I had the best of attentions to faff around with some artichokes last night. (That doesn’t sound quite right…) They were a little prickly towards me at first, but an hour in boiling water softened them right up.
Ok, my vegetable punning career is over now. Promise.
I laid them out on the counter and waited for inspiration. And then it hit me. How the heck to you eat these babies? I mean, if I were a gatherer, I’m not sure I would ever think to try to consume something that looks like a baby cactus, and stabs like one too.
Though, come to think of it, I might present it as a bouquet to the hunter I was crushing on.
Anyway, I confess that I broke my no-recipe rule and researched how to cook a globe artichoke on the world wide web. It ain’t easy, the BBC warned, but if you really really want, you can boil ’em, grill ’em or stuff ’em.
Bring it on.
I was advised to clip the pointy ends off each leaf with scissors, which sent little green missiles all over the kitchen, but I was not deterred. However, snipping the top leaves off did nearly break my scissors.
I dropped this ornery guy in a vat of boiling water and turned to his smaller brother. With renewed vigor, I decided to investigate the ‘choke anatomy, and sliced him in half.
The BBC instructed me to scoop out the flesh in the middle and pull out the lighter leaves. Unfortunately I saw neither flesh nor light leaves. Maybe in England purple is considered lighter than green. And hair = flesh.
30 minutes later, I lined these guys up for the ultimate taste test. Apparently you sort of suck the “tender flesh” (there we go with flesh again – I just hoped they weren’t referring to hairy seeds this time) out of each leaf after dipping it in melted butter or some kind of dip. Not really sure where the stuffing comes in…
And have to say, I never really found out where that tender flesh was. I bit and sucked and even chewed a leaf whole for a few minutes but those woody fibers would not become food in my mouth.