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TOPIC: Artichokes anyone?

Artichokes anyone? 28 Mar 2007 03:48 #1

  • 2850Bounty
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We love artichokes. Once in a while, I'll cook some up ahead of time for a boating outing. Cold bag it, then warm in the micro or steam for a few minutes on the stove.

I found this huge artichoke at Fred Meyer's the other night. It was so large I could not get the second one in the pan with it. It was also better than average tasting.

(Dang.... Can't get photo to load.)

Any good recipes or flavored broths that you cook them in?
I've tried Pickling Spices, Hot Pepper juice, Garlic.

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Artichokes anyone? 28 Mar 2007 10:21 #2

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2850Bounty;8111 wrote: We love artichokes. Once in a while, I'll cook some up ahead of time for a boating outing. Cold bag it, then warm in the micro or steam for a few minutes on the stove.

I found this huge artichoke at Fred Meyer's the other night. It was so large I could not get the second one in the pan with it. It was also better than average tasting.

Any good recipes or flavored broths that you cook them in?
I've tried Pickling Spices, Hot Pepper juice, Garlic.


Sorry, no recipes, but your note brings back a memory ....

When the admiral and I were young we wanted to make guacamole for the first time. Went out and got all the ingredients, including a few big avocados. Kept looking but couldn't find this big pit the recipe talked about - went ahead anyways. Threw the avocados into a cheap little food processor and spun it up. BAM. The course "leaves" jammed in the blades. It stalled, the motor overheated, smoke filled the apartment and a fuse blew. The blade jammed so tight on the shaft that we never did get the food processor apart. Learned later that an avocado and an artichoke are not the same thing!
Artichoke - Avocado - who can tell the difference when you're young?

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Artichokes anyone? 28 Mar 2007 15:41 #3

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Now Whiskey, THAT is a funny story! As I was reading that, I could just imagine those blades getting stuck. :hammer

I thought that maybe my Huge Artichoke story might invoke the "Mine's bigger than yours" debate. I'll stay tuned. :kidding

I'll still try to get the photo uploaded later.

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Artichokes anyone? 28 Mar 2007 15:48 #4

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Mike had me going I just knew he was going to post the greatest artichoke recipe on the net. :D

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Artichokes anyone? 28 Mar 2007 16:03 #5

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overtime39;8232 wrote: the greatest artichoke recipe


An oxymoron ? :prod

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Artichokes anyone? 28 Mar 2007 16:09 #6

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Well edible at least :arr

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Artichokes anyone? 28 Mar 2007 20:37 #7

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Hey... Don't knock em til ya tried em! They can be delicious.

Now, if you want to talk about not tasty..... Brussel Sprouts.... Yuck! :prod

Oh... How bout Okra? ........ Love Okra! Mmmm!

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Artichokes anyone? 29 Mar 2007 12:55 #8

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2850Bounty;8307 wrote: Hey... Don't knock em til ya tried em! They can be delicious.

Now, if you want to talk about not tasty..... Brussel Sprouts.... Yuck! :prod

Oh... How bout Okra? ........ Love Okra! Mmmm!



Brussels Sprouts = good with lots of butter on 'em

Okra = Slimey green things likely growing on your hull

Artichokes = Post a good recipe and I'll try it!

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Artichokes anyone? 29 Mar 2007 13:51 #9

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Fried okra breaded in seasoned corn meal til crisp and floating. yum yum yum
John you gotta try that and its not slimy. :cool:

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Artichokes anyone? 29 Mar 2007 13:55 #10

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overtime39;8543 wrote: Fried okra breaded in seasoned corn meal til crisp and floating. yum yum yum
John you gotta try that and its not slimy. :cool:


In tennessee, is that breakfast food? Serious question from a guy who barely knows what okra is...

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Artichokes anyone? 29 Mar 2007 14:07 #11

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No, but a great side with anything at dinner or supper. You don't have okra that far north? :)

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Artichokes anyone? 29 Mar 2007 20:21 #12

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overtime39;8549 wrote: No, but a great side with anything at dinner or supper. You don't have okra that far north? :)


It's not unknown, but it's also certainly not popular. Can I mix it with avacadochokes?

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Artichokes anyone? 30 Mar 2007 03:59 #13

  • MikeMag
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This is from our favorite restaurant here in Seal Beach, Walt's Wharf--they oak grill their chokes, but if you par boil then put on a magma they're still great! This sauce is fantastic with broccoli, asparagus, etc....

Cut artichokes into quarters and steam, boil or microwave until they are tender and/or the leaves are easy to pull from the flower. Grill over any type of barbecue. Baste with garlic butter and grill until the artichokes are hot.

For Dipping Sauce, combine the following and keep chilled until use.

Sesame Oil 1/4 cup
Olive Oil 1/4 cup
Honey 3 Tbsp
Lemon Juice 2 Tbsp
Season Salt 2 tsp
Lea & Perrins Worcestershire 2-3 oz
Mayonnaise 1 cup

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Artichokes anyone? 30 Mar 2007 14:32 #14

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That dipping sauce sounds delicious. :arr

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Artichokes anyone? 03 Apr 2007 03:47 #15

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We'll have to try that dipping sauce, it sounds great.
Our favorite dipping sauce for chokes is very simple;

Mayonnaise
Tabasco sauce to taste

very simple but good!

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Artichokes anyone? 03 Apr 2007 20:36 #16

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Try this.........

