oldcoot
Senior Cook
Just finished a dinner which included artichokes, one of my favorite foods. Each time I enjoy them, I am reminded of the TV chefs who spend a great deal of time and effort carving the lovely things up, to the point that much of their delicious "meat" is lost.
BW simply trims off the thorny tips of the outer "petals', trims just a bit off the stem, and boils or steams the flower bud. Then serves them piping hot with a cup of clarified butter on the side.
Peel a "petal from the but, dip it in the butter, then clamp lightly between he teeth and pull: off is scraped that wonderful "meat". From at least a qyarter oof the length of the petal, almost all of which is lost by the TV chefs.
When nearing the nefarious choke, grasp and pull the remaining undeveloped petal group, exposing the choke, which can then be carefully removed with knife or spoon, losing none of that wonderful meat.
And the half inch or so of stem that's attached is just a delicious.
So much for TV chefs!!
BW simply trims off the thorny tips of the outer "petals', trims just a bit off the stem, and boils or steams the flower bud. Then serves them piping hot with a cup of clarified butter on the side.
Peel a "petal from the but, dip it in the butter, then clamp lightly between he teeth and pull: off is scraped that wonderful "meat". From at least a qyarter oof the length of the petal, almost all of which is lost by the TV chefs.
When nearing the nefarious choke, grasp and pull the remaining undeveloped petal group, exposing the choke, which can then be carefully removed with knife or spoon, losing none of that wonderful meat.
And the half inch or so of stem that's attached is just a delicious.
So much for TV chefs!!