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Artichokes the proper way to make them?

I love them and I have one to make I like it when you put it with dressing and eat like a salad that takes 2 hours to eat. but I don't really know how to boil it and how long it is pretty big. Thanks

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  1. I like them steamed, with herbs and lemon slices in the water, length of cooking depends on the size. I will test them with a toothpick through the stem/heart. Try after 20 min, then every 5 until done.

    If you want to boil, season the water with some dried herbs, salt, lemon slices, garlic, add artichoke, cook, using the toothpick test. A bamboo skewer will work too.

    1 Reply
    1. re: Alan408

      My ideal utensil for testing testing and removing things from the pot is a fondue fork.

    2. I steam mine -- big ones take 45-60 minutes. They're done when you can pull a leaf off easily. Dip each leaf in lemon butter before dragging it between your teeth. When you get down to it, remove the prickly choke with a spoon, cut the bottom up, and dunk the pieces in the lemon butter. Yum!

      16 Replies
      1. re: pikawicca

        This is how my family taught me to do them. I love this method. I also really like the grilled artichoke they serve at Houston's. I wish I knew how to grill them. Anyone?

        1. re: alliebear

          In order to grill a choke it needs to be steamed first and it's better off being done with a smaller choke. Cut in 1/2 before steaming leave the stem on but peel any brown spots off, remove the fuzzy center, steam to almost cooked, remove and let cool. Make a marinade, what ever you like and let the chokes sit in it about 1/2 hour. Put on a hot grill cut side down turn after a few minutes, needs no more than to carmelize and heat thru.

          1. re: tastelikechicken

            Thanks. I'm going to try this next time I buy artichokes. Any suggestions for a marinade?

          2. re: alliebear

            Steaming first is the way to go. The only thing I find you need to be careful of is that you don't steam them too much or too little. Too much and they will fall apart as you put them on the grill; too little and the leaves stay hard. I've found it best to leave them whole, steam 45 minutes or so and test by pulling off leaves. When they're JUST done, take them out, cut in half lengthwise and put them in an ice water bath to stop the cooking. Salt, pepper, olive oil and some italian seasoning (maybe some seasoned breadcrumbs and grated parmesan too).... then onto the grill for quick char. m-m-m-m!

          3. re: pikawicca

            I remove the choke at initial preparation prior to steaming. Prep includes cutting off the top, removing choke, removing too-tough petals, and slightly peeling the stem.

            1. re: Sam Fujisaka

              And absolutely best done in the microwave.

              1. re: Sam Fujisaka

                In the micro, do you wrap the choke in plastic?

                1. re: pikawicca

                  The chokes go into a glass bowl, cut petals down and stem up, covered with plastic wrap. I won't do them any other way now.

                    1. re: pikawicca

                      One medium sized takes 5 - 6 minutes. Three or four can take up to 10 minutes. You MUST experiment a bit with the tiimes and numbers of artichokes using your microwave and artichokes. The artichokes I get here can be about the same size but are finer featured than the ones from Watsonville (artichoke capital of the world).

                      Tip for others: select artichokes by stem thickness. Artichokes of the same size but with thicker stems will have more meat.

                        1. re: eLizard

                          Yes. The water that remains after giving them a final rinse after trimming.

                        2. re: Sam Fujisaka

                          It's actually Castroville (not all that far from Watsonville) that's artichoke capital of the world.

                          The microwave is genius for cooking artichokes fast, I agree.

                          1. re: Caitlin McGrath

                            That's what being away from home for more than 35 years will do to you.

                    2. re: Sam Fujisaka

                      There is a good recipe for microwave artichokes in “TOUT – SUITE á la Microwave” by Jean K. Durkee.

                2. I have always been stumped by artichokes. How do you get the choke out without wasting the good stuff. Do you steam it first? Or is it just a little itty bit of good stuff?

