Despite a recent post on artichokes........

I need some info on them. Are they worth the work to prepare and cook them?
I understand that they have a rather delicate taste and actually I have had
them in Italian dishes (thought they were basically tasteless).
I have perused the artichoke websites, but I am not sure of my own expertise
on preparing them.
In short: Are they really worth the effort?

The affirmative being the case, I would be looking for some recipes that
feature the artichoke.

Thank you.

In article > ,
says...
> Despite a recent post on artichokes........
>
> I need some info on them. Are they worth the work to prepare and cook them?
> I understand that they have a rather delicate taste and actually I have had
> them in Italian dishes (thought they were basically tasteless).
> I have perused the artichoke websites, but I am not sure of my own expertise
> on preparing them.
> In short: Are they really worth the effort?
>
> The affirmative being the case, I would be looking for some recipes that
> feature the artichoke.
>
> Thank you.
>
>
>
Oh yes, yes, yes!! I love artichokes. They're relatively simple to
prepare, though they do take awhile to cook unless you've got a pressure
cooker.

Trim the outer tougher leaves. Lay the artichoke on its side and
using a sharp knife, cut off the entire top 1/2 " or so. I also like to
snip off the pointy edge of each leaf with a scissor as it removes what
is sometimes a sharp pointy edge, and also looks prettier for
presentation. Cut off the stem (but do not discard! It's yummy!)

Peel the stem and shove it into the center of the artichoke. It will
take some work getting it opened up, and the stem probably won't fit all
the way in; no matter.

For four very large artichokes:

Take a whole bunch of flat-leaf Italian parsley and chop fine; combine
with as much minced garlic as you like (I use 5 or 6 large cloves). Mix
the garlic and parsley; season with salt & pepper. Stuff the garlic-
parsley mixture into each leaf, working over a dish to catch the excess.
Use it all.

In a pot large enough to hold all the artichokes, stand them upright and
add about 1 to 2" of water. Sprinkle olive oil and the juice of a whole
lemon over the artichokes; throw the lemons into the pot and cover
tightly. If you're using a pressure cooker, they should take 20 minutes
or so. If you're using a regular pot, it's closer to an hour. You can
tell they're done when you tug on one of the leaves and it comes out
easily.

You can serve them at this point as is. If you like, add a tablespoon or
two of butter to the cooking water and use it as a dipping sauce, or make
a hollandaise or simply use mayo. I like them just plain.

A slight variation would be to prepare them as above; cut them in half
(down, not across); sprinkle with bread crumbs, drizzle with olive oil
and place under a broiler till the bread crumbs are crisp.


--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

On Mon, 21 Jun 2004 23:44:29 GMT, "Kswck" > wrote:

>Despite a recent post on artichokes........
>
>I need some info on them. Are they worth the work to prepare and cook them?
>I understand that they have a rather delicate taste and actually I have had
>them in Italian dishes (thought they were basically tasteless).
>I have perused the artichoke websites, but I am not sure of my own expertise
>on preparing them.
>In short: Are they really worth the effort?
>
>The affirmative being the case, I would be looking for some recipes that
>feature the artichoke.
>
>Thank you.
>

As the OP of the post I believe you are referring to, the Marinated
AH's I bought are heavily spiced in oil. Very savory. They are the
kind of thing that go great on a garlic pizza.

I have never really eaten fresh AH's, just on Pizza, in dips (like the
cheesy warm bread or cracker dips) and now in a salad that I fell in
love with.

There have been tons of great tips so far in the post I started. I
need to figure out ways to use up this wonderfully huge jar of heaven
so I can buy another (grin)


Denise, Brian & Wyatt (May 31, 02)

A good friend will come and bail you out of jail...
A true friend will be sitting next to you saying,
"Damn...that was fun!"

"Kswck" > wrote in message
. net...
> Despite a recent post on artichokes........
>
> I need some info on them. Are they worth the work to prepare and cook
them?
> I understand that they have a rather delicate taste and actually I have
had
> them in Italian dishes (thought they were basically tasteless).
> I have perused the artichoke websites, but I am not sure of my own
expertise
> on preparing them.
> In short: Are they really worth the effort?
>
> The affirmative being the case, I would be looking for some recipes that
> feature the artichoke.
>
> Thank you.

