Anyone ever do this? I've done other veggies, but thinking this would
work..opinions? TIA!

merryb said...

> Anyone ever do this? I've done other veggies, but thinking this would
> work..opinions? TIA!


merryb,

I gave this a good thinking over. I don't know if it would dry out too fast?

It's a fat and dense veggie.

I wonder!

Best,

Andy

On Jan 27, 1:05*pm, Andy > wrote:
> merryb said...
>
> > Anyone ever do this? I've done other veggies, but thinking this would
> > work..opinions? TIA!
>
> merryb,
>
> I gave this a good thinking over. I don't know if it would dry out too fast?
>
> It's a fat and dense veggie.
>
> I wonder!
>
> Best,
>
> Andy

They are on the small side, and thought I'd cut them in half and
drizzle a little olive oil on them before roasting...

merryb said...

> On Jan 27, 1:05*pm, Andy > wrote:
>> merryb said...
>>
>> > Anyone ever do this? I've done other veggies, but thinking this would
>> > work..opinions? TIA!
>>
>> merryb,
>>
>> I gave this a good thinking over. I don't know if it would dry out too
fa
> st?
>>
>> It's a fat and dense veggie.
>>
>> I wonder!
>>
>> Best,
>>
>> Andy
>
> They are on the small side, and thought I'd cut them in half and
> drizzle a little olive oil on them before roasting...


merryb,

Are you going to manicure them? Trim the prickers and cut out the choke,
prior?

All I might suggest is if halved, as you mention, place flat olive oiled
side down on parchment paper on a shallow cookie sheet pan?

Something is still nagging at me about the leaves losing their tenderness.

Are you just after the hearts?

Best,

Andy

merryb wrote:
> On Jan 27, 1:05 pm, Andy > wrote:
>
>>merryb said...
>>
>>
>>>Anyone ever do this? I've done other veggies, but thinking this would
>>>work..opinions? TIA!
>>
>>merryb,
>>
>>I gave this a good thinking over. I don't know if it would dry out too fast?
>>
>>It's a fat and dense veggie.
>>
>>I wonder!
>>
>>Best,
>>
>>Andy
>
>
> They are on the small side, and thought I'd cut them in half and
> drizzle a little olive oil on them before roasting...

I've cooked small artichokes by soaking them in water with lemon and a
little salt then pan frying them in butter. I think the method you're
contemplating should work.

merryb wrote:

> Anyone ever do this? I've done other veggies, but thinking this would
> work..opinions? TIA!

Everything you want to know about artichokes from the Artichoke Capitol
of the World:

http://www.artichoke-festival.org/

Bob and I will be going again this year.

and this has a good set of prep instructions:

http://www.oceanmist.com/products/ar...chokeprep.aspx

From Oceanmist:

Braising Artichokes
Usually considered a method of meat cookery, braising involves cooking
food in seasoned liquid and is a nice way to give Artichokes extra
flavor. In a large saucepan or pot, heat a small amount of olive oil,
along with any savory ingredients you prefer (herbs, garlic, lemon, salt
and pepper). Add about 2 cups of water, cover tightly, heat to boiling.
Add Artichokes and cover tightly. Reduce heat and simmer until
Artichokes are tender, about 25 to 40 minutes.

You can also braise in the oven. Brush Artichokes with olive oil and
arrange in oven-safe pot or baking dish. Add lemon slices, garlic, salt
and pepper, and water as above. Cover tightly with lid or foil and bake
in 375°F oven until tender, about 45 minutes.

Boil liquid in pan until reduced to about 1/2 cup and use as a sauce for
the Artichokes.

Roasting Artichokes
Roasting brings out the nutty flavor of Artichokes and requires the
Artichokes to be pre-cooked before roasting. Use any preferred method to
cook, but reduce the cooking time by amount 10 minutes. Drain well.
Brush generously with olive oil or other oil of your choice, including
flavored oils. You can be creative! Arrange in roasting pan and roast in
425°F oven until tender and browned, about 10 to 20 minutes, depending
on size.


--Lin

Andy said...

