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Thursday, July 05, 2018

#VeggieDag Thursday: To eat an artichoke.

Simmer upside down for twenty minutes (an artichoke, that is), flip it and simmer right-side up for another twenty. Chew the leaves and wait for the choke!

PROCEDURE

Cooking an artichoke: Trimming the leaves.

1) Select a fresh artichoke. Select a fresh artichoke. (The top leaves of a fresh artichoke will squeak a bit when pinched.) Use a large, sharp knife and cut off the top third of the artichoke. Peel off the smallest bottom leaves, and use scissors to trim the sharp thorn tips off each of the remaining leaves. Use the knife to cut the stem off close to the bulb, making the cut as straight as possible so the artichoke can easily sit upright without tipping over.


Cooking an Artichoke: Simmer upside-down.

2. Fill a large pot with 1/2 inch of water and bring to boil. Reduce to a strong simmer. Place cleaned, prepared artichoke face down in the water. Cover the pot with a lid and simmer the artichoke for 20 minutes.


Cooking an Artichoke: Simmer right-side-up

3. Grab the artichoke with tongs and turn it right-side-up in pot. Re-fill stock pot to 1/2 inch of water and bring to boil. Reduce to a strong simmer, cover, and simmer for 20 minutes.

4. Remove the artichoke from the pot with tongs and drain off the cooking water. Allow the artichoke to cool a bit. Squeeze the juice of a lemon between the leaves. Sprinkle with Kosher salt.


Artichoke, ready to eat!

5. To eat, remove a leaf from the artichoke bulb, dip in olive oil (or not) and scrape the meaty part of the leaf off with your teeth. Discard the rest of the leaf. (Once down to the inner part of the artichoke, the small, inner leaves should be tender enough to be eaten whole.)


Eating an Artichoke: Preparing the choke
6. At the center of the artichoke, remove the remaining tiny, spiky leaves. Use a spoon to scoop out the fuzzy hairs in the center of the heart (the "choke").

Eating the Choke!

7. Cut the choke into pieces. (Careful. It will be hot.) Sprinkle with a bit of lemon juice and olive oil (or not), and eat and enjoy.
How to 'pair' with a beer, and which? That choice is, bien sûr, up to you (although I might —gasp— grab a Chablis or unoaked Chardonnay).

VeggieDag Thursday
In communion with the fine people of Ghent, Belgium, #VeggieDag Thursday (DonderDag) is a series of occasional Thursday posts on an animal-free diet and the ecology.

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  • See the entire set of photos: here.
  • Procedure adapted from: "How To Make (And Eat) A Perfect Steamed Artichoke" —Summer Tomato.

  • Why the name VeggieDag Thursday? Here.
  • Read all the posts: here. Follow on Twitter with hashtag: #VeggieDag.
  • Suggestions and submissions from chefs, writers, and home-cooks welcomed! Contact me here.

  • For more from YFGF:

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