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May 3, 2012 11:08 AM

Yikes! Didn't remove fuzzy choke when stuffing artichokes! Will they still turn out ok?

So this is my first try at stuffed artichokes. Unfortunately, I didn't figure out how to take the fuzzy choke part out until I got to the 3rd one. So the other two have closed chokes with spiky and fuzzy things in the middle. I didn't want to waste the stuffing (lump crab meat was involved), so I went ahead and put them in the oven. If I eat the closed ones really carefully, will it still be ok?

Banging my forehead on the wall...:o(

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  1. Might get some fuzz in your stuffing, but if you're careful, you should survive. Q: did you steam them first or put into the oven raw?

    1 Reply
    1. re: rjbh20

      I put them in raw. It was murder trying to get the choke out of the 3rd one.

    2. I'm confused. If you stuff them in the conventional New Orleans manner then the goodies are stuffed inbetween the leaves and (ideally) cling to the concave part of the pulled-off leaf and you just scrape that off with your teetch. So far, so good. Lots of artichokes in New Orleans are done with the choke still in.

      If you are doing that old presentation of cutting off about a third and pulling out the little purple silky leaves just over the fuzz and stuffing that way, well, leaving the burr in is just making a bowl of a sort.

      2 Replies
      1. re: hazelhurst

        That's good to know. So I'll probably just have to do a little surgery when we get to the middle, right? I'd love to see the New Orleans method. Do you have a recipe?

        1. re: soypower

          You surely can find some online but I just wing it. Cut the stems off (save for boiling) and cut of the top with serrated bread knife( leaving enough leaf to stuff, of course.) I soak mine in water with lemon and/or vinegar for about grandmother told me this drives out critters..., drain and turn over, stem side up. Pound it with your hand to spread the leaves. Make your stuffing. Use Parmesan or Romano, some breadcrumbs but not as many as you'd find in most commercial versions these days. Then I add chopped olives, lots of chopped garlic, some chopped anchovies, chopped salami or any other meat. Sometimes I cut up cooked shrimp. Tarragon or thyme if you want. Always parsely. Chives are always good, too. Mix it up and take a spoon and shove it between the leaves, working from the center out. WHen done, pour some olive oil and lemon juice over the stuffing. I wrap the base of mine in foil and put them into a bath of boiling water. Cover if you want to but they'll be soggier that way and you'll probably want to bake them afterward to drive off that water..or you might want to bake them anyway. Baking probably does a better job melting the cheese.

          I have a friend whose wife can get the stuffing to stick to the pulled leaf every time but I usually get some sticking to the leaf in front of the one I pulled so I just pull it off and put it on the loose leaf.

      2. They're not poisonous, but they are indigestible. If you left the smaller bracts in place (those are the off-white ones with the spiky ends) they may cover up enough of the fuzz so it doesn't get into the stuffing. Eat carefully when you get towards the heart.

        The good news is that the fuzzy choke is easier to get out after the artichoke's been cooked.

        1 Reply
        1. re: tardigrade

          I will definitely do that next time. Thanks for your help. It's almost eating time! :o)

        2. don't worry about it. I never remove them. They remove easily after they are cooked. When you eat thru the stuffed leaves and get to the leaves with the little spikes at the top, you grab the top of the spiked leave and pull all of them off in one shot, then use a spoon to scoop out the choke. A little salt on the heart and all is good. Now I'm hungry.