How To Cook Artichokes Recipes

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.

Steps:

• Fill a large pot with water and bring to a boil.
• Quarter one of the lemons and add to the pot of boiling water.
• Cut the stems off the artichoke and cut the top inch off from the leaves (optional). You can also use scissors to cut the pointed tips off the leaves if you desire.
• Boil the artichokes for 35 minutes or until you can easily pull away one of the lower leaves.
• Fill individual ramekins with 1 tbsp of butter each and microwave until butter is melted (approximately 30 seconds).
• Stir the garlic paste into the ramekins of butter.
• Squeeze the juice from the remaining lemon into the ramekins.
• To eat: pull the leaves off the artichoke, dip in sauce, and scrape the meat off the leaf with your teeth. Once you are out of leaves use a spoon to scrape out the "hair" of the artichoke and then eat the heart of the artichoke (the best part!) by dipping in the butter sauce.
• Enjoy!

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.

Steps:

• Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Cut top 1 inch (or so) of the artichoke and discard. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors.
• Fill the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket.
• Place the artichokes in the basket, resting on the flattened bottoms.
• Bring water to a boil, cover the pot, and cook until the leaves can be easily pulled from the artichoke, 20 to 30 minutes.