Cooking Artichokes
Different Ways Of Serving And Cooking Artichokes
Artichokes are not only an all-star from the standpoint of nutrition, but the many different ways of serving and cooking artichokes makes then an all-star in the kitchen as well. Artichokes have a tendency to hold their nutrients better than most other vegetables when cooked. At the same time, they have to be cooked much longer than other vegetables, so nutrients can still be lost in the cooking process.
Artichokes were traditionally cooked by boiling. As is the case with most vegetables, boiling can be the worst cooking method, as far as losing nutrients is concerned. Fortunately, there are a number of ways of cooking artichokes which not only preserve the nutrients, but give you a better tasting end result. Once cooked, there are a variety of ways in which artichokes can be served, limited only by the imagination. Artichokes are great tasting to begin with, and with a little seasoning, or in combination with other food items, can be a gourmet's delight.
However you cook them, artichokes should be cooked until tender, which means you can poke the stem with a fork or toothpick, and if they are tender all the way through to the heart, they are ready to eat. There are times when you don't cook them entirely, but precook them, and we'll touch on that. Don't cut off and discard the stem! It's very tasty and should be cooked with the rest of the artichoke. You might want to cut off the very end, but by all means save the rest!
From a nutritional standpoint, steaming is the best method for cooking artichokes, as more of the nutrients are preserved. The process is quite simple. All you need is a steamer, or a steaming basket that can be placed over boiling water and covered. It will take around 45 minutes to steam the vegetable, give or take 10 minutes, depending upon the size or the amount being steamed at one time. If you want to grill the artichokes, steam them for about 30 minutes instead of 45, or if boiling them, boil them for 20 minutes instead of the usual 30. For enhanced flavor, boil them in chicken broth instead of plain water. Brush the precooked artichokes (boiled or steamed) with olive oil, place them on the grill, and turn them frequently when they are nice and brown. You can also roast the precooked artichokes. Again, brush them with olive oil, place them in a roasting pan and roast at 425 degrees for 15 to 20 minutes.
Two other methods or preparing artichokes for the table are to sauté or deep fry them. If sautéed artichokes are to be served, take artichokes that have already been cooked. Quarter them, and place them in a wok with a small amount of olive oil. A few small pieces of garlic or a pinch of garlic powder will add a nice touch. Cover the wok and sauté over medium heat for about 3 minutes. Then, season to taste before serving. For deep fried artichokes, cut up an uncooked plant into bite-sized pieces, dip in a batter and fry in hot oil for 6 or 7 minutes, at which time they should be a golden brown. Don't forget to deep fry the stem as well.
Cooked artichoke pieces are good in omelets, artichoke halves when cold, are fine as a buffet dish, even better when stuffed with tuna or salmon, and then grilled. A good cookbook will contain other ideas for cooking artichokes and serving them in many delightful ways. The artichoke is certainly a most versatile vegetable.