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Simple is Best: Artichokes with Salted Garlic Butter

by evh on April 11, 2013

Artichokes with Salted Garlic Butter |LocalSavour.com

Artichokes with Salted Garlic Butter ~ Spring is a time of change. A time for the new and starting over. A re-birth. Flowers are blooming, trees are sprouting fresh leaves and the sun is staying out a bit longer — hooray. Spring showers rain down as if to wash away the old and make way for the fresh and restored and with this comes new produce at the markets. A spring time favorite of mine has long been artichokes and to be honest it’s one of those things I never really new one could grow in Texas. My brother first introduced me to artichokes when I was just a wee kid and I remember thinking they were so exotic. He would tell me the inside, wispy part was poisonous and my eyes would widen with fear — oh, brothers, how they love to tease their gullible siblings. Over the years I have had them prepared by many different methods; baked, fried, grilled and stuffed with all kinds of unique goodies but I am really a simpleton when it comes to my favorite way to enjoy them –– boiled (or steamed) and drenched with salted garlic butter. The leaves can be a bit tricky to eat but once you get the hang of it they’re going to be a new favorite, trust me — my seven year old devoured two of these last night and woke up wanting more this morning — and after eating all of the hearty leaves you make it to the center for the reward, the heavenly heart. Recently, I have had many questions regarding the best way to enjoy an artichoke so I decided to present a simple step by step guide ~ happy springtime eating y’all!

To cook artichoke: Cut off the stem, leaving about 1/4 inch on the bottom. Rinse well and place into a large pot. Fill the pot with enough water to cover the artichoke(s) when holding it down in the bottom (they float). Place pot over high heat and bring to a boil. Continue to boil for 15-20 minutes or until bottom of the artichoke(s) are fork-tender and a leaf can be fairly easy to remove. Remove from heat and water. Turn the artichoke(s) upside down to drain out excess water. Serve warm with salted garlic butter.

Salted Garlic Butter: 3 Tablespoons melted unsalted butter, 1/4 teaspoon sea salt & 1/8 teaspoon garlic powder – mixed well.

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1st Cook the Artichokes and Prepare the Salted Garlic Butter

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Pull the Leaves Out a Bit to Release Some of the Steam and for Easier Leaf Grabbing

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Pull the Leaves Off One at a Time, Then Dip in Salted Garlic Butter

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Turn Leaf Upside Down and Scrape Along Bottom Teeth to Remove Buttered Artichoke Meat

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Keep Enjoying the Leaves in Salted Garlic Butter

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Once You Near the Center the Leaves Will Be Softer

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These Super Soft Leaves Can Be Simply Removed with Your Hands

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Now You Have Reached the Wispy Part (Don’t Worry it’s NOT Poisonous)

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Using a Spoon Scrape Out the Wispy-s and Discard

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You Made It to the Heart!

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Cut with a Fork and Knife

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Dip Pieces in Salted Garlic Butter and Enjoy!

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Repeat

 

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