of that, plus sometimes the stem is good, but not always. I dip mine in mayonaise. I know, not so healthy.
You can cut off the tips of the leaves before cooking, to get rid of the pokey part so they look better, but I usually don't, unless I'm making them for guests.
I can't descibe the taste either, nutty is good.
You want to buy them with tight leaves, not leaves that are poking out and loose/dry. I cut them in half or in quarters, scrape out the fuzzy stuff (you can also do this after they are cooked, which is easier), boil until tender(like a potato). To eat them, just peel off a leaf and scrape your teeth down towards the bottom end of the leaf and then bite. The Heart is the best, it's the fat part above the stem. Eat all of that, plus sometimes the stem is good, but not always. I dip mine in mayonaise. I know, not so healthy.
You can cut off the tips of the leaves before cooking, to get rid of the pokey part so they look better, but I usually don't, unless I'm making them for guests.
I can't descibe the taste either, nutty is good.
amyg
Cathlete
I've never eaten a boiled artichoke, and I've eaten hundreds of them. Love 'em!!!!
A fancy way to prepare them is to cut them in half lengthwise, scoop out the hair, soak them in lemony water for an hour, put garlic in the scooped out portion, wrap them in foil, and grill them for I think 30 minutes or so (might be an hour I have no idea). Until the scooped-out section is tender. YUM.
You pick off a leaf, and scrape it across your teeth so that you get the meat of the heart- you don't eat the tough outside leaves! The heart is the edible portion, eat that. YUM. Dip the leaves (with a teensy part of heart attached) into butter, mayo, lemon juice, etc and then when you get to it, eat the heart by the same method. YUM.
Enjoy!!!!!
A fancy way to prepare them is to cut them in half lengthwise, scoop out the hair, soak them in lemony water for an hour, put garlic in the scooped out portion, wrap them in foil, and grill them for I think 30 minutes or so (might be an hour I have no idea). Until the scooped-out section is tender. YUM.
You pick off a leaf, and scrape it across your teeth so that you get the meat of the heart- you don't eat the tough outside leaves! The heart is the edible portion, eat that. YUM. Dip the leaves (with a teensy part of heart attached) into butter, mayo, lemon juice, etc and then when you get to it, eat the heart by the same method. YUM.
Enjoy!!!!!
JeanneMarie
Cathlete
Artichoke is wonderful on a grilled sandwich (panini)!!!
Miss Lee
Cathlete
I can't explain it because I love to cook and I don't have this problem with any other vegetable, but I have no friggin clue what you do with an artichoke. I'm completely intimidated by them. I usually opt for the canned variety and I chop them up into salads or dips. I think you'll find plenty of great recipes at:
www.foodtv.com or
www.epicurious.com
Michele
www.foodtv.com or
www.epicurious.com
Michele
i make them italian style: place in large pan with about 1 inch of water. load up each artichoke with garlic, parsley, and extra virgin olive oil. I mean, really load em up!!! lol add salt and pepper, cover and steam for about an hour, depending on size. they are done when you can easily pull off one leaf. Yummy!!!
He guys
I'm with Carmen I buy them in a jar already marinated. I only tried for the first time a few weeks ago, they're okay I put em on my homemade tortilla pizza. Don't think I'm going to tried the fresh artichokes seems to complicated to prepared and too eat. Thank you ;-)
Teddygirl~
I'm with Carmen I buy them in a jar already marinated. I only tried for the first time a few weeks ago, they're okay I put em on my homemade tortilla pizza. Don't think I'm going to tried the fresh artichokes seems to complicated to prepared and too eat. Thank you
;-) Teddygirl~