The Fearless Cook takes on….the (sexy) Artichoke

the sexy artichoke

Many years ago, I was put to shame by a teenager and his knowledge of artichokes. He went on and on about how cool it was to be served an artichoke flower. To peel it leaf-by-leaf, dip it in warm garlic butter and savor the fleshy end piece. He made it sound so sophisticated and sexy.  

The music group, Cibo Matta, has a song “Artichokes” whose thinly veiled lyrics are about sex. According to the website 10 songs about food that are really about sex, this song made the number #6 position.  So what better time of year to tackle the artichoke but Valentine’s Day?

I knew nothing about the artichoke plant before taking on this challenge. It is a pretty piece of produce, but also intimidating. It has all these thorny leaves and most of the plant is inedible. It is a thistle plant native to the Mediterranean region and brought to the United States by the Spaniards. I also read that it is a member of the sunflower family.

Another interesting tidbit is that Castroville, CA produces 80% of all commercially grown artichokes. It was put on the map after Marilyn Monroe was crowned Artichoke Queen in 1948. She was the epitome of sex, right?

Steamed Artichokes The New Best Recipe 2004

So here I go. I trimmed off the pin-sharp thorns from the tips of the leaves. It makes for easier handling. Then with a a sharp knife, I tried to cut off the top two rows of  the artichoke. I found this pretty difficult to do, so I used a kitchen shears.

Then I cut the stem flush with the base of the bulb and dropped it into a bowl of lemon juice and water to prevent browning before steaming.

I steamed my artichokes by placing the base on top of a 1 1/2 inch thick onion slice. If you have difficulty balancing the artichoke, then pop out the inner 3-4 rings of the onion.

artichoke steam bath

The pot was filled with water a half inch below the top of the onion rings.

Once the water comes to a boil, then cover and cook for 30 minutes or until the outer leaves release into a flower. I had to check the pot periodically to make sure the water did not boil out.

The artichokes were removed from the pot and cooled for 15 minutes. I served them warm, pulling off one leaf at a time and dipping the bottom end into the garlic butter. To eat, scrape off the end with your teeth. It can also be served cold, but it tastes better warm.

leaf-by-leaf dip into garlic butter - YUM

So one by one you get to the heart, the edible part of the plant. See how much fun it can be if shared by two people? 

The Heart

Remove the fuzzy part to reveal the heart.  

I reserved the artichoke heart for an appetizer. I cut the artichoke into bite size pieces, mixed it with soft roasted garlic and a dash of hot pepper sauce. Served on a crostini.

The Fearless Cook Footnotes

The leaf-by-leaf method is ideal for an intimate meal. One heart to be shared by two 🙂

The cost of one artichoke was $3.00. If I was making an artichoke dip, I would go for the jarred version. You get more hearts for your money. My 9/12 oz jar cost about $3.50. 

My lovely artichoke our time together was fun while it lasted. It was a labor intensive tryst we had for very little food. I’m a practical girl raised in the Corn Belt and we live for food production.

5 responses to “The Fearless Cook takes on….the (sexy) Artichoke

  1. I bought an artichoke once. It sat in the cold cupboard until it had turned from green to brown and grey and then I threw it out.

    I had been to Italy with a friend you see. We had ordered a pizza (going native I guess) – and found that one section of it was soooo delicious that we just had to know what the toppings were. (It was called a Four Seasons Pizza, and one quarter of it, as I say, was to die for.)
    The waitress did not speak much English (our Italian was a whole lot worse!) but she managed to tell us that it was artichokes which we were pointing at.

    I’ve bought jars of artichokes since then and sliced them into pizza toppings, but they have not ever had quite the same heavenly taste. Perhaps steamed and fresh artichokes are the key … or maybe I just need to go back to Italy.

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