Artichoke Appetizer
A visually interesting vegetable, easy to prepare and a lot of fun to eat!
I use the term "vegetable" loosely. An artichoke is actually the partially edible bud of a thistle. And I think that's part of the mystique of an artichoke. It is only partially edible, and if you don't know the secrets, you don't know which parts to enjoy. But if you are among the initiate, you know that eating an artichoke is a two-course event. First, you have as a starter the succulent meat from the underside of the leaves, and then you have the heart of the artichoke to eat as the main course.
My manner of preparation is simple and the ingredients are few. Look for artichokes where the leaves of the plant are tightly fitted together. The more space that has developed between the layers of leaves, the older and less fresh the artichoke is.
Secondly, look for artichokes with a consistent sage green color and few blemishes. The barbed leaves should have a firm, smooth texture and the barbs themselves should point inward toward the plant.
The recipe herein gives some tips and tricks in not only preparing, but eating this most unusual plant.
Artichoke Appetizer
Ingredients
- 2 fresh artichokes
- juice of one fresh lemon
- 2 tbsp fine sea salt
- 1 cup mayonnaise (like, Kraft)
- 3 tbsp Dijon mustard (like, Grey Poupon)
- 2 tbsp prepared horseradish
- 1 tsp Hungarian paprika
Instructions
- Begin by cutting off the stem of the artichoke, close to where the leaves begin. Then using a sharp, serrated knife, cut off the top 1-1/2 inch of the plant, exposing the very top of the white and purple feathery "choke" inside that protects the heart.
- With a pair of scissors, cut off the barb and the top 1/4 inch from each of the leaves.
- Put the two artichokes into a large pot, and pour all except 1 tbsp of the lemon juice on top of them. Then add the salt, and fill the pot with cold water so it is about 1/2 the way to the top of the artichokes.
- Bring the water to a boil, then turn down the heat to medium, cover the pot and simmer the artichokes for 45 minutes, Then, test for doneness.
- You will know the artichoke is cooked when a leaf at the bottom breaks away easily from the stem. Use a pair of tongs to try and pull off one of the lower leaves. If there is any resistance, the artichoke is not done. It if comes away cleanly and easily from the stem, the artichoke is cooked.
- In the mean time, mix the mayonnaise, the remaining lemon juice, the mustard, horseradish and paprika in a mixing bowl and stir thoroughly to combine.
- When the artichokes are done, take them out of the boiling water and lay them upside down in a colander. Drain for 10 minutes before serving.
- Serve the artichokes in a bowl with the dipping mayonnaise on the side, and also provide a separate bowl for the soon-to-be-discarded leaves.
Notes
- You eat an artichoke by pulling off the leaves, holding it by the top of the leaf where you previously removed the barb. Dip the base of the leaf into the mayonnaise mixture and then, put the leaf in your mouth with the soft inside facing down, and bite down. Pull the leaf out of your mouth while biting down on it, scraping the tender, buttery, delicious flesh of the inside of the leaf into your mouth. The outer leaf is not edible, so discard it into your bowl provided for that purpose.
- Proceed to make your way around the artichoke, eating the edible parts of each leaf. You will find that the internal leaves closest to the choke are almost entirely edible. The white and purple feathery choke is not edible, so once you get to it, take a spoon and scoop it out, removing it from the remaining artichoke heart, which is the round, innermost, meaty part of the plant just above where you cut off the stem.
- Remove all of the feathery choke, leaving the heart. This delicious part of the artichoke is what is savored most. Put a bit of the mayonnaise mixture on the heart, and with a knife and fork enjoy this part of the plant as a grand finale.
- Some people prefer to use melted butter instead of mayonnaise as a dipping sauce for the artichoke, which is the way my parents taught me to eat it. Microwave a half-stick of butter in a glass container. Add one tablespoon of lemon juice and stir to combine and use this in place of the dipping mayonnaise.
