Perfect Artichokes

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Sometimes it feels like the weeks go by with a blink of the eye! (I swear I didn't mean to rhyme!) 

How are you doing?! I'm fabulous - the sun is out, tomorrow is Friday and I'm snacking on some of Justin's Chocolate Hazelnut Butter. Major thanks to my sweet friend, Katie for that! :)


I am finally going to share how I cook those beautiful organic artichokes that we receive quite a bit in our CSA box. 




I boil mine - although it's basically steaming, as I just have about a 1/2-inch of water in the bottom of pot. If you have a steamer basket, go right ahead and use that.


First you're going to cut off part of the stem and about one inch off the top.




If you're going to use my method of standing them in a pot of boiling water, you'll want to make sure that the artichokes can stand on their own - cut evenly! If you're using a steamer basket, you don't have to worry about being so precise.

After cutting the stem and the top, you'll want to take some kitchen shears and cut the tips off the remaining leaves. They're super pointy, so you don't want to deal with them in your mouth. While they do soften up after being cooked, I just find easier to snip them off!




Fill a pot with a 1/2-inch of water - just enough to cover part of the stems. You can throw in some smashed garlic cloves too for a little bit of flavor. You'll bring the water to a boil, then you'll cover and reduce to a simmer. Cook for 40-50 minutes depending on their size. If the outer leaves pull off very easily, then they're done!




I sometimes dip the leaves in melted butter with some garlic powder, thyme and oregano. But seriously?! Artichokes are flavorful enough on their own. So savory!


Here are the easy steps in review:
1. Cut off part of stem and top. Trim pointy leaves.
2. Half inch of water in a pot with the 'chokes, bring to a boil.
3. Cover and simmer for 40-50 minutes.
4. Enjoy!


We're actually having these tonight with some roasted beets and...rice, pasta or some sort of grain. Maybe cheesy garlic toast! I'll keep you posted. :)

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