You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
I've never cooked an artichoke in my life, I don't think... can I steam them, or what's the best
- Thread starter dawnnys
- Start date
shaun-in-to
Well-known member
I think they're delicious braised alla Romana. If you have Marcella's Classic Italian or Essentials,
that recipe is good (along with excellent instructions for trimming), or there's a good one on the Saveur site (along with a ton of other artichoke recipes). Flattened and fried (alla giudia) is another classic.
I'm not crazy myself about the steamed and dipped in butter French way of eating them.
If you have really small, young ones, they may not have chokes inside, and can be eaten whole. Young tender ones can also be shaved thinly and eaten raw as, or in, a salad.
And don't lop off the stem. It's delicious.
http://www.saveur.com/article/Recipes/Braised-Artichoke-Hearts-with-Mint-Carciofi-alla-Romana
that recipe is good (along with excellent instructions for trimming), or there's a good one on the Saveur site (along with a ton of other artichoke recipes). Flattened and fried (alla giudia) is another classic.
I'm not crazy myself about the steamed and dipped in butter French way of eating them.
If you have really small, young ones, they may not have chokes inside, and can be eaten whole. Young tender ones can also be shaved thinly and eaten raw as, or in, a salad.
And don't lop off the stem. It's delicious.
http://www.saveur.com/article/Recipes/Braised-Artichoke-Hearts-with-Mint-Carciofi-alla-Romana
janet-in-nc
Well-known member
Here's what to do...
Cut off a little of the bottom and the top with a sharp knife. Trim the little points off the leaves with scissors. Rinse well. Put in a pan with water about up to 1/3, add a couple of crushed garlic cloves, S&P, drizzle with olive oil, cover and simmer until a knife goes through it easily. Drain and enjoy with either melted butter with lemon juice or mayonaise mixed with a little curry. What you do is pull off the leaves and dip the ends in the sauce and pull them through your teeth (I know this sounds gross but it is good). When you get to the heart you scrape out the choke (hairy bit) discard, and cut up and enjoy the heart.
Cut off a little of the bottom and the top with a sharp knife. Trim the little points off the leaves with scissors. Rinse well. Put in a pan with water about up to 1/3, add a couple of crushed garlic cloves, S&P, drizzle with olive oil, cover and simmer until a knife goes through it easily. Drain and enjoy with either melted butter with lemon juice or mayonaise mixed with a little curry. What you do is pull off the leaves and dip the ends in the sauce and pull them through your teeth (I know this sounds gross but it is good). When you get to the heart you scrape out the choke (hairy bit) discard, and cut up and enjoy the heart.
I've done it Janet's way and I've also steamed them--prepare like Janet says and place in a steam
basket. Squeeze some lemon juice or sprinkle vinegar over them. Steam for about an hour, making sure the water doesn't boil off. They're done when an inner leaf pulls out easily.
This is one vegetable that is OK to overcook. The flesh is very hard and needs time to soften. Most of us undercook them the first time.
basket. Squeeze some lemon juice or sprinkle vinegar over them. Steam for about an hour, making sure the water doesn't boil off. They're done when an inner leaf pulls out easily.
This is one vegetable that is OK to overcook. The flesh is very hard and needs time to soften. Most of us undercook them the first time.
janet-in-nc
Well-known member
Speaking of artichokes, here's a recipe I posted at the old Gails that's delicious......
From the NY Times Magazine years ago:
4 fresh artichokes (medium size, not huge)
1/4 C olive oil
1/4 inch slice of pancetta cut into cubes
1 clove garlic minced. (I use more)
1/4 C minced parsley
1 C chicken broth
juice from 1 lemon
S&P
Fill a large bowl with water and add the lemon juice. Stem artichokes, cut off top inch, pull off tough outer leaves. Quarter and scrape out chokes, dropping each piece into the bowl as you finish. (I use a grapefruit spoon)
Place oil in a large wide saute pan over medium heat. Add pancetta and cook a few minutes, add garlic and parsley and cook a bit. Add artichokes and broth. Season with S&P. Bring to a boil and reduce heat, cover and simmer until tender. About 15 minutes. Don't overcook.
Nice for a first course before broiled steaks, I think.
From the NY Times Magazine years ago:
4 fresh artichokes (medium size, not huge)
1/4 C olive oil
1/4 inch slice of pancetta cut into cubes
1 clove garlic minced. (I use more)
1/4 C minced parsley
1 C chicken broth
juice from 1 lemon
S&P
Fill a large bowl with water and add the lemon juice. Stem artichokes, cut off top inch, pull off tough outer leaves. Quarter and scrape out chokes, dropping each piece into the bowl as you finish. (I use a grapefruit spoon)
Place oil in a large wide saute pan over medium heat. Add pancetta and cook a few minutes, add garlic and parsley and cook a bit. Add artichokes and broth. Season with S&P. Bring to a boil and reduce heat, cover and simmer until tender. About 15 minutes. Don't overcook.
