Mom’s Artichokes!

Posted by on Apr 26, 2012 in Blog, SIdes | 1 comment

Mom’s Artichokes!

Branch out from your usual spinach and artichoke dip and try this simple and delish recipe using this Mediterranean vegetable.

This is something that my mom and grandma have made ever since I can remember.  My brother and I ate them right up(along with my dad, and grandfather).  Artichokes are fun to eat and take sometime to eat, slowing down while you are eating it NOT a bad thing 🙂  This is one of those dishes that I request my mom to make when I go home.

Ingredients:

  • 2 Artichokes
  • 3 cups(approx) Vegetable Broth
  • 1/4 Parmesan Cheese
  • 4 Garlic Cloves
  • 3 TBSP Garlic Powder
  • 1/2 Italian Style Bread Crumbs(optional-I didn’t have them on hand so didn’t use them this time)
  • Salt and Pepper to taste

Preparation:

1. The first thing you want to do when cooking artichokes is to remove the steam, but DO NOT throw away, just simply cut the steam off of each artichoke, and then give them a good rinse under the sink.  While I am rinsing them I like to open the leaves up a big and let the water flow in between.  At this point you also want to make sure that the artichokes sit flat on a cutting board, if not, just slice a few leaves off the bottom so it evens out.

2. Now that our leaves our clean and stems removed use a vegetable peeler or knife to remove the outer layer of the stems. Also cut of the ends and give them a rinse to remove any dirt.

3. Now you need to cut the tops of the artichoke off.  This allows the leaves to open up during cooking, and when we add our seasonings they will fall in between the leaves and flavor each leaf.

4. Now add the artichokes to a pan, and add enough vegetable broth to cover the bottom two inches of the artichokes.  Also add your steams and garlic to the broth, and some salt and pepper to taste.

5. It is important to understand the cooking time varies with the artichoke.  Sometimes they take only an hour sometimes it can be up to 2 1/5 depending on how tough and ripe they are.  You’ll want to bring the broth to a boil, then bring it down to a simmer and cover.  About every twenty minutes or so take the broth and pour it over the artichoke(like when your basting a turkey!).  If your running out of broth in the pan you can add more broth, or water.   Normally I would use a baster for this but it has disappeared, I’m sure it will turn up someday!  You will know your artichokes are ready because the leaves will come off easily and be very soft.  Once they are soft enough for you add the Parmesan cheese, garlic powder, salt and pepper(you can do all this right over the stove), be sure to open up the leaves a little bit so the seasons get to the bottom.  Then top it with a little more broth and remove from heat.

6. Serve artichokes in a bowl.  Make sure not to eat the whole leaf, just the “meat” that you scrape with your teeth.  Discard the leave in another bowl(although I’m not going to lie I have eaten the leaf before, however I don’t think its good for you and don’t recommend it)!  Also make sure to eat the stem it should be very tender, and juicy.  Once you get to the center of the artichoke DO NOT eat the fuzzy part it is inedible. You can remove it like they show in this picture…

http://moroccanfood.about.com/od/tipsandtechniques/ss/artichoke_clean_6.htm

The heart is edible, but the fuzzy part is not.  The fuzzy “choke” party should come out easily with a knife, and its totally worth it, the heart is the best part of the artichoke!!!

Be Sociable, Share!

1 Comment

  1. My spouse and I aabsolutely love your blog and find the majority of your post’s to
    be just what I’m looking for. Dooes one offer guest writers to write content available for you?

    I wouldn’t mind creating a post or elaborating on most of the subjects you write regarding here.

    Again, awesome website!

    Feel free to surf to mmy web-site: potato eyro peeler kitchenaid, Lucie,

Trackbacks/Pingbacks

  1. Mother’s Day Dinner « Soul Food - [...] had a great dinner that I cooked, with some help from my grandma who made Mom’s Artichokes, and my…

Leave a Reply

Your email address will not be published. Required fields are marked *