Categories
METHODS SALADS/VINAIGRETTES STARTERS/SIDES

Steamed artichokes with garlic butter

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”.

artichokes-and-butter.jpg

  • 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.
Messy, but does it matter?
STELLA's avatar

By STELLA

I have had no formal chef’s training. Classical piano was my parents’ choice, and that took care of the first 20 years of my life. Journalism and radio followed (my own choices, this time), and these opened many doors for me into different countries, people, cultures — and, of course, foods. In a six week series on radio I used it as a platform for my love of food and shared lots of interesting recipes and food news with listeners.
My earliest memories of food come from the family kitchen at home; I can still remember the wonderful smells of the dishes my mother prepared. I became aware of the flavors of her creations at an early age. Some I enjoyed and preferred, while others depressed me with their lack of interesting flavors. My mother was a good cook, but not a gourmet, and sadly this often showed. What I did appreciate was that she always involved me in the preparation, sharing her knowledge of nutrition, flavor, color, and the harmonies of each plate she dished up. She was also a genius with leftovers and quick meals when unexpected guests arrived. This is one of the things that stands out in my mind, and it inspired me to create wonderful dishes from leftover foods myself.

I carried on with the tradition of carefully planning meals to combine nutrition, color and flavor, while at the same time offering variety and elegant presentation. In the process, I developed a passion for seeking out the best available products, adhering to each season’s offerings, and treating it with the respect it deserves, which eventually became part of my daily culinary life and travels. I did these things not because I wanted to become a chef, but to satisfy myself, family and friends with creations of gorgeous food and exciting flavors. All of which, I hope, is reflected in this blog.

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