Welcome to “How To” on Eating In Bed! It’s hard to learn how to cook with no explanation of the methods you’re using, so this section of the site is dedicated to making delicious food accessible, and fun,while introducing you to the proper execution of cooking techniques!
Artichokes are delicious and healthy with a high amount fiber, potassium, magnesium, and folate, while maintaining a low calorie and fat count. They’re very annoying to deal with though, especially if you’ve never dealt with them before. While they can be mind boggling at first there’s a multitude of ways to cook them, you can grill, boil, roast, and steam artichokes to perfection and each one creates a unique flavor/texture for the finished artichoke. This article is about making artichokes a more approachable vegetable by showing you how to properly prepare them.
Artichokes have a very distinct look to them, which adds to their exotic appeal; they look like stone roses and are topped with tiny thorns. They also have tough resinous outter leaves and a resinous stem. Artichokes also have an edible midsection called the Heart that is surrounded by a layer of fuzz and the resinous outer skin of the stem. Harvesting the artichoke heart is another task in itself. After you’ve cooked your artichoke and eaten all the leaves there’s a patch of fuzz that needs to be removed to get to the heart. After scraping the fuzz off with a spoon, you have to peel off the outer layer of the stem and then the heart/stem are both ready to be eaten. But before I get more ahead of myself here are the steps to preparing artichokes perfectly every time!
How to Prep an Artichoke
- 1 Medium Artichoke
- 2 Cups Low Sodium Chicken Broth
- 1 Cup Water
- 1 Tsp Salt
- 2 Tsp Black Pepper
- 2 Tsp Garlic Powder
- Using a sharp knife, cut off the top inch of the Artichoke, this helps remove the thorns from the inner leaves of the artichoke near the heart
- Then go around the Artichoke with a pair of scissors and cut the thorns off each of the leaves
- After that peel off the leaves on the bottom of the Artichoke near the stem, and discard
- Using a vegetable peeler, peel away the outer layer of the stem
- Bring a pot of water to a boil
- Add the Artichoke and boil for 5 Mins
- Then remove it and run it under cold water for 1 min, this will help pull out some of the resin in the outer leaves
- Now you can do whatever you want with the Artichoke, for this article we’ll continue with the boiling process
- Bring 2 cups of Low Sodium Chicken Broth and 1 Cup of Water to a boil
- Add Salt, Pepper, and Garlic Powder
- Add your Artichoke
- Rotate the Artichoke occasionally until it starts becoming brown (around 25 – 35 Mins depending on the size of the artichoke)
- Remove it from the liquid and rest it on a paper towel for 5 Mins
- Dip the leaves in melted butter then scrape them against your teeth to get the meat off. As you get closer to the heart of the Artichoke the leaves become fully edible
- After all the leaves are gone, scrape off the layer of fuzz and remove any leaf remnants with a vegetable peeler or pairing knife. You can eat the Artichoke Hearts at this point or do whatever you want with them
I know it seems like a lot of work, but artichokes are a great conversation piece due to their mysterious looks and tedious preparation. They also have an incredibly unique flavor that’s unlike any other vegetable and a variety of preparations; you can mash up the artichoke hearts and bring them to room temperature then mix them in with room temperature butter to make an artichoke infused butter that would be perfect with fish, chicken, and even steak!
Now that you know how to prepare artichokes, I want you to go buy them and make them for your friends and loved ones. They’ll appreciate it and you’ll look like a great chef! I want to hear about what you’re making so be sure to comment and send me your recipes!