                  1 Reply
                  1. re: sarah galvin

                    Cook the artichoke first. The easiest way to eat it is to peel off the leaves one-by-one, remove the center (very easy to do with a spoon) and eat the delicious bottom. Or, you can steam it, then carefully spread the leaves away from the center and remove the prickly bit. Then you can slather on a stuffing of your choice. I go for the simple approach -- just steam the sucker and dig in. The tops of the leaves have a thin layer of wonderfulness that is best enjoyed by dipping the leaf in lemon butter or homemade mayo. Then you put the leaf in your mouth and drag it through clenched teeth. the delicious pulp will be left in your mouth, and you discard the rest of the leaf. When you get down to the bottom, you've reached the best part, and the easiest to eat. Artichokes are worth the trouble it takes to get to know them, and the season is just getting geared up.

                    1. Mmmm. Artichokes are really good right now.

                      I prepare them by cutting off the stem until there is about an inch of stem left and then cutting off the top of the leaves (I just slice an inch off the top of the whole thing. I don't bother cutting each individual leaf and what's up w/ lemon juice on the cut leaves? Who cares if they brown a little: you're not going to eat that part).

                      Put them in a large pot w/ one inch of water in it. Put the artichokes in the pan and make sure they stand up in the water. Bring the water to a boil, bring to a very low simmer and cover. In 45 minutes (for a large 'choke), pull a leaf off and set it aside to cool for a few seconds. Scrape it w/ your teeth: is it soft and tasty and "scrape-able" or is it bitter and resistant? If it is the latter you'll need to give it a little more time.

                      Don't eat the itty, bitty outermost leaves, just the ones w/ a creamy look to them. When you've eaten all of the leaves you can, pull off the remaining leaves and nibble the bottoms. Scrape out the choke w/ a spoon and eat the heart. We like them dipped in mayonnaise around these parts.

                      1 Reply
                      1. re: MollyGee

                        I rinse mine and put them on a steamer basket. I don't cut ANYTHING off or add anything. The steam makes even the thorns tender. I steam til I can pull a leaf out easily. I eat the outside, then pull the cap off the heart, eat around the edge, pull the smaller cap off, eat the edge, scrape out the choke and eat the heart. My favorite food. I have been eating them since I could scrape the meat off with my little teeth.

                      2. But do the Italians even bother with the leaves? When I was in Florence and took a cooking class, we only ate the heart. But I can't get it through my thick skull how to harvest the heart.

                        2 Replies
                        1. re: sarah galvin

                          Keep in mind that styles of cooking vary greatly from the North to South in Italy. The further north you go the more refined the cuisine .Also French influence becomes more apparent in the north meaning more composed dishes rather than a peasant or family style in the south. My relatives from the south( Naples, Sicily, Bari) would never "waste" an artichoke just to get to the heart. Most commonly, they would steam or stuff a large choke and eat all but the very outer leaves which they would peel prior to cooking. When I want just the heart, say for an app. I select the smallest chokes I can find, steam or boil them, and in one motion cut right where the leaves begin. Because I use small chokes I can still use the leaves cause they are tender lets say for a dip or in a pasta.

                          1. re: tastelikechicken

                            Actually Naples is famous for its French influence, which dates to the 18th century. And the refinement of much of Sicilian cuisine is more than a match for the cooking of Tuscany and points north. But that is another subject.

                            I'll fight anyone who says Rome isn't the artichoke heart of Italy, and in Rome nothing inedible reaches the table. All inedible outer leaves are pulled off, then the inner leaves are trimmed carefully in a special way and the fibers removed from the stem (which is not only edible but delicious). What little choke remains in the local artichokes (or those grown in Puglia, Sicily, and Sardinia, which we eat before the local ones come out) is easily removed at the table, but is usually edible. Late in the season (now), when there is a choke, the artichokes are no longer cooked whole but used cut up in pieces. In this case, the artichoke is trimmed externally as usual, but the choke is removed from the wedges before cooking. You can also cook the artichokes whole, then cut them up and remove the cooked choke, which is easier, before they are used in your dish. For example, this evening we are having la vignarola, which is a combination of artichoke pieces, fresh fava beans, and fresh peas.

