Artichokes are one of my great childhood memories. LOVE. Our dipping sauce was oil, vinegar, and Worcestershire sauce (yes, I totally looked up the spelling of that, and yet it still looks totally wrong–what a wretched word).
3
on May 22nd, 2009 at 7:43 am
Jeni said:
I have never bought an artichoke that wasn’t already prepared. I would have no idea what to do with one. Except maybe use it as a centerpiece.
a Bossy blog idea: step by step tutorial on eating artichokes. Esp getting the choke out of the way.
I used to eat em. Have pretty much stopped due to (a) Husband doesn’t like them and (b) how do you eat them without butter or curry-mayo or something yummy and fatty to slurp on each leaf? For me, artichokes are primarily delivery systems for the fatty yummy stuff. mmmmmmmmm
Ok um I steam them for 45 minutes right side up and once cooled a bit I dunk each and every leaf into a VAT OF MAYONNAISE because OMG yum. Then I wrestle with the stringy inner bit and grab the heart and DUNK IT IN MAYO because OMG YUM
14
on May 22nd, 2009 at 12:49 pm
Liz said:
Oh, Bossy, these are my favorite things EVER! As fun to eat as they taste good. Now I want some, too!
Those must be east coast artichokes. They’re prettier than Watsonville artichokes (but I’ll bet they taste the same).
Mayo. My mom is from the land of California artichokes, and she taught me to eat them dipped in mayo.
16
on May 22nd, 2009 at 1:48 pm
Ms. Cranky Pants said:
This CA girl says definitely mayo.
17
on May 22nd, 2009 at 1:53 pm
Ms. Cranky Pants said:
My beloved Italian grandmother used to stuff them with seasoned breadcrumbs, parmesan cheese and garlic. These heavenly stuffed artichokes were rivaled only by her EPIC fried eggplant.
18
on May 22nd, 2009 at 5:23 pm
Caroline said:
Thanks to my dad, a Californian, I have been eating artichokes since I was old enough to pronounce ‘em.
Bossy’s right–they’re best cooked upside down in water. Dad always put a little vinegar in the pot, too. My husband trims most of the stem and cuts an X in the bottom of it. I like lemon butter best with my arties. The choke can be removed with a spoon, very simply. The heart’s the best part!!! Yums!
I am curious about stuffed artichokes. Where exactly does one put the stuffing??? And I want the fried eggplant recipe! I have a bag of Japanese eggplant in my fridge RIGHT NOW and mmmm am hongry.
19
on May 22nd, 2009 at 6:57 pm
Reeb said:
Ms. y Pants, how do you eat stuffed artichokes? All that good cheesy rich stuff is, I presume, in the middle where the choke used to be. (However one gets it out without tearing the thing apart…) Then do you peel the leaves off one by one as usual? Are they cut in half so you can dip in more easily? Why am I speculating and asking you when I could look it up online, and you probably won’t check back and answer this anyway?
20
on May 22nd, 2009 at 7:05 pm
Reeb said:
It’s really stupid to look at dozens of photos of beautiful stuffed arthichokes online at 4 p.m. at work. Mouth is WATERING now.
21
on May 22nd, 2009 at 7:32 pm
Emily said:
Now you’re talkin’ lol. I guess my comment inspired you- and just seeing that picture makes me crave another helping of artichokes.
So. Asparagus, then artichokes. What’s next, avocado?
24
on May 22nd, 2009 at 11:29 pm
Ms. Cranky Pants said:
Ah, dear Reeb, the stuffing goes in between each leaf. Uncooked chokes are first banged upside down against the counter to loosen up the leaves, stuffed to overflowing, then baked til the stuffing is crispy/crunchy (~1 hr). Or so my fuzzy brain recalls. All I know is that no one makes ‘em like she did.
How do you cook them? Steamed? Grilled?
Artichokes are one of my great childhood memories. LOVE. Our dipping sauce was oil, vinegar, and Worcestershire sauce (yes, I totally looked up the spelling of that, and yet it still looks totally wrong–what a wretched word).
I have never bought an artichoke that wasn’t already prepared. I would have no idea what to do with one. Except maybe use it as a centerpiece.
Bossy steams hers, upside down, in a pot. Mmmmmm.
Oh the mysteries of artichokes!
One day I will manage to try them~ but to the uninitiated they are quite daunting!
Those are perhaps the loveliest artichokes that I have ever seen. Makes me want some now. At 7:30am. Thanks, Bossy.
Mmm, dipped in melted butter and garlic salt. Yummy.
OMG beautiful!
Those look enormous! I’d have to practice eating them at home by myself with the shades drawn. I’ve never eaten one like that.
MMMmmmmm, Bossy is inspiring me to eat healthy between the asparagus and artichokes .
BRAAAIINNZZZZ
a Bossy blog idea: step by step tutorial on eating artichokes. Esp getting the choke out of the way.
I used to eat em. Have pretty much stopped due to (a) Husband doesn’t like them and (b) how do you eat them without butter or curry-mayo or something yummy and fatty to slurp on each leaf? For me, artichokes are primarily delivery systems for the fatty yummy stuff. mmmmmmmmm
Ok um I steam them for 45 minutes right side up and once cooled a bit I dunk each and every leaf into a VAT OF MAYONNAISE because OMG yum. Then I wrestle with the stringy inner bit and grab the heart and DUNK IT IN MAYO because OMG YUM
Oh, Bossy, these are my favorite things EVER! As fun to eat as they taste good. Now I want some, too!
Those must be east coast artichokes. They’re prettier than Watsonville artichokes (but I’ll bet they taste the same).
Mayo. My mom is from the land of California artichokes, and she taught me to eat them dipped in mayo.
This CA girl says definitely mayo.
My beloved Italian grandmother used to stuff them with seasoned breadcrumbs, parmesan cheese and garlic. These heavenly stuffed artichokes were rivaled only by her EPIC fried eggplant.
Thanks to my dad, a Californian, I have been eating artichokes since I was old enough to pronounce ‘em.
Bossy’s right–they’re best cooked upside down in water. Dad always put a little vinegar in the pot, too. My husband trims most of the stem and cuts an X in the bottom of it. I like lemon butter best with my arties. The choke can be removed with a spoon, very simply. The heart’s the best part!!! Yums!
I am curious about stuffed artichokes. Where exactly does one put the stuffing??? And I want the fried eggplant recipe! I have a bag of Japanese eggplant in my fridge RIGHT NOW and mmmm am hongry.
Ms. y Pants, how do you eat stuffed artichokes? All that good cheesy rich stuff is, I presume, in the middle where the choke used to be. (However one gets it out without tearing the thing apart…) Then do you peel the leaves off one by one as usual? Are they cut in half so you can dip in more easily? Why am I speculating and asking you when I could look it up online, and you probably won’t check back and answer this anyway?
It’s really stupid to look at dozens of photos of beautiful stuffed arthichokes online at 4 p.m. at work. Mouth is WATERING now.
Now you’re talkin’ lol. I guess my comment inspired you- and just seeing that picture makes me crave another helping of artichokes.
Well, my birthday IS next Thursday…
Drawn butter = yummy goodness.
I have tried them with a chipotle ranch sauce. At that creamy goodness moment, I actually wanted to be an artichoke.
So. Asparagus, then artichokes. What’s next, avocado?
Ah, dear Reeb, the stuffing goes in between each leaf. Uncooked chokes are first banged upside down against the counter to loosen up the leaves, stuffed to overflowing, then baked til the stuffing is crispy/crunchy (~1 hr). Or so my fuzzy brain recalls.
All I know is that no one makes ‘em like she did.