Artichokes 101 Recipes

ARTICHOKES 101

Artichokes 101 image

I had such a hard time finding instructions on how to make plain artichokes, I thought that I would share. This is no thriller, but it is basic.

Provided by KookieMomster

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

6 artichokes
2 cups lemon juice
10 cups water

Steps:

In a large non reactive mixing bowl combine lemon juice and 6 cups water.
Pour remaining water into large pot and bring to boil.
You will need a steaming basket.
To prepare artichokes ONE AT A TIME cut off stems, peel off outer leaves until yellow leaves show, cut off top 1 inch so that you can see the inner flower, place in bowl.
(This keeps them from turning brown) When all are prepared, put them in steamer basket over pot and cover.
They are done when fork tender.

Nutrition Facts : Calories 80.5, Fat 0.2, SaturatedFat 0.1, Sodium 129, Carbohydrate 20.5, Fiber 7.2, Sugar 1.9, Protein 4.5

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Fill a bowl with water, squeeze the juice of the lemon into it. You'll add the artichokes to the water immediately after trimming.
To trim your artichokes: Actually, before I get into the details of trimming, let's just establish what we're after. We're after the tender. Meaning, we want to trim any tough outer leaves, tips, and stem. We want to get down to the tender parts of the leaves, without trimming so much that we have little left. To start, trim the stem. Pull the outer leaves from the artichoke, until you get down to the more tender leaves. Cut off the top of the artichoke (roughly where it begins to taper in), you want to remove the tough part of the tips. I like to use a serrated knife for that cut. From here decide what shape you'd like your artichoke pieces to be. For this preparation, I cut each artichoke in halves, and/or quarters. If you are using larger artichokes, ones that have developed a fuzzy choke, you'll need to use a teaspoon (or mellon baller) to carve the fuzz out before moving on to your final cuts. Work efficiently, and get the trimmed artichokes in the lemon water as quickly as possib
While prepping the artichokes, bring a medium saucepan of water to a boil. Salt well, and use a slotted spoon to transfer them from the lemon water to the boiling water. Boil until just tender, typically a minute or two. Drain well, and set aside. Alternately, you can steam the artichokes - this will keep more of the nutrients intact. Either way, you want the artichokes to be cooked tender (and feel free to eat them at this point)!
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Was artichokes under cold water. Trim the bottom of the stem and pull off any tough leaves near the bottom of the artichoke.
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