How to cook antichoke?

um dont choke it

There's tons of ways to make artichokes.. I'll give you a couple. I'm assuming you know how to eat and artichoke... so I'm just going to tell you how to cook it. First you have to trim off the tips of all the leaves and cut the first half inch or so off the top of the artichoke. You can trim the stem off so it's a helf inch below flush with the bottom so the artichoke will sit level in the pot.. that half inch stem works like a rack to raise the artichoke up a little so it's not sitting in too much water... but don't throw the stem out... peel it and throw it in the pot, too.. it's a great treat for the cook :) it tastes just like the heart of the artichoke. Now that you have the artichokes in the pot, add about an inch of water. Steam them for 45 minutes covered, checking water level halfway through. Pull on one of the bottom leaves of the artichoke. It should come off very easily... if it doesn't, cook it until it does :)

After it's done steaming, you can dip the leaves in garlic butter or hollandaise and eat it that way OR you can let it cool for a few and stuff it with a bread crumb stuffing and bake it for 20 min at 350... either way, when you get to the reddish little pointy leaves on the inside.. pull them off and throw them out and use a spoon to dig out the choke (the little hairy stuff on the heart of the artichoke) Make sure you get it all out.. that stuff is nasty and sticks in the back of your throat.. not pleasant. when that's all out.. eat the heart or base of the artichoke.. it's the very best part :)

You can also just trim off all of the oiuter leaves until you get to the light green colored smaller leaves on the inside... trim around the base and cut the artichoke in quarters and scoop out the choke... throw them into a bowl of acidulated water (water with lemon juice or vinegar in it) so they don't discolor terribly while your wating to get themin the pan. Saute them until tender with butter, olive oil and garlic.

Any way you cook them.. they're good eating!

i usually steam it for about 25-30 minutes.

Remove any damaged or discolored leaves from the outside of the artichoke. With a sharp knife, cut the stem off flush at the bottom so that the artichoke will stand upright without tipping. Simmer the artichoke, covered, in about 3/4" of water for 25 to 35 minutes. The artichoke is done when a leaf plucked from near the center comes off easily. Drain the artichoke upside down. With the exception of the hairy "choke" in the middle, the entire artichoke is edible, although most of the leaf is tough and usually only the pasty part of the inside of the leaf is eaten (scraped off with your teeth!). The best part is the base of the artichoke, which has a mellow, sweet flavor. Artichokes are traditionally served with a dip of some sort -- usually melted butter, but mayonnaise or vinaigrette is equally delicious. From: The Cook's Garden catalog

I would cook antichoke in antifreeze

Steam or boil it for 1/2-1 hour. I love it with ranch dressing.

The same way you cook artichoke.

the best and fastest way is in a pressure cooker..(10 mins).but if you don't have one...then first trim the ends...using scissors...the little tiny thorn....also cut off stem and slash X with knife. and put in about 4 inches of water and slow boil for about 40 mins.(use lid).check to make sure water doesn't boil away..i like to add lemon slices for a fresh taste...you can test for doneness by attempting to pull out a piece easily...

artichokes that squeak when you squeeze them are freshest.

You can steam it for about a half hour or boil it.

Steam it for about an hour.