Dear Cuisine Queen,
I’ve never cooked artichokes. They look so strange, and I wouldn’t know how to eat them.
Signed,
Ready To Try Something New
Dear Ready,
Artichokes look pretty intimidating to the uninitiated, but they are as easy to prepare as boiling water. Because artichokes are eaten leaf by leaf, this is a great vegetable for kids to try because kids love to eat with their hands. A single artichoke is actually an unopened flower bud from a thistle like plant. Artichokes vary in size, but the differences are not related to quality or maturity but rather where they grow on the stalk. The larger artichokes grow on the center of the stalk, the smaller ones on the side branches, and the “baby” artichokes at the base. This primitive looking vegetable consists of several different parts: the overlapping outer leaves with spiky tips are tough at the tip but tender at the base; an inedible choke or thistle at the center; and a round firm fleshed base usually referred to as the heart.
Traditionally artichokes are served with melted butter or mayonnaise but there are many other healthier ways to enjoy them. Try my tasty low-fat
Lemon Cilantro Dipping Sauce for a nice change.
When cutting artichokes, always use a stainless steel knife to keep the cut surfaces from browning. Cut the stem off the bottom so that the artichokes stand upright. The stems are edible too. Just peel and cook along with the artichokes. The flavor and texture is just like the heart. Slice the tops of the artichokes off about half way from the base. Trim the tips of any pointed leaves with kitchen scissors. Rub the cut surface with a lemon.
Place the artichokes in a large pot, fill with 3-4 inches of water, cover, and bring to a boil. Add lemon slices, crushed garlic, sliced onions, and herbs to the water for extra flavor. Reduce heat to medium and simmer until tender, 40-45 minutes. Tug on a leaf from the center, if it pulls out easily, its done. Be careful not to overcook because the artichokes will fall apart. Remove the artichokes and invert to drain. Serve immediately with dipping sauce or pour a few tablespoons of your favorite Italian dressing on top and chill for several hours. The artichokes will take on the flavor of the dressing as they marinate.
To eat the artichokes, pull off the outer leaves, one at a time, beginning at the bottom. Dip the fleshy base into a sauce or dressing. Place the bottom half of the leaf in your mouth and draw it between your teeth so that you scrape off the tender flesh. When you reach the inner leaves, which look like thin pink flower petals, remove the entire section to expose the choke. The base of these leaves can be bitten off rather than scraped between the teeth. Scoop out the choke with a spoon and discard. The remaining part is the artichoke bottom. Cut into quarters, dip and eat. That’s considered the tastiest part.
Baby artichokes are easier to prepare because the choke is edible. Snap off the outer leaves and slice off the top just like their full size counterparts. Drop whole in boiling water and cook for about 15 minutes until tender or cut into quarters and sauté in oil or butter.
Lemon Cilantro Dipping Sauce
1/2 cup low-fat milk or buttermilk
2 tablespoons mashed avocado
1 tablespoon Dijon mustard
1 green onion, thinly sliced
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
20 sprigs fresh cilantro, course stems removed
1 garlic clove, peeled
1 teaspoon honey
1/4 teaspoon salt
Dash of cayenne pepper
Combine all ingredients in a blender and blend until smooth. This makes a great salad dressing too.
Warm Baby Artichoke and New Potato Salad
With these babies, there is no need to remove the inner choke. The salad makes a delightful first course for 6 or a substantial entree for 4. Serve with warm French bread for a complete meal.
16 baby artichokes
4 garlic cloves, peeled and smashed
1 lemon, scrubbed and sliced
Salt and pepper
1 1/2 pounds small red potatoes
2 tablespoons honey mustard
1 tablespoon honey
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped parsley
6 cups mixed salad greens
Fill a large bowl with cold water to which half of the lemon slices have been added. Wash the artichokes and snap off the outer leaves until the tender heart is exposed. Using a stainless steel knife, cut off the top portion of the artichoke about 1 inch from the top. Trim the stem leaving 1-2 inches. Place the artichokes in the lemon water as ready.
Fill a large pot with about 2 quarts of salted water. Add the remaining lemon slices and garlic. Cover and bring to a boil. Add the artichokes to the water, bring back to a boil, then reduce heat, and simmer until just tender when pierced with a knife, 10-15 minutes. Drain and cover to keep warm.
Scrub the potatoes with a brush. Cut them into quarters if the potatoes are large or leave whole if small. Fill a large pot with 2 quarts of salted water. Bring to a boil and add the potatoes. Bring back to a boil, reduce heat, and simmer until the potatoes are just tender when pierced with a knife, 10-15 minutes.
In a small bowl, whisk together the mustard, honey, and vinegar. Whisk in the olive oil a little at a time until combined. Add the garlic and parsley.
Mix the artichokes and potatoes together in a large mixing bowl. Toss with the dressing. Season with salt and pepper. Line 4 individual plates with salad greens. Place 1/4 of the mixture on each plate.
© 2010 Kristene Fortier