So which cooking method is best? The truth is, each cooking method will change the flavor of the artichoke significantly so it is best to try each cooking method twice. The reason for this is the first time may not yield the results you want so making them a second time will make sure you ironed out any issues may have encountered during the cooking process.
The most common methods, however, are boiling or steaming.
So how do you eat them? If you happen to boil and or steam them, you eat the leaves one at a time. The side attached to the artichoke is often dipped in a sauce then the leaf is scraped against the bottom teeth to pull off the tender part. Once you get to the center, you will encounter purple and light green-yellow leaves with really sharp tips that resemble thorns. The bottom of the leaves are very tender and can be eaten.
Further down you will encounter very thin hair-like follicles that are not edible at all. These can easily be pulled off in large chunks or quickly scooped out with a spoon.
Now you have reached the coveted heart of the artichoke. The entire thing is edible so scoop some dipping sauce on top and enjoy. The stem which has a woody outer layer is also edible as long as this tough outer layer was peeled and removed prior to cooking the artichokes.
Check out the simple and basic artichoke recipe below and then head to the store to pick up a couple of these beauties.
Ingredients
- 2-4 Globe Artichokes
- 1⁄2 cup sour cream (1 cup if serving 4 artichokes)
- 1⁄2 packet Laura Scudder’s Green Onion Dip Mix (full packet is serving 4 artichokes)
- 1 tablespoon salt
Instructions
Peel the dark damaged leaves located near the stem and base of the artichoke. Cut off 1-2 inches off the top using a serrated knife, then using a paring knife or scissors cut the tops off any remaining leaves. Trim the stem by peeling roughly 1⁄4 inch all the way around the stem.
Fill a large pot halfway with water. Place on medium high heat so that water is simmering, add the tablespoon of salt to the water. Add the artichokes then place a baking dish or small glass lid on top so they are submerged. Cover the pot with a lid then cook for 35-45 minutes, check for doneness by poking the base of the artichoke (bottom of the heart) with a knife. If the knife can be inserted easily they are cooked.
Remove the artichokes from the pot, place them stem side up into a colander to allow excess water to drain out and cool slightly. Do this for 10-15 minutes.
Combine the sour cream and green onion dip mix making sure all of the powder is well mixed in the sour cream. Serve the artichokes individually with a side of green onion dip.
Photo source: @msrachellouise