                        2. Pressure cooker. Put the artichokes in your pressure cooker and put some water in it (enough to cover the bottom and a little extra--DO NOT cover them with water or even use as much as an inch). Because there is not too much water the pot will pressurize pretty quickly. Once it starts hissing, turn the heat down and cook that way for five minutes. Turn off the heat when the timer goes off and, again, de-pressurization will happen relatively quickly because of the amount of water.

                          Speed is one reason why I use the pressure cooker but the other is reliability. I know that the above timing works for me every time. Adjust the timing to suit your preferences.

                          2 Replies
                          1. re: hondo77

                            I'm with the pressure cooker camp. I cut the stems off at the base and stand in a steaming rack. I put the stems in the water for a touch more flavor. Bigger artichokes may need more time. Just bring back to pressure and shut off. Since cookers vary, you'll have the delicious advantage of experimenting.

                            The center of the stems are edible so you can slice the long ways, but to me they're not as good.

                            For dipping, just some good butter -- this is a time to use the good stuff!

                            1. re: hondo77

                              i think i was in my 20's before I realized that a pressure cooker had any use besides artichokes. each pressure cooker varies as to how long to cook, for whatever reason mine is 9-12 minutes at 15 pounds pressure. Squeezing lemon juice over the tops adds a nice tang. A friend drizzles with olive oil, but to me that gets all the leaves too greasy, too messy to eat.

                              and yes, the inside of each leaf has a coating of "meat" that should be dipped in mayo, butter, yogurt, sour cream, salad dressing, etc, then drawn between your closed teeth, enough pressure to remove the meat, but not shred the leaf (or you will spend the next two hours with dental floss and toothpicks). Once you get almost all the leaves peeled and "eaten" you pull the last tuft of leaves off and nibble/bite the bottom tender part off. Then either cut or pluck the fuzz and immature leaves off the choke or heart. Cut that into half or quarters, dip and eat. Sort of the reward for the work with the leaves. I think thats why kids like them... its the food you HAVE to play with.

                            2. Stuffed Artichokes

                              Serves: 2

                              If the artichoke feels heavy for its size and squeaks when squeezed, you have found a fresh artichoke.

                              Ingredients for Artichoke:

                              • 1 medium sized fresh artichoke
                              • 1 quart cold water
                              • 1 Tablespoon olive oil
                              • 1 lemon
                              • 1 Tablespoon Frank’s Famous Creole Seasoning

                              Method for Artichoke:

                              1. Cut the top quarter off the artichokes with a serrated knife.
                              2. Snap off and discard any battered outer leaves.
                              3. Using scissors, trim the remaining barbed leaf-ends of the artichoke.
                              4. Cut the stem flush with the artichoke body.
                              5. Rub the cut surfaces with a lemon half.
                              6. Put lemon (except one half), oil, water and Frank’s Famous Creole Seasoning in a large pot and bring to a rolling boil.
                              7. Put the artichokes stem-end up in the center of the pot.
                              8. Cover and cook over medium-high heat, adding more water if necessary.
                              9. Leave submerged until the artichokes are softened enough to spread the leaves easily, about 45 minutes.
                              10. Remove immediately from the water and drain upside down.

                              Ingredients Stuffing:

                              • ½ cup butter
                              • 2 cups green onions, chopped
                              • 4 cloves garlic, minced
                              • 1 cup parsley, chopped fine
                              • 1 cup seasoned bread crumbs
                              • 1 cup parmesan cheese, grated

                              Directions for Artichoke:

                              1. Melt butter and cook green onions and garlic in the microwave on high until softened, or melt the butter In a black cast iron skillet and sauté the green onions and garlic until tender, about 4 minutes.
                              2. Add parsley, breadcrumbs and cheese. Mix well.
                              Note: It is always best to grate fresh cheese for this recipe. The pre-grated variety looses a lot of flavor on the shelf, so it should be avoided.

