Artichokes!

[spud_meister]

So I have a couple of artichoke plants growing, and they seem to be getting ready to eat, but I have no idea how to eat them, so any recipes for cooking them, ideas on how to prepare them, anything like that to make them consumable would be much appreciated.

 

[MaggieD]

So I have a couple of artichoke plants growing, and they seem to be getting ready to eat, but I have no idea how to eat them, so any recipes for cooking them, ideas on how to prepare them, anything like that to make them consumable would be much appreciated.

I love artichokes!! Here's step-by-step cooking directions. And it really is worth the time to use scissors to clip off the thorns...much easier to handle. How to Cook and Eat an Artichoke | Simply Recipes

So. That's how to cook 'em. But an artichoke by its lonesome cries for "something more." Like a dipping sauce...certainly the easiest accompaniment. Mayonnaise with lemon; butter with lemon; even a chicken broth with lemon is pretty tasty.

My favorite way, my gram used to make 'em like this, is to stuff in between the leaves with a favorite bread stuffing....with parmesan cheese added in. Chop up the stems and include them in the dressing too. Oh, peel them first. When I put the artichokes in water, I use a big pot and wrap half-way up the artichoke with tinfoil so the dressing doesn't get soggy. Makes it easy to pull them out. Easy to store individually in the fridge. And easy to reheat later.

Fresh artichokes! Right off the vine!! I'm sure the ones I get in Chicago were picked weeks ago. What fun!

 

[winston53660]

So I have a couple of artichoke plants growing, and they seem to be getting ready to eat, but I have no idea how to eat them, so any recipes for cooking them, ideas on how to prepare them, anything like that to make them consumable would be much appreciated.

Do spuds have mouths? If not borrow a Mr Potato head 's mouth from you neighbor.

 

[spud_meister]

I love artichokes!! Here's step-by-step cooking directions. And it really is worth the time to use scissors to clip off the thorns...much easier to handle. How to Cook and Eat an Artichoke | Simply Recipes

So. That's how to cook 'em. But an artichoke by its lonesome cries for "something more." Like a dipping sauce...certainly the easiest accompaniment. Mayonnaise with lemon; butter with lemon; even a chicken broth with lemon is pretty tasty.

My favorite way, my gram used to make 'em like this, is to stuff in between the leaves with a favorite bread stuffing....with parmesan cheese added in. Chop up the stems and include them in the dressing too. Oh, peel them first. When I put the artichokes in water, I use a big pot and wrap half-way up the artichoke with tinfoil so the dressing doesn't get soggy. Makes it easy to pull them out. Easy to store individually in the fridge. And easy to reheat later.

Fresh artichokes! Right off the vine!! I'm sure the ones I get in Chicago were picked weeks ago. What fun!

Thanks Maggie! The bread and parmesan sounds delicious.

 

[spud_meister]

So I boiled them and dipped the leaves in a dip I made of balsamic vinegar and mayonnaise, that wasn't too bad, the heart is definitely the best part though, I'll definitely have to try stuffing them next time.

Any more recipes are welcome.

 

[lpast]

I copied and pasted this from a thread I started on cooking artichokes....


Alot of people have no idea what to do with an artichoke, so they pass them by at the markets without a glance.

Heres something to try with artichokes that gives them more flavor than mere steaming...

Buy larger firm, tight artichokes, not the loose feel soft when you squeeze them kind...cut the bottom flat so it stands..all the outside leaves take a pair of scissors and cut the tips straight across, cutting the sharp tip off.
Then open the leaves separate them with your fingers OPENING the artichoke....take progresso or any brand Italian Style Breadcrumbs, mix in grated Parmesan, Romano, Asiago. Smoked Mozzarella or any you prefer, Im not suggestiing you mix all of them in...Make sure you put enough so you will taste it. Add very finely chopped garlic or Garlic Powder if you prefer..again enough to assure a flavor.
Take the bread crumb mixture and keep pouring it over the artichokes until the opened leaves are filled. Take a large pot add a couple of inchs of water and STAND the artichokes up in the pot assuring the water doesnt go above the bottom half inch or so of the artichoke...Take Olive Oil and Drizzle it over the artichoke leaves and breadcrumb mixture...you dont drown it...you drizzle with nice coverage....Cover the pot and steam for about 45 mins..you can check from time to time by taking off a leaf and assuring its very very tender.
Ok theyre done what the hell do I do with it.. You peel off a leaves one at at time it will have the breadcrumbs wet and clinging to the leaf...put it in your mouth and pull scraping it with your teeth...DELICIOUS...eventually you will get closer to the heart with very tender interior leaves with no breadcrumb mixute...just eat the entire leaves..you can dip them in clarified garlic butter if you choose...a bit further down you will see what looks like fine hairs ..scrape that with a fork or knife off of the HEART of the artichoke then eat the best part.

I know most people wont go near an artichoke..Ive eaten italian style artichokes all my life...If your so inclined give it a try the whole process from start to the pot is very fast once you have done it the first time..I can do 6 large artichokes from start to pot in less than 15 mins.....I hope someone enjoys this and finds it something new to try.

 

[spud_meister]

So I've found a great dip for artichokes, a mix of balsamic vinegar and mayonnaise, it takes great.

 

[Temporal]

I've steamed them and then used dip to eat them.

 

[Mira]

I boil them till they are tender then I make a very simple dip. Juice of one lemon, a clove of garlic crushed, some salt and olive oil.