After Saturday training runs, Dan and I like to grab lunch on the way home. We often find ourselves at Salt Lake City's Whole Foods market because they have a variety of quick, healthy options that don't make us feel like we've undone all our hard work.
When we walked in yesterday, I saw a special on artichokes. "Dan!" I called. "We have to make artichokes tonight." I excitedly picked out two of the biggest, most beautiful green artichokes.
I don't know about you, but I didn't grow up eating entire artichokes like this -- leaves and all. I had to learn how to make them later in life (I remember I used to look forward to picking up an artichoke for dinner during my senior year of college). Dan had never prepared one himself, and said what I think most people say when encountering this strange looking vegetable: "I wouldn't even know where to start."
{Easy Artichokes}
Serves 2
Ingredients:
- 2 large artichokes
- 2 cloves of garlic, smashed
- 2 bay leaves
- Kosher salt
- Melted butter for dipping
To begin, put a large pot of water on the stove. Toss in the kosher salt, two smashed cloves of garlic, and two bay leaves (these ingredients will season the artichokes as they cook). Bring to a boil. Meanwhile, rinse the artichokes in cold water and cut the stems with a knife so they're only about an inch long. You're also technically supposed to trim the points off the leaves at this time, but since I didn't have kitchen scissors, I ignored that step.
Wait, wait, wait. How the heck do I eat this thing?
If you've never had artichokes before (or, at least, have never had them like this), you may look at it and think, "You have got to be kidding me." (The veggie is even more intimidating with a certain cook has ignored the trimming step and left the artichoke looking all fierce and pointy.)
Pull off one leaf at a time, starting with the lower outside leaves. The artichoke meat is at the end of the leaf --simply dip in butter and let your teeth scrape off the flesh (discard the rest). Repeat until you get to the core, the heart of the artichoke. The heart will be covered with soft, hairlike thistles. Peel back or scrape off the hair to enjoy the rest of your artichoke.
What do you like to dip your artichoke in? I'm a pretty simple gal... I love a dish of melted butter. I also know mayo is a favorite, but I'm not a big fan of it. Let us know if you have a to-die-for dip for your 'chokes.