Well it's like any other food, really....if you enjoy them, they are more
than worth the effort. Personally, I love artichokes. If you've had them and
thought they were tasteless, odds are they weren't in season, or they were
overcooked. The flavor is delicate, yes, but it's definitely there.
I love them roasted, especially on the grill. Marinate them with a nice
vinaigrette, then grill until you can grip a leaf and pull it out easily.
Don't worry if it blackens on the edge, that just adds to the taste! ;-)
And don't forget to eat the heart!

kimberly

>

On Mon, 21 Jun 2004 23:44:29 GMT, "Kswck" > wrote:

>Despite a recent post on artichokes........
>
>I need some info on them. Are they worth the work to prepare and cook them?
>I understand that they have a rather delicate taste and actually I have had
>them in Italian dishes (thought they were basically tasteless).
>I have perused the artichoke websites, but I am not sure of my own expertise
>on preparing them.
>In short: Are they really worth the effort?
>
>The affirmative being the case, I would be looking for some recipes that
>feature the artichoke.
>
>Thank you.
>
I really enjoy them, and buy them when the price is reasonable. I
usually trim them and steam them and eat them with a mayo spiked with
Bufalo chipotle sauce and lime juice. Trimming involves cutting back
the more fibrous parts of the leaves and peeling the fibrous skin from
the stem. Steaming involves setting it up in a deep pan with boiling
water and having at it for about half an hour or 45 minutes. I've
also done them in a microwave in a covered bowl with a little water
and some lmon juice. The cooking time is a mystery to me. Usually, I
zap it 3-4 minutes on high and let it sit before repeating the process
a couple more times.


modom

"If you have a racist friend,
Now is the time, now is the time
For your friendship to end."
-- The Specials

>kswck writes:
>
> I need some info on them. Are they worth the work to prepare and cook them?
> I understand that they have a rather delicate taste and actually I have had
> them (thought they were basically tasteless).
>> I have perused the artichoke websites, but I am not sure of my own
>expertise
>> on preparing them.
>> In short: Are they really worth the effort?
>>
>> The affirmative being the case, I would be looking for some recipes that
>> feature the artichoke.

Artichoke is essentially vegetarian tofu.

http://www.artichokes.net


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Kswck" > wrote in message
. net...
> Despite a recent post on artichokes........
>
> I need some info on them. Are they worth the work to prepare and cook
them?
> I understand that they have a rather delicate taste and actually I have
had
> them in Italian dishes (thought they were basically tasteless).
> I have perused the artichoke websites, but I am not sure of my own
expertise
> on preparing them.
> In short: Are they really worth the effort?
>
> The affirmative being the case, I would be looking for some recipes that
> feature the artichoke.
>
> Thank you.
>
>

If you mean globe artichokes they are a great vegetable, not difficult or
complex to cook at all. If the ones you had were tasteless something was
seriously wrong as they are not a bland vegetable. They are generally
available in spring and can be quite cheap or a bit pricey - depending on
where you are and the season. They may also be available out of season too.

The most common method of cooking them is to trim them and then boil in
salted water for about 20-30 minutes, drain and then they are ready for
stage two. The second stage may be as simple as serving them warm (or cold)
with a vinigarette dressing or fresh egg mayonaise. This is an excellent
way to appreciate the flavour without much trouble.

More complex recipes often involve stuffing with savoury mixtures (onion,
cheese, bacon, tomato, garlic, herbs etc) and baking. This style can become
a light meal in itself or part of a bigger meal or dinner party feast.

A warning though, if you develop a taste for them there is no turning back.

David

"Kswck" > wrote in message
. net...
> Despite a recent post on artichokes........
>
> I need some info on them. Are they worth the work to prepare and cook
them?
> I understand that they have a rather delicate taste and actually I have
had
> them in Italian dishes (thought they were basically tasteless).
> I have perused the artichoke websites, but I am not sure of my own
expertise
> on preparing them.
> In short: Are they really worth the effort?
>
> The affirmative being the case, I would be looking for some recipes that
> feature the artichoke.
>
> Thank you.
>

You might want to start with the basics, plain steamed artichoke
and go from there; this website seems to have the best simple
explanations, and a Google search on "eating artichokes" will
give you a lot more basics:
http://www.pelicannetwork.net/artichokes.cook.htm

pavane

"Kswck" > wrote in message .net>...
> Despite a recent post on artichokes........
>
> I need some info on them. Are they worth the work to prepare and cook them?
> I understand that they have a rather delicate taste and actually I have had
> them in Italian dishes (thought they were basically tasteless).
> I have perused the artichoke websites, but I am not sure of my own expertise
> on preparing them.
> In short: Are they really worth the effort?
>
> The affirmative being the case, I would be looking for some recipes that
> feature the artichoke.
>
> Thank you.

