It’s spring! Time to commune with your favorite edible thistle!
If you’ve never had artichokes (other than possibly the frozen or marinated artichoke hearts), you’re in for a treat.
It’s a little bit of work to get those spiny pine cone looking things ready to eat, but once you start cooking your own artichokes, I predict you will be hooked.
Each leaf has a bit of “meat” that you scrape off with your teeth in an effort to get to the heart of the artichoke. That’s the prize waiting under all those layers.
The traditional French method of artichokes is a lovely steamed bulb served with creamy, lemony hollandaise sauce for dipping. I prefer Italian method of stuffing the artichoke with a combination of breadcrumbs, herbs, and cheese.
Here’s what you need:
Artichokes, Lemon, Garlic, Breadcrumbs, Olive Oil, Pepper, Parmesan/Romano Cheese, Blue Cheese (optional but SO good) and Salt (not pictured).
Put a large pot of water on the stove over high heat and bring it to a boil.
While you are waiting on the water to boil, prepare the artichokes by cutting the stem off and removing the very outer layer of small, hard leaves near the stem.
The stem is actually edible and quite good. If you want to eat it, trim away the outer green layer and cook it along with the artichoke bulbs.