Ah, my darling artichoke. The central artichoke bud continues to grow while new buds appear on the plant. Dinner will include artichoke this weekend. I have practiced the art of removing the hairy choke prior to cooking. This process is quite laborious. I have talked with a friend about her technique where the choke is removed after cooking during the deconstructing/eating phase. I think I will give that process a go this year. I'm tempted by the idea of an easier process. Anyone who has removed the choke prior to cooking knows it is a bit of a surgical technique. Care must be taken to remove all of the fibrous hairy choke while leaving the heart (which lies directly below) untouched.
2 comments:
You have probably already cooked & enjoyed those beautiful artichokes, but I agree with your friend to cook them first, then remove the choke while eating. I fill a pot with about 2 inches of water, then I use an acid. You can use lemon or vinegar(white or cider). I've used them all and enjoyed them equally. I rinse & trim them if needed(some varieties have thorns at the tips), I also use a knife to make an 'X' in the bottom of the stalk. Then just season with salt & pepper, and steam those little guys for about 30 minutes. After you start eating you'll get to the choke, I use a spoon to carve it out.
Hi, just found your blog. It's great! I second the advice in steaming the chokes first, then when you get down to the thinnest leaves, scooping out the fifibers in as of aclump as you can. I only try cutting out the choke part on really tiny baby chokes before roasting, etc.
I've just now gotten my $1 tomato plants into the ground - I got them at the Green Scene last month, but I can out-procrastinate anyone. They are looking OK, so it may be a good tomato year after all.
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