I like them. Here's a recipe for an artichoke lasagna I posted several
years ago. Every now and then I can get smallish artichokes ar 3 or 4
for a dollar. When I can, I make this. It's incredibly rich, and uses
no tomato sauce:

http://tinyurl.com/2uuer

-bwg

Hark! I heard "Kswck" > say:

> Despite a recent post on artichokes........
>
> I need some info on them. Are they worth the work to prepare and cook them?
> I understand that they have a rather delicate taste and actually I have had
> them in Italian dishes (thought they were basically tasteless).
> I have perused the artichoke websites, but I am not sure of my own expertise
> on preparing them. In short: Are they really worth the effort?

I say yes -- my grandparents got me eating them as a child, and I love
them! My method is to cut the stem so the artichoke sits flat, rinse,
then plop into a large saucepan with enough water to cover. Add some
chili powder, bring to a boil, reduce heat and simmer for 45-55 minutes,
covered. Drain well, serve with mayonaisse seasoned with garlic. Yummy!

> The affirmative being the case, I would be looking for some recipes that
> feature the artichoke.

I don't have any that "feature" them, but here are two dips that have
artichoke -- I've only tried the first one, mighty tasty:

Artichoke Dip

1 C. drained, chopped artichoke hearts
1 C. mayonaisse
1 C. parmesan
1 can white crab meat

Mix all thoroughly and spoon into glass casserole dish;
bake for 30 minutes at 350° F. Serve hot with bread
or crackers for dipping.

++++

Another Artichoke Dip

1 C. drained, chopped artichoke hearts
1 C. shredded parmesan
1 4 oz. can drained, chopped green chilies
½ C. sour cream
½ C. mayonaisse
1 clove garlic, minced
1 can white crab meat or shrimp, optional

Mix all thoroughly and spoon into glass casserole dish;
bake for 20-25 minutes at 350° F. Serve hot with bread
or crackers for dipping.


--
J.J. in WA (Change COLD to HOT for e-mail)
~ mom, vid gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

byakee wrote:
>
> Hark! I heard "Kswck" > say:

> > The affirmative being the case, I would be looking for some recipes that
> > feature the artichoke.
>
> I don't have any that "feature" them, but here are two dips that have
> artichoke -- I've only tried the first one, mighty tasty:

I love them stuffed ... trim the thorny tips, do the flat bottom
thing so they don't tip over. Stuff between the leaves a mixture
of Italian style bread crumbs and parm, pour olive oil over them
after you set them into enough water to steam. Cook until a good
sized leaf pulls out easily. Serve with melted butter. Yum.

Don't forget after the leaves are gone, trim the choke and eat the
heart.

nancy

> Artichoke is essentially vegetarian tofu.

as opposed to carnivore tofu?

Kswck wrote:

> Despite a recent post on artichokes........
>
> I need some info on them. Are they worth the work to prepare and cook
> them? I understand that they have a rather delicate taste and actually I
> have had them in Italian dishes (thought they were basically tasteless).
> I have perused the artichoke websites, but I am not sure of my own
> expertise on preparing them.
> In short: Are they really worth the effort?
>
> The affirmative being the case, I would be looking for some recipes that
> feature the artichoke.
>
> Thank you.

If you get the Food Network, tonight's Good Eats (7:00pm ET/PT) features
artichokes.

---jkb

--
"Damn you, brocolli!"
-- Stewie Griffin

Hark! I heard say:

> Don't forget after the leaves are gone, trim the choke and eat the
> heart.

Yes, I forgot to mention that, and it's the best part!


--
J.J. in WA ~ mom, vid gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!
(COLD to HOT for e-mail)

"Kswck" wrote:
> Despite a recent post on artichokes........
>
> I need some info on them. Are they worth the work to prepare and cook
them?


