Cooking Artichokes Steaming

Cooking Artichokes – How to Cook Artichokes

Artichokes are native to the Mediterranean region, an area of the world with one of the lowest rates of chronic disease and one of the highest life expectancies. Artichokes contain a good amount of anti-oxidants, plus smaller amounts of calcium, iron, phosphorus, niacin, and vitamin C. In addition, they are a good source of magnesium and potassium. Their versatility and health benefits make them a welcome addition to a balanced, low-fat diet. Their reputed benefits over the years include to help in the cure of liver diseases, liver cancer, and even the side effects of hangovers!

Whether you want to cook artichokes for their health benefits or simply to enjoy the variety of delicious recipes available for them, there’s a few things to know about them ahead of time.

When Shopping

The vegetable that we eat is actually the plant’s flower. Look for plump, heavy globes that are uniform in appearance, olive-green in color, with tightly closed leaves. Don’t judge an artichoke solely by its exterior. So called “winter kissed” artichokes may have a bronze, blistered exterior. As long as the leaves are closed and the inside is green with a fresh appearance, they are still good to eat. Leaves that have started to open up, or have a soft consistency are signs an artichoke is no longer fresh. If you are still not sure, squeeze the artichoke up next to your ear. If it squeaks, it’s still okay.

Storage Tips

Uncut, fresh artichokes can be stored in the refrigerator for about one week. Keep them in tightly closed plastic bags to retain moisture. You can prevent discoloration of artichokes during preparation with two simple steps. First, use a stainless steel knife or scissors to cut them – not a carbon blade. Secondly, add lemon juice to the cooking water. Once cooked, artichokes can be kept in the refrigerator for a couple of days until eaten.

Preparation

Rinse fresh artichokes well under cold water. Scrub gently with a vegetable brush to remove the natural light film that forms while growing that can leave a bitter taste. Cut about 1 inch off the leafy end of the artichoke and discard. Trim, stem about one half-inch or even with the bottom, depending on what your recipe calls for. Rubbing the cut portion of the artichoke with lemon juice will prevent it from turning brown.

Boil or Steam

Boiling fresh artichokes is one of the original and classic ways to cook an artichoke. Steaming however, is ideal for retaining all the vitamins and nutrients that can be lost by boiling. Put prepared artichoke in a deep pot of boiling water to boil or a steamer basket set just above the water for steaming. Oil, lemon juice and seasonings can be added to cooking water. Cover and boil or steam gently 30 to 40 minutes, depending on size, or until petal near the center pulls out easily and the bottom is tender (like a baked potato) when pierced. Stand artichoke upside down on a rack to drain.

Grill

If you want to try something different and delicious, try a grilled artichoke. The smoke mixed with the tangy artichoke flavor is just incredible. First, you must start with an already cooked artichoke, then simply finish them off on the grill. Cut each artichoke in half, lengthwise and brush with olive oil. Place artichoke halves cut side down on a hot grill. Cook about four minutes or until the artichokes begin to char. Turn the artichokes over and continue to cook until desired doneness. Wa la!

Serving

Artichokes can be served hot or cold, but they are always cooked first. Prepared whole, halved, or cored, they are eaten with the fingers after cooking. Plan on one whole artichoke for each person. The leaves are dipped, one at a time, in a sauce and the lower end is simply pulled through the teeth to extract the tender, edible portion. The leaf is then discarded. Continue to eat them until a light-colored cone of young leaves appears. Pull this up with one movement. Then, lift the fuzzy center out and discard it. Eat the remaining heart with a fork, dipping each piece into sauce first. Delicioso!

About the Author

Visit our site all about the Jack Lalanne Juicer, arguably the best juicer machine on the market today. It offers exclusive discounts on the Power Juicer, as well as tips on incorporating healthy juicer recipes into a busy lifestyle.

How do you steam an artichoke in the mircowave?

I tried to steam an artichoke in the microwave last night and it was only half cooked. I got it wet and put it in a glass pan, covered it with plastic wrap and put it in for 6 minutes. Should I have flipped it after 3 or something? I’ve steamed every vegetable you can think of this way and I’ve never had a problem.

Also, once I got down into the middle it was really spikey and fuzzy, like the inside to a flower. It wasn’t mold or anything, it was definitely part of the artichoke. Is this normal or was it over/under ripe?

