Friday, April 24, 2009

Artichoke Buds Appear in Numbers

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.


The Avant-Gardener said...

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.

Pomaika`i said...

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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