Today’s lesson is the humble Artichoke.
I know this does not sound very exciting. It is more of a treat really as opposed to a vegetable that is served with an entree. Artichokes are good if you want a nice glass or two of Chardonnay or Pinot and chat with friends over an appetizer. You could follow this up with a nice small cheese course, like say Burrata with grilled vegetables and a balsamic glaze.
You could also make them stuffed. The artichokes that is, not your guests. Besides, taxidermy, other than in a museum, is a little creepy, if you ask me.
The Drunken Chef (Russ)
Serves 3 to 4
Big Pot with lid
2 cups water
- Place a vegetable steamer into a large pot and add 2 cups of water. Bring to a boil.
- Meanwhile, while the water is heating up, cut the stems from the artichokes to leaving about one inch of stem. Lay each artichoke on its side, and cut away the upper third with a sharp knife (I use a sharp serrated knife). With kitchen shears, remove the prickly leaf tips from each remaining leaf. Remove any brown leaves from the lowest row closest to the stem.
- Place the artichokes in the pot of boiling water on a vegetable steamer. Cover and let steam 30 minutes to an hour depending on size. The chokes are done when the leaves come off easily and the heart is tender when pierced with a tip of a paring knife.
- Remove from pot and serve hot with melted drawn butter.