So I attempted to make archoke gyros. I fried the archokes with onions and cucumbers. I made a sweet yogart sauce (plain yogart with a bit of lemon juice) and spread it on a pita. The archokes were extremely chewy and tough. Does anyone know how to make the archokes softer? I went to a pub before in the city and ordered a fried archoke gyro. The archokes were softer and chewy. Thanks!
Did you cook the whole artichoke or just the heart? The outer leaves are very fibrous and inedible, except on very small baby artichokes.
