How to prepare artichokes for cooking?
December 8th, 2009
The artichoke is a favorite spring vegetable in Mediterranean countries is becoming popular in many countries. Eating this delicate vegetable calls for a little patience as the leaves are savored one by one. However, the reward is certainly worth the effort.
Select unblemished, firm artichokes and preferably those with a stem as they will be fresher.
Preparation: Wash and trim loose outer leaves around base and rub base with lemon juice to help retain color. Steam or cook in boiling water for about 30 mins, or until you can easily detach the leaves.
Eating artichokes: Detach the leaves and carefully dip each one in a sauce or dressing before nibbling off the thin coating leaves have been removed you will notice a little soft hairy part, which is to be discarded. Below this is the heart — the best part of the artichoke.
Suggested Seasoning: Lemon juice and a dot of butter or margarine, freshly ground black pepper.
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