How To Cook Artichokes

Learn how to cook artichokes with Chef Mark.

Artichoke Recipe:

Ingredients
Artichokes
Butchers Twine
Sea Salt

Procedure
1.Cut off stem at bottom and any outward damaged leaves, use scissors to snip off any spines on the end of the leaves.
2.Cut ¼ of the artichoke off of the top, visibly you should see the center leaves. (Tie Artichoke if desired, as one would a package to compact the shape)
3.Place in cold salted water enough to cover plus one inch. Artichokes should fit snugly in the pot/pan.
4.Cover and bring to boil, immediately remove cover and simmer, you can place a plate or heavy pot or smaller cover over all to keep artichokes under water.
5.Simmer until slight resistance is noticed when you pierce the artichoke heart with a toothpick or skewer.
6.Remove and serve hot with lemon juice, salt and pepper, dill & yoghurt dip or melted lemon butter.
7.Alternately, with a small spoon you can remove the center leaves and purple choke leaves and the very small bristles sitting on the heart, before service.
8.This cavity also makes a great receptacle for a seafood or vegetable salad.