Learn how to cook and eat an artichoke to perfection with these tips!

You may love artichokes, but how often do you prepare and cook them yourself? They come in a rough package with their tough outer leaves,and demand seemingly exhaustive preparation. But, au contraire! Whole artichokes are actually super easy to work with and something you should do on a regular basis, especially while they’re in season! Learn how to cook and eat an artichoke in an approachable way without resorting to the canned alternative.

How to Cook an Artichoke

1. Cut off the tips of the petals, where thorns may be. This step is optional, because when cooked, the thorns soften. But, for aesthetic purposes, it’s important.
2. Slice about 1 inch off the tip of the artichoke.
3. Cut off the stem of the artichoke and pull of small petals toward the base.
4. Rinse the artichokes under cold water. While rinsing, use your fingers to open up the petals so that water can reach inside more easily.
5. Add water to a large pot over high heat so that the water reaches only a few inches up the sides of the pot. Add a bay leave, a slice of lemon, and a garlic clove.
6. Place a steaming basket atop the pot and place the artichokes on the steaming basket. Cover the pot and bring the water to a boil. Once it reaches a boil, reduce heat to a simmer.
7. Cook for 20 minutes. Eat warm or cold.

How to Eat an Artichoke

Pull off the petals and dip them into butter, mayonnaise, or your favorite sauce or dip. After dipping, bite down on the petal and pull through your teeth. The soft part of the petal–the part closest to the inside of the vegetable–will slide into your mouth and the hard part of the petal will stay behind. Toss the remaining petal and repeat! Some dip ideas include:

1. Vegan Mayonnaise Dip
2. Vegan White Cheese Party Dip
3. Vega Black Bean Dip with Cumin and Citrus
4. Baked Mozzarella and Marinara Dip
5. Lemon Yogurt Sauce
6. Avocado Alfredo Sauce

Once you’ve eaten or removed the petals, use a spoon to remove the fuzzy part–the choke–which is inedible. Doing so will reveal the artichoke heart just atop the stem. You can use the artichoke heart as a “bowl” or “crust” of sorts and top with it with veggies, cheese, or meat, or you can chop the artichoke heart up and mix it into salads, pasta, soups, and sauces. I like using the pieces as a pizza topping.

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Roasted Artichokes with Lemon Anchovy Caper Vinaigrette
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Baby Artichokes with Potatoes, Fresh Herbs and Lemon

Artichoke Hearts Image and Artichokes in Wooden Box Image from Shutterstock

The post Prep and Eat a Whole Artichoke: No Cans or Jars Required appeared first on EcoSalon.

Sarah clued us in on the wonders of the artichoke, and since the season’s first spiny lovelies are just appearing in the market, here’s a simple, streamlined recipe to inspire you.

Artichokes make a great appetizer or side dish. These accompanied sautéed petrale sole and roasted potatoes. The roasted artichokes make a great base for risotto, pasta, or pizza, as well.

This recipe calls for small or medium artichokes, not the giant globe kind. These smaller artichokes are easier to prepare, as the choke is not fully developed. When trimming artichokes, it may seem wasteful to take so many of the outer leaves off, but you really can’t eat them, so compost them! This recipe easily expands to serve more people. Green garlic is simply young garlic, picked before the cloves are fully developed. It’s a special, short season treat and it has a milder flavor than mature garlic. Like artichokes it is a harbinger of spring so the two make a great pair. You will need two lemons total. If Meyer lemons are available, use those, as they are perfect for this recipe. And of course, use organic ingredients from your local farmers’ market whenever you can. And for all you anchovy haters (or vegetarians) out there, yes, you can leave out the anchovies if you must but they do add a special something.

Roasted Artichokes with Lemon Anchovy Caper Vinaigrette

Serves 2

For artichokes:

2 medium or 8 baby artichokes
1 lemon
2 tablespoons olive oil
2 garlic cloves, peeled and sliced
Salt

For the vinaigrette:

2 – 3 tablespoons of freshly squeezed lemon juice
1 tablespoon finely chopped green garlic (use regular garlic if green garlic is not in season, but use only 1-2 teaspoons)
1 tablespoon finely chopped shallot
1 heaping half teaspoon capers, finely chopped
1 anchovy filet, finely chopped
1 tablespoon finely chopped parsley
3 tablespoons olive oil
Salt and freshly ground pepper to taste

Preheat oven to 400 degrees.

To prepare the artichokes:

Ready a bowl large enough to accommodate the artichokes and fill it with water. Squeeze the lemon into the water, reserving the rind. Cut off the bottom 1/2 inch of the artichoke stems and discard. Cut off the top 1/2 inch of the artichokes.

As you work, rub the artichokes with the lemon flesh still clinging to the reserved rind. Working from the bottom up, bend back the outer leaves until they snap off close to base, discarding them as you go, until you reach the tender, light yellow-green leaves. Continue to rub with lemon occasionally.

With a paring knife, trim the dark green outer layer from the base and stem. Halve the artichokes lengthwise if using babies, and quarter if using medium artichokes. If the choke is furry, scoop it out with a spoon. It might not have developed yet. Drop the artichokes into lemon water as you work.

