When buying artichokes, choose those in which the petals are still rather closed, not open. They will be more fresh and more tender and should look as if it had been “frost kissed”.
- Slice about 2 cm/¾ inch off the tip of the artichoke and pull off any smaller leaves towards the base and on the stem.
- Rinse the artichokes in running cold water.
- Steam the artichokes over water with a clove of garlic, a slice of lemon, and a bay leaf for 25 to 45 minutes or until the outer leaves can easily be pulled off.
Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.
How to Eat an Artichoke
- For maximum flavour and delight, the artichokes should be eaten comfortably hot.
- Serve with a dip, either melted butter mixed with creamed garlic (if you wish), or mayonnaise with a little sherry vinegar mixed in is also delicious.
- Pull off outer petals, one at a time, dip the white fleshy end in the melted butter or sauce. then tightly grip the other end of the petal.
- Place as much of the leave as you can in the mouth, and pull through the teeth to remove the soft, pulpy, delicious portion of the petal. Discard the remaining petal.
- Continue until all of the petals are removed.
- With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) which covers the artichoke heart.
- The remaining bottom of the artichoke is the heart. Cut into smaller pieces and mix with the rest of the garlic butter.
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