RFC Certified Unofficial Website food



First of all, stop admiring it and start preparing it! I'm assuming it looks like a big green flower bud. It IS a flower bud! Don't let it bloom, unless you just like big purple blooms. And for heaven's sake, don't roast it unless you have the small ones!

Rinse it well. Then pull off any small, withered leaves from the bottom. Cut the stem even with the bottom of the artichoke. Now, trim the pointed leaves with sharp kitchen scizzors. You're giving it a 'haircut'. Start at the bottom, spiral your way up. When you get to the closed up top part, take a very sharp kitchen knife and slice away about 1" from the top leaves.

Got that? Good... now, gently spread the leaves open (don't fillet the thing, okay?). Using a spoon, scrape out the thistle-like center of the 'choke' at the bottom. (If you were looking at a flower, this would be the fuzzy part in the middle.) Rinse the artichoke again. Shake out excess water.

Now, start about 3" water boiling with about 1 Tbs. lemon juice and place a steamer in the pot. Place the artichoke(s) on the steamer. Cover and steam over medium (simmering) water for about 20-25 minutes.

To serve:

Drawn butter with a dash of lemon juice. Hollandaise sauce. Wonderful things to dip the leaves in.

To eat:

Peel the leaves gently off from the bottom working your way up. Scrape the 'meat' off the bottom of the leaves with your teeth after dipping in the sauce of choice. When you work your way to the middle without leaves, you will find the 'heart'. Slice this into bite-sized pieces, dip in the sauce and you will have gone to heaven! It's a delightful flavor.