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To experience how to cook and eat artichoke plain and by itself, follow the simple recipe below adapted from Simple Recipes.
What you need:
1 or more large globe artichokes
2 cloves of garlic
1 bay leaf
1 slice of lemon
Take a kitchen scissor and cut off the thorned tips of all the petals then slice about ¾ of an inch off the tip of the artichoke.
Pull of any smaller petals towards the base and on the stem.
Cut the excess stem, leaving only about an inch on the artichoke and peel the touch outside layer of the stem with a vegetable peeler.
Rinse the artichokes in cold running water and while rinsing, open up petals so the water get inside more easily.
In a large pot, pour some water (up to a couple of inches), put a clove of garlic, a slice of lemon and a bay leaf. Insert a steaming basket, then add the artichokes. Cover, bring to a boil and reduce heat to simmer. Cook for 25-45 minutes or until the outer leaves can easily be pulled off.
HOW TO EAT AN ARTICHOKE
After following the instructions above, pull off outer petals one at a time. Dip white fleshy end in melted butter or sauce of preference.
Tightly grip the other end of the petal and pull through teeth to remove soft, pulpy delicious portion of the petal. Discard the remainder of the petal.
Continue until all of petals are removed, and once you reach the fuzzy part called “choke” covering the heart. Slice this into pieces and dip into sauce to eat.
Click on the link below to see the step by step photos:
If you would like go for a more gourmet-style meal, then we have another recipe for you.
Italian Style Stuffed Artichoke
1 lemon, zested and juiced
½ cup fresh flat-leaf parsley, chopped
2 tbsp fresh sage, chopped
2 tbsp fresh mint, chopped
1 garlic clove, finely chopped
½ tsp red chilli, chopped
1 cup parmigiano reggiano, grated
3 cups breadcrumbs
1 cup extra virgin olive oil, plus 1/4 cup for the stuffing
1 cup water
freshly ground black pepper
melted butter, for drizzling
In a large bowl, combine the chopped herbs, garlic, chilli, parmigiano reggiano, breadcrumbs, lemon zest and oil. Season with salt and pepper, then mix well. Set aside.
Start preparing the artichokes. Fill a large bowl with cold water and add the lemon juice. Take an artichoke and peel off the tough outer leaves until you reach the tender, inner leaves. Trim the stem and slice off the top of the artichoke and open the middle part so the heart is visible. Scoop out the hairy choke (using a melon baller or a spoon). Put the trimmed artichoke into the bowl of water to prevent discolouration and continue preparing the remaining artichokes.
Preheat the oven to 180°C. Drain the artichokes, then stuff each one generously with the breadcrumb mixture by gently separating each leaf and pushing the stuffing into the gaps. Tightly pack the artichokes into a baking dish and drizzle with more oil. Pour in the white wine and add enough water to just cover the base of the dish by a couple of centimetres. Season with more salt and pepper. Cover with foil and bake in the oven for about 20 minutes, or until the artichokes are tender when pierced with a skewer
To serve, drizzle with melted butter and a pinch of chopped herbs.
With fresh artichokes abundant, there's no better timing to try this classic Italian recipe.
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