Sometimes, I wonder how someone decided artichokes would be tasty and figured out how to eat them. They certainly are one odd food, especially if you've never had them before! However, we recently got some artichokes, so I thought I would prepare them by steaming. I also wanted to see if I could avoid making a separate sauce by making the artichokes more flavorful to begin with. While steaming the artichokes allowed some of the flavor to get "washed" off, it was still moderately flavorful since the seasonings were placed in between the leaves. If you wanted more flavor, I'd still recommend cooking them in a pan so that instead of dripping into the water, the flavors will have more time to go into the artichoke flesh. If steaming, you could also use a sauce or dip to bring more flavor to the table, if desired. (You can also use a sauce or dip if you cooked the artichokes in a pan, but that method of cooking can be quite flavorful even without any additional sauce.)
What is your preferred method for cooking artichokes?
Steamed Artichokes
by CJ HuangMaterials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| butter, room temperature | |||||
| garlic, minced | |||||
| bay leaf, crumpled | |||||
| lemon juice | |||||
| artichokes |
Methods:
- Clean artichokes and cut the tops off the leaves.
- Mix butter, garlic, bay leaves, and lemon to create a mash.
- Place small amounts of the mash under each leaf (where practical). Closer to the tip, I just squished some into the top.
- Steam artichokes until outer leaves easily pull off.
- Eat by pulling off petals and placing in mouth, inner side down and pull through teeth to remove soft, pulpy, delicious portion of petal.
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