5 Large Artichokes...Suggestions?
The title has got the gist of things. Long story short, there was a sale at Whole Foods today, and since they're usually obscenely expensive (about 3$ each) I eventually gave in to the pretty globe artichokes stacked in pyramids and walked out with five.
Only problem is...I have no idea what to do with them. I've never actually cooked an artichoke on my own before (though an aunt of mine would enlist me to help her make stuffed artichokes when I was a kid, so I know how to prep them). Are the leaves edible, or only parts of them? I'm asking this because I'd prefer not to waste them and end up with 5 artichoke hearts I could have easily gotten in a can for cheaper.
Also, what can I possibly do with so many, save stuff them all? How long do they stay good in the fridge? Should I just cook a couple at a time and save the rest? Help!
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12 Comments:
Yes the leaves are edible just make sure you boil or simmer them first and when you prep them make sure to dip them in lemon juice to keep them from turning brown and unattractive.
Try this.
Trim the artichokes and cook them whole in a simmering water until tender, this will take about 30 to 40 minutes. Before putting them in the simmering water cut a few lemon slices and tie it to the bottom base of each artichoke, this will keep them from turning into an off color. Serve the artichokes with a dipping sauce. You will like that.
http://allinonefood.com
mackmack at 8:05AM on 05/16/09
http://www.epicurious.com/articlesguides/blogs/editor/regina_schrambling/index.html
cybercita at 9:02AM on 05/16/09
This is so funny because I too was at Whole Foods yesterday and almost bought the five artichokes for $5!
I decided there was no way two of us could eat them in a timely fashion.
But it was so tempting.
We like to grill them with olive oil and garlic and then make an aioli dipping sauce.
Cut them in half, clean out the choke of all the hairy bits etc., and then coat them in olive oil and garlic, and grill. About half an hour to 40 minutes. You may char some of the outer leaves, but it's no big deal.
Silvia at 12:16PM on 05/16/09
i like them hot best, but you can eat them cold.
trim the tips and throw those away.
then rinse the artichokes in cold water.
put them into a pot with some water (couple inches maybe)
cover with a lid after adding the artichokes.
once it's at a boil you can reduce heat to a simmer.
cook until the outer leaves can easily be pulled off.
the bigger, the longer cooking time.
the leaves are delicious, you pull them off one by one, flip them over & scrape the 'meat' off with your bottom teeth.
my family always dipped them in melted butter, usually with a little lemon squirted in it. (others like mayo with some balsamic vinegar.)
keep eating them until you start getting into the center where the leaves have really gotten soft.
at that point you can grab it, pull up & it oughta pop off from the 'base', (which is actually the tasty 'heart'.)
you can dip the soft leaves you have in your hand into the butter and nibble around the base of it.
grab a spoon and scrape off the 'choke' that fuzzy little lump on top of the heart.
DON'T eat that! it'll choke you-those are little evil, needley things and should never be consumed
however, the luscious heart it covers is very edible.
i always soak mine in melted butter with some lemon and salt.
Finally SAVOR it!
they're pretty yummy grilled too.
gastronomeg at 12:19PM on 05/16/09
if you want to use the heart, especially the big globes -- you can always stuff it with shrimp or crab salad.... with a nice dijon vinaigrette or something.
of course you have to go through the whole steaming process and cleaning out the choke.... dip the leaves in whatever makes you happy and save the hearts!
pooch at 1:53PM on 05/16/09
I'm glad someone else has come across these large artichokes that are available right now and apparently on sale in some markets. I've been eating artichokes all my life and gladly suffered the prep work involved. Today I ate what is without a doubt the most amazing artichoke I have ever had. It was perfectly round, about the size of a large grapefruit and had no sharp tips on the leaves (now I wish I had taken a photograph it). There was barely a choke in the huge heart. There was so much to be eaten from this one artichoke, it was almost a meal in itself. This is clearly a new development in artichoke husbandry...has anyone else come across any of these monsters, and has anyone grown this variety in their garden? I'd love to know the name of these. The ones I have grown are the traditional normal sized ones with the spikey tips on the leaves.
kathyvegas at 2:10PM on 05/16/09
Make your stuffing first. Saute onions & herbs in EVOO and butter. Add bread crumbs & grated cheese. All to your taste.
Use your best sharp chef's knife. Have a bowl of acidulated (lemon) water ready. Cut off the tops at an inch or so, and the bottom stem. Peel that stem and put it in the lemon water.
Go around with a pair of scissors and cut off the spikey leaf tips.
Cut the artichoke in half and douse in the lemon water. Use a small spoon to pull out the chokey part. Let the cleaned ones sit in the lemon water until you are ready.
Now stuff the bread crumb mix in between the leaves, and fill the hollow.
Put the stuffed chokes and stems into a microwave safe dish, cover with plastic wrap, and nuke for about 10 minutes, until the leaves pull away easily. Adjust the timing as needed.
It's a holiday weekend, and what a great way to introduce newbies to artichokes!
whoot at 4:46PM on 05/16/09
a serrated knife works best with those monsters!
dmarina at 12:36AM on 05/18/09
Please whatever you do, DON'T whittle away the whole #^#@*($) thing down to the hearts. That's extremely wasteful with those globe beauties. There are many great recipes for stuffings you can try.
I do a mixture of bread crumbs, garlic, parsley, olive oil and a little parmesan cheese. After cleaning the arties, gently pull out the leaves and spoon a small amount of the stuffing between all the leaves. I like to completely remove the "choke" and fill the cavity with stuffing. Place the stuffed arties in a glass roasting dish with water that comes about 1/4 way up the chokes, cover with foil and bake. They take a long time but are SO worth it. You can cut down on cooking time by parboiling the chokes after cleaning them.
therealchiffonade at 7:50AM on 05/18/09
http://whatscookingamerica.net/Vegetables/StuffedArtichoke.htm
julie527 at 10:00AM on 05/18/09
If you want to keep it simple (but tasty!), try this artichokes and herbs recipe: http://www.recipe4living.com/Recipes/Recipe.aspx?id=56970
Chew on That at 12:26PM on 05/19/09
trim the tops, place upside-down in the steamer and steam for probably about an hour, if they are big. Serve up with my favorite no-mayo no-butter super-delish artichoke dip (I've been waiting for the opportunity to share this!) plain yogurt (greek works well nut normal is fine too), grated parmesan, and garlic salt. Mmmmm. I live alone but when I get artichokes I steam them all at once and then I have them ready during the week to bring to work for lunch or to start off dinner.
Cebca at 2:39PM on 05/22/09