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Old 03-24-2007, 02:02 PM   #11
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Quote:
Originally Posted by kadesma
Ahhhh a recipe saver I do the same thing, just not as tidy! You know, I'm thinking about your stuffed chokes, why not cut the small ones in quarters, par boil them til fork tender, then grill a few minutes when done grilling take the breadcrumbs,garlic,cheese, evoo, salt, pepper, add some chopped flat leaf parsley, make a thin paste and drizzel that over the grilled chokes with some sliced toasted baguette with it?
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what a great idea! thanks
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Old 03-24-2007, 02:11 PM   #12
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You're welcome

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Old 03-24-2007, 02:15 PM   #13
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Look at what I just found:
Becks & Posh: How to Trim an Artichoke

wonderful pictures!
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Old 03-24-2007, 03:31 PM   #14
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Originally Posted by SignoraEdie
Look at what I just found:
Becks & Posh: How to Trim an Artichoke

wonderful pictures!
Perfect for the big chokes, the little ones won't have that thistle in the center for you to remove.Plus I don't trim the stalk except to make it a little shorter..Then meat of the stalk is usually very good.Why waste it Of course if i was having company for the first time, I'd trim them up so the presented dish looked as nice as possible.

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Old 03-24-2007, 07:48 PM   #15
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To me the only way to do baby artichokes is to deep fry them.

We can rarely get them, and I am the only one who likes artichokes. So I do not do them often.

But if the boss was coming to dinner and the market had baby chokes, I would serve them proudly.

Just a thought, God bless.
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Old 03-26-2007, 03:42 PM   #16
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All the suggestions are fine. My favorite is from Mish. The photos were super. Thanks again
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Old 03-26-2007, 03:48 PM   #17
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Quote:
Originally Posted by mish
Thank you kads. I had my eye on the artichoke & red pepper bruschetta, as well.

I have a few issues of Sunset & it's quickly becoming one of my favorite magazines -- everything from the recipes to decorating, travel & wine (Oh Kitchenelf ). I'm considering a subscription.
Are you telling me I MUST get this magazine too?????

Those recipes sure sound great! Unfortunately it's very rare here we get baby artichokes.
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Old 03-26-2007, 04:21 PM   #18
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Are you telling me I MUST get this magazine too?????

Those recipes sure sound great! Unfortunately it's very rare here we get baby artichokes.
You mean TOO??? Elfie, I can't be the only one w manillla folders filled w recipe clippings, looseleafs, a computer cooking program, and cookbooks all over the place?! I'll try not to tempt you

Sunset Wine Club: Sunset Story


Aria, Thank you. Now you know why I can't find my potato salad recipe
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Old 03-28-2007, 12:19 AM   #19
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My appetizers were a success! I posted a picture under "cooking". I don't know how to link to it in my message, so if you want to see them, go to the photos page. I ended up parboiling the cleaned baby artichokes in a chicken broth until just fork tender. Then I made my usual Italian stuffing and placed little rounds of stuffing in the indentation of the artichoke. Then I drizzled with oil and baked in 350 degree oven for about 15 minutes. they went quickly and everyone remarked at how they had the taste of the full-sized stuffed artichoke without the labor of eating it. Thanks for all your ideas.
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