For most people, artichokes are a labor of love. There is a lot of work that goes into eating one and, for me, I have no idea how to tell ahead of time whether or not it is going to be worth all of the work. I mean, really, all I want is the heart and how do you know from the outside if an artichoke has a big, tasty heart in there? I could get all philosophical here but, let’s just cook some veggies and move on with it, OK?
First things first, clean and clip your tasty friend.
I boiled the artichokes for about 20 minutes to soften them up a bit. You will need to cut them in half and remove the fuzzy “choke” (the purple-ish hairs that are inedible) from the center. Then, just put them on the grill until they have a nice char, whatever you feel like.
I prefer mine with steak. Don’t be fooled by the veggie facade, I am a carnivore at heart.
These artichokes looked good and were a fun sport but they didn’t have much heart. I peeled and dipped each leafy layer. At the end, though, I was glad there was steak.
I like to buy marinated artichoke hearts for salads and other meals but I have yet to figure out a better way to pick a fresh artichoke. Any tips or suggestions? What’s your favorite way to prepare an artichoke?