To cook:

When all the artichokes are prepped, drain them, pat them dry and toss them with the olive oil, the sliced garlic, and salt to taste. Transfer them to a roasting pan or baking sheet and roast in a single layer for 15-20 minutes (for baby artichokes) or 30-40 minutes (for medium artichokes), or until they are tender and beginning to brown.

Meanwhile, make the vinaigrette:

Whisk together the lemon juice, green or regular garlic, shallot, capers, anchovies, parsley, olive oil, and salt and pepper to taste.

Serve the artichokes warm or room temperature drizzled with the vinaigrette.

Recipe Copyright 2009 Vanessa Barrington

Note: use organic, local ingredients whenever possible.

Image: FotoosVanRobin

The post Ecosalon Recipes: Roasted Artichokes with Lemon Anchovy Caper Vinaigrette appeared first on EcoSalon.

Though a striking plant with a large and stunning purple flower, the spiny leaves and stem of the artichoke plant are not inviting to the touch. I wonder how anyone could have guessed that the flower’s spiky-armored bud would contain anything edible? And not merely edible, but creamy and delightful, packed with fiber, vitamins and even calcium.

The artichoke may be hard to eat, but the phytonutrients make it worth the effort. A hefty combination of antioxidants work together to create a heart-healthy, cholesterol-lowering food. Some of these plant nutrients even have anti-cancer and immune-boosting properties.

And now, how to get at all that nutritional goodness? Typically, artichokes are steamed and the softened petals are pulled off, dipped into a sauce (try them with balsamic vinegar!). The pulpy part is also eaten. This soft hearts make a great addition to green salads. If you’re an ambitious chef, try stuffed artichoke or artichoke with saffron and almonds. How about baby artichokes with potatoes, fresh herbs and lemon? Sounds delish.

The artichoke is a plant of Mediterranean origin and legend has it that the Greek god Zeus became smitten by a beautiful girl but when he was rejected, turned her turned into an artichoke plant. But the artichoke’s real claim to fame may be Norma Jean Baker’s 1947 crowning as the very first Queen of Artichokes in Castroville, CA, giving her a boost early in her career as the soon-to-be Marilyn Monroe.

So gods and starlets alike, get your steamers out and check back soon for an original artichoke recipe by EcoSalon’s very own chef writer, Vanessa Barrington. Ciao!

Image: Dominic

The post Ecosalon Recipes: The Spiny Artichoke & Its Soft, Delicious Surprise appeared first on EcoSalon.

The first person to figure out that an artichoke was edible was either very hungry, very clever, or both. Certainly they lived somewhere in the Middle East, as that’s where this edible flower originated. From there, the green spheres spread to Italy, France, and the rest of Europe. They were brought to this side of the globe by both French immigrants who settled in Louisiana and Spanish missionaries along the coast of California. Stuffed artichokes are still an important dish in New Orleans.

A perennial from the thistle family, almost all U.S. chokes are grown in California’s Mediterranean climate. They’re in season from March-June and are at their peak now. When I was a kid, we’d boil the big ones to a state of gray-green pallor and then dip their leaves in Best Foods mayonnaise, eating them as fast as we could, one after another, by inserting each leaf into our mouths and pulling it out again, while scraping the fleshy parts off on our top teeth. That’s still a fine way to consume them, but since then I’ve learned a thing or two from Italian cooks and now I prefer to braise them and serve them with fresh herbs and olive oil, and maybe a little lemon. My favorites are the babies, about 2 inches high. To prepare them for cooking the Italian way, you have to discard most of the artichoke, and it will seem wasteful, but it’s worth it. Just don’t forget to compost!

To prepare the artichokes: Cut off a sliver of the dry stem, leaving most of it intact and then cut the pointy top about 1/4 inch down for the 2 inch artichokes. Starting at the bottom and working your way up, bend back the dark green outer leaves, snapping them off at their bases until you get to the tender light green interior. Rub the artichokes with a cut lemon as you go so they don’t brown. Cook whole or cut as the recipe you’re following directs.

Baby Artichokes with Potatoes, Fresh Herbs, and Lemon
Serves 2 as a side dish or 4 as an appetizer

This recipe holds well and tastes even better at room temperature so it’s great picnic or party food. Add a little crumbed feta cheese for a nice variation.

You’ll need:

1/4 cup olive oil
3 organic garlic cloves, sliced thinly
8 to 10 small artichokes, prepared as above and quartered
4 small organic yellow or gold potatoes, cut into eighths
2 teaspoons chopped fresh organic oregano or marjoram
1 tablespoon finely chopped fresh organic mint
Organic lemon juice to taste
Salt and freshly ground pepper, to taste

To make:

In a medium skillet with a lid, warm the oil gently over medium low heat. Add the garlic and cook slowly, without letting it brown, until soft and fragrant, about 5 minutes. Raise the heat to medium, and add the artichokes, potatoes and a pinch of salt and cook, stirring occasionally, until the vegetables just begin to brown, about 5 minutes. Add about 1/4 cup water, lower heat to medium low, and partially cover. Cook for about 10 to 15 minutes until both the potatoes and artichokes are tender. Add salt and pepper to taste, stir in the herbs and remove from heat. Let cool slightly. Add lemon juice and adjust seasonings. Serve immediately or at room temperature within 2 hours.

Image: Darwin Bell

The post Seasonal Eating: Baby Artichokes with Potatoes, Fresh Herbs, and Lemon appeared first on EcoSalon.