HOW TO COOK ARTICHOKES

HOW TO COOK ARTICHOKES

My hubby and I love Artichokes, especially Globe Artichokes.  When buying artichokes make sure you buy one that has tight compacted leaves and has some weight to it.   If the leaves are open and it's light in weight, you will not be getting very many leaves to eat.    The thing to remember is artichokes come in a wide range of sizes.  I use the size to judge cooking time.   I use a large Dutch oven that is about 9 1/2 inches across the top and 3 3/4 inches deep.   If you pot varies slightly that fine. Weather your cooking one or two in the pot the cooking times are the same.  There are over 19 varieties of artichokes, but for this site were going to stick to Globes.

1. GLOBE ARTICHOKES.

These are the biggest chokes.  The key to shopping is finding the choke with the tightest leaves and good weight, this will mean more yummy leaves to eat.

The way I judge cooking times is this way.
If you take two (VERY LARGE) globe artichokes and stick them in a Dutch oven side by side and they both touch the edges and touch each other.  Cooking one by it's self or two together will be 35 minutes.

If you take two (MEDIUM) globe artichokes and stick them in a Dutch oven side by side and they do not touch the side of the pot and they do not touch each other.  Cooking one by it's self or two together will be 30 minutes.

If you take two (SMALL)  globe artichokes and stick them in a Dutch over side by side and their is lots of room around them, they can be cooked one at a time or two to three at a time at 25 minutes.

NOTE:  Artichoke can vary in size considerably, so use your best judgement for cooking times.

First cut the stem off flush with the bottom of the choke.  Remove any tough leaves that stick away from the choke at the most their might be 4 or 5.

Second:  Put the Dutch oven on the stove with about 1 inch of water at the bottom or enough to come up the sides of the Chokes, basically a little bit above your first knuckle on your finger.

Third: Place the Chokes in the Dutch oven and cover with a lid, turn to high and let boil for the whole duration.   Watch the water level and it is ok to add a little bit more water so the water does not boil off.  Cook for the designated time.   

Fourth:  Remove from pot and place on plate with desired dipping sauce. Butter and hot sauce or a bit of mayonnaise is ok or something else.

How to eat the leaves. 

1. Dip into your favorite sauce. Turn leaf over face down, put in mouth and use your bottom teeth to scrap off the flesh.  Repeat with all the leaves.

When you have eatten all the leaves you will be left with the heart.  Do not throw out.

Very carefully use a spoon to scrape away the hairs to reveal the heart.  Wash the hairs away with some water if you half to.   Smother the heart in your favorite sauce or leave plain. This is the best part of the Artichoke.   YUMMY!


If you find your self eatting the leaves and they are still way too tough and nothing will scrape off.  Return to the dutch oven and cook 10 minutes longer.


Yummy!!!!!!!!!!