I stuff my artichokes with a mixture of breadcrumbs, grated pecorino cheese, chopped parsley, minced garlic, salt and a bit of hot chill. I cooked them in a casserole with about one inch of water. When they are nearly cooked I had extra virgin oil on top and let them cook for a few more moments. Great taste! Buono appetito :)
04/18/2014 - 7:55pm
A pressure cooker works well for more than four artichokes. Cook at full pressure for 6 minutes in one inch of water. 8 minutes results in soft, well-cooked artichokes. Add 1/2 cup dry vermouth to 1 inch of cold water in pressure cooker before heating. Create a butter sauce with white wine, uniodized sea salt, butter, and various dry spices like paprika, basil, thyme, or Italian seasoning. Combine sauce ingredients in microwave bowl and microwave in 45 second intervals, stirring between applications of heat until butter melts and wine bubbles around edges of bowl. Stir sauce again and pour over artichokes.
04/18/2014 - 3:15pm
There is no way an artichoke will be steamed and tender in 15 minutes, there is a mistake in the recipe. A lot depends on the size too. Pull an outs rleave and try it, it should be very tender.
04/18/2014 - 12:50pm
Here's one of my favorite way to cook artichokes: Trim as Emily explained in her cooking tips. I boil some herbs in my water. Thyme,sage,basil & gr. coriander about 1/8 to 1/4 t. of each. Add artichokes & simmer for 15mins or done. To stuff the artichoke I used green giant cream of spinach & add leftover orange broil salmon to stuff my artichokes. This is a recipe I made up as I went along & the results came out very good. If anyone makes this I would like too know, how they liked the artichokes this way?