how do you know when an artichoke is done

Cook in plenty of lightly salted, boiling water. It will take 15-30 mins, depending on the size and freshness of the artichoke, so check from 15 mins onwards. The best test of doneness is when a leaf from the middle pulls away easily. Drain well, upside down so the water runs out.

What Is an Artichoke?

The artichoke is actually the bud of a thistle—a flower. The leaves (called “bracts”) cover a fuzzy center called the “choke”, which sits on top of a meaty core, called the “heart”.

The heart is completely edible (and amazingly delicious). The fuzzy choke is too fibrous to eat in regular artichokes, but edible in baby artichokes. All but the innermost leaves are tough and you have to scrape them with your teeth to eat the tender parts.

Note: To make anchovy mayonnaise, put 3 peeled garlic cloves in a suribachi (mortar and pestle), sprinkle with salt and pound into a paste. Add 2 minced anchovy fillets and pound together until smooth. Fold into ?-cup of homemade or Best Foods brand mayonnaise, add a squeeze of lime juice, taste and correct for salt and acid.

Preparing artichokes is quite easy though I have found that many home cooks, even accomplished ones, often overcook them, so that both the delicious tips of the leaves and the hearts are mushy. They shouldnt be. There should be a bit of resistance when you take a bite – not a lot, but some.

This is one of those dishes that really doesnt need a recipe. It is home cooking at its simplest. It is a favorite spring dish and, if I dont have green garlic, I dont worry. If I have leeks, Ill use them instead and if I dont Ill either add a few cloves of garlic or make the dish with just artichokes and potatoes.

Fill a large pot half full with water, season generously with salt – about 2 tablespoons – and bring to a boil over high heat. Add the cardoons, stir, adjust the heat so that the water boils but not too vigorously and cook until the cardoons are tender. Test after 10 minutes; it can take as long as 30 minutes, depending on the size and age of the cardoons.

Dip 3 or 4 pieces of cardoon into the buttermilk mixture, dredge them in the flour and drop, carefully, into the hot oil. Use a long-handled wooden spoon to separate the cardoons and cook until crisp and golden brown, about 5 minutes. Use a large slotted spoon to transfer to the brown bag to drain.

Preparing Artichokes – Martha Stewart’s Cooking School

FAQ

How long does it take to cook artichoke?

Can you overcook an artichoke?

How do you know if artichokes are done?

Check for doneness: artichokes are done when a knife can be easily inserted into stem (parallel to fibers) with little or no resistance. Let them cool and steam out, about 45 minutes. Make Dipping Sauce: Whisk or vigorously stir all dipping sauce ingredients in a medium mixing bowl until very smooth, with no mayonnaise clumps remaining.

How can one use artichoke hearts?

The artichoke heart can be used in recipes stuffed with meats, cheeses or sauces. It can also be used pickled, cooked over coals, as stuffing, in paella and with scrambled eggs.

How do artichokes taste?

Like a vegetable delicacy: tender, mildly sweet, and a little nutty. A large steamed artichoke with your favorite dipping sauce makes a wonderful shared appetizer—or a delicious main dish when you want something light to eat.

How to cook artichokes?

This is a foolproof recipe on how to cook artichokes: the best way is to boil them so that you get a tender artichoke heart (it doesn’t get dry like baked or roasted artichokes). Compared to other cooking methods, boiling yields consistent results and is easily accessible for most people, without requiring special equipment.