People seem confused about how to eat asparagus and ask me over and over about them and also because we Hooper-Bracketts like to eat them here at the estate. There’s no need to be intimidated by this dish.
The artichoke is a study in contrasting textures. You have the tender leaves, the inedible fuzzy ‘choke’ and finally the soft heart. Did you know that the artichoke is in the thistle family? When we cook it and eat it, it is an immature thistle bud. Here is the artichoke in all of its blooming glory:
But as we are not interested in growing it…let’s get back to consuming it.
When you are served an artichoke, you must remember that it is a finger food. You pull the leaves off (one at a time), dip the meaty base into the sauce that is served with the artichoke (usually a hollandaise or a lemon butter) and then pull the leaf through your teeth to scrape off the end dipped in sauce. You would then place the inedible part of the leaf on the side of your plate. (Be neat!) You will proceed with each leaf in this fashion until you reach the center where you will find the fuzzy ‘choke’. Remove this fuzzy layer with a spoon, but don’t scrape too deeply…you want to keep the best part intact: The heart. You may cut heart into small bits and dip in the sauce.
Best Food Wishes,
The Lady Hooper-Brackett
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