Tuesday, November 30, 2010

steamed artichoke and a dip

I don't know why, but I never made steamed artichoke myself before my trip to Buenos Aires. I don't think it's a staple food there or anything.. but my grandma made it as a snack, and I soaked up as many recipes from her as I could while we lived together. Also.. it was spring there, and artichokes were everywhere. Missouri isn't lucky enough to host artichokes.

Here's how ya do it:

1. Slice about 3/4 inch to an inch off the tip of the artichokes.

2. Pull off any smaller leaves towards the base and on the stem.

3. Cut excess stems, leaving up to an inch on the artichoke.

4. Rinse the artichokes in running cold water.

5. Pour a couple inches of water in a pot. Add the artichokes.. (I put mine in so they would stand up.. but I don't think that's necessary)

6. Juice 1/2 a lemon over the tops of the artichokes and add the juiced lemon to the pot. Pour a tbsp or so of olive oil over the tops of the artichokes. Add a 2-3 cloves of garlic, peeled and smashed. And lastly, add some salt (and any other spices you'd like).

7. Cover. Bring to a boil then reduce heat to simmer. Cook for 25-45 minutes.. the time depends on the size of the artichoke. You can test it by tasting the outer leaves.

I made a simple dip out of olive oil, dried herbs, and a little vinegar.

And if you don't know how to eat an artichoke... youtube it.

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