Basic recipe on how to cook artichokes.
Ingredients
- 1 tsp (5 ml) salt
- 1 tbsp (15 ml) olive oil
- 1 artichoke
- 1 lemon
Seasonings
- Parsley
- 1–2 garlic cloves per artichoke
- Pepper
- ⅛ cup (30 ml) white wine
Procedure
- Cut off artichoke stem and head.
- Remove base leaves and cut off pointy end of upper leaves.
- Rub artichoke in lemon to preserve color.
- Add salt (and any seasonings) to 3 inches of water, and bring to a low boil.
- Place artichoke top-down in a pot tall enough to place lid without touching the artichoke.
- Boil on low 30–45 minutes until the artichoke bottom can be punctured without resistance.
- Place artichoke upside down to drain.
- Serve whole, with one or more dips. Diners should remove a leaf, dip the base of the leaf in the dip, and eat the fleshy base of the leaf.
- When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip.
Simple dips
- Drawn butter
- Mayonnaise
- Mustard Dip (This dip is, in the opinion of some, more tasty than butter or mayonnaise)