Murph's Artichokes

A Table Set to Perfection!

I put myself through college and earned my way working in restaurants.  I met Cherie at a place called the Nantucket Lobster Trap and we  also worked together at a really fun steakhouse called the Cork and Cleaver.  The Cork, as we called it, served some of the most delicious artichokes I have ever tasted and this is my version of that classic recipe.

Today is Mother's Day and we all love artichokes so it seemed appropriate to make them for appetizers.  The big "globe artichokes" were at Trader Joe's for a ridiculous price of .99 cents each so I simply could not resist!!

Murph's Artichokes

Murph’s Artichokes

2 Large Fresh Artichokes

2 Cloves Garlic, Minced

2 Bay Leaves

One tspn Dried Oregano

One Tsp Whole Black Peppercorns

1 Tbsp Kosher Salt

1 Tbsp Red Wine Vinegar

2 Tbsp Olive Oil

Trim artichokes by cutting off about an inch from the top and clipping all the tips off with a sturdy pair of scissors.  I use my Cutco serrated bread knife to cut off the top of a big choke and my Cutco scissors for the points on the leaves.  I rate both of these as essential tools in the kitchen and they can be found on eBay for very reasonable prices.  Trim the stem about ¼ inches below the base of the choke.

Fill a large stock pot with enough water to cover the chokes plus about an inch or so more.  Chokes will float initially.  Add all the ingredients listed above and turn the pot to high heat and bring to a vigorous boil.   Allow to boil on high for 3-5 minutes and reduce heat to medium high and cook for at least 30 minutes covered.  Keep a close eye on the pot to ensure the water does not cook off completely.  The actual cooking time varies by the size of the chokes.  The really big globe artichokes that appear early in the summer may take twice as long as the smaller, skinnier, late season chokes.

To test an artichoke for doneness simply remove the lid, let the steam clear and pull a leaf or two off with a pair of long handled tongs.  If the leaf pulls off easily and the flesh on the bottom of the leaf comes off easily when squeezed between your front teeth then the chokes are done and should be removed carefully and drained in a colander for a minute or so.

Serve on a large plate with lemon butter and tarragon mayonnaise.  To make the mayonnaise simply add about a tablespoon of warm melted butter to about a 1/3 a cup of mayonnaise, a little fresh squeezed lemon, a pinch of finely ground white pepper, a few dashes of Trappey's Hot Sauce and whip it all together with a tsp or so of dried tarragon.  Drizzle a half lemon over each artichoke before diving in.

Once most of the leaves are removed and the “choke” is clearly evident grab a paring knife and a teaspoon to remove the choke.  Start by carving a thin cut line around the perimeter of the choke and the finish by removing the choke  by spinning a teaspoon around in a circular motion beginning at the outer edge and working your way toward the center.  


When the heart is exposed and all the hairs of the choke are removed, cut the heart into bite size pieces dip in your favorite sauce and enjoy!!