One of the few vegetables all of our children love. We use a pressure cooker to get a tender texture. The children love to dip the artichoke leaves into a small, warm mixture of "butter" and lemon juice. While learning how to get to the heart of the artichoke is a bit cumbersome at first, it becomes very easy. Dividing the heart into smaller chunks with toothpicks placed into the chunks has been the only way I've been able to get the older children to eat the heart. They prefer to eat the fleshy end of the leaves.
Ingredients:
4 large artichokes (or fewer)
lemon juice
butter substitute such as Earth Balance Natural Buttery Spread, Soy Free
Directions:
Remove stem of artichokes. (Some recipes have you cut off the tips of the leaves.) Place 2 or more, if they fit, in the pressure cooker with about an inch of water on the bottom of the cooker. Follow directions on pressure cooker on how to close lid and open when done cooking. Cook on high until pressure regulator starts to rock rapidly, reduce heat to a slow rock. Cook for 15 minutes. Once cooled, pull off smaller leaves at base of artichoke as they aren't very tasty. Then, eat with butter lemon juice dip. A teaspoon of buttery spread and a splash of lemon juice in each cup seems to be enough for each of us. We all share the leaves of the first 2 while the other 2 cook. This link has some good visual images of how to get to the heart of the artichoke (see step #3).
Ratings:
5/5 love it
Food Allergy/Intolerance Notes:
See Earth Balance for other butter spread options.
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