|
2
a/r
|
|
Artichokes (1)
Dip (2)
|
Application Notes
- Cooking: Artichokes can be boiled, but they tend
to get a bit waterlogged, so I prefer steaming.
- Cutting: Don't cut artichokes with a carbon steel
knife, it will not only discolor them but affect the flavor. Use
stainless or ceramic knives only.
- Color: If you cut artichokes you need to have a bowl
of acidulated water (citric acid or lemon juice). Plunge them into
it immediately they are cut to prevent discoloring.
Make: - (50 min to 1-1/3 hrs - 5 min work)
- Prepare the ARTICHOKES for steaming. If the variety you have
is a thorny one, cut off about an inch at the tip and then use kitchen
shears to cut just the tip off each leaf. Thornless varieties need
no preparation unless they are so large they need to be split in
half. Note: don't cut the stems short, particularly if you
are boiling rather than steaming - the artichoke will become watery.
- Set Artichokes in your steamer. If cut in half, cut side down
if possible. Make sure the steamer has plenty of water.
- Bring to a boil, then turn heat down enough to maintain a medium
boil and steam until done.
- While the artichokes are steaming, prepare your sauce.
- Artichokes should be done in 3/4 hour to 1-1/4 hour depending on
size and whether cut in half. To determine if they are done, try to
gently tug out a large leaf (use tongs). When a gentle tug pulls the
leaf out the artichoke is done. Leaves of the two outside bottom
ranks will never pull easily, or be edible.
- Serve immediately. If serving whole artichokes, trim the stem and
set them upright in a small bowl - if half artichokes, serve as in
the photo. In any case, you will need sauce and preferably a
cocktail spoon to scrape out the choke (fuzzy stuff).
|