I have been eating artichokes for as long my memory takes me! My Nana would have a super large pot on the stove for Sunday dinner! An artichoke was our “snack” and my mother did the same thing, I do the same as well as my sisters, my daughter and now my granddaughter loves artichokes! We are truly a family of artichoke lovers..
Sometimes when I am home alone for dinner I steam myself 2 artichokes and as I sit down and enjoy every bite right down to the heart I am a very happy lady! It is best when you are sharing with someone as there are plenty of smiles. The way we prepare artichokes is a simple steam with lots of garlic imbedded in almost every leaf,olive oil, salt and pepper. Easy but perfect.
Below are some tips on preparing your artichokes, my recipe on steaming and other recipes that we just enjoy along with some tips. Enjoy..
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Preparing your fresh Artichoke!
- Wash artichokes under cold, running water.
- Pull off lower petals and cut off bottom stems.
- Cut off about 1/4 inch of the pointed top of the artichoke.
- Trim tips of leaves with scissors to remove thorns.
- Take a firm hold on the artichoke and give it a good bang on your counter.
- Prepare your favorite way!
Steaming your Artichokes
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- Take a large glass pan (see note below) fill 1/3 of the way using a seaming insert if one is available.
- Add as much chopped garlic in the leaves. My opinion – the more the better! Drizzle with olive oil then sprinkle a little salt and pepper.
- Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
- To eat, pull off a leaf and scrape the meat off the tender end with your front teeth.
- When you get down to the the almost white leaves you can start the process to tackle the yummy heart!
It’s all about the Heart!
- Cut off the stem of the artichoke and remove the tough outer layer of leaves until you reach the lighter colored, tender leaves.
- Cut the spiny tips off the artichoke.
- Cut the artichoke in half lengthwise
- Use a paring knife to gently scoop out the small feathery leaves that cover the heart and discard.
- Place the artichoke flat side down and enjoy!
Storing
- Sprinkle artichokes with a couple drops of water and store in a plastic bag then place in your refrigerator and they will stay fresh for about 1 week.
- If cooking them on the day you bring them home, leave them at cool room temperature.
Preparing to Cut
- Use only stainless-steel knives and cookware when preparing artichokes, Carbon steel, aluminum and cast iron will discolor the vegetable within moments of cutting.
- However, artichokes will darken somewhat, but fortunately, this discoloration does not affect their flavor. You can always drizzle fresh lemon juice before preparing to cook.
Frozen or Can Artichokes vs Fresh
- Frozen artichokes are only available a few months of the year. When you see them go ahead and stock up for delicious recipes.
- Artichokes make great dips, appetizers and main courses. Go ahead and use frozen or canned artichokes and save the fresh for steamed, stuffed or baked!
Here are my recipes where I use artichokes! My family loves artichokes and I love finding new ways to include in my recipes. They even go great with eggs!
Oyster Poached in Champagne and Artichokes
Tarragon Chicken and Artichokes
Paleo Zucchini Carbonara with Chicken and Artichokes
Chicken with Tomato, Zucchini and Artichokes
