MMMM...Artichokes

CSA box- Artichokes



Preparation: whole artichokes: Wash under running water.If your artichokes are organic they may be a home for earwigs. I soak my artichokes in saltwater for about an hour. Anything that's in there will sink or swim.
Pull off lower outer petals of artichokes; cut stems to inch or so. If they are really fresh leave an inch or two of the stem and peel it. It is as good as the heart. Snip off (scissor) the sharp tips of petals all the way around. Give it a good squeeze or two to open up the petals a little bit. If it is a little squeaky you got a fresh one!

Steaming Artichokes: Stand artichokes upside down on a rack over boiling water. This helps the steam penetrate into the cavity of the artichoke and it will cook faster and more evenly. Cover and steam 25 to 40 minutes, depending upon size, or until a petal near center pulls out easily.

Pressure Cooking: Fanatic that I am, I, of course, pressure cook mine. Place upside down in your steamer basket and put into pressure cooker with about 1 1/2 cups water. Bring to high pressure, reduce heat to just enough to maintain pressure and cook for 11 minutes for a medium size. Quick release pressure and check for doneness. If it needs more time, just bring back up pressure and cook another couple minutes. Quick release again and enjoy!

Dip in butter or mayo or aioli or anything that sounds good to you. Take your time. Savor. You get to eat with your hands.

When you get to the center, scoop out the fuzzy choke and discard. What is left is the prize for all that work.