steamed artichokePosted: February 17, 2014
“Artichoke!” “Artichoke, who?”
“Arti chokes when he eats too fast!”
This was one of my most favorite childhood jokes. While many friends say I have a good sense of humor, my biggest deficit is I can count on one hand the funny jokes I can remember. Go figure!
When I think of Mom, I think of her special white artichoke plates; these made frequent appearances for our great gatherings in the 1970s. I don’t think I’ve had an artichoke since then but was happy to be reunited with their taste as an adult – the artichoke reminds me of the great taste of an avocado – just with a different texture/composition.
Foodie Tips ~
♥ My Grandmother “Nanny” absolutely loved Falfurrias brand butter. If you want to make your taste buds happy, buy it!
♥ I’m a big fan of warm butter. I don’t have any butter warmers but will be looking to get some soon!
1 or more | fresh artichokes
1-2 | cloves (optional)
1 | lemon slice (optional)
1-2 | bay leaves (optional)
¼ cup | falfurias brand butter
1-2 teaspoons | lawry’s brand seasoned salt
ii. what to do
1. Wash the artichoke well and drain. Prepare the artichoke by cutting and discarding about ¾” – 1″ of the artichoke top as well as part of the stem. Some folks like to eat the stem but you can remove all of it if you have no plans on eating it.
2. If you want a “restaurant style” presentation, you can cut and remove the tops of the leaves as shown; this is typically done to remove the thorned tips of the leaves. Rub the top and bottom of the artichoke with lemon to help prevent discoloration.
3. You can boil, microwave or steam your artichoke. Mom always steamed her artichokes so this is how we’ll detail them here in this post. To do so, insert a steaming basket into a pot and fill with water (fill to just underneath the bottom of the basket). You can add a couple of cloves, a slice of lemon and a bay leaf to season the water.
4. Place the artichoke on top of the steaming basket, cover the pot with a lid and bring the water to a boil. Reduce heat and simmer the artichoke for 25-45 minutes – until the leaves are soft and they can be removed.
5. Just before the artichoke is done prepare the sauce by melting the butter and mixing some Lawry’s seasoned salt into it.
6. Remove the artichoke from the pan and place on a serving dish similar to the white one shown – below not the soup bowl I used (sorry, I don’t have the proper plates)! Remove a leaf, dip the bottom/root end into the sauce and place it in your mouth, dip side down, and pull the leaf through your teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.
7. Dip, pull, repeat until all leaves are gone! You can enjoy the artichoke heart by scraping out and discarding the inedible fuzzy part (called the “choke”) covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut it into pieces and dip into sauce to eat.