Artichokes (How to cook)
- Reviews 1
Ready In: 55 mins
Serves: 4
Ingredients
- 4 quarts water
- 2 teaspoons salt
- 6 tablespoons lemon juice or 6 tablespoons vinegar
- 2 -3 tablespoons olive oil (or more to taste)
- 1 -2 bay leaf (optional)
- 12 whole peppercorns
- 4 large artichokes (or 6 medium)
Directions
- Trim stem of artichokes at the base.
- Remove any tough or discolored bottom leaves.
- Cut off approximately 1-inch of the top leaves, and trim remaining tips from leaves (I use scissors).
- Rub the base and all cut parts with lemon juice.
- Using fingers, open up the center of artichokes.
- With a sturdy spoon remove and discard the fuzzy choke.
- (I omit this step at this point and do it after cooking) Combine all ingredients, except artichokes, and bring to a boil.
- Add artichokes, and partially cover and return to a boil.
- Cook until the stem end is easily pierced with a fork.
- Allow about 30 minutes for medium and 40 minutes for large artichokes.
- Remove from liquid and drain upside down.
- Serve with melted butter or horseradish sauce, or they may be stuffed.
- NOTE#1: Artichokes may be cooked ahead and re-heated by putting in simmering water for 10 minutes.
- They will keep several days in the refrigerator.
- NOTE#2: Use an enamel or stainless steel pan for cooking.
- Do not use aluminum utensils.
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