I've got a number that will go bad. I dont want to eat them plain,
and most recipes require canned artichokes. Anyone got a recipe that
uses fresh ones?

thanks!
reza

"Reza Naima" > wrote in message
...
> I've got a number that will go bad. I dont want to eat them plain,
> and most recipes require canned artichokes. Anyone got a recipe that
> uses fresh ones?
>
> thanks!
> reza



1. Steam them from 45 min to 1 hour then make a dipping sauce of "real'
butter, fresh lemon juice, a little garlic and bread crumbs.

2. Cut the stem (bottom) so they sit flat. Clip the leaf tops. If you
are comfortable remove the choke or not. Make a 50/50 mixture of fresh
Italian cheese & breadcrumbs with as much garlic as you can stand. Stuff
the mixture between the leafs & seam as above.

If you don't have a Steamer that big you can easily make one by placing a
colander on top of a Dutch oven 1/2 filled with water and cover with the
Dutch oven lid or foil.

Dimitri

On Apr 30, 10:23*pm, Reza Naima > wrote:
> I've got a number that will go bad. *I dont want to eat them plain,
> and most recipes require canned artichokes. *Anyone got a recipe that
> uses fresh ones?

Add red wine vinegar, garlic cloves, olive oil, bay leaves to the
salted water when steaming artichokes. Serve with a dipping sauce of
lemon juice, mayonnaise and softened butter.

Karen

On May 1, 12:53*pm, Karen > wrote:
> On Apr 30, 10:23*pm, Reza *Naima > wrote:
>
> > I've got a number that will go bad. *I dont want to eat them plain,
> > and most recipes require canned artichokes. *Anyone got a recipe that
> > uses fresh ones?
>
> Add red wine vinegar, garlic cloves, olive oil, bay leaves to the
> salted water when steaming artichokes. Serve with a dipping sauce of
> lemon juice, mayonnaise and softened butter.
>
> Karen

My grandma used to add vinegar, too- you are only the second person
I've heard of doing that!

On Thu, 1 May 2008 13:52:23 -0700 (PDT), merryb >
wrote:

>On May 1, 12:53*pm, Karen > wrote:
>> On Apr 30, 10:23*pm, Reza *Naima > wrote:
>>
>> > I've got a number that will go bad. *I dont want to eat them plain,
>> > and most recipes require canned artichokes. *Anyone got a recipe that
>> > uses fresh ones?
>>
>> Add red wine vinegar, garlic cloves, olive oil, bay leaves to the
>> salted water when steaming artichokes. Serve with a dipping sauce of
>> lemon juice, mayonnaise and softened butter.
>>
>> Karen
>
>My grandma used to add vinegar, too- you are only the second person
>I've heard of doing that!

I add vinegar,but not all the other stuff.... I need to give glopping
up the water a try next time. Acidulate the water with vinegar
(cheap) or lemon (more expensive if you don't have a tree) to keep the
color bright. Of course, if you overcook the artichoke it will turn
gray no matter what is in the water - unless you've added green dye.
LOL

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sf wrote:
> I add vinegar,but not all the other stuff.... I need to give glopping
> up the water a try next time. Acidulate the water with vinegar
> (cheap) or lemon (more expensive if you don't have a tree) to keep the
> color bright. Of course, if you overcook the artichoke it will turn
> gray no matter what is in the water - unless you've added green dye.
> LOL
>

Even for variety's sake, don't sacrifice entire artichokes just to get a
few hearts.

I just steamed artichokes in the microwave for dinner tonight.

Cut the top 1/3 off (close is close enough)
Trim the stem to approx. 1 inch in length.
Cut the hooks off the remaining leaves. Pull the lowermost leaves off
altogether.
Promptly rub all cut surfaces of the artichoke with a halved lemon.
Place them tops down in a microwaveable container large enough to
contain the artichokes without the stem holding the cover open.
Add 1 cup of water, the juice of one lemon, a bay leaf, 1/4 teaspoon of
dried thyme to the container, then put the cover on.
Microwave on high power for 7-10 minutes, until the tip of a knife
enters the stem without resistance.
Once cooked, remove the artichokes from the container and allow them to
drain tops down for five to ten minutes (if you like them hot -- cool
them longer if you like them cool or cold).
Either way, whip up an emulsion of lemon juice, mustard, black pepper, a
dash of salt and enough olive oil for taste and smooth texture.
Pull, dip and enjoy.

On Fri, 02 May 2008 18:47:18 -0600, Pennyaline
> wrote:

>Even for variety's sake, don't sacrifice entire artichokes just to get a
>few hearts.

Perish the thought! I eat the entire artichoke, even the stem! No
way am I letting an edible morsel of it go to waste.

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"Dimitri" > wrote in message
...
>
> "Reza Naima" > wrote in message
> ...
>> I've got a number that will go bad. I dont want to eat them plain,
>> and most recipes require canned artichokes. Anyone got a recipe that
>> uses fresh ones?
>>
>> thanks!
>> reza
>
>
>
> 1. Steam them from 45 min to 1 hour then make a dipping sauce of "real' butter,
> fresh lemon juice, a little garlic and bread crumbs.
>
> 2. Cut the stem (bottom) so they sit flat. Clip the leaf tops. If you are
> comfortable remove the choke or not. Make a 50/50 mixture of fresh Italian cheese
> & breadcrumbs with as much garlic as you can stand. Stuff the mixture between the
> leafs & seam as above.
>
> If you don't have a Steamer that big you can easily make one by placing a colander
> on top of a Dutch oven 1/2 filled with water and cover with the Dutch oven lid or
> foil.
>
> Dimitri
>

I like to steam them until they are almost done, then drizzle with a balsamic or
blood orange vinaigrette and toss them on the grill, halved. Once they get a good
char on the edges, I serve them with a lemon-basil aioli.

kimberly

sf wrote:
> On Fri, 02 May 2008 18:47:18 -0600, Pennyaline
> > wrote:
>
>> Even for variety's sake, don't sacrifice entire artichokes just to get a
>> few hearts.
>
> Perish the thought! I eat the entire artichoke, even the stem! No
> way am I letting an edible morsel of it go to waste.

I eat the stems too. They're as tasty as the heart.

But I was referring to the original poster, who sounded, when noting the
ready availability of canned artichokes, as though disenchanted with
whole artichokes and looking for recipes for the separate bits.

On Fri, 02 May 2008 21:09:07 -0600, Pennyaline
> wrote:

>sf wrote:
>> On Fri, 02 May 2008 18:47:18 -0600, Pennyaline
>> > wrote:
>>
>>> Even for variety's sake, don't sacrifice entire artichokes just to get a
>>> few hearts.
>>
>> Perish the thought! I eat the entire artichoke, even the stem! No
>> way am I letting an edible morsel of it go to waste.
>
>I eat the stems too. They're as tasty as the heart.
>
>But I was referring to the original poster, who sounded, when noting the
>ready availability of canned artichokes, as though disenchanted with
>whole artichokes and looking for recipes for the separate bits.

aha, I took your comment personally. Sorry.

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