I have enjoyed artichokes only a few times. Now that I know how to make them, I'll be doing it more often. I used my pressure cooker, but you can steam them 25-45 minutes, depending on the size. A pressure cooker takes 15-20 minutes, with a 10 minute natural release.
Prep Time: 10 minutes
Cook Time: 20 minutes + 10 minutes release time
Total Time: 40 minutes
Yield: As many artichokes as you want
Source: Simply Recipes
Link: How to Cook and Eat an Artichoke
- 1 or more large globe artichokes
- 2 cloves garlic
- 1 bay leaf
- 1 slice of lemon (I had lemon juice which I froze, so I used that)
- butter or flavored mayonnaise for dipping
- (Optional)- snip off the tips of the petals. They will soften up when you cook them, so it's not really necessary.
- Slice about 3/4 of an inch off the top of the artichoke.
- Remove the small petals at the base.
- Slice the tough end off the stem, and peel it.
- Rinse the artichoke under cool water.
- Put the water, lemon, garlic and bay leaf in a pot.
- Add a steamer basket and the artichokes.
- Cook 20-25 minutes in pressure cooker, with a 10-minute natural pressure release. If steaming, steam 25-45 minutes.
- To eat the artichoke: peel off the pedals and dip into a sauce. I used melted butter. You can use mayonnaise flavored with balsamic vinegar or soy sauce. You can really use whatever you want! Peel off the petals one at a time.
- Dip the white fleshy part in the sauce. Put in your mouth, fleshy part down. Use your bottom teeth to scrape off the fleshy part. Discard the petal.
- When you are all done, there will be a fuzzy part, called the choke, that is not edible. Take it out with a spoon or knife.
- Underneath is the heart. Cut it up and dip it in the sauce. The picture shows the heart pulled away from the choke.
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