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Old 08-07-2006, 08:16 PM   #11
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I usually steam mine in the microwave oven, then make a dipping sauce of mayo, a touch of honey, a touch of dijon, a pinch of cayenne. Maybe some sesame oil if it is around. Oh, and the juice of a lemon on the artichoke itself.
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Old 08-07-2006, 08:39 PM   #12
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Quote:
Originally Posted by Claire
I usually steam mine in the microwave oven, then make a dipping sauce of mayo, a touch of honey, a touch of dijon, a pinch of cayenne. Maybe some sesame oil if it is around. Oh, and the juice of a lemon on the artichoke itself.
Claire,
your dipping sauce sounds so nice. We use either butter or mayo, and many times I just eat them without anything at all..My favorite though is to quarter them after cooking almost through and then sauteeing them in evoo and butter and at the very end I sprinkle them with fresh chopped parsley and finely minced or crushed garlic, cook several minutes more and serve..My mother-in-law always did them like this and it's a family favorite.

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Old 08-07-2006, 08:44 PM   #13
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cut about half an inch off the top, and even out the bottom. Pull the leaves open a bit and run cold water into the leaves.

In a bowl, mix bread crumbs, chopped garlic, grated parmesan, salt, pepper and fresh parsley. Force this breading into the leaves, about 1/3 cup of filling per choke. Place them, standing upright, into a frying pan with straight sides, about 2 inches deep. Drizzle olive oil over each artichoke. Fill the pan with water, coming about halfway up the choke. Cover tightly, and simmer for 20-30 minutes. They are done when the leaves pull away easily.

When you pull a leaf away, it will be loaded with the bread mixtue. Keep eating this way till you get to the center. Then, cut the hairy choke away and eat the heart.
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Old 08-07-2006, 09:40 PM   #14
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Rather good to snip the tips off leaves, spread the leaves, scrape ou the choke, stuff centre with what ever takes your fancy.
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Old 08-07-2006, 10:32 PM   #15
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These all sound really good. I've never stuffed an artichoke. That may be my first project. I tried them in the microwave but they dried out and were worthless. I assume I didn't use enough water.

I brought a bag of baby artichokes home, followed a recipe (have no idea which one) and they were awful. Chef June told me that I purchased them out of season.

I have been boiling them forever and since that is my tnt, it's time to try something new.

thank for all the suggestions.
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Old 08-07-2006, 10:37 PM   #16
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I always steam them individually in the microwave, in about an inch of water in a small deep bowl. Wrap them tight in good plastic wrap and stem for about 8 minutes. Let the first one sit while you steam the second one, etc. Buen provencho! Karen
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Old 08-07-2006, 10:50 PM   #17
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Quote:
Originally Posted by Half Baked
These all sound really good. I've never stuffed an artichoke. That may be my first project. I tried them in the microwave but they dried out and were worthless. I assume I didn't use enough water.

I brought a bag of baby artichokes home, followed a recipe (have no idea which one) and they were awful. Chef June told me that I purchased them out of season.

I have been boiling them forever and since that is my tnt, it's time to try something new.

thank for all the suggestions.
MY mother-in-law use to make baby artichokes like what I described in the post above, and there were times when after tasting one just before sauteeing them she would find them very bitter and impossible to use. she learned that yes out of season ones could be bitter, so she switched to the frozen quartered ones which for this recipe were fine. She only used the fresh during the cold months and then they were like butter.

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Old 08-08-2006, 12:46 AM   #18
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I agree the Pressure Cooker is GREAT for artichokes but you can't do a 'choke over 9 oz in the PC.

I love them with mayo and have recently gone back to the most simplistic seasonings. A bay leaf makes them tasty though.

Funny story: When DH and I first met I prepared artichokes with a steak dinner. Since I don't have a huge appetite I rarely get to the choke itself and am content with the leaves. Since the meal was a large one I didn't wonder why he didn't eat all of the artichoke. Not long after I found out that was the first time he'd ever eaten one and was following my lead (thinking it was a pretty low return on the labor investment dish) and didn't even know about the heart! These days artichoke hearts do not go to waste around our house!
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