Actually we used to get them 2 ways...the full sized 'chokes were stuffed and steamed, the baby ones roasted or sautee'd in garlic butter and lemon. The stuffed are my favorites, but the babys are a treat as well.
Large 'chokes: Lop the tops off to the point you can JUST see the center of the choke. Peel off the outer most leaves, and chop the stem off to leave a flat base. Open the 'choke up and rince out the inside with cool water, shaking it out to remove excess water. Set aside.
In a bowl mix one half breadcrumbs and one half grated parm cheese. A total of 2 cups should do 4 chokes. Add perhaps a level teaspoon of Kosher to the mix.
Get a deep pot with lid big enough to hold the chokes, and add about 1.5 inches of water...just enough to cover up the bases of the chokes. Add a shot of lemon juice and a teaspoon of Kosher.
In another bowl, set a 'choke and cover it's top with the mix. Work the choke open and allow the mix to fall in between the leaves...add more mix...etc. until no more falls in. Build a shallow mix "cap" on choke and place a pat of butter on it. Place 'choke in pot. Repeat. Clean stems and toss in pot too!
Set pot to simmering covered. After like 10 min. of simmering, open and move the 'chokes a bit so they do not stick to the bottom and burn, and repeat this about 20 min. in. They will need at least 40 min. to cook... keep yer eye on the water level too of course.
They will be done when you can grab a leave and it comes off with no effort.
Place in bowl, and provide another bowl for "discards"
To eat, grasp the leaves, insert the fleshy end up into mouth, closing teeth gently about half way up and "drag" the leaf out... scraping the yummy stuffing and fleshy leaf base off into your mouth. Repeat 100 times..LOL!
When you get to the "choke" take a fork handle and insert at the line between the "choke" and the heart on a slight downward angle, and work around, cutting the choke from the heart. Lightly salt the heart and ENJOY!
Baby 'Chokes: Peel off all green leaves and clean as above. Split in half length wise and place in buttered roasting dish. Crack some pepper, add some salt and pour a garlic butter/lemon juice/dry white wine mix into roasting pan.
Roast covered for a few min at 325, then uncover to help concentrate the juice. You can also use some grated parm at this point to the 'choke and brown it up before serving. These should only take perhaps 20 min., and are done when "fork tender".
Large 'chokes: Lop the tops off to the point you can JUST see the center of the choke. Peel off the outer most leaves, and chop the stem off to leave a flat base. Open the 'choke up and rince out the inside with cool water, shaking it out to remove excess water. Set aside.
In a bowl mix one half breadcrumbs and one half grated parm cheese. A total of 2 cups should do 4 chokes. Add perhaps a level teaspoon of Kosher to the mix.
Get a deep pot with lid big enough to hold the chokes, and add about 1.5 inches of water...just enough to cover up the bases of the chokes. Add a shot of lemon juice and a teaspoon of Kosher.
In another bowl, set a 'choke and cover it's top with the mix. Work the choke open and allow the mix to fall in between the leaves...add more mix...etc. until no more falls in. Build a shallow mix "cap" on choke and place a pat of butter on it. Place 'choke in pot. Repeat. Clean stems and toss in pot too!
Set pot to simmering covered. After like 10 min. of simmering, open and move the 'chokes a bit so they do not stick to the bottom and burn, and repeat this about 20 min. in. They will need at least 40 min. to cook... keep yer eye on the water level too of course.
They will be done when you can grab a leave and it comes off with no effort.
Place in bowl, and provide another bowl for "discards"
To eat, grasp the leaves, insert the fleshy end up into mouth, closing teeth gently about half way up and "drag" the leaf out... scraping the yummy stuffing and fleshy leaf base off into your mouth. Repeat 100 times..LOL!
When you get to the "choke" take a fork handle and insert at the line between the "choke" and the heart on a slight downward angle, and work around, cutting the choke from the heart. Lightly salt the heart and ENJOY!
Baby 'Chokes: Peel off all green leaves and clean as above. Split in half length wise and place in buttered roasting dish. Crack some pepper, add some salt and pour a garlic butter/lemon juice/dry white wine mix into roasting pan.
Roast covered for a few min at 325, then uncover to help concentrate the juice. You can also use some grated parm at this point to the 'choke and brown it up before serving. These should only take perhaps 20 min., and are done when "fork tender".
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