Amanda is a co-founder of Food52.
Tell us how you trim and cook them -- that might offer some clues.
I was using them in a skillet recipe where the outer leaves are removed, the artichoke cut lengthwise, and simmered for 20 min in a lemon and chicken broth liquid.
After simmering them, did you cut off a piece and taste it for tenderness? I'm wondering if they needed a little more simmering? Also, if you were using large artichokes, they sometimes need aggressive trimming. But I've never really found large artichokes to be tough -- usually it's the small ones.
It sounds like you're not simmering long enough. I usually steam artichokes for about 30-40 minutes. They are done when the outer leaves are easily pulled off.
I agree with Amanda and Angie...until you can easily pull off one of the large outer leaves, keep steaming!
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
When You Just Wanna Cook
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)