Being from an Italian background you would think I would like to cook anything Italian. Well no….I was absolutely scared of Artichokes.
But after getting advice on how to cook them and using a traditional artichoke recipe, I have confidence now and I hope you will too.
Artichokes are one of my favourite foods I love to eat, give me a bunch of these over flowers any day! An added bonus is you can eat it as a Paleo meal. It is also cooked with potato, but I decided not to this time.
- 6 fresh artichokes (preferably round on top not the purple pointed ones)
- 1 clove garlic
- cracked pepper
- sea salt
- 1/2 cup parsley leaves chopped
- water and lemon juice
- olive oil
- Trim artichokes- discard the outside woody leaves of the artichokes, peel the tough skin off the stems to find the tender inner stem and trim the stems to 5 cm in length and chop the first 2 cm off the top ends of the head, so that the most tender part remains of the artichoke head. Cut head in half and put in a bowl of water with some lemon juice as the artichokes can brown.
- Heat oil, pepper, sea salt, garlic and parsley in saucepan.
- Once hot add the halves and the artichoke stems to the pot. Add the water, it should reach about halfway up the artichokes, not submerge them. Reduce the heat to medium and cook, covered, for 30-40 minutes
- Water should reduce ensuring artichokes are really tender, if more cooking time is needed take it.
- How to eat an artichoke you may ask...
- Gently nibble or scrape off the tender bits of the bottom of the leaf by putting the leaf in your mouth, closing your teeth on it, and pulling the leaf outwards. The "good part" will detach from the more woody, fibrous part of the leaf easily and leave the tasty bit for you to enjoy.
- Continue until you get to the smaller centre leaves that don't have much meatiness to them.
- The heart of the artichoke is the most prized portion.
- Enjoy because I really do.
- *This dish can also be cooked with potatoes.