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Old 01-10-2006, 12:34 PM   #11
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Quote:
Originally Posted by texasgirl
Well, I guess I will have to try the jarred ones first before I go through all the steps in cooking them. Thanks UR!
The jarred marinated ones taste drastically different from the fresh kind. They are completely different animals in my opinion. Both are delicious though.
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Old 01-10-2006, 01:25 PM   #12
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As has been said, artichoke leaves are

meant to be scraped off using your teeth as the "scraper". What you get in cans and frozen are the hearts, which are tender leaves with the heart. The leaves NEVER get tender. It is better to remove and discard some of the larger and very tough outer leaves.
A nice appetizer plate can be made by cooking an artichoke and removing the leaves and placing them in a "petal" arrangement on a tray. Put a dollop of mayo mixed with horseradish on the leaf and then a tiny salad shrimp.
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Old 01-10-2006, 04:55 PM   #13
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I agree, I don't see how those tough leaves can ever be made tender.

But let me add have tried stuffed artichokes, and find them delightful.
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Old 01-10-2006, 05:13 PM   #14
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I love artichokes and the leaves always stay tough - I just scrape the fleshy portion with my teeth, then remove the choke and eat the heart - and end up with a satisfying mound of discarded leaves at the end.
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Old 01-10-2006, 07:52 PM   #15
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Hi licia,
we are great fans of articholes too. The large ones do have a lot of half eaten leaves, and as yet I've never found a way to make them edible. They seem to just stay tough and stringy. We enjoy the bottom portion of each leaf and the heart, usually we dip in butter or mayo. For eating the whole artichoke we use baby artichokes, cutting off just the tip, cooking in chicken broth and a little lemon, I usually halve them.. When done, I toss them in melted butter, mixed with minced garlic, chopped parsley, salt and pepper. There is no thistle to remove the entire artichoke except for the thorny tip. Cooking time is not great maybe 15 or 20 min. My m-i-l use to make these for every birthday dinner for her boys..You might find some of the outer leaves a little stringy, I just spit em out..But you can also peel off the very first outer layer, the rest will be tender.

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Old 01-10-2006, 08:49 PM   #16
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The first time I cooked dinner for my now Husband (nearly 24 years ago) Artichokes were on the menu. I'm not a huge eater and rarely manage to get to the "choke". Little did I know that he'd never eaten one before so stopped when he got as far in as I did - it wasn't until we dined with his brother's family that they served them and he learned about the heart! Gee he liked them much better then!

I love the things! And I agree that the canned ones are much different animals than fresh. I remember getting 10 for a dollar!


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Old 01-11-2006, 05:38 AM   #17
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Well it sounds like we were not doing anything wrong after all... it was just that Cris was pretty convinced that once he had an artichoke prepared so that the whole thing was soft enough to be eaten before. So I was just curious if there was a way to acheive such a thing.
CJ your baby artichoke recipes sounds delicious!! I have tried them last year to make a sauce/dip type thing with garlic and lemon (delicious on pasta), they are much more manageable than the large versions!!
I can wait for spring to come around... not only artichokes, but also asparguses, strawberries, with all the prices of the produces start to come down!!
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Old 01-11-2006, 05:41 AM   #18
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I know what you mean about awaiting crops in season, Urmaniac.

I can't wait until the end of this month when the Seville oranges appear in our shops. Then I make enough proper orange marmalade to do us for a whole year - and a few jars for friends and family, too.
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Old 01-11-2006, 05:45 AM   #19
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whoa, proper orange marmalade!! yum!! That will sure to drive Paddington bear wild!! Be sure to post us a recipe!!
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Old 01-11-2006, 06:07 AM   #20
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I posted it a while back - I'll find it and 'bump' it up!
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