I think so, definitly. I'm a convert to home-cooked braised baby artichokes.
They are heavenly. Store bought marinaded artichoke hearts are tasteless in
comparison.

I've modified the below recipe for my own use, removing the green onions and
bell peppers and subbing chopped yellow onion. I then let it all cool and
mixed it into a cold penne salad with whatever else I had on hand that
looked good. But here's the original from Bon Appétit magazine:

2 whole lemons
2 1/2 pounds baby artichokes

2 tablespoons olive oil
8 green onions, chopped
2 large red bell peppers, diced
4 large garlic cloves, minced
1 cup (or more) water
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme
1 large bay leaf
2 teaspoons finely grated lemon peel
2 tablespoons chopped fresh parsley

Cut 1 lemon in half. Squeeze juice into bowl of cold water; add lemon
halves. Quarter second lemon. Working with 1 artichoke at a time, trim off
tough outer leaves (about 3 layers). Cut off 3/4 inch of top; cut off stem.
Cut artichoke in half lengthwise; rub all cut surfaces with lemon quarter to
prevent discoloration. Scoop out any choke from center. Drop artichoke
halves into lemon water.

Heat oil in large skillet over medium heat. Add green onions. Sauté until
tender, about 5 minutes. Add bell peppers. Sauté until peppers soften, about
3 minutes. Add garlic; stir 2 minutes. Drain artichokes and add to skillet.
Add 1 cup water, 2 tablespoons lemon juice, thyme, bay leaf, and lemon peel.
Sprinkle with salt and pepper; bring to simmer. Cover and simmer until
artichokes are tender, adding more water by 1/4 cupfuls if mixture is dry
and stirring occasionally, about 20 minutes. (Can be made 1 day ahead. Cover
and chill. Rewarm, covered, over low heat, adding more water if dry.) Mix in
parsley; season with salt and pepper


--
-Andrea

"Nexis" > wrote
<snip>
> I love them roasted, especially on the grill. Marinate them with a nice
> vinaigrette, then grill until you can grip a leaf and pull it out easily.

Do you grill yours whole, or do you cut them in half?

--
-Andrea

byakee wrote:
>
> Hark! I heard say:
>
> > Don't forget after the leaves are gone, trim the choke and eat the
> > heart.
>
> Yes, I forgot to mention that, and it's the best part!

(laugh!) And I forgot to say, you eat the leaves by putting them
between your front teeth and scraping off the meat. Do not! eat
the leaves whole.

nancy

In article >, A.C. > wrote:
>
>> Artichoke is essentially vegetarian tofu.
>
>as opposed to carnivore tofu?

"Carnivorous Tofu". The direct-to-video sequel to
"Attack of the Killer Tomatoes".

--
"Centralization doesn't scale." Mike Van Pelt
-- Eric S. Raymond mvp at calweb.com
KE6BVH

"AndreaS" > wrote in message
...
> "Nexis" > wrote
> <snip>
> > I love them roasted, especially on the grill. Marinate them with a nice
> > vinaigrette, then grill until you can grip a leaf and pull it out
easily.
>
> Do you grill yours whole, or do you cut them in half?
>
> --
> -Andrea

I cut them in half and clean out the thistle first. Sometimes, if I'm in a
hurry or the grill is full, I will lightly steam them unti just before their
done, then grill them the rest of the way. The grilling gives them alot of
flavor that isn't there when you just steam.

kimberly
>
>
>

thank you

"Barry Grau" > wrote in message
om...
> "Kswck" > wrote in message
.net>...
> > Despite a recent post on artichokes........
> >
> > I need some info on them. Are they worth the work to prepare and cook
them?
> > I understand that they have a rather delicate taste and actually I have
had
> > them in Italian dishes (thought they were basically tasteless).
> > I have perused the artichoke websites, but I am not sure of my own
expertise
> > on preparing them.
> > In short: Are they really worth the effort?
> >
> > The affirmative being the case, I would be looking for some recipes that
> > feature the artichoke.
> >
> > Thank you.
>
> I like them. Here's a recipe for an artichoke lasagna I posted several
> years ago. Every now and then I can get smallish artichokes ar 3 or 4
> for a dollar. When I can, I make this. It's incredibly rich, and uses
> no tomato sauce:
>
> http://tinyurl.com/2uuer
>
> -bwg