copyright ©1999-2005
DigsMagazine.com.

easy artichokes
Cut off the stem and top 1/4 inch of the leaves and discard. Cutting off the stem will allow the artichoke to sit flat in the pan and plate. If you want, use scissors to trim any remaining sharp tips from the leaves. The cut sides of artichokes will turn brown if not rubbed with lemon juice, so after you make a cut, you can either rub half a lemon over the edges or add the artichoke to a bowl of acidulated water (Just add a tablespoon of lemon juice per cup of water, then soak the artichoke in the water until ready to cook.) Cook the artichokes in a large pot of boiling salted water until the base of each is tender when pierced with a knife, and the leaves pull away easily; this will take about 25 minutes. Drain the cooked artichokes well before serving.

how to eat an artichoke
Artichokes are the ultimate finger food. The only utensil needed is a small spoon to help clean away the choke, which is attached to the heart of the artichoke.

Getting started: Pull one petal from the outside of the flower. You will notice a bit of pale green "meat" on the bottom of the petal. This is your goal! Don't bite the petal, but run the "meat" part along your teeth to scrape it off. The outer leaves are tougher and will have a more defined bit of artichoke "meat" attached. As you move closer toward the center of the artichoke, the leaves will become tender. Sometimes it is easier to bite off the end of these leaves because scraping becomes difficult.

When the leaves become small and sharp you are very close to the heart of the artichoke (and what I consider the best part). The choke is the center of the flower and looks like short grayish green wires folded inward. Using the small spoon lightly scrape at the choke. It will begin to come away from the smooth soft-looking heart. Continue scraping until the entire choke has been removed. Now claim your prize and bite into the heart.

keep on skedaddling

---------------------------> lounge . nourish . host . laze . home.