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Old 05-16-2011, 12:07 PM   #11
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How do you trim them to look that pretty? With scissors? With a chef's knife? I only tried cooking artichokes once and they were rather tough and hard to cut.
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Old 05-16-2011, 12:40 PM   #12
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Cooking shears are way the easiest for trimming the bottom leaves. You cut the very top off (check the picture), with a big knife.

You might want to wait before making these, though, your track record with knives isn't so hot right now.
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Old 05-16-2011, 12:43 PM   #13
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Two of our fav ways are either on the smoker or in a crawfish boil. Daughter can eat a whole one by her self by the time I get other things ready. She's a little turd.
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Old 05-16-2011, 12:48 PM   #14
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Once trimmed and ready I like to steam em for 25 minutes or so then finish them over charcoal.
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Old 05-16-2011, 01:41 PM   #15
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Thanks so much for all the ideas and taking the time to put in some details for me!

Is it easier to remove the choke before or after cooking? Also, I have a family of 5 and 3 artichokes. I will be halving them...should I do that before or after cooking?

Thanks again!
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Old 05-16-2011, 02:20 PM   #16
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Quote:
Originally Posted by sunnysmile View Post
Thanks so much for all the ideas and taking the time to put in some details for me!

Is it easier to remove the choke before or after cooking? Also, I have a family of 5 and 3 artichokes. I will be halving them...should I do that before or after cooking?

Thanks again!
I would cut them in half before cooking, but be sure to quickly rub the cut sides in lemon juice,as they will discolor really quickly. The choke could also be removed at this point. I use my sharp edged measuring tablespoon to do that.....it's safer than a knife. Enjoy!!
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Old 05-16-2011, 05:14 PM   #17
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Quote:
Originally Posted by Zhizara View Post
Cooking shears are way the easiest for trimming the bottom leaves. You cut the very top off (check the picture), with a big knife.

You might want to wait before making these, though, your track record with knives isn't so hot right now.


The finger is well enough that it has gone three days with no sticky plaster. It still tingles. It may tingle for a long time, which would have the benefit of reminding me not to be stupid with knives.
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Old 05-16-2011, 09:27 PM   #18
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I steam them about 45 min to an hour.
then either dip the leaves in Garlic and oil, lemon garlic and oil, or good seasons italian dressing.

If I stuff them, ill stuff them with a stuffing made of tomatoes, mushrooms, garlic, oil, parmesan cheese, onions, parsley, basil...

I love eating stuffed artichokes, but i hate making them.
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Old 05-16-2011, 09:45 PM   #19
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You know, it probably isn't impressive to say this and I am not one to mention chain restaurants much but I have to say the Cheesecake Factory has a REALLY good fire roasted artichoke appetizer which is worth trying.

On the stuffed Artichoke thing, another way to go with it is cajun. You could steam or nuke it for a bit and then put bread crumbs, herbs, garlic and Old Bay spice in between the leaves and broil it in the oven until the bread crumbs look nicely browned and crispy.
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Old 05-17-2011, 09:56 AM   #20
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I'm a steamer. I'll definitely try nuking them next time...
I'm impatient to get to the heart, which works for me anyway because I like to strip the leaves and refrigerate them for salads later. They make for handy and tasty scoops to help me fork flat salad greens, and the leaves' meat gets flavored by dressing in the process.
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