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Re: Goldiec,
They have a particular aftertaste that delights my mouth! There are just a few foods that do that... chocolate is another! And peanuts. I love Thai peanut sauce, though not so much when it is very spicy.
Fresh artichokes look intimidating, but they really aren't, and they are a good kind of dinner-party food. They are classy finger-food!
posted by
Ciel
on March 6, 2021 at 7:01 PM
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Re: Sea Gypsy,
I found a jar on the grocery store shelf just the once, of grilled artichokes! They were very yummy in a salad! Also in a hot chicken dish, with a lemony sauce, over steamed spinach.
posted by
Ciel
on March 6, 2021 at 6:57 PM
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I love those artichokes. Gosh, my fave! Hope you enjoyed yours. I always keep a few jars on hand for when I can't get to the fresh ones.
posted by
Sea_Gypsy
on March 5, 2021 at 11:57 PM
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Ciel, believe it or not, I've never had artichokes. I wouldn't know where to begin to cook them. I hope you catch the mice. I hope you don't have too many.
posted by
Goldiec
on March 5, 2021 at 4:54 PM
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Re: sassyass,
That sounds tasty! I had an Italian friend who dipped the leaves in a dish of salted olive oil, and that also was good, but I am pretty much a fan of the mayonnaise!
posted by
Ciel
on March 5, 2021 at 4:36 PM
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I love artichokes. My mother regularly steamed them when I was a teenager and served them with a dip made of mayonnaise, lemon, garlic, and herbs.
posted by
Sherri_G
on March 5, 2021 at 4:28 PM
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Re: Annicita,
I pretty much do them the same way every time:
Cut the chokey thing in half, wrap the half in foil, bake for ~1 hour--depends a lot on size--at 375 F. They are ready when a leaf pulls loose easily. When cooled enough to handle, pick out the fuzzy bit between the leaves and the heart. A small spoon works if they are too hot to touch or you don't like getting your fingers messy.
A variation is to drizzle some Italian dressing over the inside of the half, then bake with that side up.
Some people boil them, but that makes them too soggy in my opinion. Steaming solves that, but baking suits me best.
Eating them is easy: pull each leaf, dip it in sauce of choice (Mayo for me) and scrape off the inner soft bit with your teeth. When you get down to the heart, that's what makes it all worthwhile.
posted by
Ciel
on March 5, 2021 at 1:45 PM
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Maybe you could share a chokey recipe or two.
posted by
Annicita
on March 5, 2021 at 1:01 PM
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