Artichokes

Artichokes are the flower buds of a thistle. The leaves, known as "bracts," cover the fuzzy center called the choke, which contains the meaty core known as the heart. The heart is entirely edible, and some parts of the leaves are also consumable.

Artichokes can be prepared by steaming, boiling, braising, or roasting; however, most people prefer steaming because it makes them more tender.

When choosing artichokes, select those that feel heavy, indicating freshness rather than dryness. When you squeeze the artichokes, they should produce a “squeaky” sound, which signifies freshness. The leaves may show slight separation, but since artichokes are flowers, more open leaves suggest they are older.

Energetic Info:

Bitter, astringent, and cooling.

It is low in fat and fiber and contains vitamins C and K, calcium, iron, and potassium.

Drains moisture from the body protects the liver, cleanses bile, stimulates digestion, nourishes plasma, and fat tissues, improves alkalinity, decreases inflammation, and removes heat.

Equipment Needed:

Large pot, scissors, spoon, knife

Ingredients:

1 or more large globe artichokes

1-2 cloves garlic, cut in half, one bay leaf and one slice lemon (all optional)

Instructions:

1.    Cut off the tips of the leaves with scissors, which assists in softening during the cooking process.

2.   Trim the top of the artichoke by about one inch and take off the

small leaves at the base, cut the excess stem one inch from the bottom, rinse the artichoke, and slightly open up the leaves, which assists in the steaming process.

3.   Set up a steamer pot with water and aromatics in the basket.

4.   Steam the artichokes for 25 to 35 minutes until the outer leaves can easily be pulled off. If the water level drops too low, you may need to add more water to the pot, so keep an eye on it.

5. Besides eating the meat on the leaves, you can remove the fuzzy part and access the heart.