Neither Beest or I had ever eaten these strange objects, so when they were on special offer this week we bought some to try. Beest followed the cooking instructions on the packet and checked that Delia agreed, and we ate them as prescribed (stripping the flesh from the tough bit) and they were horrible! Globe artichokes they were. Does anyone think they are nice and if so, how do you cook and eat them? This was a pack of four and we have two left -our current best suggestion is to freeze them and use them for interesting snowman's eyes this winter. Any better suggestions?
I've never cooked them myself. I've had them at resturants and they were nice. Once again not much help from Chef Deborah!
You mean people actually eat them? Never liked the look of them so have never tried them. I'm sure Martha knows how to cook them, use them as a craft accessory and even as a sex toy! (I told you I was bored today grin
Also never tried them.
I could never see buying something where you rip most of it off and toss away to leave a tiny bit in the middle that's supposedly worth eating. ???
On 2003-05-26 23:47, cel wrote:
I'm sure Martha knows how to use them as a sex toy!
Interesting thought, but Martha's an American and frankly they'd consider a bed a sex toy.
*ducks*
:grin:
Yep, we have had them. My daughter (who by the way is 10) showed me what to do with them roll We cut the spikes off, boiled them (I think, or did I roast them in the oven?) and then pulled the leaves off to dunk in melted butter. Then you suck the inside of the leaf out into your mouth and chew! Tasty, waste of time and effort and haven't bothered since. My daughter loves them and is always nagging me to get them again.
Maybe one day I will smile
I'd rather eat my own earwax. mad
Debs x smile
Never ate them .
But did work at a casino in St Bruno California called "artichoke joes' apparantly the owner used to grow them and sell them ,never did offer me one , i guess i dont know what i missed lol lol
On 2003-05-27 09:49, debsowerby wrote:
I'd rather eat my own earwax. :mad:
Debs x :smile:
Now that is something I haven't tried recently! :lol:
I like pizza with artichokes on it - among other things.... I have never bought a fresh one but am happy to eat artichokes if they come in a meal.
I've had them with the butter dip and on pizza.
They are ok but I agree, a bit of a time-waster to prepare.
Cut the pointy bits off, they're very sharp and the stalk at the bottom. Chuck em in a pan of boiling water and wait til they change color. not so ivory green, more pea green, (tinned peas) then serve with hollandaise sauce. Beware which wine you serve with them, I think it's artichokes that make wine flavors change. Lots of sticky fingers, lots of fattening sauce, very little substance. Very good.
Also the hearts in jars are nice, especially on pizza.
..and guess where they're grown....
All but a few miles down the road from ME!!!!
I love them.
The trick is to first make sure you get a tightly wrapped 'choke.
Cut the top off, then using a sharp knife, turn the choke whilst trimming the little thorns off, at an angle.
If you're lucky enough to get them with the stems peel the stems.
Whilst preparing, rub them with lemon juice or place them in acidulated water to stop them going brown.
Mix breadcrumbs, freshly grated parmesan cheese, grated lemon rind, minced garlic (to taste), some fresh chopped herbs and olive oil in a bowl and set aside. Amount depends on how many chokes you're cooking. This is called a gremolada
Either steam, or boil the chokes until tender, roughly 25 minutes or so depending on size...I like them spicy so I'll use a tablespoon or two of Zatrains crab boil in the boiling water to give them an edge.
Drain and place them in an ice bath to cool them quickly. When cool, using a teaspoon, gently pull out the center until you get to the "furry" bit (the choke or what would be the stamens if the choke grew to full size - it's a very pretty purple thistle when full grown). Pull out the furry bit and discard.
You now should have a hollow center and the "leaves" should all be maleable/
Very gently, spread the leaves and place as much gremoldad as they can hld behind each leaf, repeating with the remaining chokes, then sprinkle the remaining gremolada into the "bowl" of the choke.
Place the chokes together in a square baking tray (somewhat like a cornbread tin) so they touch and stand upright, cover with foil and bake In a preheated oven (@350) for 20 minutes, remove from oven, fire up the broiler and then grill until topping is crisp and brown.
Serve with mayonnaise, lemon juice or a simple viniagrette dressing....
The treat is the heart, once all the leaves have been pulled off you're left with this delicate piece of vegetable that is very subtle in taste, delicous (imv) and (in some circles) considered an aphrodesiac...
Andrew smile
..."aphrodesiac", see almost as good as a sex toy grin