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Pick the freshest artichoke
Let’s accept it—eating an artichoke is just plain fun. Once you master peeling an artichoke’s pointy tips away to reveal the succulent flesh within, you’ll love the process and ritual of eating this elegant vegetable. (Yes, an artichoke is a veggie, but it’s also a flower bud!) Artichokes grow year-round, but most of the ones we see in stores are Green Globes, Big Hearts, Imperial Stars and baby-sized Green Globes from California. When you shop, look for firm, dense, not-too-large samples with pointy (not rounded) leaves. Avoid ones with brown spots. One tip is to squeeze the vegetable; a squeaky sound indicates moisture and freshness. They will stay tasty up to five days when stored in a paper bag in the refrigerator. Today, challenge yourself to cook up a ‘choke (they make a great starter).
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I love them grilled with garlic and aoli dipping sauce too!
HOW ARE THEY FOR PROTEIN AND QUICK DIGESTION.
I always keep canned artichoke hearts and/or pieces on hand, for quick additions as pizza/focaccia toppings. Rinsing the salt water off is important, for me, as I have kidney disease so have to limit my salt intake. The combination of garlic, olive oil, artichoke hearts, feta cheese, roma tomatoes (fresh or sun-dried), and basil are a classic mixture that I’ve found work perfectly together, mixed with any type of pasta/starch/bread base. I learned about that mixture of ingredients, from one of my favorite pizza places, but have expanded it much further out than just as a pizza topping combo.
When cooking fresh artichokes, I prefer to follow my high school cooking teacher’s advice to snip off the pointy ends of the artichoke, so that my guests and I don’t injure ourselves, while eating this most favorite vegetable of all time! This improves the appearance of the ‘choke, as well as its safety factor. Dipping the large ends of each flower “petal” in regular mayonnaise, continues to be my strategy of choice, when dining on them at home. The stuffed ones sound DELICIOUS, but as I’m single, I’m not likely to ever go to that much trouble to fix them.
I made them stuffed – an old Italian family recipe – with thin slivers of garlic, minced olives, seasoned breadcrumbs, parmigiana cheese, and olive oil. Never fails to please our whole family!
Cooked it with olive oil and added some fresh goat cheese. Yummy!
Grilled it with light vegetable oil and rock salt and pepper
cooked it with olive oil and salt seaweed spice. excellent