Artichokes101 Recipes

Steps:

• In a large pot, bring 3 quarts of water and 1/4 cup of the salt to a boil.
• Place the artichokes on a cutting board. With a sharp chef's knife, trim the stem ends off until the bottom is flat. This way, the artichokes can sit upright. Cut the top third from each artichoke and discard.
• With kitchen scissors, cut the pointed tip from each of the remaining outer leaves. Discard.
• Rub the cut areas with the lemon halves.
• Squeeze any remaining juice from the lemon halves and add the juice to the boiling water along with the juiced lemon halves themselves.
• Using a slotted spoon or skimmer, carefully add the artichokes to the boiling water. Top with a heavy pot lid or heat-proof baking dish that will fit inside the pot, so that the weight will keep the artichokes submerged in the water. This is a bit tricky. Be sure to have an adult help with this.
• Lower the heat and cook at a slow boil until the artichokes are tender, about 20 to 30 minutes. With oven mitts or pot holders, carefully remove the lid or weighted dish from the top of the artichokes.
• With a slotted spoon or skimmer, and with a small bowl or dish held underneath to catch the hot water, carefully transfer the artichokes to a colander set in a sink. With tongs, turn each artichoke upside down and place in the colander. Let drain, inverted, until cool enough to handle.
• To make the lemon-butter sauce, melt the butter over medium heat in a small saucepan.
• Add the remaining 2 tablespoons of lemon juice and the remaining teaspoon of salt, and stir to combine.
• Remove the lemon-butter sauce from the heat and transfer to small dipping bowls to serve with the artichokes.
• Serve the artichokes either warm or cold.

Steps:

• In a large non reactive mixing bowl combine lemon juice and 6 cups water.
• Pour remaining water into large pot and bring to boil.
• You will need a steaming basket.
• To prepare artichokes ONE AT A TIME cut off stems, peel off outer leaves until yellow leaves show, cut off top 1 inch so that you can see the inner flower, place in bowl.
• (This keeps them from turning brown) When all are prepared, put them in steamer basket over pot and cover.
• They are done when fork tender.

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.