Nice for a first course before broiled steaks, I think.
janet-in-nc
Well-known member
I add a little lemon juice to it .
Unfortunately, I let my sis borrow my cookbook, but the recipe I use is stuffed with Sausage and
cheese. I have not made them in a while, so I do not exactly recall "how"; but I think I steamed them first, add lil lemon juice then stuff with cooked sausage/cheese/herb mixture. Then heat up in the oven. Really good and somewhat make ahead. Does get the WOW factor with a bunch of friends, cause the artichoke really gets large with the stuffing. I put stuffing in between each of the leaves throughout the entire choke
It is from a restaurant cookbook that was in Philly and had "frog" in the name.
cheese. I have not made them in a while, so I do not exactly recall "how"; but I think I steamed them first, add lil lemon juice then stuff with cooked sausage/cheese/herb mixture. Then heat up in the oven. Really good and somewhat make ahead. Does get the WOW factor with a bunch of friends, cause the artichoke really gets large with the stuffing. I put stuffing in between each of the leaves throughout the entire choke
It is from a restaurant cookbook that was in Philly and had "frog" in the name.
Stuffed Artichokes
6 fresh medium size artichokes
1 lemon, juiced
1 1/4 cups fine dry bread crumbs
1/2 cup grated pecorino cheese
4 tablespoons chopped fresh Italian parsley
4 cloves of garlic finely minced
2 anchovy filets finely chopped(optional)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons olive oil
Remove and discard outer leaves.Place each artichoke on its side and cut stems back to about 1 inch from where they join the base,so artichokes can stand without tipping. Cut across the top to remove prickly tips, and remove the choke the lies at the top of the heart.In a pan of cold water,add the juice of one lemon.Put artichoke in the pan,hold it upside down,and dunk it in and out of the water to get rid of any debris.
In a large mixing bowl,mix the bread crumbs,cheese, parsley, garlic, and anchovy if your using it and salt and pepper. Bang each artichoke on a hard surface to loosen the leaves, then spread the leaves apart with your fingers.Divide the stuffing mixture evenly between all the artichokes trying to stuff as much as you can inside the leaves.Tap them gently to settle the stuffing mixture.
Put the artichokes in a dutch oven with about an inch of water.Drizzle the olive oil on top of the artichokes. Bring to a boil.Lower heat and cover and simmer about 30 top 35 minutes or until tender, adding more water if needed. Serve hot or room temperature.
6 fresh medium size artichokes
1 lemon, juiced
1 1/4 cups fine dry bread crumbs
1/2 cup grated pecorino cheese
4 tablespoons chopped fresh Italian parsley
4 cloves of garlic finely minced
2 anchovy filets finely chopped(optional)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons olive oil
Remove and discard outer leaves.Place each artichoke on its side and cut stems back to about 1 inch from where they join the base,so artichokes can stand without tipping. Cut across the top to remove prickly tips, and remove the choke the lies at the top of the heart.In a pan of cold water,add the juice of one lemon.Put artichoke in the pan,hold it upside down,and dunk it in and out of the water to get rid of any debris.
In a large mixing bowl,mix the bread crumbs,cheese, parsley, garlic, and anchovy if your using it and salt and pepper. Bang each artichoke on a hard surface to loosen the leaves, then spread the leaves apart with your fingers.Divide the stuffing mixture evenly between all the artichokes trying to stuff as much as you can inside the leaves.Tap them gently to settle the stuffing mixture.
Put the artichokes in a dutch oven with about an inch of water.Drizzle the olive oil on top of the artichokes. Bring to a boil.Lower heat and cover and simmer about 30 top 35 minutes or until tender, adding more water if needed. Serve hot or room temperature.
shaun-in-to
Well-known member
Yes, you usually remove it beforehand. It's not hard -- once you cut off the top third or so, you
can dig into the choke with a small spoon or a paring knife. The fuzz comes out easily. With smaller artichokes, you may need to pry the inner leaves apart to get in there.
In some recipes you can leave the choke in and cook the artichoke whole. Usually you then quarter the whole thing and can easily remove the choke. But if you're serving the artichoke whole, stuffed or not, you need to remove the choke beforehand.
can dig into the choke with a small spoon or a paring knife. The fuzz comes out easily. With smaller artichokes, you may need to pry the inner leaves apart to get in there.
In some recipes you can leave the choke in and cook the artichoke whole. Usually you then quarter the whole thing and can easily remove the choke. But if you're serving the artichoke whole, stuffed or not, you need to remove the choke beforehand.