All Choked Up

by Mark R. Vogel

In the center, just above the heart you will see the nasty, hairy choke. Scrape that sucker out. I find a grapefruit spoon, with its curved array of teeth works best.

Immediately place the artichoke in water with lemon juice. Artichoke interiors will turn brown when exposed to the air, (thanks to the process of oxidation). Acids will counteract this reaction.

To broil them, remove them from the water, pat them dry and immediately toss them in a bowl with extra virgin olive oil, salt, and pepper. Place them on a sheet tray and broil them for 5-7 minutes, (depending on their size), then flip them and broil for a couple more minutes.

Do not place them too close to the broiler or they will burn. Eat them as is, or add fresh olive oil, butter, or herbs. Or chop them and add them to your pasta primavera.

To braise them, take a mixture of olive oil, lemon juice, chicken or vegetable stock, chopped garlic, (optional), the herbs of your choice, and salt and pepper. How much of the mixture will depend on how many artichokes and their size.

Figure on a cup of stock and a half cup each of oil and juice for 7-9 artichokes and then work from there. Bring all of the ingredients except the artichokes to a boil, pour it over the artichokes in a baking dish, cover, and place in a 350 degree preheated oven for 30 ? 45 minutes.

Or you can make marinated artichoke hearts. Yes I'm aware you can buy them jarred but if you're a jar or can person I'm assuming you wouldn't be reading a cooking column. Prepare and boil the artichokes as in the above boiled recipe.

Shock them in ice water to cool them quickly so you can work with them. Remove all the leaves, (save them for snacking), and the choke, until you are left with just the hearts. Quarter them and toss them in vinaigrette. A basic vinaigrette is a three to one ratio of oil to acid.

Use extra virgin olive oil and either lemon juice or vinegar. I like red wine or champagne vinegar. Slowly drizzle the oil into the acid whisking constantly. Then add chopped herbs, a pinch of sugar, salt and pepper. You can also add a little Dijon mustard if you like.