So I've got two big, yummy looking artichokes. I've only cooked artichokes once or twice before and I'll I did was boil them in water and I remember it seemed to take forever before I could eat them. Anyone with any tips for cooking them? I do have a crock pot. I was thinking about trying them in there, but have no idea if I should do it on low or high or how long they would need on either temp.

Which sort do you have as there are two.

Globe:

http://www.irishtimes.com/newspaper/...48013065_2.jpg

Or Jerusalem:

http://www.allotment.org.uk/vegetabl...oke-fuseau.jpg

Hi again justy, glad I can help a second time. Artichokes are NOT to be eaten cooked and whole. They are meant, actually, to be eaten as an apeirtif. Take one big artichoke and cut off bottom so it sits flat. This is for one, but you can double depending on your steamer. Place in steamer and cook until LEAVES become soft. In the meantime get a bowl ready with some of your fave salad dressing (I like a good italian, as in Kraft). Peel off one leaf dip in dressing and gently, with leaf side up, slide over your bottom teeth until you feel the meat coming off. Repeat until the whole all leaves are eaten, do not eat the pulp.

This is my way. Sorry it may not be explicit, it actually has to be shown. This is the way I learned how to eat them in Greece before a dinner.

Tick

I hope justy means the big greens ones !

Tick

Tickle, good call, but you forgot the best part, THE HEART.

Once the leaves stop having a fleshy end (part nearest the middle) it's time for some minor surgery.

As you where removing the leaves a ridge starts to form.
With a sharp knife, gently remove the remaining leaves and thistle flower head.

http://z.about.com/d/moroccanfood/1/...ior-leaves.JPG
You will be left with the heart, which is a pale green colour.
You will have a little more greenery to remove, like the stalk and some tougher leaves.
This then needs to be cut out and eaten with more butter.

http://farm3.static.flickr.com/2204/...3bb3e498b2.jpg

Well worth the effort!

Ooops sorry about the size of that one, (changed it for a smaller one) but there's details here: http://timeinthekitchen.com/2008/12/...omment-page-1/

Details how to clean, with pictures are here: How to Clean Artichoke Bottoms and Hearts for Use in Moroccan Recipes

Very interesting CB, but if I want artichoke hearts I buy them canned. Much easier for recipes where they are called for.

I really LIKED THAT BIG ARTICHOKE FOR MY RECIPE:D

Does anyone want the other greek recipe for a complete diner, with artichokes as the apertifif (sorry for the spelling, martini had too many olives,. hic... ic... ). The wonderful thing about that aperitif, is that it is slow and easy. Talking around each leaf (and martinis)f, nice wine, lots of ouzo, etc.

Hugs (hicupp, icccc) tick

Can't beat fresh ones, especially after eating the leaves ;)

Quote:

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Originally Posted by Curlyben

Can't beat fresh ones, especially after eating the leaves ;)

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Mmmmm but what kind of dressing do you use. Sometimes I dish up feta, balsamic and olive oil and just dip away.

Balsamic vinegar is underated, and some I have come across has been aged for a few years but never had the opportunity to try.

Tick

Dressing, well not really, just some good quality butter, slightly salted.

Okay, you all have got me wanting to try artichokes. I've never had them.

What's the nutritional benefit? Are they high in iron because that's what I need right now.

I would bakes them but put a little olive oil over the top of them and 400 degrees until they get soft with some salt garlic and pepper and melt some cheese over the top.

I always steam like Tick said and usually only about 20 minutes. I have never boiled:eek: But when you can pull a leaf off with out too much trouble they are ready.
CB was right as far as the heart goes, make it down to the bottom and cut the furry stuff off with a butter knife and then just cut the heart up and it is great.

The pointy part of the leaves you do not eat and some are spiky, so be careful. They are great and one could be a complete meal.

I have had them baked with OO and hard cheeses sprinkled in between the leaves, but that seems like a lot of trouble:rolleyes:

dipping sauces...
Butter and a little lemon juice or salted butter plain
A good mustard spicy
Mayo and lemon (layonaise?)
Mustard and mayo

Jerusalem Artichokes can be sautéed in what ever you prefer. They can also be eaten raw.

Don't try to grow them, they will take over everything and you will have them for the rest of your life. I'm still trying to find a good canning recipe for what I have left.

Pretty yellow sunflowerish flowers though:) and tall 8-10 feet:eek:

Wow! So many great ideas. I especially appreciate the pics ben. I've always had trouble getting to the heart. And dahlia and tick, now I have so many more dippings to try them with. I feel like any health benefits they have go out the window when I eat them with just mayo or butter. Thanks so much everyone!

Thanks, CB, for the surgery demo. I will try that next time.

Tick