Ingredients
1 none
Directions
Choose nice firm artichokes that are not turning brown or looking
dry. (I like to serve one artichoke per person.) Cut off the stems
even with the bottom of the artichokes. Cut about an inch off of the
top of the artichokes-straight across the tops of the leaves. Using a
pot that's large enough to accomodate the chokes in a single layer,
arrange artichokes in bottom of pot. Add water to a depth of 1 to 2
inches. Bring water to a boil and turn down heat so that the water
remains at a low simmer. Cover pot and cook for 45 minutes. Check
occasionally to be sure the water is not boiling away, and add more
if necessary. The test for doneness is to pull out a leaf. If it
comes away from the artichoke easily, it's done. Serve on a plate
with a small bowl of dipping sauce. To eat artichokes, pull off
individual leaves, dip in sauce, and scrape leaf between teeth to
remove the soft pulp near the bottom of the leaf. The remainder of
the leaf is discarded. As you get near the center, the leaves become
tenderer and a greater portion of each leaf is edible. When you are
near the center, remove any remaining leaves, and you'll see a fuzzy
thing called a choke. This is not edible. Scrape it off with a knife
or spoon and discard. Under the choke is the heart which many think
is the best part of an artichoke (though I kind of like the leaves
better myself). The heart is completely edible. Cut it up and dip
the pieces in the sauce.
Information provided by Deborah Kirwan. Converted to MM by Donna
Webster Donna@webster.demon.co.uk Submitted By
DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT
Servings: 1 servings
Cooking Artichokes Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Experts have proved the existence of recipes far back into history, in fact as far back into history as pharonic Egypt, and possibly even further than that. However, these, early records were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a series of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius also informs us how the early Romans made use of a wide range of herbs and spices, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. As our culinary historical trip moves on a few more years we find some books which were published in the 14th Century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that is popular today, but rather recipes for the types of food cooked for the nobility of the period. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the holy lands, such as basil and rosemary. The introduction of these new foods and spices led to an outbreak in publications on food, many of which still exist in private libraries. The introduction of television gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Cooking Artichokes recipe.
