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What to do with artichokes?
Posted on 1/31/14 at 2:33 pm
Posted on 1/31/14 at 2:33 pm
Grabbed a bunch on sale at rouses for $1 each. Never messed with them before. Looking for some recipes. TIA
Posted on 1/31/14 at 2:37 pm to Chatagnier
Steam and dip in butter or stuff and roast in oven.
Posted on 1/31/14 at 2:38 pm to Chatagnier
Just boil them, I like to trim the stalks at the bottom first. It just makes the heart nicer in the end. Melt some butter and squeeze in a lemon, use that to dip the leaves in.
Make sure to remove the choke before enjoying the heart, that goes without saying. Boil until the meat on the bottom of the leaves are tender. Pretty hard to explain, but you remove the goodness with your upper teeth.
You've never eaten cooked artichokes?
Make sure to remove the choke before enjoying the heart, that goes without saying. Boil until the meat on the bottom of the leaves are tender. Pretty hard to explain, but you remove the goodness with your upper teeth.
You've never eaten cooked artichokes?
Posted on 1/31/14 at 2:49 pm to Gaston
quote:
Just boil them, I like to trim the stalks at the bottom first. It just makes the heart nicer in the end. Melt some butter and squeeze in a lemon, use that to dip the leaves in.
I had avocado on my brain, and I was thinking "wow folks are really giving him a hard time."
Posted on 1/31/14 at 2:50 pm to Chatagnier
Spinach and artichoke dip.....
/thread
/thread
Posted on 1/31/14 at 2:57 pm to Chatagnier
Steam, halve, remove choke, then marinate in lemon, olive oil and balsamic for several hours. Then grill. Make some mayonnaise based sauce to dip leaves in.
Posted on 1/31/14 at 3:11 pm to Chatagnier
One of my favorite things. If you've not fooled with them before, perhaps steaming them is the way to go to start. That's the old fashioned way.
I love, love, love the oyster gabbie recipe from Gabrielle (RIP). I've used that topping for oysters and jumbo lump crabmeat.
Here's the recipe.
LINK
I love, love, love the oyster gabbie recipe from Gabrielle (RIP). I've used that topping for oysters and jumbo lump crabmeat.
Here's the recipe.
LINK
Posted on 1/31/14 at 3:41 pm to Chatagnier
Cut the stem off. Boil in a big pot for 45 minutes. Peel off leaves and dip in lemon butter (with a dash of old bay seasoning). When at the bottom, get a spoon and carve out the "choke" fur so you have the heart. Cut into blocks and dip in the butter.
Posted on 1/31/14 at 4:03 pm to Chatagnier
cut off stem and upper portion with all the tips. insert garlic cloves all over. drizzle evoo and salt and pepper on it and roast it in the oven for 40 minutes or so at 400f.
Posted on 1/31/14 at 4:38 pm to Chatagnier
Cut the stem off and cook them in salted and lemon juice infused water. The chole is donw when a paring knife passes through the stem without resistance. Shock and COOL in iced water. Remove center leaves and the choke at the bottom. Fill the cavity with brie and after it is melted creole mustard beurre blanc. Eat only the flesh at the very bottoms of the leaves. When the stage of only the heart and bottom of choke is reached scrape the choke again, quarter the heart and dip into a mixture of olive oil and L&P sauce. Bon Apetit!! Small chokes split and grill your arse off.
Posted on 2/1/14 at 1:51 am to Chatagnier
Drizzle generously with olive oil, stuff with higher-quality bread crumbs, bake, enjoy leaf by leaf.
Posted on 2/1/14 at 6:52 am to CroakaBait
Cut off everything tough, cut out the choke then stuff the cavity w garlic, mint, and parsley, then braise in a mix of water and white wine. Roman style....
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