How To Cook and Eat an Artichoke at home
- Yield 1
- Prep 2 minutes
- Cook 30 minutes
- Total 32 minutes
How To Cook and Eat an Artichoke at home is a sides recipe on Avoteb. The yield on the card is 1. Plan on 32 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 1 servings
- 1 fresh artichoke
- 1 fresh lemon wedge
- water
- 1-3 cloves garlic
- 1 bay leaf
- dipping sauce (see options below)
Method
Take a knife to slice off the bottom 1/2-inch (or more, if you'd like) of the artichoke stem, and the top 1 inch of the artichoke globe (the leaves on top). Lift any small leaves toward the bottom of the stem. Rinse off the artichoke with water.
Take kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don't poke you when you eat them). Then rub the lemon wedge all over the leaves.
Drop the lemon wedge in a large stockpot, and fill the pot with a few inches of water. Tip in garlic and bay leaf, place a steaming basket in the pot, then place the artichoke in the steaming basket stem-side-up. Lid the pot with a lid.
Warm the water over medium-a hot burner until it comes to a let it bubble gently. Then reduce heat to medium-low and continue steaming the artichokes for 30 minutes, or until a knife can be very easily inserted in the stem of the artichoke and a leaf pulls off easily (and the fleshy part scrapes easily off of the leaves, as mentioned below).
Lift from heat, and move the artichoke to your serving plate.
To eat the artichoke, remove the outer leaves, dip them in your sauce if desired, then use your teeth to scrape off the soft fleshy part of the leaves. (See video for a visual.) Repeat until all of the leaves are removed.
Then you will be left with the fuzzy "choke". Take a spoon to scrape off all of the fuzzies (they're inedible). Then use a knife and fork to cut the remaining artichoke heart and stem into bite-sized pieces. Dip in the sauce, and enjoy.
