The Recipe Box: Steamed Artichokes

Steamed Artichokes

From the recipe box of ElGato

Cooking artichokes is not hard, explaining how to eat them takes a bit longer. They can be eaten hot or cold. Artichokes may have some “discoloring” on the leaves but this has no effect on their preparation or taste. This is the basic recipe for steamed artichokes.

Ingredients:

fresh artichokes
1 tsp fennel seeds

Preparation:

1. Snap off some of the tougher outer leaves to expose the larger ones underneath.
2. Using scissors cut off the tips of the larger petals to remove the thorn on the end.
3. Using a knife slice about 1/2 inch off the top.
4. Using a knife trim the stem so it will fit in a steamer.
5. Gently pull the choke to open it slightly for washing.
6. Wash thoroughly.

Cooking:

1. Boil water in a double boiler or one that can hold a steamer gadget.
2. Add 1 tsp of fennel seeds to the water.
3. Place the chokes in a steamer stem side up.
4. Place the steamer in the pot with the lid on.
5. Cook approx 20 minutes or until tender.

Dipping Sauce:

You can make any variety of dipping sauces. Here are few variations we like.

Ingredients:

mayonnaise
red or rice wine vinegar
garlic powder
pesto

• Mayonnaise (plain)
• Mayonnaise with a dash of vinegar (red or rice wine) (a looser dip)
• Mayonnaise with garlic powder (garlic powder mixes better)
• Mayonnaise with pesto

How to eat:

The inside base is the tender part of each petal.

1. Peel off a petal from the artichoke.
2. Dip the base of the petal in the dipping sauce if desired.
3. Place the base of the petal between your teeth.
4. Lightly pull the petal to scrape off the tender portion.

Artichoke Heart

Continue to peel and eat the petals until you come to a dense small cone of fuzz. This is the “choke”. Under the choke is the “heart”. This is the most flavorful part of the artichoke.

1. Using a knife or spoon, scoop away all the fuzz.
2. Strip off any exterior tough skin on the stem.
3. Eat the heart and stem.

Cleaned and Trimmed Artichokes