Globe artichokes

[caroline7758]

I have picked four globe artichokes today.We have lareday had a few, and have found the outer leaves haven'tgot much flesh in them,so can anyone tellme the easiest way to prepare and cook them to just eat the hearts?

[caroline7758]

[cleo]

The outer leaves only have a little flesh at best-just an excuse to dip them in a high calorie dressing really???

The heart is nice though.

Two young folk went out for a meal and ordered artichokes

Confused and not wishing to cause offense they hid the lot

The waiter came up and asked

OK-where have you hidden them ;D

[cleo]

But back to the point--simmer until the base seems tender-then strip off the leaves-pull out the middle `choke`-that flowery bit, to reveal the heart.

Easy but a tad messy

[Doris_Pinks]

I simmer 45 mins, then get some melted butter, strip of the leaves and chew off the ends, get to teh choke and and enjoy!

[caroline7758]

Yes, we've often eaten them that way, cleo- just wondered if there was an easier way if you're not bothering with the outside.

[Eristic]

I've found that a bread knife is very good to cut the top half off. Makes them fit in the pan better too.

[twinkletoes]

Would it be possible to strip off the outer leaves and remove the choke and just be left with the heart to cook?  There are quite a few recipes if you google "recipes for artichoke hearts". Think I might have a go at one or two of them myself too.  ;D
twinkletoes

[Squash64]

Would it be possible to strip off the outer leaves and remove the choke and just be left with the heart to cook?  There are quite a few recipes if you google "recipes for artichoke hearts". Think I might have a go at one or two of them myself too.  ;D
twinkletoes

Only just noticed this one.  I grow lots of artichokes (Italian hubby loves them) and this is what I do -
cut across the base, including a row of leaves,
remove every leaf until you get to the ones that are not 'meaty'
cut straight across the base of the remaining leaves, discard these.
poke around with a sharp knife to remove the hairy bits,
you are then left with the more solid heart.
I always steam, never boil, so steam them until just tender.

It might seem a bit fiddly removing all the leaves but having had the experience of earwigs lurking in them, and being vegetarian, I would rather make sure that nothing is there before I cook them  ;)

[Digeroo]

I had fried Artichoke on a visit to Rome some years ago, does anyone know about how to do that?