Simple Artichokes

Ingredients

• artichokes
• Lemon juice
• olive oil
• garlic

Instructions

1. 1.

   Large artichokes: They are often used for cooking. Wash the artichokes, twist out the stems. Remove the lower dry leaves. Cut off the top third of the artichokes with a knife. Drizzle the cut surfaces with lemon juice. In a large pot, boil in plenty of salted water with some lemon juice; depending on size cook about 30 to 45 minutes. They are done when the leaves can be easily pulled away. Drain the artichokes with the head down. Great as an appetizer with a dip or salsa.

2. 2.

   Medium artichokes: Ideal for marinating. Wash the artichokes, remove the tip generously with a knife. Cut off the hard outer leaves all around. If desired leave part of the stem and peel it. Quarter the artichokes lengthwise, remove the inner “heath” and immediately drizzle the cut surfaces with lemon juice or place in a bowl with lemon water – otherwise they darken. Cover the artichokes well in boiling salted water or vegetable broth for about 10 minutes until firm. Drain into a colander, catching the cooking liquid. Mix about 300 ml of cooking liquid with 4 Tbsp olive oil, 3–4 Tbsp vinegar, salt, pepper and optionally garlic slices, chili strips and herbs. Pour the warm artichokes in a shallow bowl over the seasoned liquid. Let rest at least 2 hours.

3. 3.

   Small young artichokes: Typical for frying or deep‑frying. They are usually still tightly closed with very tender leaves. Wash the artichokes. Cut off the stem and tip each with a knife. Remove the outer slightly tougher leaves. Quarter the artichokes lengthwise and if present remove the “heath.” Drizzle the cut surfaces with lemon juice. For frying, pat the artichokes dry. Fry or deep‑fry for about 5 minutes in oil with some garlic, deglaze with white wine, salt and pepper. The fried mini‑artichokes are often served with pasta.

4. 4.

   Tip: Always drizzle the cut surfaces of artichokes with lemon juice to prevent darkening like apples or avocados when exposed to air. Cooked large artichokes are often served as an appetizer. The lower end of the leaves has some flesh that is pulled out leaf by leaf at the table. Pair it with mayonnaise, a slightly thicker salad vinaigrette or salsa. Arrange plates for the leaves and the artichoke “heath” and bowls of lemon water on the table. You can also remove the heath before serving by pulling out the middle leaves and carefully scooping the heath from above with a spoon – they are then ideal for filling. Small artichokes under about 5 cm usually have no heath. For "alla romana" the artichokes are not halved but filled from the top.