Agriculture Reference
In-Depth Information
H O W T O S T 0 R E: Keep artichokes in the refrigerator, tightly sealed. Don't
clean them until shortly before you're ready to cook them.
H 0 W T O P R E PA R E: The big "hubcap" artichokes that sell at such a premium
price should be steamed, boiled or microwaved. You can eat them leaves and all. To clean
them, cut the stem off flush with the bottom so the artichoke will sit upright on a flat sur-
face. Tear off the tough outer ring of leaves, bending them back from the choke until they
snap. Then pull down - this will tear away the worst of the tough, stringy outside. Use
sharp kitchen scissors to cut away the top third of each leaf - the spiny part. Rub the cut
surfaces with lemon. Steam the artichoke until it is tender. Exactly how long you need to
cook it will depend on the size and the age of the artichoke - figure anywhere from 10 to
30 minutes. The artichoke is done when you can easily pull a leaf free. I like to remove
the bristly heart before serving. To do this, spread the top center leaves as wide as possible
without breaking them, then use a serrated grapefruit spoon to dig out the choke.
O N E S I M P L E D I S H: The best way to prepare artichokes is by braising.
This method is remarkably easy and flexible. Here's the general outline: Put 2 pounds of
artichokes that you've trimmed well in a large skillet with a couple of tablespoons of olive
oil, 1/2 cup of water and a minced garlic clove. If you like, add some red pepper flakes.
Cover the skillet and let simmer over medium heat until the artichokes are tender, about 5
minutes. Raise the heat to high, remove the lid and cook the artichokes until most of the
moisture has evaporated and what remains has emulsified with the oil. Toss the artichokes
in this glaze and serve immediately.
HOW TO PARE AN ARTICHOKE
You prepare artichokes for cooking differently from when you are planning to stem them
and eat the leaves. The goal is to wind up with just the edible parts - the softer inner leaves,
