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Old 11-29-2011, 09:24 PM   #51
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Turned out pretty taste! Thanks for the assistance....
Beautiful don't know if I helped but like to feel just maybe I might have. This looks great. Glad you enjoyed it.
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Old 11-29-2011, 10:20 PM   #52
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I also microwave mine.
x 3
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Old 11-29-2011, 10:56 PM   #53
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Beautiful don't know if I helped but like to feel just maybe I might have. This looks great. Glad you enjoyed it.
kades
Hows the boo boo? XOXXOXOXO
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Old 11-29-2011, 10:57 PM   #54
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x 3
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Old 11-30-2011, 12:10 AM   #55
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Hows the boo boo? XOXXOXOXO
Much better sice i get to be here with my cyber family. x's & o's back at you.
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Old 11-30-2011, 12:39 AM   #56
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I justed picked up 16 chokes today at .25 cents a piece. (never happens)
They are kinda small so i was thinking I would remove the leaves and trim them french style. I was thinking about steaming them then sauteing them in some oil,onoins,spices and maybe some corn. i will probably halve or quarter them first.

The other idea was was to chop them after cooking them and making some dip with some roasted jalapeno.
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Old 11-30-2011, 12:22 PM   #57
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Microwave lobster? (good band name btw). I hope not live! That would be brutal. jk I know you don't mean live. But what do you mean exactly? Like a raw tail? Still, I could never do that. Too pricey to risk... same with artichokes but less so. I might maybe still try microwaving an artichoke just to see. But a lobster? Neva!!!!!!
What's the difference between placing live lobsters into boiling water or in the microwave while they are alive? And do veggies feel when they are being picked or cooked? Oh dear! There goes my mind wandering again.
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Old 11-30-2011, 12:33 PM   #58
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Removing the thistle can be a pain, but you might try using the small end of a melon ball scoop to dig out the fuzz saves you somewhat from the heat on the inside.
kadesma
A grapefruit spoon does the job very well also. For the big ones, I clip off the tip of each leaf, dip or roll them in lemon juice, and with both thumbs, spread the leaves apart and remove the choke before cooking.

Artichokes are the only veggie I can think of where you end up with more than you started with after you are finished eating one.
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Old 11-30-2011, 12:42 PM   #59
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A grapefruit spoon does the job very well also. For the big ones, I clip off the tip of each leaf, dip or roll them in lemon juice, and with both thumbs, spread the leaves apart and remove the choke before cooking.

Artichokes are the only veggie I can think of where you end up with more than you started with after you are finished eating one.
Hey Addie, I've never removed the choke prior to it being cooked. Is it difficult to remove that way? It would be very nice to NOT have to remove it while eating.

Thanks,

Tim
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Old 11-30-2011, 12:43 PM   #60
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A grapefruit spoon does the job very well also. For the big ones, I clip off the tip of each leaf, dip or roll them in lemon juice, and with both thumbs, spread the leaves apart and remove the choke before cooking.

Artichokes are the only veggie I can think of where you end up with more than you started with after you are finished eating one.
I do mine the same way and use the grapefruit spoon also.
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