how to cook artichokes
When you know how to cook artichokes you will have a beautiful and tasty vegetable for your meals. The artichoke is in season from October to about June and it is in April and May when they are the least expensive.
They should be a lovely green colour with tight clinging fleshy leaves – so if the leaves are spreading and a bit fuzzy they are becoming too old! The stem also should also be nice and fresh and green.
Of course if you live in France you will have a choice of baby artichokes which are lovely to cook, but for those of us who do not we will just make do with the larger one, usually around four inches high and in diameter.
They can be eaten hot or cold and so are a great vegetable to use for yourself, your family or for entertaining friends.
When used cold they are served as a separate course as a starter or instead of a salad.
How to prepare your artichokes
the stem – you can bend it at the base until it snaps off completely.
break off any little leaves at the base of the artichoke.
the base with a sharp knife – to enable it to stand upright.
it on its side and trim off a little bit from the centre cone of leaves –
about nearly an inch.
the points from the other leaves with a scissors.
very well under running water.
the artichokes in a bowl of cold water in which you have added one
tablespoon of vinegar – this will prevent the artichokes from discolouring
(about 1 tbsp to about 4 pints of water)
will need a large pan of boiling salted water.
the artichokes in the water and cook without a lid on for about 40 minutes
– although a really large one can take up to an hour.
will know when they are ready as the leaves will pull out easily and the
bottoms are nice and tender when you test them with a knife.
them out immediately and drain upside down in a colander.
But, how do you eat
Well, they are
now ready to eat if you want them hot.
If you have not
eaten an artichoke before, you have been missing out on a really good
vegetable but now you will know that - they are gorgeous.
Simply pull off one
of the leaves and hold the tip in your fingers - dip the bottom in either
melted butter or a sauce you have chosen to have with them such as hollandaise
Now, scrape off the
gorgeous tender flesh between your teeth and savour the flavor and freshness of
When you come to the
heart - you eat this with a knife and fork after discarding the hairy
centre bit or the choke. You don't have to remove the choke before serving but
it looks better if you do.
If you want to
do this, simply open up the leaves until you can reach the centre and pull out
the centre cone in one piece. Scrape off the choke (the hairy growth) so
that you expose the tender fleshy heart.
Sprinkle the heart with
salt and pepper and put the cone of leaves upside down in the hollow.
For serving your
artichokes hot you can have sauces such as the hollandaise, or a
lemon sauce or simply melted butter.
To serve them cold use
a dressing such as vinaigrette, a mustard dressing or simply a good mayonnaise.
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