Inch Paring Knife

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Artichokes. Hmmm.?

I've heard that you put them upside down (after cutting the tops off) in about an inch of boiling water to cook them. Can someone give me *details* about timing and how to serve them? Also, I was watching Rick Steve's Europe show and saw someone peeling them with a paring knife. Does anyone know how that would be prepared? Any artichoke recipes would be welcome, as would any "non-traditional" veggie recipes. Thanks!

Depends on their size.

The baby artichokes require less prepping. With these you can simply peel away the leaves toward the center until they look pale. You don't need to peel the top leaves as that you will cut them away. Once you get to the center you can cut off the top and then peel the stem.

The stem should be firm. If it isn't just cut it away just below the base. If it is you can use a Vegetable Peeler or paring knife to gently peel away the stem until it is light green, almost white. Now cut off the top dark green leaves.

The "choke", the furry stuff in the "heart" of the artichoke should not be that bad so you can leave it in. If it seems a bit spiny remove with a spoon. From this point you can cut the heart in half or poach it whole.

As you are going through the hearts you will notice that they start to discolor. Oxidization can be stopped by submerging in aciduated water, water with an acid in it, usually a lemon.

When you poach the heart all you need is salted boiling water and a towel to cover the top of the water so the the hearts remain evenly moistened and slightly submerged, not the top of the pan.

You want to poach the hearts to the point of how you will use it. If you wish to eat it straight out or marinate it in a vinaigrette or pack them in Olive Oil then you should poach the hearts for approx 8 to 10 minutes, if you are goint to roast, saute, grill, fry etc them then only 6 to 8.

Artichokes are true spring and summer. Enjoy their grassyness with just extra virgin olive oil, lemon, black pepper, parmesan. Clean simple flavors.

The only different with the large artichoke is that you will need to remove the choke entirely with a spoon or Melon Baller. This can be done by cutting the top off of to the choke or cutting the heart in half and removing it from the side.

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