Classic Delicious Artichokes Food

DELICIOUS STEAMED WHOLE ARTICHOKES

Steps:

• Put the parsley, garlic, bay leaves, lemons, wine, oil and water in a large pot and bring to a simmer. Season the liquid with salt and pepper.
• In the meantime prepare the artichokes:
• Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Or you may put the artichokes in water that has some lemon juice in it. If you wish, trim the thorny tips of the petals with kitchen shears.
• Place the artichokes in the steaming broth, bottom up. 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. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest and in my opinion, the best part of the artichoke. Steamed artichokes may be served hot or cold. Enjoy!
• You may dip the artichoke in mayonnaise that has lemon added to it, or butter and lemon juice. Yum!

CLASSIC DELICIOUS ARTICHOKES RECIPE - (4.3/5)

Steps:

• Bring the artichokes to a slow boil with the lemon wedge added. Simmer on low until the leaves are tender; 15 -20 minutes. Drain and let the artichokes cool. When the artichokes are cooled pound them on the counter to open them up; then snip the tips of the leaves and the stems off. Combine the cheese, garlic, bread crumbs, red pepper flakes and parsley in a bowl. Stuff the leaves of the artichokes and place in a baking dish; drizzle the tops with olive oil. Preheat Oven 350 degrees: Bake the artichokes 30-35 minutes. Let cool a bit and serve.

SIMPLY DELICIOUS ARTICHOKES

Steps:

• In a large pot, bring 3 quarts of water and 1/4 cup of the salt to a boil.
• Place the artichokes on a cutting board. With a sharp chef's knife, trim the stem ends off until the bottom is flat. This way, the artichokes can sit upright. Cut the top third from each artichoke and discard.
• With kitchen scissors, cut the pointed tip from each of the remaining outer leaves. Discard.
• Rub the cut areas with the lemon halves.
• Squeeze any remaining juice from the lemon halves and add the juice to the boiling water along with the juiced lemon halves themselves.
• Using a slotted spoon or skimmer, carefully add the artichokes to the boiling water. Top with a heavy pot lid or heat-proof baking dish that will fit inside the pot, so that the weight will keep the artichokes submerged in the water. This is a bit tricky. Be sure to have an adult help with this.
• Lower the heat and cook at a slow boil until the artichokes are tender, about 20 to 30 minutes. With oven mitts or pot holders, carefully remove the lid or weighted dish from the top of the artichokes.
• With a slotted spoon or skimmer, and with a small bowl or dish held underneath to catch the hot water, carefully transfer the artichokes to a colander set in a sink. With tongs, turn each artichoke upside down and place in the colander. Let drain, inverted, until cool enough to handle.
• To make the lemon-butter sauce, melt the butter over medium heat in a small saucepan.
• Add the remaining 2 tablespoons of lemon juice and the remaining teaspoon of salt, and stir to combine.
• Remove the lemon-butter sauce from the heat and transfer to small dipping bowls to serve with the artichokes.
• Serve the artichokes either warm or cold.

CLASSIC SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375.
• In a small baking dish mix together all ingredients and blend well.
• Cover and bake until hot and bubbly (about 40 minutes).
• Serve hot with chips or bread of your choice.