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Joined: Dec 2013
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OP
Campfire Regular
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I love em, but understand some people outside of CA don’t like em, let alone know about them, save for the canned variety. Up until I met my wife I had no clue people dip em in anything other than Mayo. Furthermore- I’ve heard people don’t even eat the heart, after eating the leaves. What’s the consensus?
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Joined: Nov 2002
Posts: 33,681
Campfire 'Bwana
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Campfire 'Bwana
Joined: Nov 2002
Posts: 33,681 |
Growing up where I did we ate the mini's like broccoli today, olive oil, salt and pepper. Since leaving California in '95 I have yet to see the mini's. That said, we make do.
Conduct is the best proof of character.
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Joined: Dec 2013
Posts: 2,452
Campfire Regular
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Campfire Regular
Joined: Dec 2013
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Looks great Ed, how’d you cook that?
In my short stint cooking at a restaurant, we’d steam em whole, cut in half longways, pour some butter/oil/seasoning and grill em for a bit. Looked pretty, but couldn’t get too much of the seasoning INTO the artichoke. I throw a bunch of garlic into the pressure cooker with with the ones I cooked last night, and not the slightest presence of garlic on the ‘choke.
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Joined: Nov 2002
Posts: 33,681
Campfire 'Bwana
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Campfire 'Bwana
Joined: Nov 2002
Posts: 33,681 |
Bread crumbs, Parmasan, parsley, garlic, salt and pepper. I usually keep a bag of the mix in the freezer. Raw trim off the top quarter or so depending on the 'choke size. I mix a bit of olive oil to the above and start pulling back leaves filling behind them right to the top. Steam as normal pouring a bit of the water on the 'choke as needed pulling a leaf until done. We make a meal out of one a piece. And... no mayo.
Conduct is the best proof of character.
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Joined: Jan 2008
Posts: 17,297
Campfire Ranger
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Campfire Ranger
Joined: Jan 2008
Posts: 17,297 |
Wife and I stopped in to our fav Steak House over in Eureka the other night. Shamus T-Bones. They have a grilled artichoke with a fantastic chipotle-lime mayo! Crazy good!
Screw you! I'm voting for Trump again!
Ecc 10:2 The heart of the wise inclines to the right, but that of a fool to the 24HCF.
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Joined: Aug 2017
Posts: 9,041
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2017
Posts: 9,041 |
Love em.
The ones we get in flyover country suck though. They always seem to be 6 months old, leaves opening, etc.
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Joined: Apr 2017
Posts: 19,569
Campfire Ranger
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Campfire Ranger
Joined: Apr 2017
Posts: 19,569 |
Love them any how any way.
Steamed, drenched in fresh lemon juice dipped in a light roasted garlic aioli like Nonna made them.
It's baby artichoke season right now.
Yum.
Grandad told me Mafia controlled artichoke trade in the early 20th century until the famous Dago NY Mayor shut em down. I understood it to mean Great-Grandad was involved somehow.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Joined: Apr 2015
Posts: 702
Campfire Regular
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Campfire Regular
Joined: Apr 2015
Posts: 702 |
Have a choke plant in the garden. Need to get a couple more started for next season.
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Joined: Dec 2014
Posts: 9,079
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2014
Posts: 9,079 |
Everybody likes arty chokes...but sometimes I wonder just how hungry the poor bastard was that dug into the first one back when they was dodging dinosaurs.
Well this is a fine pickle we're in, should'a listened to Joe McCarthy and George Orwell I guess.
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Joined: Apr 2010
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Campfire Tracker
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Campfire Tracker
Joined: Apr 2010
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Wife and I stopped in to our fav Steak House over in Eureka the other night. Shamus T-Bones. They have a grilled artichoke with a fantastic chipotle-lime mayo! Crazy good! That’s exactly how we like to make them here also. Steam them. Cut them in half and drench it in a mixture of melted butter, olive oil, beer and seasoning. BBQ them on the oak pit and they are delicious. Dipping sauces can be chipotle Mayo, salsa mixed with Mayo, lemon juice also. Just got a bag full of them the other week and they were awesome.
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Joined: Dec 2013
Posts: 2,452
Campfire Regular
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OP
Campfire Regular
Joined: Dec 2013
Posts: 2,452 |
I think it’s speaks volumes most of those who’ve replied are from California.
I gotta up my artichoke game I suppose. Picked up 4 more giant ones today, I’ll try a more involved recipe.
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Joined: Jan 2008
Posts: 17,297
Campfire Ranger
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Campfire Ranger
Joined: Jan 2008
Posts: 17,297 |
Wife and I stopped in to our fav Steak House over in Eureka the other night. Shamus T-Bones. They have a grilled artichoke with a fantastic chipotle-lime mayo! Crazy good! That’s exactly how we like to make them here also. Steam them. Cut them in half and drench it in a mixture of melted butter, olive oil, beer and seasoning. BBQ them on the oak pit and they are delicious. Dipping sauces can be chipotle Mayo, salsa mixed with Mayo, lemon juice also. Just got a bag full of them the other week and they were awesome. Oooooh, now I'm gonna have to try that! I'd swear the one in the pic was done with Montreal. The hearts had been de-haired which is how I like em.
Screw you! I'm voting for Trump again!
Ecc 10:2 The heart of the wise inclines to the right, but that of a fool to the 24HCF.
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Joined: Jun 2011
Posts: 10,810
Campfire Outfitter
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Campfire Outfitter
Joined: Jun 2011
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Bread crumbs, Parmasan, parsley, garlic, salt and pepper. I usually keep a bag of the mix in the freezer. Raw trim off the top quarter or so depending on the 'choke size. I mix a bit of olive oil to the above and start pulling back leaves filling behind them right to the top. Steam as normal pouring a bit of the water on the 'choke as needed pulling a leaf until done. We make a meal out of one a piece. And... no mayo. This^^^^is how my Sicilian Grandmother did it and is traditional…
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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