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Old 12-03-2006, 04:52 PM   #11
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I used to prefer frozen artichoke hearts as well, but started to find that regardless of what market I bought them from, they inevitably had freezer burn - probably because they don't exactly have a swift turnaround.

So these days I always use the canned ones. I just make sure to give them a good rinse & drain before use. You might want to give them a try if you can't find good frozen ones, as I have found the quality has definitely improved over the years.

Also, although I personally haven't tried them yet myself, I've been told by several people that the frozen artichokes from Trader Joe's (if you have one near you) are excellent.
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Old 12-03-2006, 06:30 PM   #12
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Quote:
Originally Posted by BreezyCooking
I used to prefer frozen artichoke hearts as well, but started to find that regardless of what market I bought them from, they inevitably had freezer burn - probably because they don't exactly have a swift turnaround.

So these days I always use the canned ones. I just make sure to give them a good rinse & drain before use. You might want to give them a try if you can't find good frozen ones, as I have found the quality has definitely improved over the years.

Also, although I personally haven't tried them yet myself, I've been told by several people that the frozen artichokes from Trader Joe's (if you have one near you) are excellent.
Breezy,
We had Trader Joe artichokes for Thanksgiving..Delightful, no freezer burn, plus less expensive than a regular grocery and more to a pack..Where I had to use 6 pks of grocery boxed artichokes, I use 3 bags from TJ's..
kadesma
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Old 12-03-2006, 06:51 PM   #13
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Thanks!!!! Nothing like another "yea" vote. I'll definitely be picking some up the next time we're there.

Literally all the frozen ones I've bought from local supermarkets have been dry & freezer burned.
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Old 12-03-2006, 07:32 PM   #14
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You're welcome Have you ever tried the fresh baby artichokes? I love them, A little work but oh so good. One nice thing is the center hasn't had time to develop the thistle so after trimming down, I remove some of the outer trimmed tougher leaves, cut boil them til almost done, then cool, cut in half and put cut side down on a terry towel to let any water come out. Then, I use a good sized skillet, add evoo to it and some butter, put in the chokes and simmer them til fully done and tender. About 10 to 15 min. before platting, I sprinkle over them a mix of freshly chopped garlic and flat leaf parsley. Give them a shot of salt and pepper and stand back..My kids love them...I do sometimes leave them trimmed an whole and put the almost done chokes into some chicken stock,butter, garlic and parsly and several mashed anchovie..let cook til just about all the stock is gone. This makes them fall apart tender, you really need a spoon to eat them

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