                              3. Place the artichokes on a flat surface.
                              4. Gently pull leaves outward from center until leaves open slightly.
                              5. Fill artichoke cavities with bread stuffing.
                              6. Pack stuffing between leaves.
                              7. Before serving, microwave on high checking for doneness after each minute.

                              Note: Artichokes may be heated in the oven. Arrange artichokes in a baking dish just large enough to hold them and add enough water to cover bottom of dish. Drizzle 1 tablespoon of remaining oil over artichokes and bake at 375°F for 12 minutes.

                              8. Can be wrapped individually in plastic wrap and frozen.

                              2 Replies
                              1. re: speyerer

                                speyerer, I once had a baked stuffed artichoke at an italian restaurant with probably similar stuffing ingredients, but additionally with loose sausage in the stuffing mix. Delicious.

                                1. re: speyerer

                                  I just acquired 10 artichokes for ten bucks. I steamed two in a microwave for about ten minutes with lemon juice, water, powdered garlic, Tabasco and salt & pepper. Delicious. The other 8 I stuffed using a recipe almost exactly like yours (I used asiago cheese and pecorino romano). Not having a microwave at home I boiled them for almost an hour, stuffed them then finished them off in the oven, covered, in pans with a little water. Everyone loved them at our Easter dinner.

                                2. Try microwaving the big guys. It's fast and doesn't stink up the kitchen.

                                  4 Replies
                                  1. re: NYCkaren

                                    I do not find the smell of cooking artichokes "stinky," at all.

                                    1. re: pikawicca

                                      me neither! i think it smells wonderful.

                                    2. re: NYCkaren

                                      I tried that once and they turned out tough.

                                      How do you microwave artichokes without them drying out? Do you microwave them covered and in water?

                                      1. re: chicgail

                                        I wrap artichokes, individually and tightly, in plastic wrap and microwave 4-5 minutes for one, 6-7 minutes for two, letting them rest, still covered, for about three minutes. The moisture in the artichokes steams them without any additional liquid. I've been doing this for years and it works perfectly.

                                    3. oreganata.....i love italian stuffed artichokes. breadcrumbs, parm, garlic, parsely, salt, pepper, drizzled with olive oil and crammed between the leave of a cleaned artichoke....cut it almost in half, cutting the top off. cut off the stem and peel it a bit. rip off some of the tougher looking exterior leaves. put it an a saucepan and add water until it comes halfway up the choke. add the stem to the water. simmer for around 45 minutes until you can pull a leaf out easily. it will be a drab olive color. enjoy! the stem is just an extension of the heart. very delicious. we always ate them after the main course.

                                      1. I'm a pressure-cooker of artichokes, too. 20 minutes for the big guys, 10 for the small "poivrade" chokes. We enjoy them with garlic-lemon vinaigrette (being somewhat cholesterol conscious).

                                        1. Steamed served with hollandaise. My favorite!! I have a really easy blender hollandaise recipe if you'd like.

                                          4 Replies
                                            1. re: orangewasabi

                                              You can double, quadruple this as necessary....this is good (in my book) for a couple of artichokes.

                                              In blender, mix 2 egg yolks with 1.5 tbs of lemon juice (you can add more later if you like it tart - which I do), a sprinkle of pepper, & a sprinkle of paprika.

                                              Meanwhile, melt 1/2 stick butter.

                                              Turn blender on and stream in the melted butter to the yolk/lemon mix above.

                                              Et voila.

                                              1. re: amanda3571

                                                oh yumm, that sounds good. thank you (I guess I shouldn't admit to wanting to eat it on a spoon, eh?)