> merryb said...
>
>> On Jan 27, 1:05*pm, Andy > wrote:
>>> merryb said...
>>>
>>> > Anyone ever do this? I've done other veggies, but thinking this would
>>> > work..opinions? TIA!
>>>
>>> merryb,
>>>
>>> I gave this a good thinking over. I don't know if it would dry out too
> fa
>> st?
>>>
>>> It's a fat and dense veggie.
>>>
>>> I wonder!
>>>
>>> Best,
>>>
>>> Andy
>>
>> They are on the small side, and thought I'd cut them in half and
>> drizzle a little olive oil on them before roasting...
>
>
> merryb,
>
> Are you going to manicure them? Trim the prickers and cut out the choke,
> prior?
>
> All I might suggest is if halved, as you mention, place flat olive oiled
> side down on parchment paper on a shallow cookie sheet pan?
>
> Something is still nagging at me about the leaves losing their
tenderness.
>
> Are you just after the hearts?
>
> Best,
>
> Andy


merryb,

And then I got to thinking... I KNOW, bad idea! Your choice of olive oil
might overpower the flavor of the artichoke?

Andy

Lin said...

> merryb wrote:
>
>> Anyone ever do this? I've done other veggies, but thinking this would
>> work..opinions? TIA!
>
> Everything you want to know about artichokes from the Artichoke Capitol
> of the World:
>
> http://www.artichoke-festival.org/
>
> Bob and I will be going again this year.
>
> and this has a good set of prep instructions:
>
> http://www.oceanmist.com/products/ar...chokeprep.aspx
>
> From Oceanmist:
>
> Braising Artichokes
> Usually considered a method of meat cookery, braising involves cooking
> food in seasoned liquid and is a nice way to give Artichokes extra
> flavor. In a large saucepan or pot, heat a small amount of olive oil,
> along with any savory ingredients you prefer (herbs, garlic, lemon, salt
> and pepper). Add about 2 cups of water, cover tightly, heat to boiling.
> Add Artichokes and cover tightly. Reduce heat and simmer until
> Artichokes are tender, about 25 to 40 minutes.
>
> You can also braise in the oven. Brush Artichokes with olive oil and
> arrange in oven-safe pot or baking dish. Add lemon slices, garlic, salt
> and pepper, and water as above. Cover tightly with lid or foil and bake
> in 375°F oven until tender, about 45 minutes.
>
> Boil liquid in pan until reduced to about 1/2 cup and use as a sauce for
> the Artichokes.
>
> Roasting Artichokes
> Roasting brings out the nutty flavor of Artichokes and requires the
> Artichokes to be pre-cooked before roasting. Use any preferred method to
> cook, but reduce the cooking time by amount 10 minutes. Drain well.
> Brush generously with olive oil or other oil of your choice, including
> flavored oils. You can be creative! Arrange in roasting pan and roast in
> 425°F oven until tender and browned, about 10 to 20 minutes, depending
> on size.
>
>
> --Lin


TRUMPED again!!!

<VBG>

Andy

On Jan 27, 1:39*pm, Lin > wrote:
> merryb wrote:
> > Anyone ever do this? I've done other veggies, but thinking this would
> > work..opinions? TIA!
>
> Everything you want to know about artichokes from the Artichoke Capitol
> of the World:
>
> http://www.artichoke-festival.org/
>
> Bob and I will be going again this year.
>
> and this has a good set of prep instructions:
>
> http://www.oceanmist.com/products/ar...chokeprep.aspx
>
> *From Oceanmist:
>
> Braising Artichokes
> Usually considered a method of meat cookery, braising involves cooking
> food in seasoned liquid and is a nice way to give Artichokes extra
> flavor. In a large saucepan or pot, heat a small amount of olive oil,
> along with any savory ingredients you prefer (herbs, garlic, lemon, salt
> and pepper). Add about 2 cups of water, cover tightly, heat to boiling.
> Add Artichokes and cover tightly. Reduce heat and simmer until
> Artichokes are tender, about 25 to 40 minutes.
>
> You can also braise in the oven. Brush Artichokes with olive oil and
> arrange in oven-safe pot or baking dish. Add lemon slices, garlic, salt
> and pepper, and water as above. Cover tightly with lid or foil and bake
> in 375°F oven until tender, about 45 minutes.
>
> Boil liquid in pan until reduced to about 1/2 cup and use as a sauce for
> the Artichokes.
>
> Roasting Artichokes
> Roasting brings out the nutty flavor of Artichokes and requires the
> Artichokes to be pre-cooked before roasting. Use any preferred method to
> cook, but reduce the cooking time by amount 10 minutes. Drain well.
> Brush generously with olive oil or other oil of your choice, including
> flavored oils. You can be creative! Arrange in roasting pan and roast in
> 425°F oven until tender and browned, about 10 to 20 minutes, depending
> on size.
>
> --Lin

Thank you- just the answer I was looking for. I remember driving to
Monterey, and stopping in Castroville to admire the artichoke fields!
We bought a bunch, including a bag of little ones that you could
compare to the 10# bags of apples you see in the grossery stores...

