An artichoke is a green, thick leaved vegetable of the sunflower family. A relative of the thistle, the delicately flavored globe or French artichoke is considered a sophisticated vegetable despite its family background.
Wash artichokes thoroughly, then cut stem to a one inch length. Remove any loose outer leaves. Cut off about one inch from top. Snip sharp leaf tips off with scissors to remove thorny tips. Brush the cut edges with lemon juice to prevent darkening. If artichokes are to be stuffed, spread open by placing upside down on a table or board and pressing down firmly. This makes it easier to remove the center leaves and choke before stuffing the vegetable.
Artichokes not only darken when exposed to air, but also when in contact with aluminum, tin, or steel. Therefore, stainless steel, enamelware, pottery or glass should be used for cooking. As a further precaution to avoid darkening, a small amount of lemon juice or vinegar may be added to the water when cooking.
To boil artichokes, drip the prepared artichokes into a large kettle of boiling salted water. Cover and simmer for 20 to 30 minutes or until stem is tender and a leaf can be pulled easily from the base. Drain and stuff or serve cold with a sauce.
To steam artichokes, place them in 1 inch of boiling water or on a trivet 1 or 2 inches above boiling water. Sprinkle with salt. Cover and cook as for boiled artichokes but allow 10 to 25 minutes more cooking time, depending upon the size.
Artichoke casings are sometimes served hot, stuffed with meat or creamed vegetables. To prepare casings, slice off the top third of the artichoke. Using a melon ball cutter or a sharp edged spoon, scoop out the fuzzy choke and enough additional center leaves to make a generous hollow. Remove all coarse outer leaves and stem. Cook casings covered in a small amount of boiling, salted water, the same as for whole artichokes. When tender turn upside down to drain. If desired, artichokes ma first be cooked whole and then trimmed to make the casings.
Artichoke bottoms, also, may be served hot and filled with creamed foods. Or, as a salad base. Prepare by removing all leaves and the choke from the whole artichoke. The leaves may be cooked separately, then the edible portion scraped off and used in salad dressings or sauces. Remove the stem, shape the base into a cup by trimming with a sharp knife. Cook covered in boiling, salted water until bottoms are fork tender. Drain and serve as desired. To eliminate pre-preparation, buy canned or frozen bottoms.
Artichoke hearts also are available frozen or canned. Served hot, they are a flavorful addition to omelets and casseroles. Canned marinated hearts, also on the market, are delectable served cold as a relish or tossed with a crisp salad.
