The other way, which is what we'll be discussing here, is to prepare the artichoke whole, other than just trimming off the tips of the leaves, and then serving it with all its leaves still attached. Using this method means that when it comes time to eat it, you're going to have to follow a system. There are a lot of ways you can prepare a whole artichoke for serving it this way.
You can steam it in a steamer basket, simmer it in a covered pot, cook them in the microwave , or wrap them in foil and bake them which is effectively steaming them. You may have noticed that all of these are moist-heat cooking methods, and these tend to be the best since an artichoke can dry out if you tried cooking it with dry heat say, by roasting it uncovered in the oven.
With that said, you can cook an artichoke on the grill, but you have to slice it lengthwise. The high temperature of the grill ensures it cooks quickly, but you need to take care to avoid overcooking it. And by the way, the stem of the artichoke is also edible, but you have to peel it first. Depending on your cooking method, you may want to remove the stem altogether, so that it stands up straight.
But the stem is actually as tasty as the heart. In any case, to steam an artichoke, first cut off the stem so that the artichoke will stand upright in your steamer basket. Then slice off the top inch or so of the petals, so that it's flat and the yellow interior is revealed. This will remove most but not all of the thorns from the tips of those leaves, but to remove the rest, simply snip off the tips of the remaining leaves with kitchen shears.
Drizzle the top with olive oil and insert a garlic clove into the center. Sprinkle some Kosher salt on there as well, along with a squeeze of lemon juice, then place it face-up on your steamer basket. Depending on the size of your pot and steamer basket, and the artichokes themselves, you may be able to do 2 to 4 artichokes at a time. Steam for about 45 minutes. To check for doneness, flip the artichoke over and insert the tip of a sharp knife into the center where the stem was.
If it goes in easily, it's done. If it's still hard, it needs more time. You can eat it either hot or cold. Either way, start at the base of the artichoke and pull off one petal. If it's properly cooked, it should come off easily if the artichoke has been properly cooked. Just be sure to coat any cut edges in lemon juice or submerge the artichoke in lemon water to prevent browning. Supported by product placement.
Instead, use your teeth to scrape out the tender meat inside each leaf. The outer leaves are tougher and only have a small portion of edible material, while the inner leaves are much more tender and fleshier. They taste especially great when dipped in melted butter or a sauce, like aioli. The heart can be eaten whole, as can the stem, after cooking. Just be careful to peel the outer, fibrous parts off thoroughly and trim off a good portion of the woody end.
Artichokes are in season from March through May, and again briefly in late summer and early fall. Simply cut off a small slice of the stem, sprinkle it lightly with water, and transfer it to a plastic bag perforated with holes.
Why not start with our latest recipe for Goat Cheese-Stuffed Artichokes? Pull the base of petal through slightly clenched teeth to strip off the petal meat.
Pull off and eat the individual petals from the cooked artichoke, marking your way down to the heart of the artichoke. When you get to the heart of the artichoke, you will notice the fuzzy hair layer referred to as the "choke".
This part of the artichoke is not edible.
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