Andy wrote:

> TRUMPED again!!!
>
> <VBG>

Silly boy! ;-)

Olive oil is perfectly fine to use with artichokes. We've even used
flavored oils before.

--Lin

On Jan 27, 1:27*pm, Andy > wrote:
> merryb said...
>
>
>
>
>
>
>
> > On Jan 27, 1:05*pm, Andy > wrote:
> >> merryb said...
>
> >> > Anyone ever do this? I've done other veggies, but thinking this would
> >> > work..opinions? TIA!
>
> >> merryb,
>
> >> I gave this a good thinking over. I don't know if it would dry out too
> fa
> > st?
>
> >> It's a fat and dense veggie.
>
> >> I wonder!
>
> >> Best,
>
> >> Andy
>
> > They are on the small side, and thought I'd cut them in half and
> > drizzle a little olive oil on them before roasting...
>
> merryb,
>
> Are you going to manicure them? Trim the prickers and cut out the choke,
> prior?
>
> All I might suggest is if halved, as you mention, place flat olive oiled
> side down on parchment paper on a shallow cookie sheet pan?
>
> Something is still nagging at me about the leaves losing their tenderness..
>
> Are you just after the hearts?
>
> Best,
>
> Andy- Hide quoted text -
>
> - Show quoted text -

Yes, I was going to trim them- I want the whole thing, not just the
hearts! I bought these at TJ's- they haven't had any for about a
month, and I refuse to pay $3.00 each somewhere else- this was a tray
of smallish ones for $2.29, and they looked pretty fresh...

merryb said...

> On Jan 27, 1:27*pm, Andy > wrote:
>> merryb said...
>>
>>
>>
>>
>>
>>
>>
>> > On Jan 27, 1:05*pm, Andy > wrote:
>> >> merryb said...
>>
>> >> > Anyone ever do this? I've done other veggies, but thinking this
woul
> d
>> >> > work..opinions? TIA!
>>
>> >> merryb,
>>
>> >> I gave this a good thinking over. I don't know if it would dry out
too
>> fa
>> > st?
>>
>> >> It's a fat and dense veggie.
>>
>> >> I wonder!
>>
>> >> Best,
>>
>> >> Andy
>>
>> > They are on the small side, and thought I'd cut them in half and
>> > drizzle a little olive oil on them before roasting...
>>
>> merryb,
>>
>> Are you going to manicure them? Trim the prickers and cut out the choke,
>> prior?
>>
>> All I might suggest is if halved, as you mention, place flat olive oiled
>> side down on parchment paper on a shallow cookie sheet pan?
>>
>> Something is still nagging at me about the leaves losing their
tenderness
> .
>>
>> Are you just after the hearts?
>>
>> Best,
>>
>> Andy- Hide quoted text -
>>
>> - Show quoted text -
>
> Yes, I was going to trim them- I want the whole thing, not just the
> hearts! I bought these at TJ's- they haven't had any for about a
> month, and I refuse to pay $3.00 each somewhere else- this was a tray
> of smallish ones for $2.29, and they looked pretty fresh...


merryb,

The April 2007 harvest at the local produce market.

http://i39.tinypic.com/2duwoeb.jpg

An rfc member posted a MONSTER artichokes pic from a foreign country as big
(almost) as watermelons! I wish I'd saved the post! I MORE wish I could've
ate one, maybe two!

