SignoraEdie
Assistant Cook
I have about 20 baby artichokes. I have only worked with large artichokes that I have stuffed. Any suggestions for these "little babies??"
SignoraEdie said:I have about 20 baby artichokes. I have only worked with large artichokes that I have stuffed. Any suggestions for these "little babies??"
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.mish said: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,mish said: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.
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?SignoraEdie said: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.
kadesma said: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
Perfect for the big chokes, the little ones won't have that thistle in the center for you to remove.Plus I don't trim the stalk except to make it a little shorter..Then meat of the stalk is usually very good.Why waste it Of course if i was having company for the first time, I'd trim them up so the presented dish looked as nice as possible.SignoraEdie said:
mish said: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.
kitchenelf said:Are you telling me I MUST get this magazine too?????
Those recipes sure sound great! Unfortunately it's very rare here we get baby artichokes.