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Artichokes
Topic Started: Mar 28 2005, 08:29 PM (278 Views)
mychrissy
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Chrissy
What's EVOO?
Chrissy

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Little Kopit
newfoundland
Heather's idea means you only lose 1/2 the vitamins and trace nutrients that I lose by boiling it all.

Grow it? :floorrollin: :floorrollin: :floorrollin: :floorrollin: :floorrollin:

This has got to be a warm weather crop. & I'll bet it's for the advanced gardner, too.

If you knew the shifts I go through to grow what I do.

Never thought marinated artichokes worth the $. But you all are making me hungry. & I have to watch my :2cents: until the next pay day.

Do a google, eh?

Lynne
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Trailblazer
Member
Thanks! That sounds great!!! :)
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Little Kopit
newfoundland
Yeah, what's EVOO?

:)
Lynne
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Trailblazer
Member
Posted Image

California produces nearly all of the nation's supply of fresh artichokes.

Did you know that the vegetable that we eat is really the plant's immature flower bud!

The first Artichoke Queen was Marilyn Monroe. Although there were plenty of artichokes in Castroville in 1948, there was no Castroville Artichoke Festival when Miss Monroe began her movie career. Marilyn was in Salinas and Castroville to promote diamond sales for a local jewelry store and to generate publicity for her own budding career. Although her appearance had nothing to do with artichokes, some local growers asked the starlet to be California's Artichoke Queen.

Held in Castroville, the Artichoke Festival is a two day event that highlights and celebrates the intriguing mysterious vegetable that we know as the "ARTICHOKE".

One large artichoke contains only 25 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, and fiber.

The artichoke is the official vegetable of Monterey County! About 2/3 of the state's artichokes are grown here.

Artichokes are one of the oldest known foods. They were cultivated in the Mediterranean thousands of years ago.

Artichokes were first planted commercially in California during the 1890s by Italian immigrants near Half Moon Bay.
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Heathertee
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Heather-Central Connecticut
Lynne, I know you know this....
Extra
Virgin
Olive
Oil
:poke:

Fascinating info on the artichoke, Joanne. I have seen fields of them in and around Castroville, as far as the eye can see. I always wanted to see what that huge bud would be if it flowered!
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Trailblazer
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Posted Image

Posted Image
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jrf
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Thanks. I think I can handle it from here.

Cook it like a sausage - just enough fluid in the pan to keep the pan from burning, but still make steam under the lid.

Give it plenty of time its more than a ten minute job.

Don't burn the pan.

Outer leaves may be bitter. Don't give up, go for the inner ones.

Maybe I'll scrape it against a plate with a spoon and spread it on a cracker with a little dip added. Try a variety of dips. Hmmm. Grapefruit spoon with little grooved or notched spooning end may be handy.

Sour Cream seems to go well as does melted butter. Sounds normal.

When we had cabbage, Dad would chunk us kids up a piece of the cabbage heart. We'd knaw on that raw while he was cooking. Best part of the cabbage.
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Trailblazer
Member
Joel, have you ever had jicama? If not, I'll bring some to the rally.
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Little Kopit
newfoundland
Heather, It's sort of like Kees reminding us all that it is better to spell things out than to assume knowledge of jargon.

t and T and c, ok.

beyond that we're all different.

Come to think of it, have you ever seen Mrs. S. post on seasonings.

:)
Lynne
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Heathertee
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Heather-Central Connecticut
Very true, Lynne; sorry. I hate it when people assume that I know what THEY are talking about! :think:

and no, I don't recall that she has. Some just are not interested.
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Justine
Member
Love Artichokes, eat them boiled( well stick them upright in a pot fill with water about halfway , and gently boil for 45 minutes. It is done when you can insert a knife into the " heart" and it is soft( tender).
I make the a vinigrette like Heathertree described( well i must admit I just use regular veg oil, not olive) for dipping the leaves in, then I scrape away the choke( hairy stuff in centre) and eat the heart with the vinigrette. Delicous.
They are so darn expensive, but on the flip side they take a while to eat so they are nice when dieting.
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