I had no idea how to eat an artichoke. I looked around and began to eat my dinner, all the while, watching for the first person to begin "tackling" what I perceived to be a daunting task of consuming it. That night, I felt a bit like "Eliza Doolittle".
That, was also the night, that changed the entire way I would eventually look at food again.
Since then, I've learned how to incorporate artichokes in a variety of dishes, and they are a staple in our home.
Cooking an artichoke is easy. Learning how to eat a whole artichoke, is an adventure. (The link for that will be here shortly.) It is an explosion of delicious tastes, a different "method" of eating, a different consistency than most foods you are used to, as well as the building of anticipation, knowing what awaits at the end. It is an experience to savor and enjoy! Are you intrigued yet?
Artichokes are very easy to cook. And, I will say that every Italian household I know, makes them just a little bit differently, but... all with the same outrageous flavors, and consistency.
Everyone at some time, should at least try an Artichoke once, if for nothing more that to see what you've been missing! 8D
Artichokes are a favorite of Joe's and mine. Since it was the first "empty" nest we've had at Christmas, we decided to cook a meal more suited to our tastes.
Joe made an outrageous Italian Antipasto while I cooked. It certainly helped, that it was accompanied by a bottle of "Dom Perignon" Champagne.
Artichokes were the vegetable of choice. Served alongside a Roasted Savory Duck, fresh parsley/garlic potatoes, homemade Crusty Italian Bread, and our favorite and simple, tomato salad. Crowned by an absolutely wonderful bottle of champagne. It is a meal, I won't soon forget if I do say so myself!
I bought 2 huge, nice, tight artichokes, since it was for Christmas Dinner. Usually I buy them a bit smaller, but... these are every bit as good!
Prep time: 10 min. Cook time: 1 hour+/- Servings: 1 Artichoke per person
2 Artichokes (cut, prepped, and cleaned).
Garlic Powder.
Salt and Pepper to taste.
Olive Oil for drizzle.
- Cut stems even to the bottom of the artichoke so it sits on a plate evenly.
- Now, cut the Artichoke about a third of the way down, taking away the pointed edges of the leaves.
- Now with a kitchen scissors, go around each artichoke leaf remaining and make sure they are all trimmed well and no pointed edges are left.
- In a pot that will hold your artichokes tightly together so that they don't tip. Add enough water to the pot to steam the vegetables, and salt the water well.
- Place artichokes in the pot with salted water.
- Sprinkle WELL with garlic powder. (Use more than you normally would because most of it will drain off when you baste them during the cooking process)
- Salt and Pepper well too. The artichoke has many leaves, you want a little bit of everything to eventually be caught between them.
- Now, lightly drizzle the tops of the artichokes with a bit of olive oil.
- Cover pot.
- Bring to a simmer.
- Every twenty minutes or so, baste each Artichoke well, with the water in the pot.
- Make sure to open up the leaves each time you do ... so all those good flavors get down into them.
- From time to time, TASTE the water, and add more salt and garlic, if needed.
- Cooking time differs depending on the size of the Artichokes. These took a little over an hour and 10 minutes.
- They are ready when the thick, middle leaves come away from the Artichoke easily, when pulled slightly.
- Remove from pot with a slotted spoon.
- Place on tray, and serve piping hot.
Now Enjoy!
© 2014 Jayne's Crazy Kitchen
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