ALL ABOUT ARTICHOKES

While we wait for Central Kentucky’s first spring crops to arrive, enjoy what’s green at the supermarket.

The artichoke is available all year but plentiful in spring — and sometimes at sale prices.

Many consumers choose to buy canned artichokes rather than figure out how to eat them fresh, but they’re easy to prepare.

When buying fresh artichokes, choose those with firm, solid heads and compact leaves. They’re available in small, medium and large, but the size has nothing to do with the quality or maturity.

Any size may be boiled or steamed. Small ones are better for pickling, stews and casseroles. Choose medium ones for salads and large ones for stuffing as the main entree of the meal.


Preparing

To prepare the artichoke for cooking, wash it, cut off stems at base, and remove the small bottom leaves.

Trim the tips of the leaves, and cut off about 1 inch from the top.


Cooking

In a saucepan: Stand artichokes upright in deep saucepan large enough to hold snugly.

• Cook in 2 to 3 inches boiling water, and add 1/4 teaspoon salt for each artichoke.
• Add 1 teaspoon lemon juice to prevent darkening, plus a few drops of oil to make the leaves glisten.
• Cover, and boil gently 30 to 45 minutes or until base can be easily pierced with fork. (Add a little more water if necessary.)
• Lift out cooked artichokes. Turn upside down to drain. Gently spread leaves apart, and remove choke (thistle portion) from center of artichoke with metal spoon. (Do not eat the fuzzy choke.)

Steaming: Place upside down in steamer, and steam as manufacturer directs until tender, 45 to 60 minutes. There is no need to drain.

Microwaving: Place 4 artichokes in glass casserole, upside down, with 1/2 cup water, 4 lemon slices and 1 tablespoon salad oil.

Cook covered on high power 16 minutes, rotating twice while cooking.
Remove, turn right side up in liquid, cover again, and let stand 5 minutes.


And now, the best part

To eat the artichoke: Pull off the outer leaves, one at a time.
• Dip the tender, fleshy end of each leaf into a sauce or dip.
• Draw the end through your front teeth, scraping off the edible part of each leaf.
• Discard the rest of the leaf. Continue clipping and eating until you reach the purple tipped cone of the light-colored leaves.
• The bottom, or heart, of the artichoke is entirely edible. Cut into small pieces, and dip into sauce.


Butter on the side

To make a butter sauce for the artichoke:
• Melt 1 cup butter in a small saucepan.
• Add 1/4 cup lemon juice, 1/4 cup fresh chopped parsley, 1 teaspoon salt, 1/2 teaspoon dry mustard and a dash of hot pepper sauce.
• Cook over low heat 5 minutes. Stir before serving. Serve warm with hot artichokes.

To make a cold dip: Combine 1/2 cup sour cream, 1/2 cup mayonnaise, 11/2 tablespoons chives, 1 tablespoon prepared horseradish and 1/2 teaspoon salt. Chill, garnish with additional chives, and serve with cold artichokes.


Serve it up right:
Artichokes with savory meat and rice

Here's an impressive way to serve artichokes at your next dinner party. Prepare a main-dish meat, and serve it in individual artichoke containers. This recipe features economical ground beef.

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium green pepper, seeded and diced
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 1/2 cup rice
• 1 teaspoon salt
• 1/4 teaspoon each oregano and basil, crushed
• 1/8 teaspoon pepper
• 11/2 teaspoons lime or lemon juice
• 1 can (14 1/ 2 to 16 ounces) tomatoes
• 1/2 cup bottled chili sauce
• 6 hot cooked artichokes
• Shredded Cheddar or American cheese

Heat oil in skillet; lightly brown beef with green pepper, onion and garlic. Drain excess fat.

Stir in rice, seasonings, lime juice, tomatoes and chili sauce.

Cook over low heat, covered, 20 minutes or until rice is tender.

Remove center petals and fuzzy choke from artichokes; discard.

Fill artichokes with beef mixture; sprinkle with cheese.

Bake, covered, at 350 degrees 25 minutes or until thoroughly heated. Makes 6 servings.

To make ahead: Artichokes can be covered and refrigerated several hours or overnight after baking. Increase baking time slightly.