I would like to cook artichokes and eat as a Side Dish, since I've never tried to cook them before I wanted to see what recommendations people might have: Boil, Roast..take it apart first, cook them whole?
I would like to prepare Artichokes as a side dish, any preparation tips?
artichokes
Related Solutions
Although they may be using a different variety of artichoke, the results shouldn't vary too drastically. Ones descending from the italian varieties are often also purple in colour and will have a similar flavour
Selecting artichokes
- Squeeze the artichoke. You're looking for it to be firm and dense, indicating it is moist inside.
- You actually want the centre leaves to be compacted, indicating they are freshest.
- Try and break a leaf off, if it snaps satisfyingly then the artichoke is most likely fresh.
- Rub the leaves and check that they squeak, another sign they are moist.
- During winter, try and find ones with white blisters on its leaves as the slight bit of frost causing this improves the flavour.
(American English speaker here) To me, the picture of "fondo di carciofo" is a picture of artichoke hearts.
What you seem to call a heart, I call a baby with the outer leaves removed. Like this:
I don't think of that as a heart, I've always considered that a kind if a cheater thing since that's what you can buy frozen or marinated as "hearts". There is no, or very little, inedible choke:
That's because the choke develops as the artichoke matures.
So if I asked for "baby artichokes", I would expect to get what is pictured above.
If I want what I think of as "heart", I would eschew packages labeled "artichoke heart", because I know that what they would actually contain (in the US) is trimmed baby artichokes.
I LOVE artichoke hearts, I try to get plenty of stem too. I'm talking about the bottom portion of the mature artichoke, after you pick off the leaves and scrape off the choke.
This:
Which just has a small part of the choke removed.
On Food and Cooking supports this usage of "heart":
So, I guess "the bottom part of a mature globe artichoke, the base, what some people consider the heart and others call the bottom or even the crown, where the stem attaches" would be a way to say it in English and not be misunderstood. If, in fact, I am understanding the question.
Best Answer
The easiest way I have found to cook whole artichokes is to steam them in the microwave.
Cut off the top of the bud and then trim off any beaten up tough outer leaves. Place in a large glass bowl with about 1/2 cup of water in the bottom. Cover tightly with plastic wrap and microwave on high for about 4-5 minutes. Check and add more time if necessary.
You can then eat the leaves and save the base and heart for another dish or eat the whole thing.