Question: My mother gave me some fresh artichokes -- I have no idea how to cook them!

Artichokes Stuffed with Ham and Pine Nuts Recipe: Artichokes Stuffed with Ham and Pine Nuts

The first thing is to trim off the top quarter of every leaf using scissors. Then cut off the top quarter of the entire artichoke. Spread the leaves apart until you can see the purple leaves down in the center of the artichoke. Remove those using a knife or spoon. Under those purple leaves is the fuzzy choke, which you also remove.

After the artichoke is cooked you can scoop out the choke, revealing the artichoke bottom, which is the best part. Or you can remove the choke before cooking. Then drop the artichokes into boiling salted water containing a lot of acid, such as vinegar or lemon, to prevent darkening. Cook for 20-40 minutes until you can easily pierce the bottoms with a knife. Drain them upside down.

Then simply put your favorite dressing in the center. Pluck off a leaf, dip the end into the dressing and suck out all the luscious flesh. When you reach the bottom, you eat it with a knife and fork.

An artichoke can be a main dish by stuffing it with crab salad or chicken salad. Or remove the choke from a raw artichoke and stuff between the leaves and in the center a mixture of chopped salami, parsley, garlic and mint. Place the artichokes in a baking dish, drizzle with a little white wine and olive oil, cover loosely and bake at 400 degrees Fahrenheit for 1 hour.


Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.