We have long been fans of the artichoke.  Not only is it delicious, it is packed with fiber, magnesium and vitamin C…all while sporting a meager 60 calories.  And…bonus…it’s fun to eat!

We ran across this article from Decoding Delicious recently, making us realize that our old standby way of artichoke prep (boiling) is still the gold standard for producing moist, tender, “meaty” leaves.  Thought it might be time to share our tips so that you can enjoy as well!

To start, look for ‘chokes which seem heavy for their size…these will be the least dehydrated (the artichoke’s enemy).

Rinse the artichokes well, then begin the trimming.  We typically leave 1/2 – 1 inch of the stem intact

Using kitchen shears, we remove the “spikes” at the end of each leaf…then slice off the top with a serrated edge knife

Fill a large pot (large enough to allow your number of artichokes to float freely) about half t0 three-quarters full, adding a heavy dose of salt and one lemon, squeezed into the water.  Bring water to a boil

Add artichokes and place cover firmly on pot.  (One tip is to place a smaller pot lid directly on the veggies, then place the lid on the pot.  This helps keep them submerged in the salty water while cooking)

Turn down to a medium simmer and allow to cook (never lifting lid) for about 45 minutes for a medium artichoke.  

Drain them upside down and allow to cool slightly.  Serve with your choice of condiments (one of us prefers lemon butter above all others…just sayin’)

If you need a tutorial on eating how-to, read Miss Abigail’s Time Warp Advice on the subject

Time to get all ‘choked up, belles!

a&a