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| Artichokes | |
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| Tweet Topic Started: Mar 28 2005, 08:29 PM (279 Views) | |
| pentax | Mar 28 2005, 08:29 PM Post #1 |
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Kamloops - BC Interior
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Mmmmm! Bert saw some big, fat, happy artichokes at the store the other day; we just finished them - steamed them, dip each leaf in strong garlic butter and strip it beween your teeth. Then at the end comes the base, chopped up and dumped into the bowl of remaining garlic butter. Yum! |
![]() (thumbnail) ![]() "Kirk to Enterprise - Very funny, Scotty.... now beam down my clothes!" | |
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| Little Kopit | Mar 28 2005, 11:04 PM Post #2 |
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newfoundland
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yum is right. Sour cream: At least 2 hours before starting to cook the artichokes: Add dried onion chips Add Thyme Stir, cover Cook artichokes. Eat as Mur described. yum. How to make a person hungry.
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| Lynne | |
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| jrf | Mar 28 2005, 11:59 PM Post #3 |
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I've never eaten an artichoke. I know them when I see them in the store. Big pine cone looking thing, about the color of baby poop. Sort of a chartuese color. So lets say I buy one. I don't normally wear my teeth. I can scrape things with a butter knife, but still don't understand how I should cook and eat the thing. Steam it. How does one do that? How do I know when its done? Is it OK after it cools off or does one need to eat it hot? I can do garlic butter. After I peel off the leaves and eat them, I chop up what's left and stir them into whatever dipping sauce? Is this left over thing like a corn cob? I've peeled the petals off of pine cones before. Didn't look edible. |
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| TexasShadow | Mar 29 2005, 01:25 AM Post #4 |
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Jane
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I've tried 'em with different dips. As long as you have something tasty to put on 'em, they are okay.
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| pentax | Mar 29 2005, 03:03 AM Post #5 |
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Kamloops - BC Interior
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Joel - its a bit more than I can get into tonight (gettin on to 1 - I may be a night-owl, but there's limits). First off - not really "steamed"; I apoligize - in a pot of boiling water, lid-on, but the water is only about an inch deep! (Have to trim the stalk off, right to the base.) But you would need your teeth in (at least I THINK you would?) - not for chewing, but for putting each leaf in and "pulling" through.... the good stuff is on the under-side of each leaf - very soft, and not much per leaf - that's why the garlic-butter is half the treat! It's an Appy - not meant to be a meal. The base is another story - we'll get to that tomorrow. I'm tired. Or maybe someone can take over, about removing the "hairy" stuff in the centre. All you need is a spoon. oh, and ps - no, no - definately eaten HOT.... right outta the pot. |
![]() (thumbnail) ![]() "Kirk to Enterprise - Very funny, Scotty.... now beam down my clothes!" | |
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| Little Kopit | Mar 29 2005, 03:09 AM Post #6 |
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newfoundland
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Mur, I was thinking let's leave this to Heather. But, no, I only trim about 1/8" off the stalk. I cut 1" off the top too, & clip off the tops of the other leaves. Yes, you need your teeth. But it's worth it. One can also make some kind of 'eat with sauce' with cream cheese, but I think there is less fat and fewer calories with sour cream (now that ought to bring the openly dieting souls to the thread )Love artichokes. Oh, Mur, morning'! |
| Lynne | |
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| pentax | Mar 29 2005, 03:13 AM Post #7 |
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Kamloops - BC Interior
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You're right, another thing I forgot is to trim the tops! (though why I dont know) I trim the bases only so they "stand up" in the pot. Lynne - we have to stop meeting like this - people are gonna talk!
