Artichoke bottoms?
 

I got what I thought to be a windfall of canned artichoke bottoms.
After testing the first can, I think the label should read "artichoke
WOOD"!!! Does anyone have any ideas to make these things palatable?

Artichoke bottoms?
 

mangodance wrote:
>
> I got what I thought to be a windfall of canned artichoke bottoms.
> After testing the first can, I think the label should read "artichoke
> WOOD"!!! Does anyone have any ideas to make these things palatable?

Did they still have leaves on them?

Artichoke bottoms?
 

In article >, says...
> I got what I thought to be a windfall of canned artichoke bottoms.
> After testing the first can, I think the label should read "artichoke
> WOOD"!!! Does anyone have any ideas to make these things palatable?
>
>
As much as I love fresh artichokes, I must say that canned artichoke
bottoms just don't work for me. About the only thing I've found that
makes them edible is to throw them in the food processor and mix with
around a cup of mayo and a cup of grated parmesan, then bake in a 350F
oven till crusty & brown on top. Serve as a dip with your favorite
crostini/crackers/baguette.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

Artichoke bottoms?
 

Nancy Young wrote:

> mangodance wrote:
>
>>I got what I thought to be a windfall of canned artichoke bottoms.
>>After testing the first can, I think the label should read "artichoke
>>WOOD"!!! Does anyone have any ideas to make these things palatable?
>
>
> Did they still have leaves on them?

no...they're little concave discs, about 1.5-2" wide and about 1/4" or
less thick.

Artichoke bottoms?
 

Donna Rose wrote:
> In article >, says...
>> I got what I thought to be a windfall of canned artichoke bottoms.
>> After testing the first can, I think the label should read "artichoke
>> WOOD"!!! Does anyone have any ideas to make these things palatable?
>>
>>
> As much as I love fresh artichokes, I must say that canned artichoke
> bottoms just don't work for me. About the only thing I've found that
> makes them edible is to throw them in the food processor and mix with
> around a cup of mayo and a cup of grated parmesan, then bake in a 350F
> oven till crusty & brown on top. Serve as a dip with your favorite
> crostini/crackers/baguette.

I concur, or use them after blending with some chicken stock to make a soup.

Jill