I sometimes use artichokes as a table top decor. I love its texture and petal pattern. They look nice piled on a shallow wooden bowl. Last week, I got one for Francine to try. Here’s how I prepared it -
Rinse the artichoke and trim the bottom so that it will sit flat. Trim the top as well. With a pair of scissors, snip the end of each petal. Watch out for thorns! Boil in water (with about a tbsp. of salt and juice of half a lemon) for about 25 to 30 min or until the petals are tender.
From the boiling water, let it drip to drain the liquid. With a spoon, scoop out the choke from the center.
Then, scoop out the “hair” from the base.
Fill with blue cheese, brie or camembert. Sprinkle with your choice of herbs. Drizzle with olive oil. If we had white wine, I would have poured a little on the cheese. Heat it up in the oven at 350Â°F (approx. 175Â°C) until the cheese has melted – about 10 to 15 min.
How to eat an artichoke
Pull a petal and dip the bottom end in the filling. While holding the petal tightly, put it in your mouth and pull it through your teeth, scraping the flesh off the petal. Discard the rest of the petal.