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March 28, 2012
July 15, 2011
OMG! I love fresh artichokes! We steam them on a steamer basket until you can poke a fork in the base and it is soft and then serve with melted butter. So good! First you cut the top off – maybe an inch and then you cut the stem end off – leave about 1/2" of stem. Cut the sharp tips off each leaf that has one. Now put upside down on the steamer and steam until you can poke a fork in the base and it seems "done" – soft but not squishy. Then you serve with melted butter. Tear a leaf off, dip the meaty end of the leaf in the butter and "scrape" the meaty flesh off the leaves with your teeth (hard to describe!). As you get to the center of the artichoke the leaves will get softer and then you come to the "choke", this you don't eat. You will see that it is rather hairy (this IS a thistle plant), take a spoon and work it under the choke and discard that. Now you are left with the "heart", this is so good. Break it in pieces with your spoon, dip in butter and enjoy! We also will steam them until almost done, remove from the pan, spread the leaves enough to reach the choke and remove it with a spoon and then stuff with Italian seasoned breadcrumbs that are mixed with olive oil, a little garlic, maybe some diced mushrooms. Put the stuffed artichokes in a baking dish, pop in the oven and bake around 350 for 20 minutes or so until they are hot but not dried out – excellent! These are my favorite ways to enjoy artichokes
May 31, 2011
May 15, 2011
The only way I've ever cooked artichokes is Italian style (of course, because I'm Italian). You cut off all the sharp tips with a scissor and cut off the stem with a knife, rinse them off well and gently separate the leaves leaving a space between each one without actually pulling them off. We've always stuffed them between each leaf with either a meatball mixture or a bread stuffing which is my favorite. The bread stuffing consists of dry Italian bread torn into small bits, chopped garlic, fresh parsley, salt, pepper, a few pieces of anchovies chopped fine and olive oil. Mix well and stuff between each leaf. Put stuffed artichokes in a saucepan large enough to hold the artichokes and to add water. Cover and cook until artichokes are soft. You can also cook these in fresh tomato sauce, whatever you prefer.
October 10, 2009
May 15, 2011
October 30, 2009
Well, I was surprised to see all your posts about artichokes! We got 2 in our Bountiful Basket Saturday. I thought I would try steaming and stuffing….so, one was steamed and served with a mayo/horseradish dip. The dip was good….
I stuffed the other with focaccia crumbs, garlic, parsley, and some EVOO and baked in steam.
Well, I hate to be the pooper, I can't say it was worth it. What did I miss?
July 15, 2011
You didn't miss anything Rileysmom! Maybe you just don't care for that taste/texture. For me I think it's a "memory" thing. Artichokes, fresh mushrooms (and Reese's miniatures!) remind me of my childhood and my parents. We didn't have a lot of money growing up, my mom never worked and my dad worked many jobs to keep us six kids fed/clothed. These seasonal food items were special for us – real treats that were considered "adult" food. So maybe that's why they taste so good to me!
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