A Response To “The Art of the Artichoke”
Two days late in reading this article – but better late…..etc.!
I find it easier to scrape out the choke by putting the trimmed artichokes (as shown in the diagrams) in a microwave proof dish food and cooking recipes coat the artichoke(s) with about an inch of acidulated water – cover with paper towel and cook on HIGH for a few minutes. Let the artichoke cool to handle easier – spread out the center – pull out as much of the purple-ish leaves until you get to the center choke and then proceed to scrape out the fuzz. If serving the artichokes as is, with a dipping sauce or a vinaigrette, you can continue to cook them in the microwave until tender – approximately another 8 minutes – length of cooking on HIGH depends on the wattage of your microwave. The higher the wattage of your microwave, the less cooking time needed. When the artichoke leaves are easily pulled from their base, they are done.
