What is the best cooking technique for artichoke?

There is no definitive answer when it comes to the best cooking technique for artichoke . Some people prefer to cook them in a frying pan over a stove , while others prefer to steam them. Ultimately, the best technique for artichoke depends on the preference of the chef and the size and shape of the artichoke.
What is the best cooking technique for artichoke? : Artichokes can be boiled, grilled, braised, or stuffed and baked. However, steaming artichokes is both my preferred method of cooking them and the simplest. Artichokes tend to water-log when they are boiled, but when they are steamed, they cook with the ideal amount of moisture.

Read Detail Answer On What is the best cooking technique for artichoke?

Artichokes are so good for you and so delicious! Here’s how to cook and eat them.

I can imagine, that if you didn’t grow up eating artichokes and if you were encountering them for the first time, they might seem a littleintimidating!

The appearance of an artichoke does not tell you how to prepare or consume it.

The artichoke is actually the bud of a thistle—a flower. The leaves (called “bracts”) cover a fuzzy center called the “choke”, which sits on top of a meaty core, called the “heart”.

The heart is completely edible (and amazingly delicious). The fuzzy choke is too fibrous to eat in regular artichokes, but edible inbaby artichokes. All but the innermost leaves are tough and you have to scrape them with your teeth to eat the tender parts.

Video: How to Cook and Eat an Artichoke

How to Cook and Eat an Artichoke

You can boil,grill, braise, orstuff and bake artichokes But my favorite way to cook artichokes, and the easiest way to cook them, is to steam them I find that boiling artichokes tends to water-log them, but steaming artichokes cooks them with just the right amount of moisture

The following is a method I’vebeen been using to steam artichokes for more than 30 years I add a bay leaf, some garlic, and a slice of lemon to the steaming water to infuse the artichokes with even more flavor

You can steam artichokes on the stovetop or in apressure cooker. A pressure cooker will cook the artichokes faster, but you do have less control over the outcome, and it’s easy to over-cook them.

How to Choose Which Artichokes to Buy

Here are a few guidelines for what to look for when shopping for artichokes:

  • Choose artichokes that feel heavy when you pick them up. If they feel light, they’re probably a bit dried out and not as meaty as they should be.
  • If you squeeze the artichoke, the leaves should “squeak”. This is another way you can tell the artichoke is fresh.
  • The leaves should be closedwith just a little separation, not flayed wide open. Remember an artichoke is a flower bud, as it ages, the leaves open up. So an artichoke with wide open leaves may be on the old side.
  • “Frost kissed” is a-okay. If an artichoke looks like it has been burned by frost, no worries. In fact, these less-than-beautiful artichokes can taste even better than those not touched by frost and often command a premium price because of it.

Love Artichokes? Try These Recipes

  • Baked Stuffed Artichokes
  • Grilled Artichokes
  • Braised Marinated Artichokes
  • Pasta with Spinach, Artichokes, and Ricotta
  • Asparagus Artichoke Breakfast Casserole
  • 1 or more large globe artichokes

  • 1-2 cloves garlic, cut in half (can leave skin on)

  • 1 bay leaf

  • 1 slice lemon

How to Cook an Artichoke

  • Cut off the tips of the leaves:

    If the artichokes have little thorns on the ends of their leaves, take kitchen scissors and cut off the tips. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke. But snipping them off will make the artichokes easier to handle.

    Elise Bauer

  • Slice off the top of the artichoke:

    Slice about 3/4 inch to an inch off the tip of the artichoke. A serrated bread knife works great for this.

    READ More:  Custom SMS Tones 3.2 APK Free Download

    Elise Bauer

  • Remove small leaves at the base:

    Pull off anysmaller leaves towards the base and on the stem.

  • Cut off excess stem:

    Cut off excess stem, leaving up to an inch on the artichoke. The stems can be more bitter than the rest of the artichoke, but some people like to eat them. The inner cores of the stems taste like the heart.

    Alternatively, you can leave the whole long stem on the artichoke, just cut off the very end of thestem, and peel the tough outside layer of the stem with a vegetable peeler.

  • Rinse the artichokes:

    Rinse the artichokes in running cold water. While you rinse them, open up the leaves a little so that the water gets inside more easily. (This is where it helps to have cut off the thorny tips, it makes the artichoke easier to open without getting poked!)

  • Set upa pot with some water, aromatics, and a steaming basket:

    In a large pot, put a couple inches of water, the garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket.

  • Steam the artichokes:

    Place artichokes on top of the steaming basket. Cover the pot. Bring to a boil and reduce heat to simmer.

    Elise Bauer Elise Bauer

    Cook for 25 to 35 minutes or longer, until the outer leaves can easily be pulled off. Note you may need to add more water to the pot if the level drops too low, so keep an eye on it.

    Note:artichokes can also be cooked in a pressure cooker (about 5-15 minutes at high pressure). Cooking time depends on how large the artichokes are. The larger, the longer they take to cook.

  • How to Eat an Artichoke

    Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonnaise. My favorite dip is mayo with a little bit of balsamicvinegar mixed in.

