Artichokes

As I make my weekly shopping run, and proceed through the check-out line; It NEVER fails that as soon as the cashier comes upon this particular item they will inevitably hold up the produce bag, wrinkle their nose, raise an eyebrow and stammer "Whaaaat's this??!!" Many smart remarks run through my head as potential responses...tell them its a green pepper they are on sale 10 for 10! Yet I know I had better behave, and perhaps I can educate them on this alien form of produce that apparently nobody else ever purchases. "Why it's an Artichoke!!" I reply cheerily. Some look at me in disgust as though the inconvenience of looking up the produce number has clearly ruined their evening; while others inquire how does one cook an artichoke?! A question many of my friends have asked me and this technique is one I am always happy to share.

While there are many methods to making artichokes, I prefer the basic boiled or steamed Whole Artichoke. Growing up this was one of my favorite things to eat for dinner, it was always a special treat and what kid doesn't love picking apart their food and dousing it in butter?!

Anyone who has eaten a whole artichoke before tends to tell me they have a favorite "dip" for the leaves. Some dip it in mayo, vinaigrette, lemon juice, or my favorite: melted butter! For your first time I recommend either setting out an assortment of dipping options or sticking with just butter.

Next time you pass through the produce section of your local grocery, grab a couple artichokes and give this technique a try! Don't forget to have fun with the check out clerk ;)

Basic Steamed Artichoke

2-4 Large, Whole Artichokes (1 per person)

Salt to taste

Butter or Dipping Sauce

• Make sure when purchasing, they are plump & firm when squeezed. Leaves should be crisp.
• Set a large pot of water to boil, tossing in a pinch of salt to taste.
• Break off the outer leaves that are small and rough looking. With scissors, trim any of the sharp points off of the outer leaves if desired (usually when serving children). Snip off about a 1/2 inch to 1 inch off the bottom of the stem. Discard clippings.
• Place whole artichoke in boiling water or steamer, bottoms up, cover and cook for about 30-45 minutes, depending on the size. You can taste test one of the middle leaves to test for doneness. It should pull away very easily and the meat will taste very tender. If it tastes too starchy let it go a bit longer.
• Remove with tongs and hold with tip down to allow the water to drain out into the pot. Give a little squeeze with the tongs to get any excess out of the middle.
• Serve immediately with your choice of dipping sauce. Typically served with hot melted butter. Or you can serve with vinaigrette, mayonnaise, or lemon juice.

How to Eat Leaves:

Peel off the leaves starting from the outside. The first few outer leaves will be a bit tough, feel free to discard if not to your liking. Dip into your butter or sauce then scrape the “meat” off with your teeth. You should be holding the pointed end in your fingertips, and putting the bottom part in first. The inside of the leaf where it’s meaty should be facing up if you are a top teeth scraper and vice versa. Discard the leaf in a trash bowl. Continue until you reach the Choke, needle like center that you Do Not want to eat.

The Heart <3

Holding it by its stem, take a butter knife and carefully slide it in between the needle part and the heart. It should lift up; scrape off to reveal the coveted “Heart” below. Discard all of the choke into your trash bowl. Once the heart is revealed dip it into your sauce & enjoy. You can eat the stem too if you desire, or discard.

From the Kitchen of: Rachel Travers

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