I've realized that I've become a little bit obsessive over this crazy vegetable. Sure we enjoy the flavor, like it in our dips, on pizza or a sandwich. Yet when I saw it in the grocery this week for the low price of $1/ea
I felt the need to stop buying them already prepared in a can or from the deli. I knew I could do this, I could master the art of cooking artichokes!
With the wonderful world of the internet at my finger tips I set upon a journey to ready and watch everyone else's tips and tricks.
First I cut off the top and bottom and trimmed many of the thorny tips, this picture is of my last one and by this time I knew I would not be using the outside parts, skipped the trimming of the leaves. Lemon seems to work the best for rubbing on the cut areas and keeping them from premature browning. I also added lemon to the boiling water for steaming.
After steaming them I found a marinade that is a lemon base for the acid. My husband has declared this the best tasting artichoke he has every had.
Makes me happy since I have been steaming, cleaning and putting them in a marinade for a few days. Now I have some stored away to easily add to other recipes.
Now to figure out how to grow them here in Indiana!
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