Steamed Artichokes

His = garlic butter
Hers = mayo

Ever steamed an artichoke?  It's easy.  First, a quick lesson on picking one out at the store:

Chose ones that seem heavy for their size.  Purple streaks aren't bad, they just mean the plant was exposed to a frost.  This can actually make them sweeter!  I found these beauties on sale for $1 each!!  I can usually find them, in season, as little as $2 each.  They are a treat for both Stan and I.

When you get them home, chop the stem close to the bottom of the globe.  You can keep this and use the flesh in recipes, but I don't bother.  Then, cut the tip of the globe off to make a flat that exposes the petals, like you see above.  I typically take of the top 3rd.  If you want to get fancy, you can get your a good pair of kitchen scissors and snip the pokey tip off each of the remaining petals, but I don't worry about it.  We're grown ups.

Rinse, pulling the petals toward the outside a little to loosen them up.  Place face down, snugly with other artichokes in a pot.  Put water, 1-2" deep in the bottom with 1 T crushed garlic, 1-2 T lemon juice, and 1/2 t salt.  Simmer on low-medium for 40 minutes, or until a butter knife will easily go thru the center of each stem.

These reheat well too.  I put them on a plate with a damp paper towel over, or heat in the zip top bag they were stored in.  Dip in mayo or melted butter with garlic.  Peel each petal off and scrape the flesh off the bottom of the petal with your teeth.  Discard remaining petal.  When you get to the choke, scrape it all off.  Discard.  Cut up and enjoy the heart.  The best part!

Rosemary-Skewered Artichoke Chicken

This is one Stan found, we always serve it with Pasta with Garlic and Lemon Sauce.  There's something wonderfully yummy about the slightly crispy ends of the artichoke hearts and the silky texture of the squash and tomatoes.  This is also easy to make for a crowd, as so much of the work can be done in advance, and guests can help thread their own skewers for an interactive dinner!

Rosemary Artichoke Chicken
Ingredients

• 1/3 cup olive oil
• 2 t dill weed
• 1 t oregano
• 1 t rosemary
• 2 t lemon peel (fresh lemon zest will burn, due to the oil - stick with dried)
• 1 T crushed garlic
• 1/2 t salt
• 1/4 t pepper
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 can (14 ounces) marinated artichoke hearts
• 2 medium yellow summer squash, cut into 1-inch slices
• 12 cherry tomatoes
• 6 wooden skewers, soaked in water

Directions

• In a large resealable plastic bag or bowl, combine the oil, dill, oregano, rosemary, lemon peel, garlic, salt and pepper; add chicken. Stir to coat; refrigerate for at least 1 hour.
• Drain and discard marinade. On soaked wooden skewers, alternately thread the chicken, artichokes, squash and tomatoes. 
• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes on each side or until chicken is no longer pink and vegetables are tender. Yield: 6 servings.

Modified from: http://www.tasteofhome.com/recipes/Rosemary-Skewered-Artichoke-Chicken

Steamed Artichokes

Stan and I love steamed artichokes.  Here's how I prepare them.

At the store:
Choose artichokes that seem heavy for their size.  Purple discoloration on the petals just means it was exposed to a frost, but do make sure the stem doesn't show any signs of mold or rot.

At home:
Rinse well and cut off stem at base.  Cut off top 1/4 and trim petal tips with scissors (I don't always do this, but it makes them pretty and less "pokey").

Stand, stem up, in 1-2" of water in a pot (arrange so they hold each other in place). Add some crushed garlic, salt and lemon juice.  Bring to a gentle boil with lid slanted so that some steam can escape.  Cook until tender, test by pushing a butter knife thru the base - if it goes all the way in, you're done.  Usually, 30-45 minutes.

Use tongs to pull them out and turn them petal-side up.  Dip in garlic butter or mayo and scrape the meat off with your teeth.  When you get to the "choke", scrape it off with a spoon and enjoy the heart.  I buy 1 artichoke for each of us.