Garlic Artichokes Food

ROASTED ARTICHOKES WITH GARLIC BUTTER

Steps:

• Preheat oven to 400 degrees. Fill a bowl large enough to accommodate the artichokes when halved with water (about 2 quarts). Add the lemon juice. (I also toss in the lemon pieces.)
• As you complete steps 3 through 8, immediately immerse the artichoke in the lemon (acidulated) water.
• Trim any dry stem end from the bottom of the artichoke.
• Remove tough outer leaves from the bottom of the artichoke.
• Trim approximately 1 inch from the top of each artichoke.
• Trim the tips of each leaf. (Be careful! They can have sharp barbs.)
• Cut the artichoke in half from top to bottom.
• Scoop the fuzzy choke from the center of each artichoke.
• Drizzle a large baking dish or roasting pan with olive oil. Season artichokes with salt and black pepper. Place 3 cloves of garlic in each artichoke, top each with a sprig of thyme and rosemary, then place a lemon slice on each. Carefully flip the artichoke half over so that the cut side is facing down. (Make sure the garlic is securely inside so that it doesn't burn.) Drizzle with olive oil.
• Cover with foil. Roast for 45 to 50 minutes or until tender. (Test doneness by gently pulling on one of the leaves or test with a small, sharp knife.)
• Place the softened butter in a small saucepan. Remove the garlic cloves from the pan and add to the butter. Mash it into the butter, then gently melt the butter.
• Serve the artichokes with the butter.

STEAMED ARTICHOKES

Steps:

• Set a steamer basket over rapidly simmering water with 1/2 lemon, a few parsley stems and 2 smashed garlic cloves in the water. Trim 4 large artichokes, removing the stems. Stand upright in the basket. Cover and steam over medium heat, adding more water as needed, until tender, about 45 minutes. Serve with melted butter for dipping.

STEAMED WHOLE ARTICHOKES

Steps:

• Put the parsley, garlic, bay leaves, lemons, wine, oil and broth 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. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
• Place the artichokes in the steaming liquid, 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 part of the artichoke. Steamed artichokes may be served hot or cold.

GRILLED ARTICHOKES WITH PARSLEY AND GARLIC

Steps:

• Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.
• Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.
• Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.
• Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
• Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
• Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.
• Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.

GARLIC SAUTEED ARTICHOKES

Steps:

• Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
• Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

GARLIC ARTICHOKE DIP

Steps:

• Preheat oven to 350degrees F.
• In food processor with metal blade, chop garlic and artichoke hearts until medium-fine.
• Place in baking dish, add remaining ingredients and mix well.
• Bake for 30 minutes or until golden brown on top.
• Serve with vegies or crackers -- Enjoy :).