"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 03-23-2007, 12:59 AM   #1
Assistant Cook
 
Join Date: Mar 2007
Location: Playa del Rey, CA
Posts: 12
Any suggestions for spring baby artichokes?

I have about 20 baby artichokes. I have only worked with large artichokes that I have stuffed. Any suggestions for these "little babies??"

__________________

__________________
SignoraEdie is offline   Reply With Quote
Old 03-23-2007, 09:51 AM   #2
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
one of our family favorites is to trim both ends, remove a few of the dark green leaves. Simmer in chicken broth the cut in half artichokes til fork tender. Drain off the stock or broth and add some evoo,butter, finely chopped fresh garlic and Italian flat leaf parsley, toss well, then add salt to taste and pepper. Can then be served as a side or as an addition to an antipasto tray.

kadesma
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 03-23-2007, 09:58 AM   #3
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
I have never been able to do these correctly. I think I buy them when they first come out and are too green.

I'll have to give them another try when it is deeper into the season.
__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 03-23-2007, 10:45 AM   #4
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Quote:
Originally Posted by SignoraEdie
I have about 20 baby artichokes. I have only worked with large artichokes that I have stuffed. Any suggestions for these "little babies??"
Welcome to DC, SignoraEdie.

Here are 3 different ideas and cooking methods:

All choked up

I never thought to roast artichokes. Will have to try that roasted artichoke salad... & the Linguine w Caramelized Artichokes & Proscuitto is calling my name too.
__________________
mish is offline   Reply With Quote
Old 03-23-2007, 01:38 PM   #5
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by mish
Welcome to DC, SignoraEdie.

Here are 3 different ideas and cooking methods:

All choked up

I never thought to roast artichokes. Will have to try that roasted artichoke salad... & the Linguine w Caramelized Artichokes & Proscuitto is calling my name too.
Mish thanks for posting this the directions for preparing the chokes is great. I don't cut that much off the stem end as the kids like that part, but showing that you take off the outer leaves that are dark green til you hit the pale yellow really helps. For anyone who is not sure with the baby artichokes this is a great lesson on preparing them.That choke salad with the lemon and mint if for me. It looks great.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 03-23-2007, 03:09 PM   #6
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
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.
__________________
mish is offline   Reply With Quote
Old 03-23-2007, 04:09 PM   #7
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
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.
Mish,
I love Sunset, DH has a subscription and I grab it the minute it hits the mail box It's one magazine I truly enjoy.

kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 03-23-2007, 04:17 PM   #8
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
YAY!!! My Doc ran out, so I should order. I got tired of visiting Medical groups, just for the magazine j/k
__________________
mish is offline   Reply With Quote
Old 03-24-2007, 01:52 PM   #9
Assistant Cook
 
Join Date: Mar 2007
Location: Playa del Rey, CA
Posts: 12
Grazie tutti!

Thanks everyone for the suggestions. I especially liked the link to Sunset Magazine. I also let my subscription expire because I am obsessive about cutting out recipes that end up in "to try" piles, that migrate to manila folders, that end up yellowing with age! There must be a 12 step program for people like me.

I am going to try these ideas and I will let you know how it turns out. My family recipe is to stuff the large artichokes with seasoned breadcrumbs, grated cheese and garlic and then steam drizzled with EVOO. They are wonderful but are a bit much for an appetizer.
__________________
SignoraEdie is offline   Reply With Quote
Old 03-24-2007, 02:00 PM   #10
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by SignoraEdie
Thanks everyone for the suggestions. I especially liked the link to Sunset Magazine. I also let my subscription expire because I am obsessive about cutting out recipes that end up in "to try" piles, that migrate to manila folders, that end up yellowing with age! There must be a 12 step program for people like me.

I am going to try these ideas and I will let you know how it turns out. My family recipe is to stuff the large artichokes with seasoned breadcrumbs, grated cheese and garlic and then steam drizzled with EVOO. They are wonderful but are a bit much for an appetizer.
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?
kadesma
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:42 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.