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Cooking Notes
John Tod
DON'T CUT THE STEM OFF!That is STUPID, the stem is an extension of the wonderful heart of the choke.
Sidney Fisher
Microwave: put enough hot tap water in a glass bowl to submerge 3 artichokes & salt heavily. Trim as in Step 2, pull leaves open, submerge in salty water & swish. This is to clean out bugs - esp. good for organic. Drain, put back in bowl upside-down (crucial for getting the heart cooked through). Squeeze half a lemon over bottoms. Cover with plastic wrap & vent. Nuke on high until the bottom is tender to a fork (15 min?). Let cool rightside-up to serving temp.
Janet
I cut the stems off so the artichokes will sit upright but I cook them along with the artichokes because they are almost as good as the hearts; sometimes a little stringy but still delicious.
JoEllen McFarland
I don't see anything about. removing the fuzzy choke in the middle of the artichoke. Should you remove it before cooking, after cooking or not at all?
Michele
This is the only way to cook artichokes: fully immersed; otherwise, they're dry and tasteless. I like to pour a little olive oil in the water and add a few garlic cloves.
Janet
I cut the stems off so the artichokes will sit upright but I cook them along with the artichokes because they are almost as good as the hearts; sometimes a little stringy but still delicious.
Rare Wood Wolf
For the vast majority of us HOT water from our taps is NASTY. If you don't believe me pour yourself a glass, if your OK with it you have a different system than most of us. I would recommend microwaving COLD water from your tap to preheat (after you have let the cold water run long enough to clear any remaining "old hot water" from a previous hot tap use) to make it hot to start Sidney's Microwave option.
John Tod
DON'T CUT THE STEM OFF!That is STUPID, the stem is an extension of the wonderful heart of the choke.
Sidney Fisher
Microwave: put enough hot tap water in a glass bowl to submerge 3 artichokes & salt heavily. Trim as in Step 2, pull leaves open, submerge in salty water & swish. This is to clean out bugs - esp. good for organic. Drain, put back in bowl upside-down (crucial for getting the heart cooked through). Squeeze half a lemon over bottoms. Cover with plastic wrap & vent. Nuke on high until the bottom is tender to a fork (15 min?). Let cool rightside-up to serving temp.
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