Best,

Andy

On Jan 27, 2:29*pm, Andy > wrote:
> merryb said...
>
>
>
>
>
>
>
> > On Jan 27, 1:27*pm, Andy > wrote:
> >> merryb said...
>
> >> > On Jan 27, 1:05*pm, Andy > wrote:
> >> >> merryb said...
>
> >> >> > Anyone ever do this? I've done other veggies, but thinking this
> woul
> > d
> >> >> > work..opinions? TIA!
>
> >> >> merryb,
>
> >> >> I gave this a good thinking over. I don't know if it would dry out
> too
> >> fa
> >> > st?
>
> >> >> It's a fat and dense veggie.
>
> >> >> I wonder!
>
> >> >> Best,
>
> >> >> Andy
>
> >> > They are on the small side, and thought I'd cut them in half and
> >> > drizzle a little olive oil on them before roasting...
>
> >> merryb,
>
> >> Are you going to manicure them? Trim the prickers and cut out the choke,
> >> prior?
>
> >> All I might suggest is if halved, as you mention, place flat olive oiled
> >> side down on parchment paper on a shallow cookie sheet pan?
>
> >> Something is still nagging at me about the leaves losing their
> tenderness
> > .
>
> >> Are you just after the hearts?
>
> >> Best,
>
> >> Andy- Hide quoted text -
>
> >> - Show quoted text -
>
> > Yes, I was going to trim them- I want the whole thing, not just the
> > hearts! I bought these at TJ's- they haven't had any for about a
> > month, and I refuse to pay $3.00 each somewhere else- this was a tray
> > of smallish ones for $2.29, and they looked pretty fresh...
>
> merryb,
>
> The April 2007 harvest at the local produce market.
>
> http://i39.tinypic.com/2duwoeb.jpg
>
> An rfc member posted a MONSTER artichokes pic from a foreign country as big
> (almost) as watermelons! I wish I'd saved the post! I MORE wish I could've
> ate one, maybe two!
>
> Best,
>
> Andy- Hide quoted text -
>
> - Show quoted text -

Wow- what a deal- .49 each!!! I would eat them until I got sick of
them, which could take a long time! LOL!

merryb said...

>> The April 2007 harvest at the local produce market.
>>
>> http://i39.tinypic.com/2duwoeb.jpg
>>
>> An rfc member posted a MONSTER artichokes pic from a foreign country as
b
> ig
>> (almost) as watermelons! I wish I'd saved the post! I MORE wish I
could'v
> e
>> ate one, maybe two!
>>
>> Best,
>>
>> Andy- Hide quoted text -
>>
>> - Show quoted text -
>
> Wow- what a deal- .49 each!!! I would eat them until I got sick of
> them, which could take a long time! LOL!


merryb,

<snipped for brevity>

May I ask...

Clarified butter?
Mayo?
Other?

Best,

Andy

"merryb" > wrote in message
...
> Anyone ever do this? I've done other veggies, but thinking this would
> work..opinions? TIA!



I saw a cooking show several years ago on PBS (it might have been Jewish
Cooking with Joan Nathan) where a guest chef rolled "baby" artichokes in
course salt. I think she drizzled them with olive oil first, then she oven
roasted them. They looked delicious. I've never tried this myself. I
don't see why it couldn't be done.

Jill

On Jan 27, 3:40*pm, Andy > wrote:
> merryb said...
>
>
>
>
>
> >> The April 2007 harvest at the local produce market.
>
> >>http://i39.tinypic.com/2duwoeb.jpg
>
> >> An rfc member posted a MONSTER artichokes pic from a foreign country as
> b
> > ig
> >> (almost) as watermelons! I wish I'd saved the post! I MORE wish I
> could'v
> > e
> >> ate one, maybe two!
>
> >> Best,
>
> >> Andy- Hide quoted text -
>
> >> - Show quoted text -
>
> > Wow- what a deal- .49 each!!! I would eat them until I got sick of
> > them, which could take a long time! LOL!
>
> merryb,
>
> <snipped for brevity>
>
> May I ask...
>
> Clarified butter?
> Mayo?
> Other?
>
> Best,
>
> Andy

Garlic butter all the way!

merryb said...

> On Jan 27, 3:40*pm, Andy > wrote:
>> merryb said...
>>
>>
>>
>>
>>
>> >> The April 2007 harvest at the local produce market.
>>
>> >>http://i39.tinypic.com/2duwoeb.jpg
>>
>> >> An rfc member posted a MONSTER artichokes pic from a foreign country
a
> s
>> b
>> > ig
>> >> (almost) as watermelons! I wish I'd saved the post! I MORE wish I
>> could'v
>> > e
>> >> ate one, maybe two!
>>
>> >> Best,
>>
>> >> Andy- Hide quoted text -
>>
>> >> - Show quoted text -
>>
>> > Wow- what a deal- .49 each!!! I would eat them until I got sick of
>> > them, which could take a long time! LOL!
>>
>> merryb,
>>
>> <snipped for brevity>
>>
>> May I ask...
>>
>> Clarified butter?
>> Mayo?
>> Other?
>>
>> Best,
>>
>> Andy
>
> Garlic butter all the way!


merryb,

Oooh!!!

If I could only ring up Mom! She'd probably agree!!! 'Cept she'd probably
sprinkle a pinch of some kind of magic to go on it.

Best,

Andy

"Andy" > ha scritto nel messaggio
> merryb said...
>
>> Anyone ever do this? >
>
> merryb,
>
> I gave this a good thinking over. I don't know if it would dry out too
> fast?
> Best,
>
> Andy

Once properly trimmed, they roast very well. Oil, lemon, salt, maybe garlic
if you like-- long and slow cooking. I like to do them around a leg of
lamb.

On Jan 27, 6:55*pm, Andy > wrote:
> merryb said...
>
>
>
>
>
>
>
> > On Jan 27, 3:40*pm, Andy > wrote:
> >> merryb said...
>
> >> >> The April 2007 harvest at the local produce market.
>
> >> >>http://i39.tinypic.com/2duwoeb.jpg
>
> >> >> An rfc member posted a MONSTER artichokes pic from a foreign country
> a
> > s
> >> b
> >> > ig
> >> >> (almost) as watermelons! I wish I'd saved the post! I MORE wish I
> >> could'v
> >> > e
> >> >> ate one, maybe two!
>
> >> >> Best,
>
> >> >> Andy- Hide quoted text -
>
> >> >> - Show quoted text -
>
> >> > Wow- what a deal- .49 each!!! I would eat them until I got sick of
> >> > them, which could take a long time! LOL!
>
> >> merryb,
>
> >> <snipped for brevity>
>
> >> May I ask...
>
> >> Clarified butter?
> >> Mayo?
> >> Other?
>
> >> Best,
>
> >> Andy
>
> > Garlic butter all the way!
>
> merryb,
>
> Oooh!!!
>
> If I could only ring up Mom! She'd probably agree!!! 'Cept she'd probably
> sprinkle a pinch of some kind of magic to go on it.
>
> Best,
>
> Andy- Hide quoted text -
>
> - Show quoted text -

Ok, would you like a report? They came out quite good! I trimmed them
& cut them in half. I dipped the cut side in some lemon juice, and
then steamed them with water and a little bit of garlic flavored red
wine vinegar for about 15 minutes. I took them out and put in a 9x13
pan. Drizzeled a little garlic infused o.o. on them, and roasted at
375 for 20 min, 10 min on each side. The outer leaves- the small ones
were kinda dried out, but the rest were perfect!

On Wed, 28 Jan 2009 10:59:48 +0100, "Giusi" >
wrote:

>Once properly trimmed, they roast very well. Oil, lemon, salt, maybe garlic
>if you like-- long and slow cooking. I like to do them around a leg of
>lamb.

I can't imagine them roasted... at least if they were "trimmed" the
way I trim them. Maybe trimmed down to the core would roast well, but
not the long "leaves" I like (better for scraping against your teeth).


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" ha scritto nel messaggio "Giusi" > wrote:
>
>>Once properly trimmed, they roast very well. Oil, lemon, salt, maybe
>>garlic >>if you like-- long and slow cooking. I like to do them around a
>>leg of >>lamb.
>
> I can't imagine them roasted... at least if they were "trimmed" the
> way I trim them. Maybe trimmed down to the core would roast well, but>
> not the long "leaves" I like (better for scraping against your teeth).

It is pretty routine here to cut or snap away every part that is not edible
before cooking in any fashion. You can then slice them and fry the slices,
steam them, bake them, boil and puree or whatever you want. The big globe
artichoke usual in the US is the least popular here, but when I cook them I
trim those too.

On Jan 28, 8:19*pm, sf > wrote:
> On Wed, 28 Jan 2009 10:59:48 +0100, "Giusi" >
> wrote:
>
> >Once properly trimmed, they roast very well. *Oil, lemon, salt, maybe garlic
> >if you like-- long and slow cooking. *I like to do them around a leg of
> >lamb.
>
> I can't imagine them roasted... at least if they were "trimmed" the
> way I trim them. *Maybe trimmed down to the core would roast well, but
> not the long "leaves" I like (better for scraping against your teeth).
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West

You'd be surprised! I snapped the tiny leaves off, so there was one
layer before the tip- doe's that make sense? Plenty of scraping going
on!!

On Thu, 29 Jan 2009 08:26:18 -0800 (PST), merryb >
wrote:

>You'd be surprised! I snapped the tiny leaves off, so there was one
>layer before the tip- doe's that make sense? Plenty of scraping going
>on!!

Those of us in the Wild West that still consider artichokes a delicacy
and only take the tiny outer leaves off, well maybe the first layer or
two of mostly non-edible leaves. We like to unveil our artichokes -
Every layer of leaves gives us more and more to anticipate until we
finally reach the heart.

