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Categories: Shooting Star Tattoo | Author: admin 05.05.2015

On April 10th, 2013 artichokes were proclaimed to be California’s Official Vegetable by Lieutenant Governor, Gavin Newsom. The California artichoke growers are pleased that artichokes are receiving their just recognition. Come and celebrate the 57th Annual Artichoke Festival, which will be held on June 4th and 5th, 2016 at the Monterey County Fairgrounds. I can imagine, that if you didn’t grow up eating artichokes and if you were encountering them for the first time, they might seem a little intimidating. When you are at the market buying artichokes, choose those in which the petals are still rather closed, not open. 1 Cut of the tips of the petals: If the artichokes have little thorns on the end of the petals, take a kitchen scissors and cut of the thorned tips of all of the petals. 3 Remove small petals at the base: Pull off any smaller petals towards the base and on the stem. Alternatively you can leave the whole long stem on the artichoke, just cut off the very end of the stem, and peel the tough outside layer of the stem with a vegetable peeler. 6 Set up a pot with some water, aromatics, and a steaming basket: In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes).


Note: artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time).
3 With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. Growing up and living in CA my whole life I forget that many do not understand how to eat an artichoke.
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99.99% of all commercially grown artichokes are grown in California and no other commodity can claim such exclusivity to the state.
Visit their website, artichokefestival.orgThe California Artichoke Advisory Board (CAAB) was organized in 1960 under the California State Marketing Order Act administered by the California State Department of Food and Agriculture, after growers voted to assess themselves to pay for formation and continuing operational costs including state oversight.
This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke.
The stems tend to be more bitter than the rest of the artichoke, but some people like to eat them.


While you rinse them, open up the petals a little so that the water does get inside more easily.
Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.
Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal.
I bought a couple of artichokes because I saw on TV Andrew Zimmerman (he does bizarre foods) grilling artichokes.
Some people like dipping artichoke leaves and the heart into melted butter or a vinaigrette.
They'll look like they are a little burned by frost, so won't be as pretty as those not frost bitten. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to How to Cook and Eat an Artichoke on Simply Recipes.



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