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Your favourite thing to do with artichokes...?

I love steamed artichokes with a bowl of melted butter. I love them SO much that I rarely consider that there might be other, equally delightful things one might do with them. What kinds of artichoke-y goodness should I know about?

(note: probably obvious, but my question is about fresh artichokes, not the marinated jarred ones)

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    1. re: OCAnn

      the mayo dips and aiolis are better with cold artichokes.

      1. re: sgwood415

        They are pretty darn good with hot ones, too!

    2. Personally, I've never had a stuff-done-to-it artichoke that was anywhere near as good as just plain steamed and eaten with dip of choice (I'm counting calories, so I'm using nonfat yogurt with a few drops of garlic olive oil and some crushed garlic).

      I tried roasting one last week, and it just dried out the leaves and made more of them inedible. Stuffing I've always found to be disappointing, because of the difficulties of actually eating the stuffing and the artichoke at the same time. I'm sure others will disagree!

      1. Yeah, I am solid on the steamed and dip, I like a tad of ranch as a dip and now that I have read what ruth said, makes me think, hum...a little truffle oil in the butter?

        I think these are lilies that should not be gilded.

        1 Reply
        1. re: Quine

          They're not lilies, they're thistles. Don't gild the thistle.

        2. I love artichokes so much that my father once calculated my annual artichoke budget.

          I cook them in the microwave- put in a pyrex bowl with about 2 inches of water, place all in a plastic bag, tie it at the top, nuke for 8-12 minutes, depending on size.

          The "dip" I make is melted butter, Veg-E-Sal and mayo. I don't know how I came up with it, but it's my favorite.

          7 Replies
          1. re: cheesemonger

            Questions: What kind of plastic bag? Zip-lock? Grocery? ? What speed do you use on the oven: full (high) or _%? I'm anxious to try it. TIA

            1. re: mnosyne

              Sorry that I didn't check back....

              I use a grocery-type plastic bag, and tie it at the top. It puffs up while cooking, so the plastic doesn't rest on the "choke. It steams in the bag, and you don't have all these drippy wet leaves like you get when you boil them. Full speed ahead!

                1. re: cheesemonger

                  I've read that it's BAD to use plastic in the microwave -- that includes bags, esp., and plastic containers. chemicals are leeched out or something. I microwave in glass with waxed paper and most of the time now store food in glass containers.

                  1. re: walker

                    I use pyrex as the container- I just make a "bubble" with the plastic bag- it doesn't even touch the food. I agree about nuking things *in* plastic.

                    1. re: cheesemonger

                      I wish I could remember exactly where I read about this, but the article said that heating with plastic in microwave produces bad droplets of chemicals that seep into the food. Is it possible to use waxed paper, instead?

                      1. re: walker

                        Seems to me the wax would melt into/onto the artichoke.

                        I use a wet paper towel. Drape it over a washed artichoke, and microwave for 6 minutes. More or less time depending on the size, I suppose, but 6 seems to work for most artichokes.

            2. I have to agree, I don't think there's a betterw ay to eat them than steamed and dipped. I watch cooking shows where they braise them, fry them, slice and stuff them and all I can think is "I can't believe they're getting rid of all those leaves!"

              So, if you want to mix it up a bit (no pun intended), just try some different dips! Here's what we like:
              1. Butter, minced onions, lemon juice (by the time the butter gets melted, the onions are softer)
              2. Mayo and ketchup (the ketchup adds some sweetness that highlights the artichoke's sweetness)
              3. Miracle Whip, simple but sweeter than plain mayo
              4. Butter and garlic (like the butter and onions deal)

              Yum!