Spring is coming (or so they say) and that means it is time for artichoke preparation, stuffing, and eating! But artichoke preparation is somewhat mystical. So many people walk past them in the store simply because preparing one seems daunting. I’m going to show you how easy it is!
After showing you the steps for the artichoke preparation, I’ll also show you how to stuff it with breadcrumbs, garlic, and cheese…and now I’m getting hungry!
We have now finished the artichoke preparation part of our show. Let’s move onto the stuffing!
The stems taste as yummy as the heart. Make sure you salt it before eating it though!
Cooking directions: Fill the bottom of the pot with water. Cover and steam for an hour or so, depending on the freshness and size of your chokes. Make sure to check the water now and then so you don’t run out and burn the bottom of your pot. Test a leaf before taking them out. They should release from the choke easily when pulled and the flesh should be soft and easy to scrape with your teeth. Keep cooking them until you reach that. It can take a very long time so this is something to do when you are home for a while.
There you go! You are now certified in artichoke preparation and stuffing! I hope the next time you walk past them in the store, one or two find their way home with you.
You can find me at Days of Chalk and Chocolate