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?
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
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
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!
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.
I've found that a bread knife is very good to cut the top half off. Makes them fit in the pan better too.
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
Quote from: twinkletoes on July 08, 2009, 07:31:01
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 ;)
I had fried Artichoke on a visit to Rome some years ago, does anyone know about how to do that?