Artichokes (How to Cook & Eat It)

1
Servings
5m
Prep Time
40m
Cook Time
45m
Ready In


"We have always had this but my daughter-in-laws, both fine women who I love, had never SEEN such a thing and asked WHAT do you do with such a thing and WHY?...'cause it's good and the guys like it!"

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (155.6 g)
  • Calories 144.6
  • Total Fat - 4.6 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 9.5 mg
  • Sodium - 608.3 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 4 g
  • Sugars - 2.6 g
  • Protein - 6.7 g
  • Calcium - 92.6 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Cover artichoke with water and cook about 45 minutes until fork pierces through stem and leaf pulls off easily.

Step 2

Remove to a plate. Dip leaves in Miracle Whip, and pull leaf through clamped teeth.

Step 3

Don't eat the choke which is the prickly part in the center of the artichoke, and around the heart which is the best part of the artichoke. It just peels away, and yes you can eat the stem it's good too.

Step 4

Some people dip the leaves in melted butter but that's not how we did it.

Tips & Variations


No special items needed.

Related

Maito

Artichokes are one of my favorite vegetables, and you are right, you have to pull with your teeth so you get all that yumminess. When I first saw the recipe, I thought salad dressing meant vinaigrette - so that is what I used for dipping (and it was wonderful), til I read in the directions Miracle Whip. I think it might make a good dipping sauce if you mixed the mayo and the vinaigrette together! Time is spot on for steaming. I use a steaming basket inside a large pot. Other times I have used a pressure cooker to cut the time down (to something like 12-15 minutes, depending on the size of the artichoke).

review by:
(21 May 2015)