The Perfect Artichoke

If you’ve never cooked an artichoke as a side dish or appetizer, let 2019 be the year you do.  There is something very exotic and fun about eating artichokes.  Especially if you share one with someone, then they have the added joy of becoming rather communal as well as exotic.

Some artichoke “facts”: Almost 100% of those used for commercial purposes are grown in California. Because they are hand harvested, it is a labor intensive and expensive process. They are a good source of Vitamin C and are only about 25 calories.

Contrary to what some think, they are actually quite easy to prepare.  They should be soaked in acidic water (3 tablespoons of lemon juice to 1 quart of water) for about 1 hour prior to cooking to insure they remain tender and colorful. Always use a stainless steel knife and stainless cookware or enameled cookware so as not to cause them to turn grayish-brown.

Cut off the stem and the top 1/2-inch or so (those leaves will be sharp and tough). Pull off the tough leaves near the bottom, and use scissors to snip off the top point of the remaining outer leaves. Cook in a single layer in about 2 cups of lightly salted water for about 35 minutes They are done when a leaf can easily be removed. If you choose to steam them instead, use a thick cut onion ring to stabilize the artichoke in an upright position.

Serve with melted butter or a garlicky mayonnaise to dip the individual leaves in and then….you have the perfect artichoke 🙂

Bon Appétit!