Spring, Spring, Spring , lets have fresh artichokes, their tender hearts and their soft, pulpy and delicious petals, for weeks! One must never be in a hurry when presented with such a delicacy , It is a hands on experience, ideal for those who love to dive in and get personal with their food! Italians love to stuff artichokes with a seasoned breading mixture or fry the sliced hearts in olive oil.
I like them simply cooked and eat the petals with mayonnaise or vinaigrette.
Select artichokes which have very closed leaves, to know for sure that it is fresh, bend a small leave near the stem, it should break easily and naturally, if it is too elastic don’t buy it.
Classical method :
Rinse your artichokes in cold water.
Trim the stem and leave 3cm of it.
Drop the artichokes in a large pot and enough boiling water to cover the artichokes.
Leave them to cook for 30 to 45 minutes. (depending of the size of the artichokes.)
Drain them with the stem up.
Steam method :
I prefer this method , less cooking time and it preserves more nutrients.
Place ½ litre water into a pot to boil with a steaming basket on top.
Drop the artichokes into the basket when the water is boiling, cover, reduce heat to simmer and steam for 25 to 35 minutes until the outer leaves can easily be pulled off.
The artichokes can also be cooked in a pressure cooker and it will take only 15 to 17 minutes cooking time.
It can be eaten warm or cold, I like it cold and simply served with a mayonnaise or dressing.
Dip the white end in mayonnaise, then eat the soft, pulpy and delicious portion of the petal.
Discard remaining petals.
Once all the petals have been eaten, with a spoon or knife scrape out the inedible fuzzy part
covering the heart then cut it into pieces and dip into sauce to eat.
I like them simply cooked and eat the petals with mayonnaise or vinaigrette.
Select artichokes which have very closed leaves, to know for sure that it is fresh, bend a small leave near the stem, it should break easily and naturally, if it is too elastic don’t buy it.
Classical method :
Rinse your artichokes in cold water.
Trim the stem and leave 3cm of it.
Drop the artichokes in a large pot and enough boiling water to cover the artichokes.
Leave them to cook for 30 to 45 minutes. (depending of the size of the artichokes.)
Drain them with the stem up.
Steam method :
I prefer this method , less cooking time and it preserves more nutrients.
Place ½ litre water into a pot to boil with a steaming basket on top.
Drop the artichokes into the basket when the water is boiling, cover, reduce heat to simmer and steam for 25 to 35 minutes until the outer leaves can easily be pulled off.
The artichokes can also be cooked in a pressure cooker and it will take only 15 to 17 minutes cooking time.
It can be eaten warm or cold, I like it cold and simply served with a mayonnaise or dressing.
Dip the white end in mayonnaise, then eat the soft, pulpy and delicious portion of the petal.
Discard remaining petals.
Once all the petals have been eaten, with a spoon or knife scrape out the inedible fuzzy part
covering the heart then cut it into pieces and dip into sauce to eat.
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