Ask Gourmet Gibbs

Oh, I just had a question from my dear niece, Becky. She is a big wig assistant coach at Idaho State, coaching the women's soccer team. Here's her question:


"Dear Gourmet Gibbs: I've been obsessing about how to cook an artichoke for a good long while. While discussing with Ben we stumbled upon the memory of you serving artichokes at a function while you were living in SLC. Please advise...."

Dear Artichoke Impaired:

Pick fresh artichokes - the more that little sticker on the end of the leaves pokes you and makes you say "ouch" - the fresher the choke. Rinse the chokes under water. Chop off the bottom, leaving a good inch or so from the end to the leaves - it will become part of the yummy heart that you'll eat last.

With kitchen shears, cut off the top end of the leaves - this will not only get rid of the nasty sticky pointy hurty thing, but it also makes the choke prettier. Use a knife to cut off the top of the choke.

Place your choke(s) so they're standing up either in a glass/microwave safe bowl or plate with a lip. Drizzle a little lemon juice around the top and down between the leaves. Then drizzle a little water down the top and the leaves. Cover completely with plastic wrap.

Cook in the microwave. The plastic will poof up really fun - don't be afraid of it. Start with 5 or six minutes. Then remove and let sit for a few minutes. Test a leaf- it's probably not done yet. Your test leaf should be from the second or third row from the bottom and should pull out fairly easily when the artichoke is cooked - but you don't want to overcook either - you'll get mushy artichokes.

If the leaf is tough to pull - resecure the plastic wrap and cook for a few more minutes. Repeat this process until the choke is cooked. Remember, it will continue to cook for a little bit while it is resting.

Serve with melted butter. An alternative that Ms. Suzuki introduced us to is mayo mixed with soy sauce. When you get down to the needly part - use a spoon to scoop that away and discard - it's not to be eaten, then enjoy the delicious heart soaked in butter.

Side note - your Uncle Brian cleans the prickly hairs off the heart before cooking, and he chops the stem up and stuffs them in the center. I don't know how to really do this, and he's not here to advise - so I'm just giving you my version.

Good luck, enjoy, and thanks for asking Gourmet Gibbs his advice.