  • Pull off the leaves and dip:

    Pull off the outer leaves, one at a time. Dip the white fleshy end in melted butter, a vinaigrette, or sauce.

    Elise Bauer EliseBauer

  • Place light end in mouth, dip side down, pull, scraping through your teeth:

    Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. (Why dip-side down? Your tongue is where most of your taste buds are, so you’ll get a fuller flavor if you strip the leaves that way.) Discardremaining petal.

    Elise Bauer Elise Bauer

    Continue until all of the petals are removed.

    When you get to the tender inner leaves with the purple tips, you can remove them all at once. Dip and eat just the lightcolored parts of these leaves.

    Elise Bauer Elise Bauer

  • Scrape out the choke:

    With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) covering theartichoke heart.

    Elise Bauer

  • Cut the heart into pieces and eat:

    Underneath the artichoke choke is the heart. Cut the heart into pieces and dip into melted butter, a vinaigrette, or a sauce to eat.

    My favorite artichoke dipping sauce? Some mayonnaise with a littlebalsamic vinegar stirred in.

    Elise Bauer

  • Links:

    Wikipedia on Globe Artichokes

    Artichoke Anatomy

    Russ Parsons of the LA Times has more information about artichokes.

    Recipes:

    How to Grill Artichokes

    Baked Stuffed Artichokes

    Braised Marinated Artichokes

    Quick and Easy Artichoke Dip

    Elise BauerNutrition Facts (per serving)

    139 Calories
    1g Fat
    31g Carbs
    7g Protein

    Show Full Nutrition Label Hide Full Nutrition Label

    ×

    Nutrition Facts

    Amount per serving
    Calories 139
    % Daily Value*
    Total Fat 1g 1%
    Saturated Fat 0g 1%
    Cholesterol 0mg 0%
    Sodium 145mg 6%
    Total Carbohydrate 31g 11%
    Dietary Fiber 14g 50%
    Total Sugars 3g
    Protein 7g
    Vitamin C 23mg 117%
    Calcium 65mg 5%
    Iron 2mg 9%
    Potassium 721mg 15%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Utilizing an ingredient database, nutrition information is calculated and should be taken as a rough estimate. When several ingredient options are provided, the nutrition value of the first listed alternative is calculated. There are no garnishes or extra ingredients.

    How do you prepare artichokes? : Cut off the stem and remove the lower leaves to prepare artichokes. Cut off the top of the artichoke by about an inch. Cleaning the artichoke is now possible. Cut off the tips of the outer leaves with kitchen shears to create flat edges. Your artichoke is now prepared for cooking.
    Is it better to boil or bake artichokes? : This recipe for cooking artichokes is simple and guarantees a tender artichoke heart that won’t become dry like those that are baked or roasted. The best method is to boil them.
    Read Detail Answer On Is it better to boil or bake artichokes?
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    Artichokes are so good for you and so delicious! Here’s how to cook and eat them.

    When you first encounter artichokes, I can see how they might seem a little intimidating if you didn’t eat them as a child.

    An artichoke’s appearance does not tell you how to prepare or consume it.

    The artichoke is actually the bud of a thistle—a flower. The leaves (called “bracts”) cover a fuzzy center called the “choke”, which sits on top of a meaty core, called the “heart”.

    The heart is completely edible (and amazingly delicious). The fuzzy choke is too fibrous to eat in regular artichokes, but edible inbaby artichokes. All but the innermost leaves are tough and you have to scrape them with your teeth to eat the tender parts.

    Video: How to Cook and Eat an Artichoke

    How to Cook and Eat an Artichoke

    You can boil, grill, braise, stuff and bake artichokes. But steaming artichokes is my preferred method and the simplest way to prepare them. In my experience, steaming artichokes cooks them with the ideal amount of moisture while boiling them tends to water-log them.

    For more than 30 years, I’ve steamed artichokes using the following technique. I increase the flavor of the steaming water by adding a bay leaf, some garlic, and a slice of lemon to the artichokes.

    You can steam artichokes on the stovetop or in apressure cooker. A pressure cooker will cook the artichokes faster, but you do have less control over the outcome, and it’s easy to over-cook them.

    How to Choose Which Artichokes to Buy

    Here are a few guidelines for what to look for when shopping for artichokes:

    • Choose artichokes that feel heavy when you pick them up. If they feel light, they’re probably a bit dried out and not as meaty as they should be.
    • If you squeeze the artichoke, the leaves should “squeak”. This is another way you can tell the artichoke is fresh.
    • The leaves should be closedwith just a little separation, not flayed wide open. Remember an artichoke is a flower bud, as it ages, the leaves open up. So an artichoke with wide open leaves may be on the old side.
    • “Frost kissed” is a-okay. If an artichoke looks like it has been burned by frost, no worries. In fact, these less-than-beautiful artichokes can taste even better than those not touched by frost and often command a premium price because of it.

