CHRIS - Globe Artichokes

[Guest guest]

> I was actually wanting to know how to prepare the

> artichoke for cooking 'whole' so that the leaves can be dipped in

sauce/butter

 

Okay, seems to me that what you want is what I call the shaggy dog

approach to artichoke trimming - letting it still look like an

artichoke but with the wild bits tidied and trimmed for acceptability

in the dining room

 

These links give you what you want - if you stop soon enough. Just

remember to use lots of lemon to stop the artichoke from going brown

and to put it in acidulated water when you have finished and are ready

to start on the next one.

 

My easy-peasy system: Remove an outer layer of leaves, depending on

how coarse they are. Use a serrated knife to take off an inch of the

end of the artichoke. Trim the ends of the remaining leaves across

with scissors to remove the points all round and give them a rough

haircut (looks kinda cute now). Peel the stem back to the white part

(it's lovely to eat). You can then use a melon baller or grapefruit

knife to remove the choke before steaming. Actually, when we do it, we

cook it whole with the choke still in and remove that at the table

(easier), but not recommended with guests, perhaps, in case they, er,

choke.

 

Anyway, here's the nitty gritty from the real experts:

 

http://gourmetfood.about.com/od/cookingtechniques/ss/artichoketrim.htm

 

http://www.bonappetit.com/tipstools/tips/2008/04/how_to_trim_an_artichoke

 

Now get in there with your fingers and mess around to your heart's

content!

 

Best, Pat

[Guest guest]

Thankyou so much to everyone who has guided me on this subject. I now feel

confident to give this lovely vegetable a try.

 

Tonight we are having jerusalem Artichoke soup for supper. At least I do

know how to handle them. Watch out for the after effects. LOL!!

 

Regards,

Chris