                                                1. re: orangewasabi

                                                  Not to worry, you wouldn't be alone in that :)

                                          1. I almost always braise rather then boil or steam. I think it adds more flavor, and is quicker for some reason.

                                            This is my method:

                                            trim the tip of the stem, and if its a larger or tougher artichoke, use a vegetable peeler to take off the outside layer (but leave most of it intact, it is edible and quite delicious).

                                            cut in half

                                            scoop out the choke with a spoon

                                            while your prepping the artichoke, heat some olive oil (sometimes I flavor the olive oil with some smashed garlic, diced shallots, and/or pepper flakes, but its not really necessary)

                                            place the artichokes cut side down in the hot oil, and sear them for a couple of minutes

                                            once they are nicely browned but not burnt, add some liquid, enough to cover maybe 1/2 inch of the artichoke. the liquid could be white wine, chicken broth and/or water

                                            cover and cook for 15 minutes or so, then remove cover and let the liquid cook off (you can always add more liquid if the artichoke isn't cooked through). you can tell if its cooked by poking with a fork, or pulling off one of the outer leaves.

                                            my favorite dipping sauce is melted butter with shallots, lemon zest and juice, and honey.

                                            1 Reply
                                            1. re: shivani

                                              thank you shivani - best way I have ever had artichokes!

                                            2. All I can say is, for goodness sake don't boil them! I shudder every time I read one of those recipes that calls for submerging them in water and using a plate to hold them down. Can you say "soggy artichokes"?

                                              I grew up cooking them in a pot, sitting on their bottoms in about an inch of water (just enough to come up to the bottom of the leaves). You can add lemon, a garlic, etc. if you want. I now steam them, either in a big steamer or in the microwave.

                                              3 Replies
                                              1. re: Ruth Lafler

                                                I don`t cook them I just go to a cafe in Castroville and enjoy.

                                                1. re: bigjimbray

                                                  I amazed my aunt in San Jose while visiting a couple of years ago. I was driving back from a day trip to Carmel, and stopped in Castroville for some chokes for dinner. My aunt did not believe that they could be superior to the artichokes she buys at her supermarket. Wrong! As with most things vegetal, fresh is best in the artichoke department.

                                                  1. re: pikawicca

                                                    Yeah, I think a difference in freshness is really noticable in artichokes. I passed on some artichokes yesterday because even though it was at the farmers' market, the cut ends of the stems were black and the stems were starting to shrivel.

                                              2. I chop up garlic and parsley finely, mix with some salt and lots of black pepper, then stuff that mixture under the leaves at random (usually a pinch under each leaf till you get to the inside).

                                                Put the artichokes upright in a pan that will hold them snugly, add water to about 1/3 of the way up the artichokes. Drizzle with olive oil, sprinkle with a little more salt and pepper. Simmer till done. You know they're done when you tug on a leaf and it comes out easily. Usually takes me about 20-30 minutes. I usually eat everything, including the fuzzy bit (if it's not too prickly), except the hard parts of the leaves.

                                                1. Is "heart" the same thing as "bottom"? I've never eaten a fresh artichoke that actually contained anything that looked like what you can buy as frozen or marinated artichoke hearts. I guess those come from very young artichokes that haven't developed a choke yet (and that are not often eaten fresh)? Or a different variety (that is not often eaten fresh)? Or am I confused?

                                                  1 Reply
                                                  1. re: DeppityDawg

                                                    Hmmm ... I'm not sure which is technically correct, or if both are. However, I grew up in artichoke country, and I've always called the bottom the heart (although I've also seen it called the "crown"). What are sold as artichoke hearts, either canned or frozen, are small, immature artichokes that have also been trimmed of some of their tough outer leaves. The artichoke plant produces large artichokes on its main stalk(s), but it also produces smaller artichokes on secondary stalks. An artichoke is, after all, a flower. So if you can think of flowering plants you've seen where there are smaller blossoms around the main blossoms, then you've got the picture. Sometimes in stores you can buy "baby" artichokes, and if you trim them down (cut off the tops and remove some of the outer leaves), they look exactly like the canned/frozen ones.

