Artichokes How To Cook Recipes
ARTICHOKES
Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.
Provided by Shai
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
- When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g
ARTICHOKES (HOW TO COOK)
Make and share this Artichokes (How to cook) recipe from Food.com.
Provided by Miss Annie
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim stem of artichokes at the base.
- Remove any tough or discolored bottom leaves.
- Cut off approximately 1-inch of the top leaves, and trim remaining tips from leaves (I use scissors).
- Rub the base and all cut parts with lemon juice.
- Using fingers, open up the center of artichokes.
- With a sturdy spoon remove and discard the fuzzy choke.
- (I omit this step at this point and do it after cooking) Combine all ingredients, except artichokes, and bring to a boil.
- Add artichokes, and partially cover and return to a boil.
- Cook until the stem end is easily pierced with a fork.
- Allow about 30 minutes for medium and 40 minutes for large artichokes.
- Remove from liquid and drain upside down.
- Serve with melted butter or horseradish sauce, or they may be stuffed.
- NOTE#1: Artichokes may be cooked ahead and re-heated by putting in simmering water for 10 minutes.
- They will keep several days in the refrigerator.
- NOTE#2: Use an enamel or stainless steel pan for cooking.
- Do not use aluminum utensils.
Nutrition Facts : Calories 141.5, Fat 7, SaturatedFat 1, Sodium 1334.3, Carbohydrate 19, Fiber 8.8, Sugar 0.6, Protein 5.4
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HOW TO PREPARE ARTICHOKES FOR COOKING - THE SPRUCE EATS
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- Start With Fresh Artichokes. No matter what you're planning on doing with them, you always want to start with high-quality artichokes. Less-than-supreme versions will be tough and dry no matter what you do!
- Cut off the Stem. Cut off and discard the stem end of the artichoke. How much stem you remove depends on the preparation: For basic steamed artichokes you'll want to cut close to the base so the artichoke can stand.
- Cut off the Thorns. Use a pair of scissors to cut off and discard the thorny tops of each remaining leaf. This step is optional, but a very kind gesture for the eventual eater of artichoke(s) if you're serving the prickly thorned type of artichoke.
- Cut off the (Thorny) Crown. Cut off and discard the top or crown of the artichoke. Note that this step is optional, but it looks nice and is awfully nice for the eventual eater of the artichoke(s) if you're working with the classic thorned variety.
- Pull off the Outer Leaves. Pull off and discard the small, tough, dark green, outer leaves. In truth, this step is also optional. The thing about these leaves, though, is they don't have any of the edible "meat" on them, so someone is going to have to pull them off and discard them without having a little snack to get them to the next leaf—why not you?
- Ready to Cook! You have a trimmed, cleaned artichoke ready to steam or boil or microwave or roast or grill. Be sure to check out how to cook artichokes for complete directions and recipes for steaming, grilling, braising, or sauteeing artichokes!
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