How To Cook Artichokes

Learn how to cook artichokes with Chef Mark.

Artichoke Recipe:

Butchers Twine
Sea Salt

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.




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