We had monster sized artichokes for dinner last night. They had to be
5 inches in diameter... way too big for us. So, we cut one in half to
share and refrigerated the other one.

Today, I cut the remaining artichoke in half, scooped out the choke
and cut off the purple ends of the interior leaves, because they are
completely edible except for the tip.

I drizzled a little extra virgin olive oil on the cut side, making
sure all of the exposed side was coated and it went between the
leaves. I did it over a bowl and used the fall out to coat the
outside leaves.

After that, I sprinkled some salt free lemon pepper mixed with a
little kosher salt over all surface areas. If I'd had granulated
garlic on hand, I would have included it in the mix too.

The oven was preheated to 400° and I preheated my (commercial grade)
cookie sheet for 5 minutes before placing the artichoke cut side down
on it. I roasted the artichoke halves for 10 minutes at 400°, long
enough to heat them up and brown the cut sides a bit. I turned them
over, shut the oven door (turned off the oven) and let them continue
to roast while I plated up dinner. They were the last item I put on
the plate, hot from the oven. YUM! Dip is optional and to personal
taste. I made a lemony mayo dip which is just fresh lemon juice mixed
into commercial mayonnaise (to my taste).

I'm going to do that again! Next time, I'll stick with regular large
sized artichokes though.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf wrote:
> We had monster sized artichokes for dinner last night. They had to be
> 5 inches in diameter... way too big for us.

Dayummm...how much actual "meat" is on there that you can't handle??
;-) A whole large arty has less than 100 cals.

sf > wrote in
:

> We had monster sized artichokes for dinner last night. They had to be
> 5 inches in diameter... way too big for us. So, we cut one in half to
> share and refrigerated the other one.
>
> Today, I cut the remaining artichoke in half, scooped out the choke
> and cut off the purple ends of the interior leaves, because they are
> completely edible except for the tip.


sf,

In these parts, only the little "baby" artichokes are available. Hardly
worth the trouble.

As for technique, I just trim the prickers off the leaves and steam them,
leaving the "surgery" of getting the inner "hood" scraps and scraping the
choke off the heart until last. A risk/reward thing Mom taught us. That
and clarified butter for dipping.

Andy

On 28 Jun 2006 23:17:32 -0700, Budd Tugley wrote:

>
> sf wrote:
> > We had monster sized artichokes for dinner last night. They had to be
> > 5 inches in diameter... way too big for us.
>
> Dayummm...how much actual "meat" is on there that you can't handle??
> ;-) A whole large arty has less than 100 cals.

There is plenty of artichoke to eat if you know how to scrape the
leaves with your teeth. It was a side dish, not the main meal.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Thu, 29 Jun 2006 11:28:26 GMT, Michael "Dog3" Lonergan wrote:

> Then I stuff 'em with seasoned bread crumbs and drizzle a lot
> of melted butter between the leaves and put 'em in a 400 degree oven. I use
> a casserole dish instead of a cookie sheet. I bake for about 20 minutes or
> until a leaf pulls off easily. Gawd are they good. The chokes are so huge
> that just might be the entire dinner tonight. I like your use of olive oil
> too. Might give it a try next time.

While surfing the internet for ideas, I saw a duxelle stuffed
artichoke. Bread stuffing leaves me absolutely cold, but tmushrooms
sounded interesting.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Thu, 29 Jun 2006 06:10:52 -0500, Andy wrote:

> In these parts, only the little "baby" artichokes are available. Hardly
> worth the trouble.

