FREE ARTICHOKE RECIPE

Monica's e-cookbooks

one large artichoke per person

Prepare the artichokes by cutting off the top inch and trimming the bottom so that it will balance easily on a metal steamer.

Remove the outermost leaves and, with scissors, cut off the sharp tips of the leaves that remain.

Balance the artichokes in a steamer which is placed in a pot with an inch of water. Cover with a tight-fitting lid. Bring the water to a boil. Reduce the heat and steam for about 45 minutes. When they
are ready, a leaf from three or four layers in will pull out easily.
 

Serve whole, on a plate, with a large empty bowl for garbage on the side.

To eat, take the petals off one at a time. Hold onto the tip and dip the petal in a vinaigrette dressing. Still holding the tip, place the petal in your mouth. Let your front teeth scrape off the meat as you pull the petal out. Discard the rest of that petal. As you get closer and closer to the center of the artichoke, you will be able to eat more of the petal and have less waste.

Once you have finished the petals a fuzzy choke will cover the heart of the artichoke. Remove the choke and eat the remaining heart.

If you feel even more adventurous, make a mixture of ground sunflower seeds, grated parmesan cheese, crushed garlic, and sea salt, all moistened with olive oil. Stuff the mixture between as many petals as you can, then steam.