The Perfect Artichoke – How to Cook and Eat it!Yum
I’m a sucker for artichokes. They are literally one of my favourite foods of all time. I reckon it’s got something to do with having a load of artichoke plants in the garden when I was growing up, and having a few weeks over the summer where they were harvested, boiled, and utterly inhaled.
They’re good stuff.
Having been raised eating artichokes this way, I really didn’t think there was any other way to eat them (other than artichoke hearts preserved in oil thrown into a pasta). But even now, being a little bit more educated on the many uses for an artichoke, I still eat them the same way.
In case you’re not as experienced an artichoke eater as me, or are only familiar with eating the heart, you’re missing out on a lot of delicious artichoke action. When you’ve cooked an artichoke, each of those lovely petals pulls out quite easily. At the bottom of each petal is a delicious little bit of soft flesh very like the heart. Simply run the bottom of the petal through your teeth to remove and eat the pulp. Discard the petal, and move on to the next one!
I’m a firm believer in serving top quality produce in the simplest way – no extra stuff needed. That’s why I serve this with a side of garlic butter, or a very simple garlic vinaigrette for dipping the petals into, and drizzling on the heart. Artichoke doesn’t need anything overpowering it’s wonderful subtle flavours.
If you’re new to the wonderful world of artichokes, I can’t recommend enough just buying a big globe artichoke and eating it the way I do. After that, mess around with it and see what you can come up with – I’d love to see your ideas!
Until then, I’m going to be working through a LOT of artichokes. Petal by petal, heart by heart.
Doesn’t sound like a bad plan to me!
- One Globe Artichoke per person
- 2 tbsp butter
- 1 cloves of garlic
- Bring a large pot of water to the boil.
- Wash your artichoke, and submerge in the water. The artichoke should ideally be submerged in the water, but if your pot is not big enough for this just put it in bottom down first, and turn halfway through the boiling time.
- Check to see if the artichoke is cooked by trying to pull out one of the petals halfway down the side of the veggie. If it can be pulled out relatively easily, the artichoke is ready to eat! This should take around 30 minutes, depending on the size of the artichoke globe.
- Remove the artichoke from the water and drain it, and allow it to cool for around 10 minutes (I like my artichokes hot - you can let yours cool for longer if you prefer it a bit colder).
- While the artichoke is cooling, prepare the garlic butter. Just place the butter in a microwave-proof bowl.
- Add the 2 cloves of garlic to the bowl, using a garlic crusher. Microwave the mixture for 30 seconds, stir, and continue to microwave until the butter is completely melted and bubbling.
- Serve your artichokes with a small bowl of garlic butter for dipping. Alternatively, if you don't like butter (as baffling as that would be!), you can use a light vinaigrette instead. It's just as delicious!
- Serving Tip: If you're making a lot of these for a big group, you may need to make a bit more garlic butter for dipping. Just increase the amount as required!