Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Fresh Artichokes 443-801-7535. Or contact us via...
Recent Airings
Contest Rules
For Pet's Sake
Search the 'Net
Side Dishes
Soups & Starters
    Born-Again Deviled Eggs
    Braised Sweet Pumpkin
    Broccoli Bean Soup
    Brown Rise Cheese Bites
    Buffalo Wings
    Chicken Dumplings
    Chicken Stock
    Cold Avocado Soup
    Crab Quesadillas
    Cream of Potato
    Creamy Parsnip Soup with Polka Dots
    Cumin Matzo Balls in Cilantro Broth
    Dr. Roberts' Salsa
    Edamame Matzo Ball Soup
    EZ Black Bean Soup
    E-Z Clam Chowder
    Fish Chowder
    Fresh Artichokes
    Garbonzo Bean Soup (MD)
    Garbonzo Bean Soup (PA)
    Hot Crab Dip
    Low Fat Corn Chowder
    Matzo Ball Soup
    Mini Meatballs
    Mushroom Pate
    Noodle Soup
    Oyster Stew
    Oysters a l'Amore
    Portobello Mushroom Soup
    Presentation Tips
    Pumpkin Soup
    Salt-Cured Salmon
    Shrimp Bisque, Reduced-Fat
    Shrimp Dip
    Shrimp Soup
    Southwest Stew
    Spinach Balls
    Stuffed Mushrooms
    Sweet Potato & Jalapeno Soup
    Three Onion Soup
    Turkey Chili
    White Chili
Fresh Artichokes Fresh Artichokes

To prepare the artichokes
wash and trim the tough stems off the bottoms and remove any loose leaves.

To cook the artichokes
either simmer them in a large amount of slowly boiling salted water for 20-25 minutes or steam them in an inch of water (covered) for 35-40 mintes. Either way, drain the artichokes upside down for a minute.

To eat the artichokes
pull one leaf off at a time, dip pale end in some sauce (see below), turn the leaf upside down, place in mouth, and draw the leaf through your teeth. Only the fleshy end will come off with this method and that's exactly what you want to eat, the nutritious, white, fleshy ends. After a while of eating this way, you will discover the leaves getting smaller and paler. Under these leaves you will find the fuzzy hairs of the artichoke heart. Simply scoop out the hairy part and continue to eat the heart lying (and waiting for you) below it.

For an easy sauce
just melt a a few tablespoons of butter and stir in some fresh, chopped parsley and some fresh, squeezed lemon juice.

Comments: Send us comments about this recipe