The Art of the Choke

Lets talk about Artichokes shall we? What's to know?

This green and purple flowering plant head originated in what biologists suspect to be, North Africa, due to the seeds still found today in their wild state. The Artichoke quickly gained popularity and was spread throughout the world to places such as Rome, Egypt, Naples, and ultimately landing in the United States. The artichoke reached the US by the 19th Century. Today California provides 100% of the United States supply of Artichoke where an Artichoke Festival is held ever year.

The beauty of the Artichoke is not only recognized on the outside but its health benefits on the inside will surprise you and ignite inner beauty. Artichokes contain the highest account of antioxidants per capacity of any vegetable reported. It's health benefits enable better digestion, strengthen liver and gall bladder function, and reduces cholesterol levels. It can be eaten in many different ways such as in; soups, pizzas, salads, dips, dressings, or just as is! Below I'm sharing with you my favorite way to indulge in this powerful yet delicious vegetable.

Boiled Artichokes with Creamy Dip
This Recipe Makes 2 Artichokes

Chose as many artichokes as you have guests. I do 1 per person.
1 lemon per artichoke. 2 Artichokes = 2 Lemons.
4oz Cream Cheese
1/4 cup of Cheese (This can be any kind you like. Gorgonzola, Cheddar, Brie, Blue Cheese, Parmesan,  etc. Its easiest to use a softer cheese to melt well.) 
2 tablespoons of heavy cream
1 Garlic Clove minced.
2 teaspoons of thyme
2 teaspoons of parsley
1/2 teaspoon salt
1/2 teaspoon pepper


-Bring a large pot of salted water to a boil over high heat.
-Rinse the artichokes in cool water.

Start with the Artichokes by trimming:
-Cut the bottom stem off so the artichoke can sit upright.
-Trim the tops of all the leaves with sissors to remove the sharp points.
-Lastly, trim the point off the very top of the artichoke about an inch or so.

-Drop the Artichokes into boiling water.
-Halve the lemons and squeeze the juice into the boiling water, then toss in the lemons.
-Boil artichokes about 30 minutes, until tender. Check at 30 mins. to see if you can stick a knife through the bottom of the stem. If it goes through nicely, they are cooked.
-Place a strainer in the kitchen sink and carefully drop each artichoke in strainer upside down to allow all the axcess water to drain out.

-Meanwhile, in a small bowl, stir together; cream cheese, cheese of your choice, heavy cream, garlic, thyme, parsley, salt and pepper. Melt together on stove top or microwave until fully melted and creamy.

-Next carefully pick up each artichoke with thongs, **NOTE: THEY WILL BE HOT!!**, and place on serving dish.
-Take the top of the artichoke and start to open the top spreading the leaves out to the sides. Do this gently as the leaves will be soft and fall out easily.
-Once you can see the inside of the artichoke, take a spoon and insert it into the choke and begin to scrap out all the fine little hairs inside the artichoke. Keep cleaning out the inside until you don't see any more hairs.
-Once cleaned, fill each center of artichoke evenly with Creamy Cheese Dip. Slightly push the opening back together to keep warm and serve.

How to eat:
Start by pulling out each leave from the artichoke, holding the outer part in your fingers and dip into cheese dip. Place the bottom of the leave in your mouth and while holding the tough top part of the leave, pull the flesh of the artichoke leave off with your teeth. It should peel away freely. Discard the leaf. Continue indulging until no more leaves are left. Just above the base of the artichoke is the actual heart or the choke. That may also be eaten whole.

Although artichokes take some time to prepare, I assure you, it will be time well spent! They are great for a romantic dinner for two or a fun hands on side for a dinner party. I hope you enjoy exploring this vegetable and benefiting its wonders. Bon Appetit!