from Motor Supply Company

FRESH ARTICHOKES

Posted: 7/3/2009

INGREDIENTS:

Artichokes
Salt
Halved Lemons
Garlic
Parsley Stems

INSTRUCTIONS:

First, cut off the top about an inch and a half  down with a very sharp knife. Scrape away at the stems with a vegetable peeler.

Next, use a melon baller to remove the innards. This process is a little tricky to get started, just use a little more force then you might think you need. Make sure that you scrape the inside clean and remove all the thread-like strands.

Now, cut off the little barbed ends on the tips of the leaves. Sharp kitchen shears work well for this task.

Place the prepared artichokes in a large pot of cold water with salt (a few tablespoons), peppercorns (about a tablespoon), halved lemons (a few), garlic (a handful of cloves), and parsley stems (they contain plenty of flavor and you can save the leaves for something else).

Use something to hold the chokes down, as they will want to float to the surface. I used some pot lids but a few small sturdy plates work just as well. Over medium heat bring the pot to a slow boil and cook about 35 minutes. To test, pierce the base of the chokes with a paring knife. The heart of the choke should be tender. Remove the chokes from the pot and cool.

Serve with melted butter into which you have squeezed half a lemon.

Peel a leaf off, dip it in the butter  and scrape the meat off of the base with your teeth. Repeat. As you get closer to the center of the arthichoke, the leaves will contain increasingly more meat. Once you have stripped the leaves to the heart the real joy begins.

Fore more recipe pictures and detail, click here.

Cook Time: