On Thu, 24 Feb 2005 21:02:31 -0500, Michael L Kankiewicz
> wrote:
>
>OK, I bought a package of a dozen fresh picked baby artichokes. And I
>have *no* idea what to do with them. I love the big ones and usually just
>steam them. But of course, with those the leaves are tough and you have
>to scrape away until you get inside enough. (And BTW, I love the stem and
>the choke - call me wierd.) Can these little guys be cooked somehow to be
>eaten whole? If they need the same treatment as the big guys, what's the
>point?
In Provence, they do a really nice stew with them, called "artichauts
ŕ la barigoule". IIRC, sauté some onions, garlic and some bacon bits,
add small artichokes, a glass of white wine, season with salt, pepper
and thyme, cook slowly for half an hour or so. add some chopped
parsley and serve.
Witzh fresh baby artichokes (but not with frozen), you can make a
great artichoke carpaccio. Pare them well (which means discarding
1/3rd of the leaves and cutting off the top third of the artichoke),
cut in half, discard the hay if necessary, then cut in very thin
slices. While you are doing that, plunge the slices in a big bowl of
cold water with half a lemon juice in it. When ready, drain the
slices, lay down on plates in a single layer, add Parmesan shavings,
olive oil, salt and pepper, and serve.
Nathalie in Switzerland
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