How To Cook and Serve Artichokes
photograph and presentation all created
by Peggy Bucholz for www.finedinings.com
Recipe Type: artichokes, how to cook, how to prepare, how to serve, first course appetizer, side dish
Total Time: 55 min
Prep Time: 20 min
Cook Time: 35 min
2 large artichokes
1 garlic clove
1 lemon slice
1 bay leaf
1/4 cup Best Foods or Hellman's mayonnaise
1 tablespoon yellow mustard (not Dijon)
1/8 teaspoon garlic powder
pinch of dill weed
salt and pepper, to taste
Look for artichokes to buy that are heavy for their size. A fresh artichoke should squeak when squeezed. Leaves should be tightly packed and slightly tender, not dried out. Peak artichoke season is March through May.
Cut off the top one third of artichokes; trim the prickly tips of the leaves with kitchen scissors;
cut off the excess stem so that the artichoke will sit level.
In a large pot, put a couple inches of salted water, a clove of garlic, a slice of lemon or fresh lemon juice and a bay leaf. Insert a
stand artichokes upside down on steamer. Cover. Bring to a boil and reduce heat to simmer. Cook for
35 to 45 minutes (depending on the size) until the outer leaves can easily be pulled off.
Remove artichokes and place them upside down to drain until cool.
Carefully spread open the petals of the cooked artichoke to expose the center. With your fingers pull the
little tender leaves out until you see the fuzzy top layer. Use the tip of a spoon
to carefully scrape and discard the fuzzy choke until the heart is
exposed (a grapefruit spoon works good for this task). Now the
artichoke is ready to serve or stuff.
Mix mayonnaise, mustard, garlic powder, dill weed, salt and pepper
together; spoon into artichoke centers, it will resemble a flower, and serve.