New Orleans Style Boiled/Steamed Artichokes

Note: To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke.

Steamed Artichokes
(Stove Top)

Method:

1. Put Frank’s Famous Creole Seasoning in a large pot and bring to a simmer.
2. Trim off ½ inch of the artichokes stems and thorny tips of each leaf of the artichokes and discard.
3. Place the artichokes in the steaming liquid, bottom up.
4. Cover and simmer for about 40-45 minutes.
5. When done remove immediately from the water and drain upside down.
6. Place the artichokes; stem side down, on platters with hot melted butter.

Steamed Artichokes
(Pressure Cooker)

Method:

1. Trim off ½ inch of the artichokes stems and thorny tips of each leaf of the artichokes and discard.
2. Put two artichokes on a rack in a pressure cooker.
3. Add Frank’s Famous Creole Seasoning.
4. Seal the cooker, let the pressure rise, then lower the heat and cook for about 12 minutes.
5. Cool cooker under cold water.
6. Serve the artichoke warm with hot melted butter.

Steamed Artichokes
(Microwave)

Method:

1. Trim off ½ inch of the artichokes stems and thorny tips of each leaf of the artichokes and discard.
2. Put two artichokes in a plastic bag, twisting end to close bag.
3. Place bag on plate.
4. Microwave on High 14 to 16 minutes.
5. Turn dish 2 times.
6. Frank’s Famous Creole Seasoning may be added on after cooking.
7. Let stand 3 minutes.
8. Serve the artichoke warm with hot melted butter.