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Message
How I Prep Artichokes
Posted on 4/10/15 at 2:31 pm
Posted on 4/10/15 at 2:31 pm
2
Posted on 4/10/15 at 2:35 pm to Stadium Rat
That guy is fast! I leave the leaves on so I can dip them in buttah or some other lovely sauce.
Posted on 4/10/15 at 2:37 pm to Gris Gris
Gotta have a SHARP knife.
Posted on 4/10/15 at 2:37 pm to Stadium Rat
I take it he's done that before?
As a side note:
You can drop a couple artichokes in you crawfish boil and they're always a crowd favorite.
As a side note:
You can drop a couple artichokes in you crawfish boil and they're always a crowd favorite.
Posted on 4/10/15 at 2:38 pm to Stadium Rat
quote:
Gotta have a SHARP knife.
I couldn't see how he got the fuzzy part off the center. He was too fast for me to see that.
Posted on 4/10/15 at 5:41 pm to Gris Gris
quote:
I couldn't see how he got the fuzzy part off the center. He was too fast for me to see that.
He did not remove the choke. Impressive skills though.
Posted on 4/10/15 at 6:10 pm to heypaul
quote:
You can drop a couple artichokes in you crawfish boil and they're always a crowd favorite.
IMO, this is a waste of a good artichoke. They should be steamed or boiled in plain water, then served ONLY with with melted butter and salt. Any other way overwhelms the delicate flavor. I also think mushrooms are much better simply sautéed in butter and salt. Julia Child's method of cooking most veggies was a quick blanch in water then a butter and salt sauce. An artichoke, of course, requires much longer than a quick blanch.
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