6 artichokes
1 lemon, thinly sliced
2 teaspoons crab boil
2 bay leaves
2 tablespoons butter
1/2 cup finely diced onion
1 teaspoon chopped garlic
1 teaspoon chopped oregano leaves
1 1/2 cups Italian style bread crumbs
1 teaspoon lemon zest
1/2 cup grated Parmesan, plus more for garnish
1/4 cup olive oil plus 2 tablespoons, divided
Salt and pepper


Bring a large pot of salted water to a boil. Preheat the oven to 400 degrees F.
Cut the stems from the artichokes to leave a neat, flat base. Lay each artichoke on its side, and cut away the upper third with a sharp knife. With kitchen shears, remove the *****ly leaf tips from each remaining leaf. Rub the cut sides and bottom with a lemon slice, squeezing lemon juice onto the cut areas and set aside.

Place the prepared artichokes, lemon slices, crab boil and bay leaves in the boiling water and simmer, partially covered, until the bottom is tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 25 minutes.

Heat the butter in a small skillet over medium heat. Add the onions and cook until softened, about 4 minutes.

To the onion pan, add the garlic and oregano and continue to cook for 30 seconds.

Remove from the heat and stir in the bread crumbs, lemon zest, Parmesan, and 1/4 cup of the olive oil. Mix well and adjust seasonings with salt and freshly ground black pepper.

Drain the artichokes upside down in a colander.

When the artichokes are cool enough to handle, press the leaves gently back so that the artichoke opens to reveal the inner choke and *****ly leaves. Pull out the cone of undeveloped white leaves and gently scrape out the choke with a spoon so as not to damage the heart. Gently pull the leaves outward from the center until the leaves open slightly.

Fill the artichoke cavities with bread stuffing, and pack a little bit into the space between the leaves.

Place the artichokes in an earthenware baking dish and drizzle the tops with the remaining 2 tablespoons of olive oil.

Pour 1/2 cup of water into the bottom of the dish and place in oven. Bake until the artichokes are golden brown and the bread crumbs develop a nice crust, about 10 to 15 minutes.

Transfer to a serving plate, drizzle with some olive oil and sprinkle some grated Parmesan. Serve with additional lemon wedges.

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Artichokes anyone? 04 Apr 2007 14:17 #17

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I believe that Serious Artichoke Connoisseurs do not cut the sharp tips from them...... While I'm not really a Serious Artichoke Connoisseur, I always leave the tips.... more to grab onto..... more meat to be had.:arr

Zack..... I'm drooling over your recipe and it sounds delicious. But what's left of the natural taste of the artichoke when you get yours cooked up?
You could almost flavor "Road Kill" will all that stuff. :kidding
I've not tried what you suggest, but it would seem to take the natural flavor away from the "choke". I will give it a shot, though!
Also, I can't properly steam my chokes in 25 minutes........ just never is enough time to get the meat where I like it. Are you getting these cooked in the center this way? I'll be open minded here and give your recipe a try one of these days.

.

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Artichokes anyone? 05 Apr 2007 01:42 #18

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Brussel sprouts (cut in quarters at least) sauteed with pancetta (Italian bacon) and butter will turn even brussel sprout haters like my husband into lovers!! None of that nasty stink they give off when boiling them like our parents did when we were kids!

Susan

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Artichokes anyone? 05 Apr 2007 05:07 #19

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Susan, I will try what you say. It may work for me!
Your story about the parents cooking them took me back in time... I think I could even smell them.... Like cabbage and wieners. Oh.... yuck.

Funny, of all the things my son won't/wouldn't eat (when he was young) he loves the B/S's. Go Figure!

Back to Okra for a second here....... Steamed, saute' d, breaded or whatever and then dipped in soy sauce and garlic and butter and ______ ...... just can't beat that taste.

.

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Artichokes anyone? 13 Apr 2007 16:12 #20

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i learned this in college cooking demo

take artichoke cold pull off about 1/3 of the outter leaves

cut all tops off so you end up with about 1.5 inch

base with stem cut off too thats the heart left

take a spoon clean out the remaining center

you end up with a bowl ( thats the heart)

steam or lay in 1/2 inch water
put butter and garlic in the middle
cook until tender
this way all the waste is not cooked
speeding up cooking time alot

ps

my wife invented the tach bell hot sauce back in 1982( true story)
when you want some mex tips ill add that too
bill

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Artichokes anyone? 13 Apr 2007 16:15 #21

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i ment taco bell

she only received an award from the company she worked for.bill

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Artichokes anyone? 28 Apr 2007 19:38 #22

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All these recipe attempts to make an artichoke edible remind me of a recipe my father would trot out on appropriate occasions. Feel free to copy.

PLANKED CROW

1 large crow
1 cedar pank slightly larger than the crow.

Soak plank in water for 12 hours.
De-feather crow.
Cut nto quarters.
Rub each piece with a garlic clove.
sprinkle with worcestershire sauce or A1 Sauce.
Add Tony's Cajun Seasonong to tast.
Drizzle lemon juice on top.
Add a dash of Tobasco sauce.
Place crow on plank in hot oven (400) for 2 hours.
Remove and finish over a charcoal fire for smoky taste if desired.
Discard crow.
Eat plank.


Thanks Dad, i fnally got to pass it on!

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Artichokes anyone? 29 Apr 2007 05:09 #23

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Discard crow. Eat plank. Thanks Dad, i fnally got to pass it on!

John, you are just too funny! That was a great one!

Well, Robyn, I finally tried your mayonnaise and hot sauce with my chokes this evening! ....... It works for me... probably keep using it. Thanks!

.

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Artichokes anyone? 11 May 2007 15:47 #24

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Update:
I've been using Robyn's trick dipping mayo and discovered something accidently. Well, not entirely by accident........ I added some shmooshed up Smoked Salmon to it! Wow! Need I say more?

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Artichokes anyone? 11 May 2007 20:51 #25

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Rick,
Could you give me the technical cooking definition of 'shmooshed" ? ;)

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