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How to Cook an Artichoke

Tomorrow’s post will be a week worth of dinners with a cabin cooking theme. But it will also include one delicacy-type side course - artichokes! I realized that to prep for that post I’d need to explain just how to cook a choke since it isn’t something that is in every cooks repertoire. If it isn’t in yours, you need to try this because it is such an easy delicacy to prepare! Not only that but their peak season is just ending so get them now before their prices go way up.

Don’t Be Afraid!!!

Washing

Rinse the chokes with water really well. Shake upside down to get most of the water out.

Trimming

Some people don’t trim their chokes but I do. Using a cutting board and a serrated knife, cut the top 1 inch off of the leaves. It’ll leave the top of the choke flat. Cut off the bottom inch of the stem so that the stem is flat and allows the choke to stand up.

Steaming

You will need a very large pot, especially if you have big chokes. Sometimes only two chokes will fit into my lobster pot. If I have to make more than 2 I will use 2 pots and 2 burners. Fill the pot or pots with 1 or 2 inches of water, place the chokes in it on their stems so they stand up, and bring the water to a boil. Let them simmer, covered, for 30 minutes.

Checking for Doneness

With a fork in one hand and a pair of kitchen tongs in the other, stabalize one of the chokes with the fork while you attempt to pull out a leaf with the tongs. If the leaf comes out easily then the chokes are done. Keep checking back every 10 minutes. Sometimes it will only take 30 minutes, sometimes it’ll take 50 minutes.

Eating Artichokes

If you need a primer on how to eat an artichoke check out this wonderful pictorial on SimplyRecipes.com. As far as the choke dip is concerned, there can be only one natural accompaniment: melted butter! Make sure the butter you use is salted. If you buy unsalted butter as a rule, then add a sprinkle of your own salt to it. If you really feel like you need to add lemon to the butter, which a whole heck of a lot of cookbooks say to do, then please at least try them without the lemon first.