How To Prepare Artichokes
Perhaps the biggest reason we don’t eat artichokes every day is that they can be a bit of a hassle to prepare for cooking. But as with almost everything in the culinary arts that is a hassle, it is most definitely worth it. By cutting off the stem, trimming the leaves and removing the unedible choke from this thistle plant, you have a variety of parts to roast, pickle, grill, broil and, most of all, enjoy. This traditionally Mediterranean plant is an elegant and sophisticated vegetable to bring together any meal. Whether you like yours dripping in butter, dipped in hollandaise or plain with just a tad of salt and fresh cracked pepper, the artichoke is definitely worth learning how to prepare.
So watch this online cooking class with our culinary chef as he shows you how to correctly prepare an artichoke for cooking! Once you see it isn’t that bad, you should throw this on your menu for dinner this week!
Preparing Steamed Artichokes
4 sprigs of parsley
4 garlic clove
2 bay leaves
1 lemon cut in half
¼ cup white wine
2 Tbsp. olive oil
1 quart chicken broth or water
4 whole artichokes
Salt and pepper, to taste
1. Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
2. Wash artichokes under cold water. Using a chef’s knife cut off the stems closer to the base. Cut the top of the artichoke and rub with a half lemon to preserve the green color, trim all the outer leaves until the heart is exposed. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
3. Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance. Steamed artichokes may be served hot or cold.
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