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La Platicona Habla: Tastes, Passions and Pursuits

For food lovers, hungry people, and cooking officionados or novices. This blog is for people who are real cooks, wannabe cooks, or no cooks at all. Almost all of these recipes are vegetarian, some use seafood. Recipes are creations of my own, adaptations from cookbooks, or from other internet sources with links.

Artichokes Step-By-Step

February 28, 2006

This "1-2-3" of preparing artichokes is dedicated to Chris the produce worker at Whole Foods in Boulder who hooked me up with a free sample of the mini globe artichokes I was lusting after in the store. The artichoke is a large immature flower bud of a thistle called Cynara Scolymus that is native to the Mediterranean. The etymology of the name is actually from the Arabic, al'qarshuf. The edible part of this flower is towards the base, requiring the cook to discard the outer petals to prepare for eating. I made a delicious pasta out of these chokes, but you can also use them as appetizers, in a salad (raw or cooked), and as toppings for pizza.

Step one: Take the choke and peel off the outer layer of leaves - there are a lot, so don't panic when you are left with half of what you started with.

Step Two: take your knife and peel the stem down to the green, and cut off the top half.
At this point, you can cut the choke into 2 halves, cut out the core and serve raw with salad, or cook them following step three.

Step Three: Add artichokes to a pot of boiling water with lemon and salt. Boil for 4-7 minutes, remove and drain. Cut the chokes in half and remove the spiny hearts. You can finally eat these little guys any way you'd like.

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posted by Anonymous, Tuesday, February 28, 2006

1 Comments:

you use big words in this one...i can't keep up.

it's too warm down here.
commented by Blogger H.C.I.C., 11:06 PM  

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