I've never prepared artichokes, advise wanted!

[Mandy]

I'm having a small dinner party on Saturday night and would like to try artichokes for an appetizer, maybe with some sort of dipping sauce. I have a fairly involved menu for dinner, so I'd like a fairly simple appetizer. Are these simple, not requiring a lot of last minute active time? What's the fuzzy middle, and is it hard to remove? Is trimming the choke as easy as it looks? Any advise would be very helpful. You guys are so great! Thanks.
Mandy

[adb]

Mandy - I consider myself a fairly proficient cook, but I have had multiple disasterous attempts working with fresh artichokes. By the time I got done cutting and scooping and peeling, there was nothing left! I am sure there are many out there who swear by the fresh, but I stick with the canned. Using fresh is definitely not a simple task even if they come out great. I make a simple artichoke dip that always gets rave reviews - not very light though...let me know if you want it.

[Mandy]

Thanks adb, I appriciate your honesty, I don't want to get myself in a bind on the appetizer. I'd love to have your dip recipe. Thanks!

[Emdg]

Mandy, I cook artichokes alot. Did you want to serve them cold or hot?

I usually rinse them, cut off the top with a strong knife, trim off any prickles with kitchen scisssors, trim the stem end and microwave them. Set them stem side up in a covered micro dish add a little water, and cook at high. Depending on the size and freshness it can take anywhere from 5-10 minutes. Stab the stems with a fork, when it is soft, they are done. Also, pull on one of the leaves,if it comes right out, its done. You can cut them in half and scoop out the choke with a spoon, or just let guests do it themselves...artichokes are hands on anyway.

For an easy dip, good hot or cold, pick a good quality salad dressing (we like blue cheese from TJ's)serve in a little ramiken on the plate.

One note about arti's they can make white wine taste a little weird.....

Don't be intimidated they are yummy http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Emdg (edited 06-14-2001).]

[emilycat]

Oh, please don't feel intimidated by fresh artichokes! Nothing compares, and they're really not at all difficult to prepare -- they can be a little time consuming, but nothing that's unmanagable.
Do a search for artichokes with the BB search function using the subject line only, and you'll come up with several threads discussing, in length, artichoke preparation, serving suggestions, etc.
http://www.cookinglight.com/bbs/smile.gif

[adb]

Mandy -

My recipe has turned up missing but I am sure if you use the search function you will come up with lots of artichoke dip recipes. Sorry I can't find mine today!

Good luck with your dinner party and maybe I will try fresh artichokes again someday!

[Mandy]

Thanks for the encouragement everyone! Emily, I have been having problems with the search yesterday and today. Is there a recipe for a dipping sauce that you like?

Emdg, can you do the trimming and chopping a couple hours a head of time? Are chokes good cold? I guess since summer's here cold would be good (it'll be 87 today!).

I think with everyone's help I may just give it a try!

Another question: For an appetizer should I plan on one choke per person?

Thanks again, you guys are wonderful!

Mandy

[emilycat]

If they're medium-sized artichokes, yes, I would say one per person for an appetizer. Are you serving them whole, with the leaves to be taken off and dipped individually? Not high-maintenence at all; just trim off the tops and snip the prickly parts off each leaf, then steam for about 45 minutes. So, so easy.

As for dips, I like dijon mustard mixed with fat free mayo, but I discovered that the roasted red-pepper aioli that went with the Zucchini-Onion casserole (Jan/Feb 2001, maybe?) is simply excellent with them. Do you have that issue?

[Curleytop]

Another artichoke lover! After trimming etc as above, I put mine in my Fagor Pressure cooker, and process them for 10 minutes! I serve them with a little lemon butter, each person gets a little dish full. (more lemon than butter). Be sure to put a big bowl on the table for the scraped off leaves! Also provide a sharp knife to trim off the last few leaves in the center, so that you can dip the heart in the dipping sauce.

[Mandy]

Emily, do you have the roasted red-pepper aioli recipe handy? I'm at the office and plan to shop on my way home. Or does anyone else have the recipe handy? It would be very helpful! It sounds like just what I'm looking for!

Thanks!

[luv2cook]

I hate to be the dissenting vote here, but I wouldn't do fresh artichokes for a dinner party. They are wonderful don't get me wrong, but they are a lot of work and take 40 min. in the steamer to cook. Is this a close group of friends you're cooking for?

Whenever I cook, I always seem to run out of time and am thankful for an app that is easy and can be prepared ahead of time...just my opinion... http://www.cookinglight.com/bbs/smile.gif