Artichoke Recipes

Artichoke recipes are essentially made from giant thistles and are fun food to eat. They can be daunting to the novice, but oh, the rewards. It has been said that artichokes are just an excuse to eat a lot of butter sauce, or hollandaise, or whatever your sauce preference happens to be (Try whipping some curry powder into mayonnaise - it makes a wonderful dip).

Preparation and Consumption of Your Artichoke Recipes

To prepare an artichoke for cooking, cut down the stem and snip off the tips of each visible leaf with kitchen shears. The leaves end in a hard needle and make handling the plant painful.

When cooked, present each one on a plate or bowl with a sidedish of dipping sauce. The leaves are detached one by one and dipped in the sauce. Then the leaf is dragged through clenched front teeth and the soft inner pulp is extracted. Discard the woody outer part of the leaf - it really is inedible.

Once you have worked your way into the center of the artichoke, you will discover a bundle of dense, hard fibers; this is the 'choke' itself and is also inedible. Scrape the fibers away with a knife and fork to get to the yummy artichoke heart or 'bottom', which you can cut up and dip in the dipping sauce.

You can also find artichoke recipes with the hearts marinated in oil and vinegar. These are excellent in salads. The choke is immature and the whole 'heart' is edible.

The "Other" Artichoke

Jerusalem artichokes are actually a different species of plant altogether, and you eat the root, not the flower. It is not interchangeable in artichoke recipes.

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