It's interesting that I clicked on this cuz my gf from Japan came over for a month and freaked out at an artichoke at the grocery store. Without explanation, I purchased, cooked one up and said "dig in!". She was all "wtf?"... so I showed her and told her the best part is the finale. The best artichoke dip ever is mayonaise with a bit of soysauce stirred in.
Lox wrote:Ok, here is my method... if you don't like it fuck off because it is a huge hit at my place.
Take a good size artichoke and cut the stem back so it is about 1 inch long. Place the choke in about 2-3 inches of water in a 4 quart saucepot, just so the tips of the bottom leaves are pokin out of the water. Add about a tablespoon of butter (required)and a couple whole garlic cloves (optional) to the water and boil. Then, take the lid of the pot and angle it over the choke so that it takes the butter water steam and drips it onto the top of the choke. Monitor the water level and if it starts to dip down to the stem area, add more water. I often put pasta water on low on the side during this process, so when the choke starts to soften towards done, I can just turn on the pasta water for an insta-boil. I often use this already-hot water to pour into the choke pot so the downtime for the reboil is minimized in this application. I have tongs to rotate the choke as it boils. On the side, I clarify a little butter for dipping by using the passive heat from the middle of the gas stove. The choke is done when the second tier leaves pull off easily, which depends on size and perhaps, personal taste.
I find the combination of the cut stem absorbing the butter water up through it and the butter water dripping from the lid onto the choke throughout the cooking process create a delicious buttery choke. The heart from this is really, really good. Melt in your mouth and shizz.
Enjoy!
