Here’s my artichoke. We’re going to gut him and stuff him with bacon.
And then cook him in beer.
The first step is to trim. Start with peeling off a few layers of the outside leaves They’re tough and not very good, don’t feel bad about getting rid of them.
And if your artichoke has a long stem, trim it so that it can stand upright, with its leaves pointed at the sky. That will come in handy later.
Then you are going to cut off the pointed tip of the artichoke.
Then use a pair a kitchen sheers, (or, lets be honest regular scissors will be fine) to trim the pointed tips off of all of the leaves.
Starting at the outside and working towards the inside, pull the leaves outward.
Once you get to the inside leaves that are yellow and purple, you are going to want to remove these. There is a lot of waste with stuffed artichokes, just accept it and move on.
This part isn’t easy. If you are having a hard time, that’s normal. The best way to do it is to dig at it with a melon baller. And swear at it a few times to put it in it’s place.
Feel the inside to make sure it’s smooth and none of that hairy choke is left behind. If it still feels fuzzy, keep digging. And swearing, if it helps.
Squeeze half a lemon into the cavity of the artichoke.
Â Next you want to make the filling (recipe below).
Stuff the filling inside the middle of the artichoke. Starting at the outside, spread the leaves out and press the filling inside the leaves, work your way in until all the leaves are full.
Place in an oven safe pot, standing upright. Pour 1 1/2 cup citrusy wheat beer into the bottom of the pot.
Cover with a lid or tin foil and bake at 375 for 40-60 minutes or until the outer leaves come away easily.