Preparation:
When shopping, look for plump globes that are heavy in relation to.
To Prepare: Remove any discolored leaves and the small leaves at base of artichoke. Trim stem even with base of artichoke. Cutting straight across, slice 1 inch off top and discard top. Snip off points of the remaining leaves with scissors. Rinse artichoke with cold water. Invert in cold water with small amount of lemon juice to prevent discoloration. Or if artichoke is to be filled with seafood or meat mixture and baked, remove some of the center leaves and the choke before cooking. (Choke is the fuzzy growth covering artichoke heart.)
To Boil: Heat 6 quarts water, 2 tablespoon lemon juice and 1 clove garlic, cut into fourths, to boiling in large kettle. Add artichokes. Heat to boiling; reduce heat. Boil uncovered 30 to 40 minutes, rotating occasionally, until leaves pull out easily and bottom is tender when pierced with a knife. Remove artichokes carefully with tongs or 2 large spoons and place upside down to drain
.To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Pla ce artichokes in basket. Cover tightly and heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottom is tender when pierced with knife.
To Microwave: Place artichokes, 1 cup water, 1 teaspoon lemon juice and 1 small clove garlic, cut into fourths, in 3-quart microwavable casserole. Cover tightly and microwave on high 14 to 20 minutes, rotating casserole 1/2 turn after 7 minutes, until leaves pull out easily. Remove artichokes carefully with tongs or 2 large spoons and place upside down to drain. |