                                                  2. I like to make them in a stew with lamb.
                                                    I had to watch that section of the Molto Mario episode twice to get the Italian idea of hacking off the leaves to get to a quartered heart/stem for the stew...
                                                    It was a little shocking, since I'd only ever eaten them steamed, pulling leaf by leaf.

                                                    3 Replies
                                                    1. re: pitu

                                                      It does seem shockingly wasteful, doesn't it? I once bought a bag of large distressed (some mold on some leaves) artichokes for $1, stripped off all the leaves and sauteed only the hearts in butter and garlic and it felt so decadent. The best fried artichoke hearts I ever had were at a small restaurant right next to an artichoke field where they fried just the bottoms. Out front one busy day there was a huge (about four feet cubed) cardboard box full of immaculately fresh artichokes, and a couple of field workers with heavy gloves standing there ripping off leaves by the handsful. Long gone, though. *sigh*

                                                      1. re: Ruth Lafler

                                                        omigod Ruth, artichoke fields...
                                                        do you have a recipe for the artichoke soup as served @Duarte’s in Pescadero? I haven't been there (or to the west coast) in a few years . . .
                                                        I'm equally obsessed with Duarte's green chile soup, if you have a line in!

                                                        1. re: pitu

                                                          I don't know about the artichoke recipe, but the green chile soup recipe is floating around -- I'll see if I can find it. People in the know know that you can order the soups half-and-half, which is just about perfect, especially after a blustery day on the coast.

                                                    2. If I find the time and courage before the season ends, I am going to try to make these:
                                                      There are better instructions in the Home Cooking archives (for example http://www.chowhound.com/topics/284362 ), but I thought it was funny that they made a whole website for this recipe.
                                                      Here's a very appetizing photo of the desired result:

                                                      1. I love stuffed artichokes, but after reading the posts as of this writing, I appear to be the only one who does them this way. I love the shape and "design" of an artichoke, so for me tearing away its leaves or cutting their top off is extreme cruetly! '-)

                                                        I take the whole artichoke, stand it on end so the point where all the leaves come together is pointing straight down at the counter or work surface. Then, holding it by the stem end, I slam it "face down' into the counter. Repeat until the leaves spread and open and you can look straight down inside and see the choke. With each repeated slamming, the artichoke "blooms" a little wider. Then I scrape the choke out with a spoon until the inside is clean of all "fuzz." And now we have a perfect receptacle for stuffing.

                                                        I don't think I've ever used the same type of stuffing twice. Bread stuffing, rice stuffing, orzo stuffing, rutabegas, anything at all. It does help if it has some fat in it, whether butter, fat from meat, or olive oil. Tomatoes, onions, garlic. If I'm serving them with a stuffed bird, whether turkey, chicken, or goose, the same dressing in the artichokes is wonderful.

                                                        To cook, I set them upright on a steamer rack and steam them until the tines of a cooking fork can be inserted into the base (heart) with ease. They're great served hot with a meal, and leftover stuffed artichokes are wonderful as a cold lunch. There is no wrong way to eat them. You can peel the leaves off and clean them until you get down to a serving of dressing sitting atop the heart, or you can scoop the dressing out and eat it as you work your way through.

                                                        As for the barbs at the end of each leaf, they soften up with cooking. And I do believe that every artichoke deserves a chance to defend itself. '-)

                                                        5 Replies
                                                        1. re: Caroline1

                                                          I keep a pair of kitchen scisscors I use only for herbs & veggies and snip off the top of each outer leaf. Then take a knife and slice about 1 inch off the top of the whole artichoke.

                                                          1. re: Caroline1

                                                            I'm a stuffed artichoke girl. see my method above. i never order 'chokes at french restaurants.....

