|
|
Artichokes |
I had a boyfriend from Brooklyn who asked how to eat an artichoke.
I told him “Like an apple.” I guess I blew the “trust”
component of our relationship.
Select artichokes which are firm and with the tips round and tight.
Peel off lower tough petals, trim away bottom of stem. Using a large
serrated knife, cut off the leaf tips about I to an inch down from
the top, Just saw it off, exposing the tender leaves inside. This
helps the steam get in and cook the center. I like to use shears
to trim off all the tips of the outer leaves as well.
Have a pan with a steamer rack and water boiling while you do this
preparation and get them into the pan right away because cut edges
turn black. If you have to wait, rub cut edges with vinegar or a
cut lemon to halt the blackening.
Cook at least 25 minutes, tips facing down on the rack. Check with
fork in the stem end, for doneness. It can take a good deal longer
to get tender. Depends on freshness and size.
Alternatively, you can boil them in a couple of inches of water
with a little olive oil and a clove of garlic in the water.
Serve warm with melted butter or chilled with mayonnaise.
-Kate
|
|
|