Yay artichokes are in season. They are by far my favourite vegetable. My mom has been making this recipe for years, it is so simple and delicious.
However, I can imagine that if you didn’t grow up eating artichokes and if you are experiencing them for the first time, they might seem a little daunting. How one cooks and eats an artichoke is not obvious from its appearance. So if you’re interested in how to cook and eat these beautiful vegetables here are the steps:
1 punnet of globe artichokes
2 large carrots, sliced
2 sticks of celery, sliced
2 onions, chopped
1 bay leaf
4 cloves garlic, crushed
2 liters of chicken stock, or enough so all the artichokes are immersed
Freshly ground black pepper
Tbsp Olive oil
French mayonnaise OR egg mayonnaise OR melted butter
1 large pot with a tight-fitting lid
1 food processor with blade and slicing attachment
Preparation: 10 minutes
Cooking time: 35-45 minutes
Soak the artichokes in cold water for about 30 minutes to ensure all the dirt gets rinsed off.
In the food processor with the blade attachment chop the onions and garlic. Switch the blades and slice the carrots and celery. Boil the kettle.
Place the pot on high-heat, warm up the olive oil and cook all the chopped and sliced ingredients until soft (5-7 minutes). Add the bay leaf, black pepper, chicken stock and artichokes.
Cover and bring to the boil, then reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Note: artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time). Cooking time depends on how large the artichoke is.
How to eat an artichoke:
Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter, mayonnaise or egg mayo.
1. Pull off the petals, one at a time.
2. Dip the white fleshy bit into the dip. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.
3. Continue until all of the petals are removed. The closer you get to the heart of the artichoke the more fragrant the flavour becomes.
4. My favourite part: Eating the heart. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the choke) covering the artichoke heart. The remaining bottom of the artichoke is the heart. The flavour will leave an amazing aftertaste.
WARNING it is impossible to only eat one!
I hope my how to guide has inspired you to cook your own artichokes.