Artichokes
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Artichokes are fun...and delicious!
Directions:
TO BUY: Available year-round, California artichokes are most plentiful in
April and May. All sizes of artichokes are mature and tender. Bronze-tipped
petals outside mean delicious "winter-kissed" flavor inside.
TO PREPARE: Pull off lower petals of artichoke. Cut stem to one inch or less.
Cut off top quarter of artichoke. If desired, snip tips off remaining petals.
TO COOK:
BOIL: Stand prepared artichoke in pot with 3 inches boiling,
salted water. (If desired, oil, lemon juice, and seasonings can be added to
cooking water.) Cover and boil gently for about 25 to 40 minutes, depending
on size, or until petal near center pulls out easily. Stand upside down to
drain.
STEAM: Place prepared artichoke on rack above boiling water.
Cover and steam 25 to 40 minutes, depending on size, or until petal near center
pulls out easily.
MICROWAVE: Invert 1 large (about 12 oz) prepared artichoke
in a deep 1-quart microwave-proof cup or bowl. Add 1/3 cup water. Cover and
microwave on High for about 7 minutes or according to time recommended by
microwave manufacturer. Give dish a quarter-turn halfway through cooking time.
Let stand for 5 minutes. When done, petal near center will pull out easily.
TO EAT: Artichokes may be served hot or cold. To eat, pull
off outer leaves one at a time. Dip base of petal into sauce or melted butter;
pull through teeth to remove soft, pulpy portion of petal. Discard remaining
petal. Continue until all petals have been removed.
Spoon out fuzzy center at base; discard. The bottom, or heart, of the artichoke
is entirely edible. Cut into small pieces, and dip into sauce.
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