Just for Bookster

My dear friend and former West Point Roommate, Becky (check out her blog on the left-hand side under "Blogs I like to visit") asked me to post my recipe for making artichokes.

Quite a while ago, actually. :(

I'm going to do this the same way Ree does; she has a hilarious website, and she routinely posts about her wackadoo cooking projects. I have yet to make one of her recipes, but I think I will definitely try this sandwich soon for John.

OK, so enough rambling.

Disclaimer: I did this during out trip up to the Wedding at the Top of the Hill, so I was using the utensils I found in the cabin's cupboards...not the best of equipment - but I persevered and they were excellent, anyway! :)

So...start out with a deep pot filled about 1/2 full with water. And get it over high heat. You want that water boiling.

Chop up about 4 cloves of garlic...roughly. Skins on is fine.

See? Skins are fine.

Put those suckers in the pot!

Put in lots of salt.

Seriously.

About 1/8 cup. Sounds like a lot, but you need it.

Now, if you don't have a lovely steamer insert, or a cool bamboo steamer (like I have in storage and that the vacation cabin didn't have!!!!) then just put a colander into the pot. The thing is, you want the water to just reach the bottom of the insert...whatever insert you happen to have. What's inconvenient about having to cobble together a steamer is that you may have to add more water as the artichokes cook.

Now, prepare your artichokes (which are really a thistle.) And you know the only animals who can eat and actually enjoy thistles? Yep. My favorite equines: Donkeys and Mules.

So, anyway...cut off the stem at the base of the flower bud (which is what an artichoke is: the thistle's flower bud.)

You can also just tear out the stem, which gets rid of the "thready" fibers in the stalk. The Two Fat Ladies taught me that. I prefer cutting...it's just easier and prettier and the fibers cook tenderly so they really make no difference.

Still, it's a method.

Now, cut off the top 1/6 of the artichoke. It creates a nice flat top and cuts off all those nasty prickers.

Snip off (using scissors) the rest of the leaves' tops. The leaves all have a pricker at the apex. You need to cut that off...you'll see in a minute.

Rinse those suckers well, Honey. Sometimes there is sand in there, and you need to flush it out.

See how pretty? (The art-i-choke, Peo-ple. Not me! It was morning and I was cooking these for an eggs Benedict type-of-thing.)

Now, put them in the colander!

Put the lid on, and steam away (adding water as necessary to keep the water level up) for about 45 minutes, or until you can easily poke a knife down into the heart or pull a leaf without resistance.

And to eat? Oh, My. Pluck each leaf, draw the white parts through your teeth so you scrape off the flesh, and when you get down to the Choke, you gently tear out the "hairy" choke fibers, and divide the heart itself (which is the flower bud). Dip each piece of the artichoke heart in melted butter and luxuriate as it melts on your tongue!

Awesome! John's favorite!