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This one is for Trish212 and anyone else that has never known how to cook an artichoke ~ not promising that it is the most definative way ~ just the simplest way that works!

1. Buy Artichokes in the produce section of local market.

2. Fill a 2-QT pot with water and heat to boiling.

3. In the meantime, grab a BIG butcher knife and cut off the remaining stem from the bottom of the artichoke (right above is where the "heart" will be) and, then, if you want, do the same at the top. (Myself, I only cut the bottom as I like the sharp leaves at the top; not everyone feels the same however.)

4. Immerse the artichokes in the boiling water; add some salt if that fits with your diet and keep it boiling/roiling for 15 minutes or so. Add more water and continue on high for 45 minutes to 1 hr 15 minutes depending on size of artichokes. Keep them rolling every once in a while to make sure they are being cooked in an even fashion.

5. You will know they are done when the leaves separate easily from the bottom (heart); set aside to drain. With a sharp knife, separate the heart (the bottom) from the leaves ~ save all! Serve the leaves chilled with Best Foods Mayonnaise or hot with garlic butter and you already know what to do with the heart!

Hope this helps ~ let me know any questions!

Okay, after I posted how to cook an artichoke, it occurred to me that some people might only be familiar with artichoke hearts and NOT the rest of the plant for which I gave cooking directions.

If so, those leaves are DELICIOUS served chilled or hot with your choice of sauce ~ both the leaves and heart of the artichoke are edible ~ just use your teeth to scrape the bottom of the leaves along with the sauce of your choice!

Don't throw out the top with all those delicious leaves thinking that the heart of the artichoke is your only goal!

Idaho - Great info.

We're big artichoke fans here. I'd like to add that as with any fresh veggie, selecting the artichokes is very important. Be sure that they are not dried in appearance and are "eighty" when you hold them.

Also, I add a splash of EVOO and pepper (not salt) to the boiling water.

Here they are selling for about $1.50 each so I really really have to be craving them to pay that much. Here's how I cook them:

Stuffed Artichokes:

To prepare the filling combine about a cup of unseasoned breadcrumbs, S&P, garlic powder, 1/4cup parmesian cheese, parsley in a bowl. This should be enough for 4 chokes.

Take the choke and cut off the stem so it will sit upright. Then take a scissors and clip off the tips of each leaf and discard the *****ery tip.

Take the choke in hand and pound the top of the choke on your cutting board to loosen the leaves. Give it a good pounding!

Take a teaspoon and stuff the crumb mixture in between the leaves. I try to start in the center and work my way out. Get the stuffing deep into the choke. Once stuffed place it in a pot with about an inch or two of water. Drizzle each choke with EVOO. Cover pot and steam until the leaves come off easily. About 25 minutes.

JUST BE CAREFULL THERE IS ALWAYS WATER IN POT! IF NOT EVERYTHING WILL BURN AND IT REALLY REALLY REALLY STINKS UP THE HOUSE IF IT DOES!!!! trust me I know!

Enjoy

Idaho, thank you for this info. I have been wanting to learn how to cook these after reading the health benefits from them. It is thoughtful of you!