by Janet Farricelli CPDT-KA

Created on: June 13, 2008   Last Updated: February 06, 2012

Being raised in Italy, I got acquainted with this peculiar vegetable since a child, watching my grandmother serve them piping hot in various ways and on many occasions.

Being part of the thistle, cardoon, family, many people may feel intimidated by its rough and spiny appearance, but do not be fooled, because those that have given this veggie a try, know how tender and mouthwatering the enclosed inner leaves and heart can be.

Artichokes may be served in various ways from an appetizer to a side dish or even as complete and balanced first course. The most challenging part may be the cleaning process, but once mastered, cleaning artichokes may be a breeze.

Because artichokes tend to blacken and turn fingers and hands black as well, gloves should be worn and cleaned artichokes should be soaked in a bowl of lemon acidulated water.

Cleaning artichokes means depriving them from thorns, inner "hairs" and the rough outer layers. Because there are many different ways to cook artichokes they may be left almost entire or the tender parts may be cut in chunks. If you are planning to keep them entire to roast over the fire or stuff, just cut the stem so that the artichoke is able to stand on itself. If you are stuffing, then cut the top off horizontally, spread the leaves open and then scoop out the fluffy hairy inside found right at the bottom because they tend to turn pretty rough once cooked.

ROASTING ARTICHOKES
Roasted artichokes are really good. Once the stem is cut, you can dip them in oil and salt. You roast them then over the fire and once cooked you eat them leaf by leaf by eating the inner and most tender part of the leaves. The closer you get to the heart the more tender the leaves become until you arrive at a point where you can eat the small leaves entirely. At last, you will have reached the artichoke's best part, it's heart. The heart is very tender and tasteful and can be eaten whole.

STUFFING ARTICHOKES
After being deprived from the outer rough leaves and the inside hairs, the artichoke will be "opened" and tasty fillings may be inserted. My favorite filling is a mix of breadcrumbs, chopped garlic, Parmesan cheese and parsley. All is mixed together and moistened with a good quality extra virgin olive oil and finally inserted inside the artichoke. The artichokes are then placed into a large saucepan fitting perfectly together and standing up. Broth is poured until it reaches over more than 50% the artichoke's height. The saucepan is covered until the artichokes

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