How to eat an artichoke

Posted on May 8, 2007
Filed Under Vegetarian |

ArtichokeIf you are ever faced with the arduous task of eating an artichoke then you should know how to do it properly or you won’t enjoy it much. The artichoke originates in southern Europe was brought to the United States in the 19th century by French and Spanish immigrants. The tasty part of an artichoke is in its heart and worth the effort to get to it.

To begin, pull off the outside leaves of the artichoke with your fingers. Dip the leaves in butter and eat them by raking the succulent meat between your teeth, then discard. If the artichoke has been properly prepared, it will have the fuzzy thing, called a choke, removed. If not, dig it out with a spoon because this mass of immature florets is inedible. What remains after the choke is removed is the heart, which looks suspiciously like what you get in the jar at the supermarket. Quarter it with a knife and eat the pieces with a fork.

Consider drinking a dry, acidic wine with artichokes, as they clash with anything sweet or fruity; see our guide for wine tasting to help you decide on the right wine for the occasion. With lighter fish or chicken, try a pinot grigio or sauvignon blanc. For salmon, duck or pork, dry German Rieslings and some pinot noirs work. With red meat or pasta with marinara sauce, try Italian reds like Barbera or Barolo.

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