Actually, you could do the babies more easily because they don't have
a choke to speak of. My grandparents used to love them, thought they
were the tastiest of all sizes. I didn't think much of the jumbo and
will go back to medium/large knowing I'm not missing anything.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

In article >,
sf > wrote:

> We had monster sized artichokes for dinner last night. They had to be
> 5 inches in diameter... way too big for us. So, we cut one in half to
> share and refrigerated the other one.
>
> Today, I cut the remaining artichoke in half, scooped out the choke
> and cut off the purple ends of the interior leaves, because they are
> completely edible except for the tip.
>
> I drizzled a little extra virgin olive oil on the cut side, making
> sure all of the exposed side was coated and it went between the
> leaves. I did it over a bowl and used the fall out to coat the
> outside leaves.
>
> After that, I sprinkled some salt free lemon pepper mixed with a
> little kosher salt over all surface areas. If I'd had granulated
> garlic on hand, I would have included it in the mix too.
>
> The oven was preheated to 400° and I preheated my (commercial grade)
> cookie sheet for 5 minutes before placing the artichoke cut side down
> on it. I roasted the artichoke halves for 10 minutes at 400°, long
> enough to heat them up and brown the cut sides a bit. I turned them
> over, shut the oven door (turned off the oven) and let them continue
> to roast while I plated up dinner. They were the last item I put on
> the plate, hot from the oven. YUM! Dip is optional and to personal
> taste. I made a lemony mayo dip which is just fresh lemon juice mixed
> into commercial mayonnaise (to my taste).
>
> I'm going to do that again! Next time, I'll stick with regular large
> sized artichokes though.

Try baby artichokes if you can find them! The entire thing is edible. ;-d
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

sf wrote:
"Commercial grade"
Yes, that commercial grade cookie sheet would make all the difference!



> We had monster sized artichokes for dinner last night. They had to be
> 5 inches in diameter... way too big for us. So, we cut one in half to
> share and refrigerated the other one.
>
> Today, I cut the remaining artichoke in half, scooped out the choke
> and cut off the purple ends of the interior leaves, because they are
> completely edible except for the tip.
>
> I drizzled a little extra virgin olive oil on the cut side, making
> sure all of the exposed side was coated and it went between the
> leaves. I did it over a bowl and used the fall out to coat the
> outside leaves.
>
> After that, I sprinkled some salt free lemon pepper mixed with a
> little kosher salt over all surface areas. If I'd had granulated
> garlic on hand, I would have included it in the mix too.
>
> The oven was preheated to 400° and I preheated my (commercial grade)
> cookie sheet for 5 minutes before placing the artichoke cut side down
> on it. I roasted the artichoke halves for 10 minutes at 400°, long
> enough to heat them up and brown the cut sides a bit. I turned them
> over, shut the oven door (turned off the oven) and let them continue
> to roast while I plated up dinner. They were the last item I put on
> the plate, hot from the oven. YUM! Dip is optional and to personal
> taste. I made a lemony mayo dip which is just fresh lemon juice mixed
> into commercial mayonnaise (to my taste).
>
> I'm going to do that again! Next time, I'll stick with regular large
> sized artichokes though.
> --
>
> Ham and eggs.
> A day's work for a chicken, a lifetime commitment for a pig.

On 29 Jun 2006 11:56:34 -0700, salgud wrote:

> sf wrote:
> "Commercial grade"
> Yes, that commercial grade cookie sheet would make all the difference!
>

If you'd ever experienced a thin cookie sheet warping in the oven,
you'd know why I specified a thick one.

--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf wrote:
> On 29 Jun 2006 11:56:34 -0700, salgud wrote:
>
> > sf wrote:
> > "Commercial grade"
> > Yes, that commercial grade cookie sheet would make all the difference!
> >
>
> If you'd ever experienced a thin cookie sheet warping in the oven,
> you'd know why I specified a thick one.
>

Mine are all warped, kind of like me. Is there a problem with that?
Sounds like it was pretty traumatic for you. Still suffering from PTSD?


> --
>
> Ham and eggs.
> A day's work for a chicken, a lifetime commitment for a pig.

