Step 7: Remove choke

The artichoke is a relative of the thistle, and if allowed to mature they open to display a lovely purple flower. The cluster of immature florets at the center of the artichoke is known as the "choke", and should not be eaten.

Remove and discard the last small leaves covering the choke; they usually pick up some of the fuzzy bits, and so are best simply disposed of. Use a spoon or your finger to scrape out the soft, furry choke without losing any of the tasty heart below.
i dont like artichokes
In some ways they are an acquired taste. The big part is to make sure you get fresh ones or they will taste like crap no matter what you do. Sometimes it seems cheaper to just get the pre-cut hearts in a jar/can.
Down the stem, you can actually remove the fibrous exterior and the core is edible and tastes like artichoke heart.&nbsp; Even more deliciousness from a simple and delicious plant :)<br />
this was easy and tasty, thanks!&nbsp; our steaming setup was a colander over a big boiling pot of water; it took maybe 30+ minutes but still worked.&nbsp; <br /> <br /> Also, mayonnaise is quite good with artichokes..no joke, try it out.<br />
I grew up with artichokes cooked over the stove, but there's an even easier (and I think TASTIER) way to cook them- in the microwave! If there's not an instructable already up for it I might just have to make one.
I've never tried artichokes, but I think I might have to now.... hehe<br/><br/>By the way, I told my mom that Instructables is host to hundreds of food recipes... I think I got her hooked =P<br/>
A pretty good guide but artichokes can be sooo much easier!! Especially when it comes to the eating! I bought about 30 back from Rome with me last October, I watched an old man in the Campo Di Fiori preparing them the Italian way. I'll do an instructable next time I can get my hands on them. My mouth is watering....
What is the Italian way? This sounds good- I must know. Please hurry- it's artichoke season here in CA, and I will be eating LOTS of them over the next month or two.
OK I'll grab some at the earliest opportunity!
canida, you really impress me x_x...such tastiness
My Mom and I love the artichokes too; she recently found a quick and easy steaming method--rinse the artichokes, then fill with water. Leave the artichokes vertical in a deep bowl to hold in the water, and nuke for 20 minutes on high.
Sounds like a handy option. Do you need to cover the bowl?
Uh, yes. Well, not really, but they'l be more tender if you do. Google "artichoke microwave recipe" and take a gander.
I love me some artichoke. My folks used to make this all the time. I'm suprised by how many people have never tried it. Sooooo good
NEVER, EVER, put your discarded artichoke bits down a gabage disposal. They grind up to a fiberous mat that will clog your sink REAL good. You didn't mention any appropriate sauces. Clarified butter (possibly with lemon and/or garlic) is traditional, but we like mayonaise. A friend of ours says "I think artichokes are really just an excuse to eat mayo."
Good to know! I can also recommend against putting raw rice down the disposer- it turns into rice flour and expands, and is almost impossible to remove. (I was an innocent bystander, NOT the perpetrator.) I put the sauce step back in, as it had fallen victim to a bug. Check out step 3; I find artichokes a great excuse to eat lemon/garlic vinaigrette.
Wonderful tutorial! We just used to drag the leaves down along the top of a stick of butter. Delightfully messy. Who made that cheery luncheon plate? I want to run out and pick up a few. (The red bowl I recognize as a "Fiestaware" type of stoneware.)
It's Denby, Harlequin pattern, since discontinued but still very available on eBay. They've got paired mixes of red/blue/green. The pink bowl is one of a nesting melamine mixing set from Crate & Barrel. I just fixed the bug that ate my sauce instructions; check out step 3 for the one I used.
sweet jesus that looks so good!

About This Instructable




Bio: I've been posting Instructables since the site's inception, and now build other things at Autodesk. Follow me for food and more!
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