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| Fresh Artichoke |
Technically an artichoke is a thistle. Some actually have thorns on the outer edge of
each leaf. Be careful not to stab
yourself while handling them. Cut off
the thorns with scissors.
To cook an artichoke, boil or steam it first for about 35-50
minutes, depending on size, and then set it upside down in a colander on the
sink to drain and cool. Too much boiling
makes everything mushy, but too little means the edible parts will be tough to
chew. An artichoke is ready to eat when
a thick bottom leaf can be pulled off without using force, and the ‘meaty’ part
of the leaf is soft.
