The Artichoke Experiment

The fact that they were huge and on-sale gave me some sort of false confidence that I actually knew how to cook them.

I decided to stuff them. Although undocumented, I have a vague memory of successfully preparing stuffed artichokes in the past. And I have certainly enjoyed eating many an artichoke heart. Usually from a jar.  So all things considered, I felt like enough of an expert.  I “nosed” around a few artichoke recipes to be sure and it was all as I suspected trim and remove the center choke, hold in lemon water till the last-minute. I did utilize the tip about “roasting-steaming” the stuffed artichokes in the water to save time/steps. Usually you steam first til tender than stuff and roast.

They took a LONG time to get tender – maybe it was the size? Maybe I should have steamed them traditionally first?

But the real challenge was cleaning them..Cleaning out the choke specifically. I should have steamed them, then removed the choke, then stuffed and roasted but I didn’t. I was determined to get that choke out first! I ended up splitting them in half !

There are some things in life that are just worth paying more for. De-veined shrimp, shelled walnuts, coconut flakes. And now I will add to this list: Artichokes.  Just waaaaaay easier to buy the hearts all ready to go (that’s the best part anyway) or eat your stuffed artichokes out at a restaurant where the labor charges are built-in.

The Recipe

I just used a fairly standard mix of crumbled sweet Italian sausage, finely diced onion, grated parm cheese, seasoned bread crumbs, melted butter and chopped fresh herbs.

As for technique…you are own your own here. I can’t help you.

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4 comments on “The Artichoke Experiment

  1. emmycooks says:

    Artichokes do take forever to cook. I do what you did and cut them into eighths. My “secret” (not a secret) for cleaning out the chokes is to use a grapefruit spoon. I love your blog name. 🙂

  2. Karen says:

    Steaming the artichokes at least for a few minutes definitely makes them much easier to work with. I agree with your thought about deveined shrimp and especially coconut. When we lived in Key Largo, i took one of our coconuts…cracked, peeled and grated it for a coconut pie. Once was enough!

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