Grilled, steamed or roasted, a little work yields a lot of tasty reward
There was always one vegetable my mother had no trouble getting me to eat: artichokes. Part of it was the puzzle and the pleasure of the participatory eating process.
But even though I have always loved eating artichokes, I knew they were not exactly user-friendly. That stands to reason, when you consider that artichokes are a variety of thistle, a species of flowering plants characterized by leaves with sharp prickles. • Next, clean the artichoke by running cold water over it to rinse away any dirt as you gently open the leaves.
Artichokes take well to a broad range of cooking techniques: roasting, grilling, boiling or steaming. When buying, look for plump artichokes that feel heavy for their size. The artichoke should have tightly closed petals or leaves that squeak when squeezed; what you don’t want is browned, splitting leaves. These guidelines apply whether the artichokes are baby or globe.
Sometimes, though, the best preparation is the simplest, and for artichokes, that is steaming. Just set a steamer basket over an ample amount of boiling water, reduce the heat to a simmer and cook until the heart of the artichokes gets tender, about 25 to 30 minutes. The artichokes are a joy right out of the steamer basket but are excellent cold, too.
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