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![]() (thumbnail) ![]() "Kirk to Enterprise - Very funny, Scotty.... now beam down my clothes!" | |
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| Little Kopit | Mar 29 2005, 03:59 AM Post #8 |
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newfoundland
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Let them, Murray, let them Now, what's the song. lyrics: "Let's give them something to talk about"
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| Lynne | |
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| mychrissy | Mar 29 2005, 05:20 AM Post #9 |
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Chrissy
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One of my favorite foods, also very popular with Italian families. After I do the trimming, I take breadcrumbs, melted butter, chopped garlic and stuff all this between the leaves. Put them in the bottom of the pan and steam until done. I also make an artichoke dip that everyone seems to love. I'll post that today. |
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Chrissy | |
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| Heathertee | Mar 29 2005, 06:46 AM Post #10 |
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Heather-Central Connecticut
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Huh. Just like you guys to start such a thread after my bedtime! I LOVE artichokes but they have been running nearly $2 apiece here. When I see some I don't have to sell my firstborn for, I'll get them. Chrissy, I always wanted to try the garlic butter and crumbs but they sound so messy. Well, they are messy anyway, but so good! Has anyone tried the tiny baby artichokes you sometimes see? Is it true they have no "choke"? I heard you can eat the whole thing...but I read that about softshell crabs too; it isn't always true! Artichokes and deepfried softshell crab; now there would be a meal!
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| Trailblazer | Mar 29 2005, 12:50 PM Post #11 |
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Member
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There are many steamers on the market, but this is my favorite for @ $5. It fits in almost any size pan for any vegetable, and is so small it travels well. Great for camping, too. ![]() In the store it looks like this (above) ![]() ![]() I usually fill the pan with water up to the steamer itself. (Does that make sense?) In other words, don't cover the steamer with water. Artichokes take quite a while to steam, so I may add a little more water from time to time if need be. You'll know when the artichokes are ready and edible. The outer leaves are usually not edible, and are bitter. Pull a few layers of those away, til you get to the really soft ones that the leaves "scrape" really easily, and do not taste bitter. I grew up on artichokes, like some grew up on okra, or others grew up on other veggies. My mom served them with mayo, but now I prefer them with melted butter. ![]() Artichokes at Pike Place Market, Seattle We look for them on sale. |
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| Little Kopit | Mar 29 2005, 01:05 PM Post #12 |
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newfoundland
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Joanne, I never waste the outer leaves like that. I have to admit I've been boiling them rather than steaming them. I've I steamed them I think I would want to steam the stalk separate from the 'bud'. I just trim the tips of the leaves. I have oodles of those steamers, though I rarely use more than two at a time. I steam everything that goes to the freezer. I wonder if you cut the artichoke in 1/2 on the vertical, whether that might make it easier. The water under a steamer like that only lasts for about 20 minutes.
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| Lynne | |
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| Heathertee | Mar 29 2005, 01:11 PM Post #13 |
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Heather-Central Connecticut
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Yup, we have one of those and use it a lot. You can add water over it; it will boil away and the bottoms will cook more than the tops, a desirable thing with chokes, as the bottoms are very thick. I do not do well with remembering to check water levels and have burned more pans than I like to remember.
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| Trailblazer | Mar 29 2005, 01:12 PM Post #14 |
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Member
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That's a great suggestion to cut the artichoke in half. I'll have to try them like that. We don't eat them very often, because they are so expensive. Do you grow them, and do you recommend a certain variety of seed, for others who have vegetable gardens and climates suited for artichokes? I would love to grow them sometime, perhaps some that aren't quite as bitter as what we get in the midwest. I also like marinated artichokes hearts, but have only tried the ones in the jar. Anyone have a good recipe for marinated artichoke hearts? I've also bought artichoke hearts in the can that are pretty good, and those might be handy to marinate. I like artichoke hearts on pizza with feta cheese, red onions, and chicken. That's my favorite pizza!!!! |
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| Heathertee | Mar 29 2005, 01:17 PM Post #15 |
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Heather-Central Connecticut
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Joanne, to marinate the hearts I would just make a good vinaigrette: 1/3 wine vinegar to 2/3 EVOO; salt, pepper to taste, and a couple cloves of garlic, peeled and slightly crushed. Put all into a GLASS jar, cover and refrigerate for a few days. Or use a favorite vinegar-based bottled dressing. |
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8:29 AM Jul 11