Posts Tagged ‘Vegetables’

Delayed gratification is one of my favorite things. I suppose that helps to make sense of why one of my favorite foods is the almighty artichoke. I love it passionately. The delay of gratification comes from the very arduous and difficult preparation required to eat the vegetable.
In order to assist you in getting to the heart of the artichoke and the bountiful multitude of flavor that lies just beneath its exterior, I will assist you in How to Cook and Eat an Artichoke.

How to Cook an Artichoke
1. Cut off the thorns on the end of the leaves, by taking your kitchen scissors and cutting off the tips.
2. With a knife, slice about ¾ inch to an inch off the tip of the artichoke.
3. Pull of any smaller leaves towards the base of the artichoke.
4. Cut off any excess stem, you want only an inch of stem on the artichoke. The stems are a lot more bitter than the rest of the artichoke, so if you like that flavor, keep it on before cooking and then enjoy!
5. You want to rinse the artichokes in running cold water. A little trick is to use some cold water and then add some lemon juice, which will help to preserve the aesthetically-pleasing  green color.
6. In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon and a bay leaf. You want to insert a steaming basket, and then add the artichokes. Cover the pot, and then cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. If you have a pressure cooker, you can cook them in that for about 15 to 20 minutes.
Now you have cooked your artichoke!

How to Eat an Artichoke

1.    Pull off the outer petals, one at a time.
2.    Dip the fleshy, white-colored end in melted butter or a sauce of your choice. You then want to tightly grip the other end of the petal. Then, place the leaf in your mouth, dip side down, and pull through teeth to remove the pulpy flavorful portion of the petal. Discard the remaining petal.
3.    Continue to eat in this way until all the petals are removed.
4.    With a spoon or knife, scrape out and throw away the inedible fuzzy part, which is called the choke, and covers the artichoke heart. The remaining bottom part of the artichoke is the heart. Cut into pieces and dip into the sauce to eat.
5.    Enjoy!


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