you are all going to laugh at me.
my artichoke history
i have eaten artichokes countless times. my mom would always make artichokes & i would love dipping the leaves into a sauce working my way to the heart. however, i have never cooked an artichoke myself before. at least not a whole artichoke. only ones from jars. last night i decided to tackle this seemingly easy process.
my cooking experience
i consult my better homes & gardens cook book, it said to cut the stem down, cut an inch off the top, cut off sharp tips, brush cut edges w/lemon juice. bring as pot of salted water to a boil, then submerge artichokes in water, cover & cook for 20-30 minutes. i have a lot of other pots & pans going on in my kitchen. the grill is going. the broiler is on, and all the burners are taken up. so i was busy with everything else for dinner, i forgot to check on the artichokes at 20 minutes. i do remember about them at about 32 minutes. so i take them off. figured they would be fine since it did say "20-30 minutes". well i turn them upside down on paper towels to drain, and they are big green mushy things. i try to remain positive. the whole entire thing is soft. it was hard to scrape the meat off the leaves, because i was eating the leaves along w/it because it was just melting. i decide to get to the heart & see if it was worth eating, and well, there was no choke. i know what they look like. i have removed them before. they are purple and fuzzy/sharp. there was NOTHING inside. ???
i am so mad. i am now on a mission to master the art of cooking artichokes. i will go through a zillion artichokes until i can get it just right!
1. did my choke really disappear (disinergrate), or do they make "choke less" varieties?
2. also, for my next experience, do you season the water with anything else besides salt? i only had a couple of leaves, but they tasted really bland.
okay, go ahead & laugh now, i lost my choke.