Debbie wrote:
> I have only tried artichokes once, mainly because I have no idea how to
> prepare them. Do you need to do anything other than wash them to get them
> ready for cooking? The time I had them was at a friends. She said to eat
> them by pulling off those pointed bits one at a time and suck the flesh out.
> There has to be more than that to the artichoke or they would never get
> hearts into a can! :-) Someone please give me a step to step approach to
> preparing these things. I would like to give them a good honest try.
>
> Debbie
Simplest prep:
1. Cut off about 1" topside, and be sure to have a flat-cut stem so
the choke can sit upright when steamed.
2. Snip the points off each outer leaf.
3. Spread the choke open so as to rinse well under cold water.
4. Shake out excess water and place choke upright on steamer
tray/panel/basket with enough water to last at a simmer for about an
hour, though keeping water below leaves.
5. Season with salt and vinegar or lemon juice.
6. Steam for about an hour, on until lower leaves are easily pulled
off and the meat is not mushy.
7. Plain ole mayo makes a good "dip" and melted butter is common.
8. Eat by scraping sauce-dipped inner leaf across bottom teeth.
9. Eat from outer leaves into the purple, meatless ones, then pull out
all the purples and scrape the "hairs" off the heart before eating it
whole as well.

There are various seasonings and dips that an be used, though my
offering is simple and quite okay for a begin. Take it easy with the
vinegar to merely enrich the chokes natural good flavor, not to
actually add an acidic vinegar taste.

Picky ~JA~