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| Ever wonder how a chef cooks an Artichoke Heart? Chef Tony Baker describes, “There are so many great ways to prepare artichokes, this is a why I use the larger ones to go straight to the heart!” You can use the hearts in appetizer, pastas, sautéed & more. |
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Cooking an Artichoke Heart Chef Stlye
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| Source: Chef Tony Baker, Montrio Bristro, Monterey CA |
| Serves: 4 |
| Prep Time: 15 mins |
| Cook Time: 16-18 mins |
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Ingredients
4 Large Ocean Mist Artichokes
4 cups water
2 lemons
1/3 cup flour
2 teaspoons salt
3 cloves garlic, peeled
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Directions
In a medium saucepan, combine the water, flour, salt and juice from only 1½ of the lemons, reserving the other half for later. Mix well.
Using a serrated knife, cut the top and bottom from the Artichoke, making sure not to cut into the Heart. Using a sharp utility knife (paring knife) trim all of the green from around the Heart, exposing the almost white meat of the Artichoke.
Take the ½ lemon and generously rub the Heart of the Artichoke. This will help prevent discoloration, as Artichokes naturally turn brown when cut unless rubbed with a little citrus. The choke (furry part) can be scraped out by using the end of a dessert spoon.
Place the prepared Artichoke Heart into the floury lemon water. When all 4 Artichokes are prepared, cover and bring to a simmer, placing a saucepan lid smaller than the pan over the Artichoke Hearts. This helps keep the Artichokes under the liquid.
Check the Artichokes after 15 minutes. They are ready when they reach a consistency much like a cooked Potato. Cool in the liquid. This will help keep the Hearts color.
The Artichokes can be stored in this liquid for up to 3 days.
Enjoy!
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