Best Bites: Enjoy Artichokes
By Donna Erickson
Linger Around the Table and Enjoy Artichokes
I just ran across French writer Marcel Proust's wonderful passage from "Remembrance of Things Past" while sorting through dusty textbooks. He dipped a madeleine cookie into his tea, and an entire village with its gardens and people surged up in his memory.
Can't we all relate to his involuntary taste and smell recollection? It happens to me this time of year when the subtle aroma of boiling artichokes wafts through my kitchen. I'm reminded of my childhood summers when my mom prepared a favorite vegetable that kept our family lingering around the table.
PHOTO CREDIT: Donna Erickson
One by one, we picked off the leaves and dipped them in mayo or melted butter. The sweet, velvety texture of the earthy-tasting meat slid through our teeth. The anticipation was getting to the heart below the choke -- the best part!
Artichokes are a kid-friendly food for the prep (I was in charge of trimming off the pointy ends of the leaves with scissors), and it's just plain fun to eat finger food. You can cook artichokes easily in the microwave or boiled on the stove. You can also steam, marinate and finish them on the grill for a delicious appetizer.
First, to prepare the artichokes for cooking, slice off the stems at the base and cut about 1 inch off of the top. Cut off the points of the leaves with scissors.
Microwave: Arrange two prepared artichokes upside down in a microwave-safe, flat baking dish with 1/2 cup of lightly salted water. Cover. Cook on high for about 8 minutes, or until the base is tender enough to pierce with a fork.
Boil: Fill a large pot with 4 quarts of water, 1 tablespoon salt, and juice from 1 lemon (optional). Bring to a boil and drop in one to four prepared artichokes right side up. Boil uncovered until the base tests tender when pierced with a fork, about 30 minutes. Drain upside down on a cooling rack.
Barbecue: Cut and trim several medium-sized artichokes, then cut in half lengthwise down through the stem. This will expose the choke or furry part. With a paring knife, dig out the choke. Put them in a steamer and cook until the bases are fork-tender, about 25 minutes; add more water as needed. Cool. Marinate with equal parts olive oil, balsamic vinegar, and soy sauce -- about 1/3 cup of each for four artichokes. (Add grated fresh garlic, salt and pepper, if you wish.) Refrigerate at least 2 hours.
Barbecue with the cut side down about 5 minutes on each side over medium heat until there is a slightly charred look.
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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.
(c) 2024 Donna Erickson
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