:P - to Giusi


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" ha scritto nel messaggio merryb >
> wrote:
>
>>You'd be surprised! I snapped the tiny leaves off, so there was one>>layer
>>before the tip- doe's that make sense? Plenty of scraping going
>>on!!
>
> Those of us in the Wild West that still consider artichokes a delicacy
> and only take the tiny outer leaves off, well maybe the first layer or>
> two of mostly non-edible leaves. We like to unveil our artichokes ->
> Every layer of leaves gives us more and more to anticipate until we>
> finally reach the heart.
>
> :P - to Giusi

Yeah? Well you therefore also misout on the 200+ things we can do with
artichokes!
;P

On Fri, 30 Jan 2009 10:32:40 +0100, "Giusi" >
wrote:

>Yeah? Well you therefore also misout on the 200+ things we can do with
>artichokes!
> ;P

LOL! You're so jaded that you can't appreciate a simple steamed
artichoke anymore... you, you, you ITALIAN (transplanted, of course).


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 31 Jan 2009 22:49:58 +0100, Nathalie Chiva
<Nathaliedotchivaatgmail.remove.com> wrote:

>Since I've learnt (in Italy)
>to use small artichokes and to trim them properly

Bless you my child, for you have learned the ways of trimming an
artichoke.

My grandparents used to go to the farmer's market just for tiny
artichokes.... then I learned (years after their deaths) that small
artichokes are a normal part of the plant's production. The biggest
one is at the top (christmas tree style) and everything else is
smaller. I've never grown an artichoke plant, so I don't know from
personal experience... but pffft - for that matter, how many people
have actually seen broccoli before it has been picked?




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 30 Jan 2009 10:32:40 +0100, "Giusi" >
wrote:

>"sf" ha scritto nel messaggio merryb >
>> wrote:
>>
>>>You'd be surprised! I snapped the tiny leaves off, so there was one>>layer
>>>before the tip- doe's that make sense? Plenty of scraping going
>>>on!!
>>
>> Those of us in the Wild West that still consider artichokes a delicacy
>> and only take the tiny outer leaves off, well maybe the first layer or>
>> two of mostly non-edible leaves. We like to unveil our artichokes ->
>> Every layer of leaves gives us more and more to anticipate until we>
>> finally reach the heart.
>>
>> :P - to Giusi
>
>Yeah? Well you therefore also misout on the 200+ things we can do with
>artichokes!
> ;P


True. As a child, in France, I only knew big globes artichokes, cooked
thorougly, cold, to eat with vinaigrette. Since I've learnt (in Italy)
to use small artichokes and to trim them properly, I've also learnt
that you can cook them in many different ways. A whole new world :-)

Nathalie in Switzerland

On Sat, 31 Jan 2009 09:41:44 +0100, "Giusi" >
wrote:


>The Violetta has just come into the markets. It's one of the nice small
>artichokes, and it NEVER gets big. I did have an article on preparing them,
>but in the changeover this winter, all the photos disappeared. Artichoke
>risotto, artichoke pasta and artichoke mousse are only three of the
>delicious marvels you can make when you know how to undress an artichoke.

I know artichoke risotto and artichoke pasta, but could I please have
the recipe for artichoke mousse?
I love artichoke salad, artichoke carpaccio, and... well, just about
all artichoke things :-) I still remember fondly a wonderful artichoke
supper we had once in Sicilia, in Cefalù, some 15 years ago, in a
small restaurant, with 5 or 6 courses, all variations on artichoke,
20'000 liras wine and coffee included...

Nathalie in Switzerland

In article >,
sf > wrote:


> My grandparents used to go to the farmer's market just for tiny
> artichokes.... then I learned (years after their deaths) that small
> artichokes are a normal part of the plant's production. The biggest
> one is at the top (christmas tree style) and everything else is
> smaller. I've never grown an artichoke plant, so I don't know from
> personal experience... but pffft - for that matter, how many people
> have actually seen broccoli before it has been picked?

It is quite easy to grow broccoli in the back garden for many people.
Artichokes are hard. They do not produce the first season, and they are
easily killed by frost. They also don't like warm weather very well.
There aren't very many places in the world that never freeze but also
don't get hot. Most of the artichokes sold in the US are grown just a
little bit south of you, close to the ocean. If you drive down highway
one to Monterrey, when you pass through Castroville that's where 90% of
the artichokes sold in the US are grown. Most of the rest are grown in
other areas of California. It's worth stopping at one of those
roadsides stands and buying some artichokes. They are generally at the
edge of an artichoke field, so you can see the plants growing.

--
Dan Abel
Petaluma, California USA