I am planning to serve marinated & grilled artichokes for dinner tonight. I realize that I need to steam these 1 lb suckers before I grill them, but my question is for how long? Last time I did this they came out mushy from too long in the steamer. Any rules of thumb I should know? Also, should I cut off the pointy bits before steaming or after.
Also, any marinade and dip suggestions would be greatly appreciated.
I’ve only ever boiled them, so I’m of no help here.
But why cut off the pointy bits? I just leave them on and don’t get pricked.
I’m lazy but here’s what I do. I cut across the top of the artichoke with a sharp knife about 1 inch down from the point at the top. Then, I snip off the pointy parts with kitchen shears. This seems like a lot of work, but it actually goes pretty quickly.
I’ve had luck cooking them in the microwave. I don’t have a steamer so I put them in a big bowl. (1 or 2 at a time.) fill the bowl about 1/3 full of water. Cover the bowl with a plate or plastic wrap (if you use plastic wrap be sure to make a vent). Cook on high for 10-15 minutes. (The caveat here is you have to be really careful when removing the plate or wrap or let the bowl sit…steam burns are very painful.)
How long did you cook them last time on the stove? If you want them to be less mushy, back off by 10-15 minutes.
I grew up close to Castroville, the Artichoke Capital of the World™. Not that that means anything, but fresh ones bought off the side of the road? Bliss.
Most basic preparation I can think of:
Melt some 1/2 stick of butter and 2 - 3 cloves of minced garlic together for dipping. Peel the leaves, dip pulpy base of leaf in garlic/butter, scrape off with teeth. Just had 'em two days ago…
Sorry but that would be my hometown of Tudela. Anyway, I’ve never steamed artichokes so no help to the OP, but a question to you WordMan: you don’t put lemon in the water?
Cool - sister artichoke towns!
Sure, sometimes lemon, sometimes a pinch of salt. The more recently-picked the artichoke and the bigger it is, the less I add…
So some of you just boil them in a shallow pan of water. Some microwave them. Nobody steams them? Interesting. I must admit that last time, when I over cooked my artichokes, I just let them steam unattended for a very long time (maybe 2 hours). So perhaps I can try a hybrid method of part microwave and part steaming. These are huge chokes, 1 lb each, so I expect they will take some time to cook through.
Nava, lemon juice in the water is to keep the color right?
A sharp knife should be able to penetrate the stem/base with little effort, just like a boiled potato.
CMC fnord!
I always steam artichokes as well. If you want to grill them, you’ll cook them more or less as usual and then cut them in half and put them on the grill briefly to get the flavor.
When I steam them, I start them off with the stems down, but about halfway through (half an hour or so), I flip them over. Then, I check to see if they’re done by sticking a fork into them - when the fork goes in and out without too much resistance, I know they’re done. The comparison to a cooked potato is exactly right.
I don’t usually take the spiky bits off, but I use Gail’s technique when I do.
Steam them- always. You can put something exotic in the water if you want to- I have used vinaigrette in the past, or just lemon & garlic.
First cut off stems and tops, then cut off the spike on the tops of each remaining leaf with scissors (a PITA, I know, but I always do it). Then place stem-end-down in a steamer basket in a saucepan with enough water to just come up into the bottom of the steamer (I always need to add more water partway through cooking).
Test for doneness by taste of a few outer, middle and inner leaves (also good for a snack!).
I would steam them until ALMOST done and then throw them on the BBQ, but it’s just a guess. That’s how we do lobsters.
I always just boil in lemon water. My father’s mother used to use a recipe something like this: http://www.cooks.com/rec/doc/0,1850,151167-251193,00.html except that she’d beat up an egg or two after the artichokes were cooked and drained, drizzle it over the tops, and then fry it (top side down) in some olive oil. Me, I can never get the leaves to spread on an uncooked bud, much less remove the choke.
Incidentally, adding some bread crumbs and grated parmesan to the melted butter makes a fantastic dip.