Simple, Simple, Simple
Steamed Whole Artichokes
4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
2 tablespoons olive oil
1 quart chicken broth or water
Salt and pepper, to taste
2 whole artichokes
Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.
Stuffed Whole Artichokes
6 whole artichokes
3/4 cup fresh breadcrumbs
1/2 cup grated Pecorino Romano cheese
1 small garlic clove, minced
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper
Squeeze the lemon halves into a large bowl and fill the bowl with cold water.
Trim the bottom off each artichoke. Trim off the tough outer leaves. Snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.
Pull each leaf open slightly from each artichoke and stuff a little filling into the opening.
Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily.
Make sure the water doesn’t boil dry.
Add more water if necessary.
Serve each artichoke hot, on an individual plate.
My favorite way to do artichokes, takes some time but very easy … here is a link to a great description of how to get at and cook the hearts. http://www.davidlebovitz.com/2013/05/how-to-prepare-and-cook-artichokes/
Here is a wonderful Grilled artichoke link: http://www.simplyrecipes.com/recipes/grilled_artichokes/
Whole Roasted Artichoke: http://pinchmysalt.com/how-to-roast-whole-artichokes/