Artichokes Our Way

Maggie Conlon
Maggie Conlon @WarsawNan
Orlando, FL

In my big extended family, artichokes are everyone's absolute favorite. Was in my early 20s, living in Arizona, when my aunt introduced me to them, and I was immediately hooked. Even planted my own, which produced loads of artichokes. When I moved back to Indiana mid-1970s, my 3-year-old had a fit on Thanksgiving because all she wanted for dinner was artichokes; and she couldn't understand "out of season" or the fact that artichokes weren't even sold in Indiana back then. We LOVE artichokes!

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Artichokes Our Way

In my big extended family, artichokes are everyone's absolute favorite. Was in my early 20s, living in Arizona, when my aunt introduced me to them, and I was immediately hooked. Even planted my own, which produced loads of artichokes. When I moved back to Indiana mid-1970s, my 3-year-old had a fit on Thanksgiving because all she wanted for dinner was artichokes; and she couldn't understand "out of season" or the fact that artichokes weren't even sold in Indiana back then. We LOVE artichokes!

#GoldenApron23

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Ingredients

1 hour

Cooking Instructions

1 hour
  1. 1

    Pick artichokes with tight, closed leaves. They should feel solid and somewhat heavy. Snip the tips of the leaves with kitchen scissors. Cut off the top and stem with a sharp knife.

  2. 2

    Place in a steamer pot (about 2 cups of water in the bottom section). Squeeze some lemon over top. Drizzle on a little olive oil. Season with a little garlic powder and dehydrated onion. Steam for 45-60 minutes, depending on size. Leaf should pull off easily when done.

  3. 3

    Place some butter and garlic powder in a custard cup and melt. I just sit it on top of the steamer pot, and the heat from steaming the artichokes does a great job.

  4. 4

    Peel a leaf off, dip the bottom in your garlic butter, bite down on it and pull it out of your mouth. This scrapes out the soft, edible part of the leaf into your mouth. Continue eating the leaves until you get down to the purple-tipped leaves in the center and pull those off.

  5. 5

    Pull off the inedible fuzzy part (the choke) by scraping with the edge of a butter knife. What's left is the very best part, the tender, completely edible heart.

  6. 6

    This was a complete meal for me. All gone!

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Maggie Conlon
Maggie Conlon @WarsawNan
on
Orlando, FL
My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 8 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.
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