This is an introduction to artichoke cooking. If you want to spend time cooking artichokes, you want them to be fantastic. Spring is the time I cook them once or twice a week. And although the process takes time and attention, I can't help it. If artichokes are good, there are some things I would rather eat.
I think a lot of people are intimidated by the idea of cooking artichokes, or they think the effort isn't worth it. My friends confirm this. The topic has surfaced a few times recently, and conversations are usually interrupted by a confession that they never cook artichokes at home.
So (!) I thought I would give a brief overview of how I deal with these armored spring ambassadors. Eight out of ten cases I use the cooking method that I described in the following recipe section. It requires nothing more than good (baby) artichokes, olive oil or clarified butter and sea salt. If you can combine these ingredients with a little practice, a hint of patience, and a time window, you can absolutely cook some of the best artichokes. joke. Once you've hit your groove with these wondrous thistles, few of you will look back.
A case for cooking artichokes
Nutritionists celebrate artichokes for a long list of reasons. They are full of fiber, antioxidants and phytonutrients and have been supporting the liver for a long time. They're not in the spotlight like other ingredients – pomegranate, turmeric, acai, etc. – but they bring a lot to the table. It's worth adding them to your meals, especially if they're in season.
A worthwhile shortcut
Update (!): I recently discovered Joe's frozen bags of artichokes at a local retailer and started experimenting to find out if their use was a worthwhile replacement for the use of fresh artichokes. At the very least, this could be a way to extend the artichoke season. I don't like canned or jar artichokes, and it turns out the frozen option is pretty good. You can cook them in a covered pan in some olive oil straight from the freezer until they're cooked through. Then remove the lid and put the heat on to get a nice golden color. Season and serve. So good!