                                                            1. re: eLizard

                                                              Read your method before I posted mine. I do like having the whole leaf available when "pulling" the meat off the base. I also like stuffing the whole artichoke. Watched Mario Batalli cut them in half on his TV show, then stuff them. It just seemed sooooooooooooooo wrong! '-)

                                                              1. re: Caroline1

                                                                I recall screaming at the television when I saw that. I grew up on the things and they influenced my learning how to cook becuase I wanted Hollandaise but we were going to have lemon butter but I made a fuss so my mother said "make it yourself" and I did. Stuffed ones were rarer in my house because they were deemed too much trouble but I got y fix all over New Orleans. But my grandmother had teh great COLD artichoke recpie which is to cut a cooked on in half, scoop out the fuzz and pour a sharp vinagrette into the cavit (she always had chives in the stuff and a good buit of coleman's mustard) refrigerate and then add some more vinagrette before service. Try to keep a pool of vinagrette as long as you can and work from teh outside in. A perfect hot weather item.

                                                            2. re: Caroline1

                                                              Hi Caroline1-- love your artichoke recipe. Thank you so much! I am an artichoke fan in New England and it is the season to get them. Thanks again!

                                                            3. I bought some large artichokes tonight (on sale 1.89 euros for 3). No frying oil in the house, so instead of the "alla giudia" recipe, I steamed them in the pressure cooker. I just ate one for dinner, and I actually ended up eating the choke, fuzz and all. Am I going to die now?

                                                              5 Replies
                                                              1. re: DeppityDawg

                                                                can I ask *why* you did that?
                                                                I don't think it's a poison situation, but...
                                                                let us know what happens
                                                                : )

                                                                1. re: pitu

                                                                  So far so good… maybe tomorrow I'll try eating the thorny ends of the outer leaves, too! Seriously, the "roots" of the fuzzy hairs are soft and edible, and if you scrape off the choke with a spoon, you end up throwing all of that away. I know, I have to learn to let go once in a while. But it would be nice to find a way to remove just the dry fuzzy top of the choke. Maybe with hair clippers?

                                                                    1. re: DeppityDawg

                                                                      just pull it off...if it is cooked right it will just pull out... or slice it off with a knife

                                                                  1. re: DeppityDawg

                                                                    Let us know if you do :-).

                                                                    When used to grow artichokes, the choke was very soft in the early-season artichokes and we could eat the choke. As the summer went along, the chokes became drier and drier, meaning we couldn't eat them anymore.

                                                                    Then there are the baby artichokes, where you can eat almost the whole thing.

                                                                  2. I always buy the baby ones, cut the larger baby ones in half, leave the little ones whole. I sautee in olive oil, garlic, salt and pepper. then toss with lemon juice. One cooked, just have them on hand for salads, pastas, crostini or just to eat.

                                                                    1. Late, I know, but I am absolutely floored that there are 61 replies on how to do artichokes, and nobody mentioned the absolute best method - whole, fried!! It's extremely popular in rome, where they're considered "jewish style" (I can't argue that we jews seem to find a way to make EVERYTHInG as unhealthy as possible :) ). The leaves crisp up like perfect little potato chips that you can pluck and chomp, with a soft perfect center that is absolute heaven. As someone who absolutely hated artichokes based on the hearts-in-a-can, I have to say I'm absolutely enamored of them after having my first one fried!

                                                                      3 Replies
                                                                      1. re: KosherHound

                                                                        I agree the Roman fried artichokes are amazing, but they're not for home cooks who are inexperienced with cooking artichokes!

                                                                        1. re: Ruth Lafler

                                                                          Ruth, why are fried artichokes not for home cooks? Since I've never made them (but I want to), I guess I am one of those people who are inexperienced with cooking artichokes. What is it about them that is especially tricky or that one should know?

                                                                          1. re: chicgail

                                                                            The prep is tricky -- trimming it right, getting it to open and flatten, etc. I tried it once and wasn't at all happy with the results. I suspect, too, that in Italy they use younger artichokes than those commonly sold in US stores, since the whole leaf has to be tender enough to eat.