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How To Make (And Eat) A Perfect Steamed Artichoke
Posted By Darya Rose On April 10, 2013 @ 6:00 am In Food,Recipes | 31 Comments
A perfect artichoke can be elusive. If it’s undercooked, it’ll be tough and stringy. If it’s overcooked, slimy and mushy. When it’s perfect it will be silky, creamy and hold together well.
The perfect recipe starts with the perfect vegetable. Choose a large bulb, with leaves packed as tightly as possible. Open leaves indicate an older artichoke that is more likely to be tough and woody.
Don’t worry if your artichoke has light brown blemishes. These are typically caused by frost that can sometimes occur in the later winter and early spring. Though it doesn’t look pretty, these “frost kissed” artichokes are rumored to be sweeter and more flavorful than their clear-skinned counterparts.
Artichokes pair beautifully with aioli of almost any flavor, but I prefer mine prepared simply with olive oil, lemon and parsley.
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