Basic Artichokes Food

ARTICHOKES

Steps:

• Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
• When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

BASIC ARTICHOKES

Steps:

• Select a pot large enough to hold all the artichokes. Fill it halfway with water and set it over high heat to boil.
• Rinse the artichokes and slice off the stem of each flush with the base. Pull off any tough outer leaves. Slice the top inch off the artichokes, then, using shears, snip off the top half inch of every leaf. Rub all cut areas with lemon.
• Put the artichokes in the boiling water and lower the heat to medium. Weigh down the artichokes by putting a heat-proof plate or pot lid into the pot to keep the artichokes submerged. Simmer until the base of the artichokes can be pierced easily with a knife, about 35 minutes. Remove the artichokes from the water and drain upside down on paper towels.
• As soon as the artichokes are cool enough to handle, gently spread the leaves away from the center and, using a spoon, scoop out the very thin, pointy inner leaves and the fuzzy choke, but take care not to scrape away any of the fleshy bottom. The artichokes are now ready to serve.

ARTICHOKES (HOW TO COOK)

Steps:

• Trim stem of artichokes at the base.
• Remove any tough or discolored bottom leaves.
• Cut off approximately 1-inch of the top leaves, and trim remaining tips from leaves (I use scissors).
• Rub the base and all cut parts with lemon juice.
• Using fingers, open up the center of artichokes.
• With a sturdy spoon remove and discard the fuzzy choke.
• (I omit this step at this point and do it after cooking) Combine all ingredients, except artichokes, and bring to a boil.
• Add artichokes, and partially cover and return to a boil.
• Cook until the stem end is easily pierced with a fork.
• Allow about 30 minutes for medium and 40 minutes for large artichokes.
• Remove from liquid and drain upside down.
• Serve with melted butter or horseradish sauce, or they may be stuffed.
• NOTE#1: Artichokes may be cooked ahead and re-heated by putting in simmering water for 10 minutes.
• They will keep several days in the refrigerator.
• NOTE#2: Use an enamel or stainless steel pan for cooking.
• Do not use aluminum utensils.

BASIC BOILED ARTICHOKES

Steps:

• Select a kettle or pot large enough to hold all the artichokes you are cooking. Half fill it with water and set it over high heat to boil. Meanwhile, trim the artichokes.
• Rinse the artichokes, slice the stem off flush with the base so the artichokes will stand level. Rub the cut areas with lemon. Slice off the top inch of each artichoke and rub the cut area with lemon. Using kitchen shears snip off the top half inch of each leaf. Place the artichokes base side down in the boiling water, lower heat to simmer and weight the tops of the artichokes with a dish or pot lid that fits into the pot to keep the artichokes submerged.
• Simmer the artichokes until the base can easily be pierced with a knife point, 20 to 40 minutes. Remove the artichokes from the water and turn upside-down in a collander to drain.