How to Cook Artichokes
Learn the art of cooking artichokes with our simple yet delectable recipe, featuring organic globe artichokes that you can easily find at your local health food store or organic grocery store. This timeless side dish is all about savoring the tender, flavorful heart of the artichoke, one leaf at a time. With just a few straightforward steps, you can transform these thistle-like beauties into a delectable treat. After trimming the stem and snipping the leaf tips, it's a quick boil in a pot filled with water, apple cider vinegar, and salt. In about 35-45 minutes, you'll have artichokes with fork-tender bottoms and easily peelable outer leaves. Serve these artichoke halves with melted butter or your favorite dipping sauce, and let the culinary adventure begin. Dive into the leaves, scrape off the meat with your teeth, and savor the tender heart—a rewarding and health-conscious choice for any meal.
INGREDIENTS:
4 globe artichoke
1 tbsp apple cider vinegar
1 tsp salt
4 quarts - large pot
DIRECTIONS:
Prepare the artichoke stem: Pull any leaves off the stem and using a sharp knife cut the stem to the base of the artichoke.
Prepare the artichoke bud: Cut off the top end off the artichoke, about 1/2-1 inch. Use kitchen shears to snip off the pointy tips of the remaining leaves.
Boil the artichokes: Fill a large pot with 3 quarts of water and bring to a boil, add the vinegar and salt. Add the artichokes and bring to a boil. Cook for 35-45 minutes, or until the artichoke bottom is fork-tender and you can easily peel off the outer leaves.
Serve the artichoke halves with melted butter or another dipping sauce of your choice. To eat, dip the leaves into the sauce and use your teeth to scrape off the meat, discarding the tough, fibrous shell. You can eat the artichoke heart entirely.
