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First twist off the
stalk which should also remove some of the fibers at the base and then
cut the base flat and pull away any small base leaves. If the leaves are
very spiky, trim them with a pair of scissors if liked, then rinse under
running water. Cook in boiling water, acidulated with the juice of half
a lemon. Large artichokes need to be simmered for 30-40 minutes until
tender. To test if they are done, pull off one of the outer leaves. It
should come away easily and the base of the leaf should be tender.
Artichokes and Drink : Artichokes contain a
chemical called cynarin, which in many people (although surprisingly not
all) affects the taste buds by enhancing sweet flavors. Among other
things, this will spoil the taste of wine. Consequently, don't waste
good wine with artichokes but drink iced water instead, which should
taste pleasantly sweet.
Eating Artichokes : Artichokes are fun to
eat. They have to be eaten with fingers, which does away with any pomp
and ceremony, always a handicap for a good dinner party. Serve one
artichoke between two, so that people can share the fun of pulling off
the leaves and dipping them into garlic butter or vinaigrette. If you
want to serve one each, serve them in succession. The dipping sauces are
an essential part of eating artichokes; people can either spoon a little
on to their plates or give everyone a little bowl each. After dipping,
draw the leaf through your teeth, eating the fleshy part and piling the
remains of the leaf on your plate. When most of the leaves have been
eaten, a few pointed leaves remain in the center, which can be pulled
altogether. Then pull or cut away the fine prickly choke and discard, to
reveal the heart. Eat the heart with a knife and fork, dipping it in the
garlic butter or vinaigrette.
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