Saturday, May 19, 2012

Roast Baby Artichoke Hearts


In the part of the world where I used to live there is no artichoke. I never knew what Artichoke is until I came to America. I saw it at the farmers market and was intrigued by it. I have no clue how to eat it until I saw it on the food channel. The host of the cooking show was showing how to prepare the artichoke. He simply boiled them and eats it with a dip and out of curiosity I went and bought one too. I did the same and I was hooked.


Artichokes are not the most inviting of all vegetables. The spiny leaf tips prick your fingers and the downy interior choke can literally make you gag and cough if swallowed it. But once you work past all that, artichoke hearts are one of the most delicious, tender, and even beautiful vegetables around!


Artichoke comes in many sizes. If you like to eat the petal and heart it is better to get the large ones. Personally I prefer the smaller ones. Preparing it can be tedious that is why I will usually get the ready clean frozen ones from Trader Joe’s. On our way back from Monterey Bay, CA we stop by the Artichoke farm. I can’t help myself and bought a dozen of the small ones for just $1.00. It took me nearly half an hour just to clean them. I took some pictures of how to clean the small artichoke. For more information on Artichoke you can read it here and on how to eat the large artichoke you can refer to it here .



These are the little artichoke that I bought.

Snap off all the tough outer leaves. It's easiest to use your fingers for this step. Just work around the artichoke, snapping off the outermost leaves, until you reach the leaves that are almost completely yellow and feel softer than the outer ones.

Cut off the top inch or so of the artichoke. This should take off all the pointy ends and any remaining green, leaving behind only yellow leaves. Also using a paring knife to trim off the green outer skin around the base of the artichoke, including the stem.

Cut the artichoke in half.

Then using a spoon scrape out the choke.

These are the inedible flowery choke.

When you're finished, soak the artichoke in a bowl of lemon-water while you prepare the rest of your artichokes. The water will keep the artichokes from browning too quickly.

Ingredients:

1 pound artichoke hearts
salt and pepper to taste
some olive oil
1/4 cup grated Parmesan cheese

Some store bought ranch dressing for dipping


1. Preheat oven to 350°F. Line the baking sheet with some aluminum foil.
2. Spread the artichokes onto a baking sheet, in a single layer, sprinkle on some salt and pepper. Roast it for 25-30 minutes or until the artichokes are tender. Remove from oven and sprinkle on some Parmesan cheese.
3. Serve with dipping sauce of your choice.

9 comments:

Shereen said...

This is my most favorite vegetable.I'm too lazy to prepare them myself and even though we would have 3 or 4 plants at home during the season, we never harvest them:))We would usually order them in restaurant instead and one of our favorite way of having them is to have them whole deep- fried and then we would pluck the petals and dip in melted butter... Yum!yum!

WendyinKK @ Table for 2..... or more said...

oh! that seems like a lot of work!
I hope I get to taste some fresh artichokes one day.

Jeannie said...

Sounds delicious but of course these are not available here!

Ann@Anncoo Journal said...

I've never tried this before but I can find this artichoke at the Market Place. Will definitely want to try it for sure. Thanks for sharing, Gert :)

shirley@køkken said...

I just had some of the most delicious artichokes in Europe last 2 weeks. I have never prepared any artichoke dishes myself. It is not easy to find it here but I probably will try to lug some back when I travel again next time.

shirley@køkken said...

I just had some of the most delicious artichokes in Europe last 2 weeks. I have never prepared any artichoke dishes myself. It is not easy to find it here but I probably will try to lug some back when I travel again next time.

My Little Space said...

Oh this is how you cook antichoke. Just like the way making the bamboo shots, right!
thanks so much for sharing it.
Have a great week ahead, Dear.
Kristy

Sonia ~ Nasi Lemak Lover said...

i saw this at the supermarket, but never thought to buy because i don't know how to cook it. Thanks for sharing, one day i must try this.

ICook4Fun said...

Shereen, you plant artichoke too? You should harvest it. Normally people here just boil it and dip in butter. Never try whole deep tried one before except fried artichoke hearts. I like it!

Wendy, yea a lot of work that is why it is easier just to get the frozen ones.

Jeannie, you might find it cold storage.

Ann, you are most welcome.

Shirley, if you are here, there are plenty of it now :)

Kristy, never have bamboo shoots this way before except in stir fry. You too have a great weekend.

Sonia, it can be a bit intimidating when you are not familiar with it that is why I prefer to get the frozen ones :)