    Love Artichokes? Try These Recipes

    • Baked Stuffed Artichokes
    • Grilled Artichokes
    • Braised Marinated Artichokes
    • Pasta with Spinach, Artichokes, and Ricotta
    • Asparagus Artichoke Breakfast Casserole
    • 1 or more large globe artichokes

    • 1-2 cloves garlic, cut in half (can leave skin on)

    • 1 bay leaf

    • 1 slice lemon

    How to Cook an Artichoke

  • Cut off the tips of the leaves:

    If the artichokes have little thorns on the ends of their leaves, take kitchen scissors and cut off the tips. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke. But snipping them off will make the artichokes easier to handle.

    Elise Bauer

  • Slice off the top of the artichoke:

    Slice about 3/4 inch to an inch off the tip of the artichoke. A serrated bread knife works great for this.

    Elise Bauer

  • Remove small leaves at the base:

    Pull off anysmaller leaves towards the base and on the stem.

  • Cut off excess stem:

    Cut off excess stem, leaving up to an inch on the artichoke. The stems can be more bitter than the rest of the artichoke, but some people like to eat them. The inner cores of the stems taste like the heart.

    Alternatively, you can leave the whole long stem on the artichoke, just cut off the very end of thestem, and peel the tough outside layer of the stem with a vegetable peeler.

  • Rinse the artichokes:

    Rinse the artichokes in running cold water. While you rinse them, open up the leaves a little so that the water gets inside more easily. (This is where it helps to have cut off the thorny tips, it makes the artichoke easier to open without getting poked!)

  • Set upa pot with some water, aromatics, and a steaming basket:

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    In a large pot, put a couple inches of water, the garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket.

  • Steam the artichokes:

    Place artichokes on top of the steaming basket. Cover the pot. Bring to a boil and reduce heat to simmer.

    Elise Bauer Elise Bauer

    Cook for 25 to 35 minutes or longer, until the outer leaves can easily be pulled off. Note you may need to add more water to the pot if the level drops too low, so keep an eye on it.

    Note:artichokes can also be cooked in a pressure cooker (about 5-15 minutes at high pressure). Cooking time depends on how large the artichokes are. The larger, the longer they take to cook.

  • How to Eat an Artichoke

    Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonnaise. My favorite dip is mayo with a little bit of balsamicvinegar mixed in.

  • Pull off the leaves and dip:

    Pull off the outer leaves, one at a time. Dip the white fleshy end in melted butter, a vinaigrette, or sauce.

    Elise Bauer EliseBauer

  • Place light end in mouth, dip side down, pull, scraping through your teeth:

    Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. (Why dip-side down? Your tongue is where most of your taste buds are, so you’ll get a fuller flavor if you strip the leaves that way.) Discardremaining petal.

    Elise Bauer Elise Bauer

    Continue until all of the petals are removed.

    When you get to the tender inner leaves with the purple tips, you can remove them all at once. Dip and eat just the lightcolored parts of these leaves.

    Elise Bauer Elise Bauer

  • Scrape out the choke:

    With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) covering theartichoke heart.

    Elise Bauer

  • Cut the heart into pieces and eat:

    Underneath the artichoke choke is the heart. Cut the heart into pieces and dip into melted butter, a vinaigrette, or a sauce to eat.

    My favorite artichoke dipping sauce? Some mayonnaise with a littlebalsamic vinegar stirred in.

    Elise Bauer

  • Links:

    Wikipedia on Globe Artichokes

    Artichoke Anatomy

    Russ Parsons of the LA Times has more information about artichokes.

    Recipes:

    How to Grill Artichokes

    Baked Stuffed Artichokes

    Braised Marinated Artichokes

    Quick and Easy Artichoke Dip

    Elise BauerNutrition Facts (per serving)

    139 Calories
    1g Fat
    31g Carbs
    7g Protein

    Show Full Nutrition Label Hide Full Nutrition Label

    ×

    Nutrition Facts

    Amount per serving
    Calories 139
    % Daily Value*
    Total Fat 1g 1%
    Saturated Fat 0g 1%
    Cholesterol 0mg 0%
    Sodium 145mg 6%
    Total Carbohydrate 31g 11%
    Dietary Fiber 14g 50%
    Total Sugars 3g
    Protein 7g
    Vitamin C 23mg 117%
    Calcium 65mg 5%
    Iron 2mg 9%
    Potassium 721mg 15%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    An ingredient database is used to estimate nutrition information, which should be taken as an estimate. When more than one ingredient substitute is offered, the nutrition value of the first one listed is calculated. Ingredients that are optional and garnishes are not included.

    How long do you cook an artichoke? : The water should come to a boil. Once the water has been brought to a simmer, add the artichokes in a single layer. Cover the pot and cook for 20 to 35 minutes, or until a leaf can be removed with ease.

    Conclusion :

    If you’re looking for a popular vegetable to add to your diet, artichokes are a great choice. They are easy to cook and can be enjoyed as a vegetable or as a condiment. Additionally, they make an excellent snack option. If you’re not sure what type of artichoke you have, check out our guide on how to identify different types of artichokes.

    Dannie Jarrod

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