All about the artichokes

Tomato and artichoke puff pastry pizza
Tomato and artichoke puff pastry pizza

How to prepare an artichoke

Before boiling or otherwise cooking an artichoke, it typically needs to be trimmed. Start by cutting off roughly the top 1/3 of the artichoke. Then, trim the thorny top of each artichoke petal and cut the stem.

The first time I really ate an artichoke, I was 21 years old. Sure, I'd tasted them in dips and sauces, but I'd never been brave enough to select one at the store, take it home and attempt to prepare it.

The task seemed daunting, but with a little bit of encouragement from a college boyfriend who loved them, I gave it a try. And since then, I've never looked back.

Though artichokes look intimidating, cooking one is really much simpler than one might imagine.

Selecting an artichoke, for starters, is simple: Choose one with the petals still closed, because those are the most tender.

Although there are seemingly endless ways to prepare an artichoke, ranging from stuffed and baked to steamed or grilled, I decided to stick with the classic boiling method that first day. Then, with a simple sauce of lemon, butter and a handful of spices, I tasted my creation and discovered what so many had already: The art of the artichoke is deceptively easy.

I've since branched out and attempted a variety of recipes with the versatile vegetable.

So without further ado, here are three suggestions for ways to enjoy artichokes on your own.

Boiled artichoke with a lemon butter sauce

What you need:

1 artichoke

2-3 lemons, juiced

1 stick butter

Garlic powder

Sea salt

Black pepper

What you do:

1. Bring a pot of salted water to a boil, then place trimmed artichoke inside and cover. Cook until tender, then remove from pot.

2. Melt butter and add lemon juice, garlic, salt and pepper (or any other desired spices) and serve as a side sauce to the cooked artichoke.

Artichoke eggs Florentine

photo Artichoke eggs Florentine

What you need:

4 tablespoons unsalted butter, divided

8 ounces artichokes, quartered (can use frozen - just thaw - marinated, or fresh, but blanche first)

1/4 pound baby spinach

1 clove garlic, diced (or 1 teaspoon minced garlic)

2 large eggs

White vinegar (for poaching)

1/3 cup Parmesan cheese

English muffins

Salt and pepper to taste

What you do:

1. Melt half of the butter in a pan on low heat, then add quartered artichokes and garlic.

2. Raise temperature to medium heat, then continue to cook until golden.

3. Add remaining butter. Then, add spinach.

4. Cook until just wilted, then set aside and poach the two eggs.

5. Place spinach and artichoke mixture onto 2 toasted English muffins.

6. Add poached eggs, then top with Parmesan, salt and pepper to taste.

Tomato and artichoke puff pastry pizza

What you need:

1 puff pastry sheet

2 (medium) tomatoes

8 ounces artichokes, quartered

Brie

Pesto

10 leaves fresh basil

What you do:

1. Preheat oven to 375 Fahrenheit and roll thawed puff pastry onto nonstick cookie sheet.

2. Score the edges of the pastry, then spread a light amount of pesto across the rest.

3. Cut rind off the brie, then cut cheese and lay evenly across puff pastry.

4. Add sliced tomatoes and quartered artichokes.

5. Bake for 11 minutes, then check. Cook to desired doneness.

6. Garnish with fresh basil, then serve.

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