Friday, May 13, 2011

Steamed Artichoke

frost kissed but still just as tasty

1. Pull off any smaller leaves towards base and on the stem, cut excess stem, leaving up to one inch. You can also trim the top and the tips of the leaves, but I think this is more for looks.
2. Fill large pot with a few inches of water (for more flavor you can add a garlic clove, bay leaf, and lemon slice) and insert steaming basket. Add artichokes, cover, and bring to a boil. Reduce to simmer and cook 25-45 minutes or until outer leaves can be easily pulled off.
3. Serve with a dipping sauce. I like a lemon and garlic butter sauce or a mayo, sour cream, and parmesan sauce.

For first time artichoke eaters I found some very helpful instructions. Don't be intimidated, they are a lot of fun to eat. Our 3 year absolutely loves them, probably because she has a blast pulling off leaves and dipping them.

1. Pull off outer petals, one at a time.
artichoke-5.jpg artichoke-4.jpg
2. Dip white fleshy end in melted butter or sauce. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.
artichoke-10.jpg artichoke-11.jpg
Continue until all of the petals are removed.
artichoke-6.jpg artichoke-7.jpg
3. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce to eat.
artichoke-8.jpg artichoke-9.jpg

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