How to Prepare Fresh Artichokes

What better way to spend a rainy Sunday than to sit in your dry kitchen, eating fresh artichokes? That is exactly what I did today. Fresh artichokes are so easy to prepare and are such a treat.

You first start by trimming off the bottom stem, leaving about ½ inch. Next, pull off any loose leaves around the bottom. You’ll also want to snip off any thorny tops on the petals. I was pretty lucky with this one as there were only a few. One fairly important step that I forgot today is to slice off a bit of the top of the artichoke. Not too much, but just flatten the top rounded part. When ready to cook, I first rub with lemon before putting into water.
There are several ways to cook, with steaming being popular. My favorite way, however, is to put the artichoke in a large pot, add a little water, cover, and boil for 30-35 minutes.
The artichoke is ready to eat when you can easily insert a knife in the bottom.
Your choice of dip is a matter of personal preference. While herb butter or garlic mayonnaise are popular choices, I like mine best with a simple vinaigrette.
Make sure you have a bowl or plate for the discarded petals. Getting to the choke is almost like finding a hidden treasure.I'm not very graceful at this stage, but removing the hairs from the center and getting to that tender choke is well worth the effort. Even if the effort is a bit clumsy.

Culinary Creations: Classic French Vinaigrette

One of my favorite things to eat is a nice, simple salad. It doesn't have to be packed full of meats and cheeses to get my attention. You just can't beat the natural flavors of mixed baby greens with the addition of whole basil leaves, parsley and dill, topped with a simple vinaigrette.

My favorite vinaigrette couldn't be easier to make: you only need an old jar, mustard or jam jars are the perfect size. What I like best is that it doesn't have a long list of ingredients like supermarket salad dressings. Most of which you have no idea what they even are.

This is my version of the Classic French Vinaigrette:

• 1 part vinegar (white wine vinegar is my staple, but red wine vinegar is fine)
• 3 parts extra virgin olive oil
• 1 generous tsp of Dijon mustard (Maille is divine)
• pinch or 2 of salt and sugar, to taste.

Now for the hard part: put them all in a jar, screw the lid on, and shake until they are all mixed together.

This is also my favorite accompaniment to a nicely steamed artichoke. Add a glass of Sancerre to achieve pure bliss!

Here are some variations:

• You could use balsamic vinegar instead, but omit the extra sugar.
• 1 tsp of dried Herbs de Provence
• 1 tbsp of chopped fresh herbs
• 1 clove chopped garlic
• 1 small shallot, chopped

The list could go on and on. It is the perfect base for a salad dressing, and is only as limited as your imagination...