"ScratchMonkey" > wrote in message
. ..
> "jmcquown" > wrote in
> :
>
>> Steamed is my fav. Pluck off the tiny bottom leaves and trim the stem
>> so it will sit evening in a pan. Trim off the top of the artichoke
>> choke with a sharp kitchen knife. Use kitchen shears to trim the
>> sharp points off the other leaves. Gently spread open the leaves and
>> use a spoon to scrape out the fuzzy "choke".
>
> Seems like a lot of work. I just chop off the stem even with the bottom,
> toss stem and choke in the pot with barbs up, and steam for an hour. A
> knife should go into the bottom easily when done, almost like butter.
>
> I then pull leaves off from the outside working in, stripping the meat
> from
> each leaf root with my teeth. (I like mayo for dipping but everyone has
> their favorite.) Work inward until the leaves are too flimsy to handle,
> then grab the entire remaining cone and lift up to reveal the heart.
> Squeeze the cone flat, removing any really loose leaves from inside, and
> nibble the meat off the wide end of the cone. Scoop the fuzz out of the
> exposed heart with a spoon leaving as much meat as possible, and enjoy.
> The
> stem is almost as good as the heart.
>
> One just has to be careful not to get poked by the thorn at the top of
> each
> leaf. But that's not difficult. The only value I see in chopping the top
> off the choke beforehand is if your pot isn't tall enough to contain it
> with the lid on.

What a beautifully clear description

Thank you

Ophelia