Artichokes... or...

[Richtee]

- what the heck is that thing?



This is how Grandma taught me how to do Italian style stuffed artichokes.

First, using a knife, slice off the top of the choke. I find a serrated slicer works best...those leaves are TOUGH! Trim the stem off the bottom, leaving a level surface at the bottom of the choke. Trim short leaves and the cut end off the stem.



Next, rinse the choke under cold running water, spreading out the leaves and shaking out the water a couple times. Your choke should look like this- clean and leaves a bit spread out.



Next, make up the stuffing. I like Progresso Italian breadcrumbs and standard "shaker" type parm, in a 50/50 mix. I also add a bit of extra garlic powder. Allow a half to 3/4 cup mix for each choke.



Apply a squeeze of lemon juice to each choke, then pour mix on top of choke, spreading leave and allowing mix to settle down into the body. Make sure to get a bit in each "layer".



When choke is stuffed, apply a tablespoon pat of butter to the top.

Chokes are steamed, in a large pot with perhaps 3/4 inch or so of water and a squirt of lemon and some kosher salt. Keep heat to low simmer covered, and keep an eye on water level. After the first 15 min. or so, move chokes in pot to prevent sticking/burning. Cooking time is around 45 mins... when you can grab a leave from a layer or two in and it comes free easily, chokes are done.



Eating them requires another post... seriously ;{) I'll be sure to document the process.

OK here we go! A ready to eat artichoke...



What ya do is grasp the leaves and pull them off. Insert fleshy lower lobe of leaf (covered with delicious stuffing too!) into mouth, gently close choppers on it, and pull leaf out- scraping flesh and stuffing into mouth. Savor. Repeat. Many times.

Here she is about half way done. Leaves get a bit more tender as you progress to the heart...



Finally! when it looks like this, you are ready to go after the heart.



Grasp the top of the remaining leaves and insert a butter knife...or fork handle, or whatever... just below the base of the leaves...



Continue cutting around the base- you will see the fine "choke" hairs inside...your job is to remove them removing as little of the delicious heart as possible.



Here's the job almost done...



And the prize! Add a touch extra salt and savor the goodness and hearty flavor of your hard-won prize!

[SmokinLee]

Love me some chokes. I have never stuffed them before, just dunked in melted butter. But I'm gonna have to try that.

[Joneser]

Pretty cool interactive idea...

[Rich Parker]

Very cool!