Artichokes How To Cook Recipes

ARTICHOKES

Steps:

• Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
• When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

EASY BAKED ARTICHOKE RECIPE BY TASTY

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!

ARTICHOKES (HOW TO COOK)

Steps:

• Trim stem of artichokes at the base.
• Remove any tough or discolored bottom leaves.
• Cut off approximately 1-inch of the top leaves, and trim remaining tips from leaves (I use scissors).
• Rub the base and all cut parts with lemon juice.
• Using fingers, open up the center of artichokes.
• With a sturdy spoon remove and discard the fuzzy choke.
• (I omit this step at this point and do it after cooking) Combine all ingredients, except artichokes, and bring to a boil.
• Add artichokes, and partially cover and return to a boil.
• Cook until the stem end is easily pierced with a fork.
• Allow about 30 minutes for medium and 40 minutes for large artichokes.
• Remove from liquid and drain upside down.
• Serve with melted butter or horseradish sauce, or they may be stuffed.
• NOTE#1: Artichokes may be cooked ahead and re-heated by putting in simmering water for 10 minutes.
• They will keep several days in the refrigerator.
• NOTE#2: Use an enamel or stainless steel pan for cooking.
• Do not use aluminum utensils.

BASIC BOILED ARTICHOKES

Steps:

• Select a kettle or pot large enough to hold all the artichokes you are cooking. Half fill it with water and set it over high heat to boil. Meanwhile, trim the artichokes.
• Rinse the artichokes, slice the stem off flush with the base so the artichokes will stand level. Rub the cut areas with lemon. Slice off the top inch of each artichoke and rub the cut area with lemon. Using kitchen shears snip off the top half inch of each leaf. Place the artichokes base side down in the boiling water, lower heat to simmer and weight the tops of the artichokes with a dish or pot lid that fits into the pot to keep the artichokes submerged.
• Simmer the artichokes until the base can easily be pierced with a knife point, 20 to 40 minutes. Remove the artichokes from the water and turn upside-down in a collander to drain.