Learn my simple techniques to take the mystery out of preparing artichokes.
Step One: Steaming
Step Two: Coring
Step Three: Eating
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Simple Steamed Artichokes
- steam basket
- large pot
- paring knife
- 4 Fresh Artichokes
- water for steaming
- 1 teaspoon salt for the steaming water
- 2 tablespoons olive oil for drizzling
- 2 tablespoons balsamic glaze (optional) for drizzling
- 1-2 pinches black pepper
- To prepare artichokes to steam, cut the tops and stems off. Boil a few inches of water in a pot, add a little salt and place the steam basket in. Put the artichokes upside down on the steam basket and steam for about twenty minutes.
- You can see that the artichokes are steamed thoroughly when the stems are soft.
- Using tongs, remove the artichokes from the steaming pot. Place each artichoke upside down on a clean kitchen towel to cool.
- To cut and core artichokes, slice each artichoke in half, lengthwise. Using a paring knife, draw a small incision, about 1 inch deep, under the "fluffy" thistle-like center of the artichoke. Using a small spoon, lift the fluffy thistle-like core of the artichoke out, and discard.
- I served my easy, simple, steamed artichokes with a little salt, pepper and drizzled with olive oil and balsamic glaze.
- To eat artichokes, peel each leaf off and eat just the base of the leaf, which will be tender. This is when people like to dip each leaf in some kind of butter or sauce. The leaves will get more tender as your reach the inside of the artichoke. At that point you may even be able to eat complete leaves, but be sure to test the edges before you pop the whole thing in your mouth. The heart of the artichoke is the base, and the stem is an extension of the heart. Both are completely edible and delicious!