What Would You Call This Artichoke Recipe? Good Questions

Q: This may seem like a stupid question but I'm looking for a specific term to throw around to potential caterers for my wedding. I would love to have artichokes cooked in the style I learned from my mom. She simply clipped the tips, boiled for 40 minutes, scooped out the inedible choke, and drizzled Italian dressing along the leaves.

After sitting for about 5 minutes they are perfect. Nothing extra, no stuffing, no butter. Does anyone else eat artichokes this way? What should I call this when talking to a caterer? Steamed? Boiled?!

Sent by Aubrey

Editor: Readers — this is a question for you! What would you call this sort of artichoke preparation?

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(Image: Emma Christensen)

Comments (11)

"Artichokes ala insert your mom's name"! I'm all for giving credit where it's due!

Artichokes Vinaigrette. Leave the method of prep behind the scenes.

I'd avoid the term "boiled" that to me indicates bland, mushy, and flavorless. Braised or maybe poached artichokes with italian vinaigrette (or preferably white wine, or red wine, or balsamic, champagne... vinaigrette).

Whole steamed artichokes with an Italian vinaigrette dipping sauce. (You might also consider a duo of dipping sauces--vinaigrette and melted butter.)

That said, are you sure you want to serve this at your wedding? A few things to consider:
1. It's messy. Half of the room might get up to wash their hands after eating them and before the next course is served.
2. You'll crowd the table with extra dishes so people can discard the leaves.
3. Artichokes are notorious for ruining the flavor of good wine, so anything you serve will taste strange to guests after they eat the artichokes.
4. As much as some people love artichokes, a lot of people hate them and just won't eat it.
5. It's a very labor-intensive dish for the caterers, since every artichoke has to be individually trimmed, the choke scraped and it takes a lot of space to steam them.

I think this is easily understood if you say whole artichokes with vinaigrette. I've had artichokes prepared just like that but with other kinds of vinaigrettes and sauces. I've also had baby artichokes when in season with those same vinaigrettes and they're delicious too.

chgoeditor, those are very good points. The OP may end up paying quite a bit for the artichokes as well, depending on seasonality as well as labor costs.

I sure wouldn't want to pick apart an artichoke at a formal dinner - dressing spatters on my clothes, messy hands, etc. Not that your guests' tastes should be paramount, but you'll end up paying a lot of money for something that many people will just leave on their plates.

Baby artichokes would be a good alternative to the mess/fuss factor of mature artichokes. They can be easily cut apart with a knife and fork on a guest's plate, but still deliver the same delicious flavor. The wine thing is still worth considering, though.

I can see what chgoeditor is saying about the mess. Maybe if you still want to serve artichokes, have them at your rehearsal dinner or a family party.

I agree about the mess take a look at this http://www.foodnetwork.com/recipes/mario-batali/artichokes-roman-style-carciofi-alla-romana-recipe/index.html good cold too.

Thanks you guys! My centerpieces will incorporate baby artichokes and pomegranates, so with the omnivores eating a pomegranate glazed chicken breast, I thought the artichokes would be a good compliment for the vegetarians. I agree it would be messy to serve to everyone. There'll be at least one vegetarian at each table and I've cooked these for them personally before.
Thanks so much! I'm not completely set on the idea, but I wanted to get a better way to phrase when I talked it out. TheKitchn is the best!!!
-OP