I like to eat weird food. Foods that require a little…effort. For example, pomegranates. They’re one of my favorite fruits, which most people can’t understand for the life of them, because it takes an hour just to get every little seed out. Also, lobster. Half the fun of it is making a mess while you break apart every little piece of shell to get the meat out.
So naturally, I love artichokes. There’s an entire process to cook it, eat the leaves, cut the heart out, and eat that part too. I love it. Also, I’m pretty sure two of the three foods I just names are aphrodisiacs. But that’s purely coincidence….
If you’ve never had an artichoke, they can be a little intimidating to look at, much less know how to prepare. So I’ll let you in on the secret. And also, I won’t judge if you just happen to have a date over and just happen to make artichoke as an appetizer and lobster as a main course. Just don’t tell me what you have for dessert, I don’t want to know.
- 1 artichoke
- 1/2 stick of butter
- slice of lemon
- 2 cloves of garlic, one minced and one whole
- Using scissors, cut the thorny tips off the artichoke leaves — if you’re lazy, you can skip this step. Just don’t come crying to me when you poke yourself.
- Cut excess stem off of artichoke, leaving about one inch
- In a large pot, put a couple inches of water, the clove of garlic that is NOT minced and a slice of lemon (this adds flavor to the artichoke). Insert a steaming basket if you have one….I don’t, so I just put mine straight in the water (and rotate it as it cooks), which unfortunately makes it a little soggy but to me, it’s worth it. Add the artichoke. Cover. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.
- When artichoke is 2-3 minutes from being ready, microwave butter and the minced garlic just until melted.
How to eat the artichoke:
- Pull off outer leaves one at a time, and dip the fleshy end (the end that was attached to the artichoke) in butter. 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.
- Continue until all the petals are gone, and then you get to the good part — the heart.
- To prepare 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. Cut into pieces and dip into butter to eat.
Yields: 2 servings
Recipe from: Yours truly