How to prepare and devour an artichoke

Because the artichoke was considered an aphrodisiac in the 16^th century (and still is today), it was reserved for men only, as it was thought to enhance sexual power. It was considered a scandalous adventure for any woman.

But whether or not you believe in the romantic power of the artichoke, eating an artichoke is an extremely sensual culinary experience.

Ingredients

• 2 large fresh artichokes
• 1 cup (226.8g) unseasoned bread crumbs (you can use gluten-free if you like)
• 1/4 cup grated fresh parmesan cheese (optional)
• 1 cup fresh parsley leaves - chopped
• 1 large (or two medium) fresh garlic cloves
• A drizzle of olive oil
• Salt and pepper to taste

Method

Rinse and dry each artichoke. Remove the toughest outer leaves along the bottom. With kitchen shears (or scissors) cut the tips of each (except the tender inner leaves) leaf. With a sharp knife slice off the top of the artichoke and the stem (leaving just a short stump so it can easily sit upright in the pan).

After you've cleaned and cut them, you can steam them at this point, but this is so much more of a culinary experience.

Finely chop parsley and garlic and mix with the bread crumbs. Add parmesan if you like. Season with salt and pepper.

Spread apart each row of leaves and fill with the bread crumb mixture. Once filled, set them in a pot just big enough to hold them up. (Three is easier than two). Fill the pot with water reaching almost to the top of the bottom row. (This is why you can't cut the whole stem off - you need some height). Add a slice of lemon to the water to keep them green.

Drizzle each row with some extra virgin olive oil - making sure to drizzle the oil into the 
breadcrumbs.

Cover and simmer for about an hour or until the leaves are tender and you can easily pull one out.

Remove when done and place on a plate with a bit more olive oil, seasoned with salt and pepper for dipping.

Getting to the heart

Only the inside of the leaves get eaten. So take a leaf, hold it from the cut tip and simply scrape the flesh inside between your teeth.

This is not the most lady-like maneuver, which is why eating them should rather be enjoyed at home alone – or with your lover.  The inside of the leaves are tender enough to eat whole. And when you get to the core, you'll see it covered with lots of gritty hairs, which should obviously not be eaten! Pull out the hair to reveal the heart of the artichoke - tender enough to slice with your fork. It's the best part.a whole artichoke. It might seem a little intimidating at first if no one has shown you how to prepare and eat them. But the leaves are moist and tender once roasted, and the heart is by far the most delicious part of the entire process and totally worth the effort.