How to cook Artichokes

Artichokes take a little time and effort in the preparation for cooking, but have a great flavor that compliments a variety of foods. Not only do they go with many Italian dishes, I think they make the best snack and I love to cook one just for a treat.

Choosing a good artichoke is not too difficult. Look for one that is green, compact and heavy for its size. Over-ripe

ones will be slightly purple or starting to bud. If there are a few brown patches on the leaves, this is often frost marks and will not affect the flavor.

Cooking Methods:

There are many ways to cook an artichoke - some resulting in better flavor than others. The method you use may depend on the time you have for prepping and cooking. Whole ones are great boiled or steamed. The leaves are pulled from the core, dipped into a sauce or butter, and then the meat of the leaf is eaten by pulling the base of the leaf between the teeth. The choke can then be removed and the heart can be eaten as well. The heart really is the best part.

Microwave: It is possible to cook them in the microwave. I have done it at times when I was in a hurry, but as with many foods, microwaves can dry out the leaves and make it a little tough. Be careful with this method, but it will save you time. Place the prepared artichoke in a microwave steamer with water (a must) and cook on high for about 5 minutes.

Boiling: This is an easy method and you can let it cook basically unattended much of the time. The disadvantage of boiling it that you lose some of the nutrition into the water and can overcook it where it becomes soggy and loses some flavor. Select a pan large enough to hold the artichokes upright. Lemons or garlic can be added to the cooking water for flavor. Boiling time depends upon the size but is typically around 45 minutes. Turn them upside down on a paper towel after boiling to eliminate any water from inside the leaves.

Steaming: This method is my favorite because I think this process retains the flavor and moisture of the artichoke without it becoming soggy. Place them stem side down in a steaming basket or in a steaming rack before placing them in a large pot of water. Bring the water to a boil, then turn down the heat to low, cover with a lid and steam for about 45 minutes. I find this method can take a little longer than boiling so be sure to check your water level often and make sure the pan does not become dry. To speed things up, try microwaving a few minutes first, then finishing in the steamer. Artichokes are done cooking when a fork slides easily into the center and the leaves have fallen slightly and turned darker. I like to pull off a leaf and taste it to be sure they are tender and fully cooked.

Preparing for cooking:

Wash the artichoke under cold water to remove any dirt between the leaves. Cut the stem close to the artichoke base. You can use kitchen shears to snip off the sharp tops of the leaves and make it easier to eat.

Lay the artichoke on its side and cut off the top of the artichoke with a sharp knife, removing the sharp bunch of tips at the top. You can use kitchen shears to cut off the sharp tips of the leaves. If cutting more than one, place the cut ones in a large bowl of water and some lemon juice to prevent browning. You can place a heavy plate over them to keep them down in the water.

To remove the choke, gently pull the leave from the top center to expose the choke. This is the part in the center above the heart that would become a flower if allowed to fully mature. It looks like a bunch of fuzzy strands pointing inward and is not edible. You can use a spoon to scoop it out but I find a paring knife is the easiest way. Gently cut along the edge with the knife angled sharply towards the center to avoid cutting away the heart. The heart is delicious and you don't want to lose any. I love to eat the hearts after I have finished the leaves, however, the heart can be kept in the refrigerator for a few days and added to other dishes or salads.

Baby artichokes can be grilled or roasted.The preparation methods for roasting these baby vegetables is the same as preparing the larger variety only you don't need to remove the choke when eating the babies. The choke has not been allowed to fully develop, therefore the entire plant is edible.

After cutting the stem and top, start at the bottom of the baby artichoke and begin pulling off the leaves until you have reached the center pale yellow leaves. Now cut the artichoke in halves or quarters and placed in lemon water until ready to cook. For grilling, brush with olive oil and season with salt and pepper. Place them cut side down on the grill and cook over a medium-hot fire for about 5 minutes until they are well browned. You can put the lid on the grill to speed the process.

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