I found a great website for you. Here is how you do it:
First you must prepare the artichoke. Here is how it is done:
Start by washing the Artichoke under cold, running water.
Trim the end of the stem to desired length, such as 1 inch. Remember the stem is an extension of the Artichoke Heart and is edible!
Trim the top of the Artichoke by cutting off 1/4 of the top (about an inch) and discard.
Use scissors to trim rest of thorns off the top of each Artichoke petal – only if desired. (This is not necessary to have a great eating experience.)
To preserve the color, immediately rub any cut surface of the Artichoke with lemon juice to prevent browning caused by oxidation. (Optional)
Place Artichoke “stem up” in a deep, microwave-safe bowl.
Add 1-2 inches of water. Cover bowl with microwavable plate or with plastic wrap.
Jumbo sized Artichoke: Cook on high for 12-15 minutes.
Medium sized Artichoke: Cook on high for 7-10 minutes.
Depending on the size and quantity of Artichokes you are cooking, it may be necessary to heat an additional 1-5 minutes to obtain complete tenderness throughout the Artichoke, as microwave oven cooking times may vary. Keep covered and let the Artichoke stand for 5 minutes prior to serving.
Click on the link for more ideas & recipes.

Discover unique flavor, versatility of artichokes
Located just 9 miles northwest of Salinas, Calif., along the famed Pacific Coast Highway, lies Castroville, dubbed the Artichoke Capital of the World . Artichokes are the town’s claim to fame, and most of the artichokes sold commercially are grown in California.

Artichoke Recipe in 30 seconds or less from Yummeo!

 

Cooking Artichokes

How to Make Tasty Diabetic Friendly Dishes: Mandarin Orange Chicken Salad and Chicken Artichoke Soup

If you are diabetic, or you cook for someone who is, these recipes are sure to be a hit.  These are not diabetic recipes, per sey, but they are something you can prepare for the whole family or group without having to prepare something extra for the diabetic.  Less work for you and no worries for the diabetic; now what could be better?

MANDARIN ORANGE CHICKEN SALAD
¾ lb boneless skinless chicken breasts, cubed
¼ cup reduced-sodium teriyaki sauce
8 cups torn mixed salad greens
1 can (11-oz) mandarin oranges, rinsed & drained
1 medium carrot, shredded
¼ cup slivered almonds, toasted
3 tbsp thinly sliced green onions

In a large resealable plastic bag, combine the chicken and teriyaki sauce. Seal the bag and turn to coat; refrigerate for 1 to 2 hours. Drain and discard the marinade.

In a large nonstick skillet coated with nonstick cooking spray, cook and stir the chicken for 5 to 7 minutes or until no longer pink. Refrigerate until chilled.
In a large bowl, combine the salad greens, chicken, oranges, carrot, almonds, and onions. In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Drizzle over the salad and toss to coat.

DRESSING:
2 tbsp white wine vinegar or cider vinegar
2 tbsp olive OR canola oil
1 tbsp reduced-sodium soy sauce
2 tsp Splenda Granular
½ tsp ground ginger
¼ tsp salt
¼ tsp pepper

Follow above instructions.

Not diabetic?  You can use 2 teaspoons of sugar instead of the Splenda Granular, if you desire.

ITALIAN CHICKEN ARTICHOKE SOUP
1 tbsp canola oil
1 cup chopped onion
1 tsp dried oregano
4 cups fat-free,reduced-sodium chicken broth*
1 can (14-oz) no-salt-added diced tomatoes, do not drain
2 cups water
6 tbsp minute brown rice
1/4 tsp salt
1 1/2 cups diced cooked boneless skinless chicken breast meat
1 pkg (9-oz) frozen artichoke hearts, thawed and chopped
1/4 cup chopped Italian parsley
Fresh ground black pepper, optional
4 tsp grated Parmesan cheese

Heat canola oil in soup pot over medium heat for 1 minute. Add the onion and oregano; stir and cover. Cook, stirring occasionally, for 3 minutes or until onion starts to soften and turn translucent. Stir in the broth, water, tomatoes, rice and salt. Reduce heat to simmer and simmer for 10 minutes, stirring occasionally, until the rice is tender.

Add the chicken and the artichoke hearts to the soup. Simmer another 3 to 4 minutes, just until heated through. Stir in the chopped parsley. Season to taste with fresh ground black pepper, if desired. Divide into 4 soup bowls ad sprinkle a teaspoon of the grated Parmesan over each bowl.

*May substitute vegetable broth, if desired.
NOTE: This soup yields 4 servings with each serving having 30 g protein and 33 g carbs, an excellent protein to carbs ratio for most diabetics.

About the Author

A grandmother with diabetes along with other autoimmune diseases. I like to share what I’ve learned with others on my blog at http://diabeticenjoyingfood.blogspot.com  I also share my large collection of old fashion recipes on my blog at http://grandmasvintagerecipes.blogspot.com

 

Pressure Cooking Artichokes in 15 Minutes

Cooking Utensils Store….

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