It's artichoke season again, so how should we cook them? Bake, Boil or Steam?
Did you know Monterey County is the " artichoke center of the world " ? The most well known growing areas are Castroville and Watsonville.
The part we actually eat is the flower bud of the artichoke.
The artichoke is a native plant from the Mediterranean.
To make the best artichoke you must look for a technique that retains its moisture thus increasing the creamy texture that is blissful with aioli or just plain delicious with lemon.
Of the three ways we cooked artichokes there was a clear winner: boiling.
Boiling retained the most moisture, giving the artichoke a velvety texture, and boiling didn't distract with off putting notes of smoke.
Simply Boiled Artichoke:
Ingredients: 1 medium-sized artichoke 1/2 a lemon Salt and pepper to taste
Fill a large pot with enough water to cover the artichoke
Add the juice and rind from 1/2 a lemon
Place the artichoke in the pan
Cover and let boil for 20 minutes
The artichoke is done when a knife inserted into the base easily slides through, much like a baked potato. Drain upside down and salt and pepper to taste. Enjoy!
