Artichoke 101
From simply boiling the veggie to grilling it, here is your guide to preparing the perfect artichoke.
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
Base ingredients:
- 1 large artichoke
- 1 lemon
For the garlic aioli:
- ½ cup mayonnaise
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon Dijon mustard
- 1 garlic clove, grated
- Pinch of kosher salt
For boiled artichoke:
- Kosher salt
- 1 large lemon, halved
For roasted artichoke:
- Olive oil
- Kosher salt
- Course ground pepper
- 2 lemon slices
- 4 garlic cloves, smashed
- 2 rosemary sprigs
- For grilled artichoke:
- 1 lemon, halved
- Olive oil
- Kosher salt
- Course ground pepper
Instructions
Cleaning method:
- Using a sharp stainless steel* knife, cut off the bottom third of the artichoke stem and top. Then, using a pair of sharp kitchen shears, cut off the top portion of each leaf to remove the thorns.
- Using a peeler, peel away the first layer of skin on the artichoke stem and tear off any small or dead leaves.
- Proceed to boiling method.
Boiling method:
- Fill a stock pot with water and a large pinch of kosher salt and bring to a boil.
- Squeeze the juice from the lemon halves into the water, followed by the lemon halves themselves.
- Carefully place the artichoke in the water.
- Reduce heat to low and simmer, covered, for about 20 to 30 minutes, or until you can easily pull out a leaf from the center of the artichoke. Discard the leftover lemon halves.
Roasting method:
- Preheat oven to 375°F.
- Follow the 'boiling method' directions. Cut the cleaned artichoke in half lengthwise and use a spoon or paring knife to remove the fibrous 'fuzzy' membrane and sharp purple leaves in the center.
- Drizzle an 8x8 inch shallow baking dish with olive oil. Sprinkle artichokes with salt pepper and an additional drizzle of olive oil. Place 2 garlic cloves in the center of each artichoke, top each half with a sprig of rosemary and a lemon slice. Flip the artichoke half over and place into prepared pan cut side down, followed by an additional drizzle of olive oil and sprinkle of salt and pepper.
- Cover the pan with foil and roast for 40-45 minutes or until tender.
Grilling method:
- Follow the 'boiling method' directions. Cut the cleaned artichoke in half lengthwise and use a spoon or paring knife to remove the fibrous 'fuzzy' membrane and sharp purple leaves in the center.
- Preheat grill or grill pan over high heat.
- Drizzle steamed artichoke halves with olive oil, salt and pepper and grill on high heat for about 4 minutes on each side until charred. Grill lemon halves, cut side down, until charred, and squeeze over grilled artichokes to finish. Enjoy plain or dipped in garlic aioli.
Garlic aioli:
- In a medium-sized bowl, whisk together all ingredients and serve with warm artichoke.
- *Stainless steel prevents the artichoke from becoming brown or black during cooking.
Watch the recipe video here:
Everything you need to know about cooking artichokes!Full Recipe: taste.md/2p1070k
Posted by Tastemade on Thursday, February 15, 2018
