Yesterday I bought an artichoke. Looking for tasty but simple to do recipes

[LynneSin]

Any recommendations.

It's my goal to try one new vegetable a month.

[Kali]

1. artichokes are one of those foods that are a vehicle for slurpping down melted butter

cut the sharp tips off the outer leaves with scissors and trim the stem with a sharp knife, steam upside down or simmer in water with a bit of lemon juice or vinegar to keep color - about 15 to 20 for simmering covered, probably longer for steaming (when leaves pull off easily or fork to stem tender they are done)

eat the leaves by plucking off with fingers and dipping in melted butter - scrape edible "meat" off the base with teeth and discard tough fibrous part. When you get down to the heart and cant pick any more leaves with your fingers, spoon out the fuzzy "choke" (discard this as well) and you will end up with the delicious heart that can be cut into about 4 bites to finish off your butter.

YUM!

[yankeepants]

5. I just wet myself

I love artichokes just the way you described.
Why haven't I had one in ages?

Going to the store now.

[madinmaryland]

7. I'm going to skip the artichokes and just eat a stick of butter!! Why would I want to

ruin my butter with chaff??

:P

[Grantuspeace]

10. "stuffed" artichokes

Prepare and eat like above. Only, pack the artichoke with Italian style bread crumb stuffing just after the artichoke opens up. Bake lightly covered with foil in a pan with water in it.

[surrealAmerican]

2. They require a bit of prep work, but are otherwise easy to cook.

Cut off the thorny tips of the outer leaves with scissors and cut the top and stem end off with a knife. Rub all over with a piece lemon. Put it, stem up, in as small a container as it will fit in. Drizzle with olive oil and minced garlic. Microwave for about five minutes. (I'm guessing about the time here - I normally cook four of them together for ten minutes.)

One thing I've learned about artichokes: the smaller ones are easier to deal with than the larger ones. Most of what you're getting when you buy the big ones is more tough outer leaves and more thorns. If you ever see the really little "baby artichokes", those are the best: practically no thorns, and all the leaves are tender and edible.

[zanana1]

3. Note to self.

Buy an artichoke.

[OffWithTheirHeads]

4. Prepare as per Kali but I usually steam them for 45 min. in water and white wine.

Dipping sauce, 1/4 cup Mayo, splash of Tamari (soy sauce) and chopped chives stirred together. God I loved Artichokes!

[Generic Brad]

9. I steam mine in the microwave

I put water in a shallow dish with the artichoke and then cover with plastic wrap. Then I microwave for around five minutes. Then I let stand for another five before removing the wrap.

I know real steaming makes them better, but I impatient when I am craving artichoke.

[RedCloud]

6. I artichoke myself, but Rachel Ray has a good one.

http://www.rachaelrayshow.com/food/recipes/spinach-and-artichoke-mac-and-cheese/

[applegrove]

8. Instead of butter you can dip it in salt and olive oil.

[Grantuspeace]

11. Shrimp scampi w/marinated artichoke hearts

Next time buy 3 or 4 jars of quartered, marinated artichoke hearts.

Peel and rinse a bag of raw shrimp. Cook lightly in olive oil. Add garlic to taste.

Prepare pasta of your choice. Rinse pasta, put it in a large pot, add complete contents of jars of artichoke hearts. Add shrimp, a stick of butter, some more olive oil. Maybe some garlic powder. A touch of garlic salt to taste. Cover and heat briefly. Plate and give it a good dusting of fresh parmesan cheese.

[pokerfan]

12. from artichokes.org

It's all about the dip...

CREAMY THAI DIP
¼ cup creamy peanut butter
¼ cup firmly packed brown sugar
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/8 teaspoon ground ginger
Combine all ingredients; mix well. Makes ¾ cup.

HONEY MUSTARD DIP
¼ cup prepared mustard
2 tablespoons cider vinegar
2 tablespoons soy sauce
2 tablespoons honey
Combine all ingredients; mix well. Makes about 3/4 cup.

LOW CALORIE DILL DIP
1 cup plain yogurt
¼ cup reduced calorie mayonnaise
2 tablespoons minced green onion
3 teaspoons chopped capers
¾ teaspoon dried dill weed
Combine all ingredients well. (4 servings, 104 calories)

Butter
Many artichoke lovers prefer melted butter for their artichokes. The more creative among them add just about anything to the butter, particularly a touch of garlic powder, a few drops of lemon juice, minced dried dill, parsley, whatever turns you on. Delicious!

More: http://www.artichokes.org/recipes.html

[Broderick]

13. simple

Mash pulp. Salt and pepper. A bit more salt than pepper.

It is so easy. oh, not avocado? Artichoke? Buy a nice can of hearts and do whatever.

[HopeHoops]

14. I just like steaming them and dipping the leaves in melted butter.

Cut the top off even (to get most of the spikes), then use scissors to clip the other outside leaves. Slice off the stem so you are at least cutting into the base of the heart. Depending on the size, it can take 1/2 and hour to 45 minutes. Steam upside down on a steaming rack or in a vegetable steamer. It it done when a steak knife easily enters the heart.

Pull off the leaves one at a time, dip in butter, and scrape the pulp off with your teeth. When you get to the heart, use a spoon to scrape off all of that weird furry stuff you'll find there and then enjoy that fucker.