Do you choke at the thought of artichoke? Many people avoid buying artichokes because they are not sure how to cook them, which is a shame because artichokes are incredibly tasty and also extremely good for you. They have no fat or cholesterol, lots of dietary fibre, vitamin c, folic acid, magnesium and antioxidants and have been shown to be good for your liver. I’ve made a 2 minute video to show you how to enjoy artichokes with minimal preparation and fuss. This is a super fun way to eat artichokes, I love anything that involves eating with my hands! You can eat them cold or hot, I personally prefer to eat them warm with my favourite dip, which is simply umebsoshi plum vinegar and extra virgin olive oil. You can substitute the umebsoshi plum vinegar with balsamic vinegar or lemon juice, but I encourage you to discover this delicious tart and fruity seasoning.
3 Tablespoon (Optional)
1 Cup (16 tbs) (for the dipping sauce)
Umeboshi plum vinegar/Balsamic vinegar
1 Cup (16 tbs) ((or lemon juice) for the dipping sauce)
1. Trim the artichokes by cutting off some of the stem so the artichoke can sit upright without tipping over. Trim with scissors by cutting straight across the very top portion of each leaf.
2. Fill a large saucepan or pot 2/3 full with water. Add the 3 Tbsp. of lemon juice. Add the artichokes to the water and let stand for 15-30 minutes. This preserves the artichoke's color throughout the cooking process. Drain the artichokes. (You can skip with process).
3. Fill a large saucepan with 2 inches of water. Place the artichokes in it, cover, and steam the artichokes for about 30-40 minutes, adding more water as necessary.
4. Pull a leaf to test for doneness. The leaf should pull out easily, and its fleshy end should be soft to eat.
5. Combine olive oil and plum vinegar/balsamic/lemon juice in a dipping bowl.
6. Cut the artichokes in half or leave full and serve them with the sauce.
7. To eat, pull a leaf from the artichoke and dip it in the sauce. Eat the fleshy end of the artichoke and discard the leaf. When you reach the center, remove the inedible choke and purple-toned inner leaves and dip the fleshy heart in the dip to eat.