Artichoke Parmesan

Artichokes are a holiday tradition in our house.  They are, by far, my kid's favorite vegetable.  The best part is the heart of the artichoke.  Once you finish scraping the meat off of the leaves with your teeth, you remove the choke (looks like stringy leaves) and you are left with the meaty heart.  It is absolutely one of the best taste sensations you will ever experience.

Artichokes are also considered by many to be an aphrodisiac.  Catherine DeMedici is said to have consumed pounds of artichokes a day to maintain her sexual prowess.

Servings: 4

Ingredients

4 Large firm green Artichokes

4 tsp Olive Oil

4 tsp Table Salt

Pepper to taste

1 tsp Garlic Powder

4 tsp Dried Basil

4 TBS Dried Parsley

4 TBS Grated Parmesan

Rinse the artichokes well in water.  Trim the bottom off of each artichoke so that it can sit on the cutting board without falling over.  Trim off any outside leaves that are sticking out and dry.  Using a sharp knife, cut off the top inch of each artichoke. Grab the artichoke firmly in your hand and bang the top of the artichoke on a cutting board.  This will open the leaves so that the spices can get inside.

Place the artichoke in a heavy bottom pot so that they are snug and do not flip over.  Fill with water so that ¾ of the artichokes are covered in water.  If you still have room in the pot and they want to float around put a mug filled with water in the center.  You want to put them in the water quickly so that they do not start to turn brown.

On top of each artichoke sprinkle the following:

1 tsp Olive Oil

½ tsp Table Salt

Pepper to taste

¼ tsp Garlic Powder

1 tsp Dried Basil

1 TBS Dried Parsley

1 TBS Grated Parmesan

I usually end up seasoning the stove by the time I'm done.

Bring the water to a light simmer on low heat and cook for 3 hours covered.  Test for doneness by tasting a leaf (scrape the meat off with your teeth) and a fork should slide fairly easily through the center of the artichoke's heart.  The best part is the heart in the bottom of the artichoke (see heart in photo).  This is one meal where you have to keep the best part for last.

To print a copy of this recipe go to Artichoke Parmesan