On 29 Jun 2006 17:10:05 -0700, salgud wrote:

> Mine are all warped, kind of like me. Is there a problem with that?
> Sounds like it was pretty traumatic for you. Still suffering from PTSD?
>

I vowed it would never happen again and I would try to save others
from feeling that pain.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Salgud wrote (I undid top-posting, which causes crabs. I also snipped.):

>> The oven was preheated to 400° and I preheated my (commercial grade)
>> cookie sheet for 5 minutes before placing the artichoke cut side down
>> on it. I roasted the artichoke halves for 10 minutes at 400°, long
>> enough to heat them up and brown the cut sides a bit. I turned them
>> over, shut the oven door (turned off the oven) and let them continue
>> to roast while I plated up dinner.
>
> "Commercial grade"
> Yes, that commercial grade cookie sheet would make all the difference!
>


It would certainly make *some* difference as compared to a thinner cookie
sheet or an air-insulated one. What's your problem? Did you just pick a
phrase at random to ridicule?

Bob

sf wrote:
> On 29 Jun 2006 11:56:34 -0700, salgud wrote:
>
> > sf wrote:
> > "Commercial grade"
> > Yes, that commercial grade cookie sheet would make all the difference!
> >
>
> If you'd ever experienced a thin cookie sheet warping in the oven,
> you'd know why I specified a thick one.
>

My cookie sheets are really thin.....and what they do is buckle. I put
em in the oven, and after a few minutes they make a funky BOINK! noise
and one end goes stickiung up in the air and all the cookies slide
over. I need better cookie sheets!

"sf" > wrote in message
...
>
> We had monster sized artichokes for dinner last night. They had to be
> 5 inches in diameter... way too big for us. So, we cut one in half to
> share and refrigerated the other one.
>
> Today, I cut the remaining artichoke in half, scooped out the choke
> and cut off the purple ends of the interior leaves, because they are
> completely edible except for the tip.
>
> I drizzled a little extra virgin olive oil on the cut side, making
> sure all of the exposed side was coated and it went between the
> leaves. I did it over a bowl and used the fall out to coat the
> outside leaves.
>
> After that, I sprinkled some salt free lemon pepper mixed with a
> little kosher salt over all surface areas. If I'd had granulated
> garlic on hand, I would have included it in the mix too.
>
> The oven was preheated to 400° and I preheated my (commercial grade)
> cookie sheet for 5 minutes before placing the artichoke cut side down
> on it. I roasted the artichoke halves for 10 minutes at 400°, long
> enough to heat them up and brown the cut sides a bit. I turned them
> over, shut the oven door (turned off the oven) and let them continue
> to roast while I plated up dinner. They were the last item I put on
> the plate, hot from the oven. YUM! Dip is optional and to personal
> taste. I made a lemony mayo dip which is just fresh lemon juice mixed
> into commercial mayonnaise (to my taste).
>
> I'm going to do that again! Next time, I'll stick with regular large
> sized artichokes though.
> --

I adore roasted artichokes, whether in the oven or on the grill.
For sauce, I use the blender (but a processor or stick blender would work just as
well) and combine basil, garlic, mayo and lemon. Makes an outrageously good dipping
sauce!!
Also, try drizzling a little balsamic vinaigrette over them before roasting. Yummy, I
swear!

kimberly

Bob, quick, head for Walmart! They're having a special on senses of
humor!
(Did I get the plural right? It's not sense of humors, is it?

Bob Terwilliger wrote:
> Salgud wrote (I undid top-posting, which causes crabs. I also snipped.):
>
> >> The oven was preheated to 400° and I preheated my (commercial grade)
> >> cookie sheet for 5 minutes before placing the artichoke cut side down
> >> on it. I roasted the artichoke halves for 10 minutes at 400°, long
> >> enough to heat them up and brown the cut sides a bit. I turned them
> >> over, shut the oven door (turned off the oven) and let them continue
> >> to roast while I plated up dinner.
> >
> > "Commercial grade"
> > Yes, that commercial grade cookie sheet would make all the difference!
> >
>
>
> It would certainly make *some* difference as compared to a thinner cookie
> sheet or an air-insulated one. What's your problem? Did you just pick a
> phrase at random to ridicule?
>
> Bob