For some strange reason my high school Spanish teacher brought in an artichoke and told us how to prepare, cook and eat it. I have always remembered his instructions.
Because Spanish people love artichokes. Their favorite veggies are artichokes and eggplant. They’re called alcachofas and berenjena. Egg plant is not my favorite but I love artichoke.
Thank you, I have been wanting to know how to prepare Artichoke to cook it. And most don't show how to to it clearly enough to grasp. I've noticed in the short time that I have begun to watch you that you are always clear. Thank you very much for showing what you do so clearly. And for your pleasant personality. God Bless You!!!😃🌻
my family actually makes them stuffed. We keep it whole, slice off the tops and the excess at the bottom like you showed here, then peel back some of the leaves and stuff them with a bready stuffing, simmer them in a large batch, and serve in a bowl. From there, you eat as he described, scraping leaves and going at the heart once the leaves are gone.
I have memories of an artichoke cooked liked this. I got the most horrific burns from hot water squirting out of the leaf into my mouth. Now, we steam them. Use the same method, but get one of those things that open up in the pan to raise whatever you are steaming out of the water.
I never had canned artichoke and I've never seen them prepared this way. We just cut off part of the stem, put it in vinegary water (or like you use lemon juice) and cook. No cutting off the top, no halving. Just serve as is and when all leaves are gone you cut off the straw (choke?) and spoon out the heart.
I love those! I miss them being 3/$1. Just bought some to try to grow this year, if they don't freeze tonight. Got em covered with a box. I like to dip them in melted butter.
Appreciate your education on a method. I was looking for quick recipe in searching time to steam artichokes & came across this, but wanted to share that in the 70’s we used to make it this way & it reminded me of why I actually prefer steaming in 1/2 or 1/4, bc they were water logged & lose some flavor. Also unless placed top down or trimmed bottom up, the side down cooks unevenly. Idk if you’ve tried that but if not, I recommend it just to see the difference in flavor. Or trying quartering in your boiled recipe. Steaming halves/pressure (insta pot) wholes to retain flavor & texture IMHO.
I've always wanted to try cooking them myself but was worried about removing the choke. Still pictures were never clear to me. This video helps. Still a little fast.
This is how we cooked them when I was a kid, had artichokes all the time. Great to see other people having artichokes the simple way instead of messing up the whole kitchen to stuff them. Some days that’s too much.
Or you can take some mince and add spices and stuff the artichoke and cook it... delicious. Don't forget to add the fresh parsley chopped fine and garlic chopped fine on top.
Better yet, 20 minutes in a pressure cooker has it cooked thru. Then enjoy dipping tips in melted butter. To serve cold, make a sauce of mayo and chili sauce. Dip tips in sauce and enjoy.
My favorite veggie!! 💚 My kids fight for the heart so I have to make each of them their own. They are great if you throw them on the grill after you cut them half too.
Chokes are grown in my hometown. LOOOOOOVE them! I add a bay leaf to the water, place the artichokes in a steamer basket and steam them in a pot. Going to steam some this evening for dinner. 😍
I do something similar I take off some of the stem, remove bottom leaves then cook the whole thing in the pot and eat with some ranch. Best chip alternative ever
I LOVE artichokes, however, i always submerge mine completely. I will have to try with only that small amount of water…………. I make them as often as I can find good ones.
This is the best snack for kids in Algeria, we usually boil it and dip the leaves in a mix of vinegar, oil and salt. Once we reach the throny part, we remove it, and dip the head in the vinegar. Super yummy!
Or if you want to speed up the cooking time, prepare same except cut stem flush, place in a microwave safe dish, add enough water to cover bottom of dish, cover with plastic wrap and cook on high for 8-10 mins.
The choke is tiny hair like leafs that are not eddible. When you eat the large, outer leafs, you eventually work toward the inside and reach the choke, and it looks different - like purple tiny leaves that become so tiny they are like hairs. You can scoop under the choke with a spoon, removing it, leaving the heart of the artichoke. Eat the heart. It should be tender and delicious. Worth the work. : )
I don't know if artichokes are different in the US but in Italy we only eat the core (we call them "artichokes hearts") and discard the exterior because it's tougher and tastes worse
They are actually flower buds. They are thistles and if you let them bloom they are lovely. I'd grow them, but they take up too much space in the garden.
I personally put the artichoke cut top down into the water or on top of a steam basket. I don't cut in half. Keep it stem up in a bowl, easy the leaves with mayo/dijon/ lemon/roasted red pepper dip. When I get to the heart, scrape the hairs off and eat the heart
We microwave our artichokes. Prep it the same way. Wash well under cold water. Place upsidedown in a bowl cover with plastic wrap. Microwave on high starting at 5 minutes. Depending on the size it can take 10 minutes or more. It's ready when you can pierce the base with a fork and it's tender. 😋
I like to roast with olive oil and peeled garlic cloves tucked into the petals. Then a li'l lemon squeeze once it's cooked and maybe dip in melted butter...
Water, salt, in pressure cooker, artichokes go in. Once done, you take your time peeling a leaf, dipping bottom in vinaigrette one at a time until you're down to the heart
Lightly steamed until about half way done. Cut in half, remove choke. Brush cut side with oil, spices, and herbs. Place cut side down on a BBQ grill and get some grill marks on there. Eat and enjoy just as he says. Incomparable!
I use chicken stock I make from store bought roast chicken leftovers, lemon, lightly crush a few garlic cloves and a bay leaf and try to stand the chokes right side up. I find if 1/2 lays in the liquid it cooks faster than the rest.
You actually don't have to cut the tips of the leaves off for the tip of the artichoke just the end of the stem because just like he said you just scrape the bottom of the leaf with your teeth it's easier if you just eat it just taken the layers of the leafs until you get to the middle and then scrape the middle out
I grew up in so cal and we used to have artichokes all the time. Now I live in Alaska and I'm like one of 3 people that's knows how to make them well. Better if you STEAM them and rub them in butter rather than putting them directly in the simmering water.
I enjoy having artichokes. I was taught to clean them as shown. Then boil in water with a small amount of olive oil and garlic 😋. Eat with a fresh aioli. I like garlic.
I use an instapot. I find they can take over an hour in a regular pot. I hate pickled artichokes in a jar. They include the inedible leaves. There is no substitute for fresh artichoke hearts.
