Guest guest Posted February 16, 2009 Report Share Posted February 16, 2009 When do you cut out the thistle from the inside of the artichoke? - Hank Steunenberg Garlic-Loving-Recipes Monday, February 16, 2009 6:28 AM Artichokes and Garlic Chunks Artichokes and Garlic Chunks 4 artichokes 1 whole heads of garlic 1 tsp. salt 1/2 tsp. pepper 1/2 cup minced parsley 4 tbsps. olive oil Slice off top 1/2 inch of artichoke. Snip off tops of remaining leaves. Trip stem so artichoke will stand upright on plate of flat bottomed casserole. Leave an inch or more between each one. Peel garlic and cut in small pea size pieces (about 1/3 cup). Spread open leaves and drop in garlic chunks. Sprinkle with salt, pepper and half the parsley. Drizzle with oil. Add 1/4 cup water to bottom of plate. Cover with vented plastic wrap. Microwave on high for 15 minutes, rotating plate every 4 minutes. Let stand 5 minutes. Sprinkle with parsley and serve. Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2009 Report Share Posted February 16, 2009 ??? after they are done in microwave, peel off p leaves and eat. , " wwjd " <jtwigg wrote: > > When do you cut out the thistle from the inside of the artichoke? > - > Hank Steunenberg > Garlic-Loving-Recipes > Monday, February 16, 2009 6:28 AM > Artichokes and Garlic Chunks > > > Artichokes and Garlic Chunks > > 4 artichokes > 1 whole heads of garlic > 1 tsp. salt > 1/2 tsp. pepper > 1/2 cup minced parsley > 4 tbsps. olive oil > > Slice off top 1/2 inch of artichoke. Snip off tops of remaining leaves. Trip stem so artichoke will stand upright > on plate of flat bottomed casserole. Leave an inch or more > between each one. Peel garlic and cut in small pea size > pieces (about 1/3 cup). Spread open leaves and drop in > garlic chunks. Sprinkle with salt, pepper and half the > parsley. Drizzle with oil. Add 1/4 cup water to bottom of > plate. Cover with vented plastic wrap. Microwave on high > for 15 minutes, rotating plate every 4 minutes. Let stand 5 > minutes. Sprinkle with parsley and serve. Serves 4. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2009 Report Share Posted February 16, 2009 You prep them, microwave them and eat. That's what I do. The recipe seems clear to me. The inside it the yummy part you have to reach. Chelsea , " wwjd " <jtwigg wrote: > > When do you cut out the thistle from the inside of the artichoke? > - > Hank Steunenberg > Garlic-Loving-Recipes > Monday, February 16, 2009 6:28 AM > Artichokes and Garlic Chunks > > > Artichokes and Garlic Chunks > > 4 artichokes > 1 whole heads of garlic > 1 tsp. salt > 1/2 tsp. pepper > 1/2 cup minced parsley > 4 tbsps. olive oil > > Slice off top 1/2 inch of artichoke. Snip off tops of remaining leaves. Trip stem so artichoke will stand upright > on plate of flat bottomed casserole. Leave an inch or more > between each one. Peel garlic and cut in small pea size > pieces (about 1/3 cup). Spread open leaves and drop in > garlic chunks. Sprinkle with salt, pepper and half the > parsley. Drizzle with oil. Add 1/4 cup water to bottom of > plate. Cover with vented plastic wrap. Microwave on high > for 15 minutes, rotating plate every 4 minutes. Let stand 5 > minutes. Sprinkle with parsley and serve. Serves 4. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2009 Report Share Posted February 16, 2009 I've always had to dig out the thistle(lot of work) with a spoon. I use my serated grapefruit spoon, which helps put it loose. Not something that you can just cut off with a knife. How do you get out the thistle which is above the heart, before you cook it? Do you have a better way? I often wondered if it were easier after you cooked it and them. I cut 1/2 inch off the tips of each leaf. After I clean them out and trim the leaves, I like to spinkle mine with garlic salt and parmasean cheese. Then drizzle with some olive oil and set up right. I cut off the stem and cook it too. I cover it in a stainless steel pan and cook for about 25 minutes until tender. I love them. Judy - chelsea_cheetah Monday, February 16, 2009 7:33 AM Re: Artichokes and Garlic Chunks You prep them, microwave them and eat. That's what I do. The recipe seems clear to me. The inside it the yummy part you have to reach. Chelsea , " wwjd " <jtwigg wrote: > > When do you cut out the thistle from the inside of the artichoke? > - > Hank Steunenberg > Garlic-Loving-Recipes > Monday, February 16, 2009 6:28 AM > Artichokes and Garlic Chunks > > > Artichokes and Garlic Chunks > > 4 artichokes > 1 whole heads of garlic > 1 tsp. salt > 1/2 tsp. pepper > 1/2 cup minced parsley > 4 tbsps. olive oil > > Slice off top 1/2 inch of artichoke. Snip off tops of remaining leaves. Trip stem so artichoke will stand upright > on plate of flat bottomed casserole. Leave an inch or more > between each one. Peel garlic and cut in small pea size > pieces (about 1/3 cup). Spread open leaves and drop in > garlic chunks. Sprinkle with salt, pepper and half the > parsley. Drizzle with oil. Add 1/4 cup water to bottom of > plate. Cover with vented plastic wrap. Microwave on high > for 15 minutes, rotating plate every 4 minutes. Let stand 5 > minutes. Sprinkle with parsley and serve. Serves 4. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2009 Report Share Posted February 16, 2009 Judy aren't you dipping and sucking on the base of the outer leaves, are you throwing those away? I have never heard of anyone preparing an artichoke like your methhod. Cin , " wwjd " <jtwigg wrote: > > I've always had to dig out the thistle(lot of work) with a spoon. I use my serated grapefruit spoon, which helps put it loose. Not something that you can just cut off with a knife. How do you get out the thistle which is above the heart, before you cook it? Do you have a better way? I often wondered if it were easier after you cooked it and them. I cut 1/2 inch off the tips of each leaf. After I clean them out and trim the leaves, I like to spinkle mine with garlic salt and parmasean cheese. Then drizzle with some olive oil and set up right. I cut off the stem and cook it too. I cover it in a stainless steel pan and cook for about 25 minutes until tender. I love them. > Judy > - > chelsea_cheetah > > Monday, February 16, 2009 7:33 AM > Re: Artichokes and Garlic Chunks > > > You prep them, microwave them and eat. That's what I do. The > recipe seems clear to me. The inside it the yummy part you have to > reach. > Chelsea > > , " wwjd " <jtwigg@> wrote: > > > > When do you cut out the thistle from the inside of the artichoke? > > - > > Hank Steunenberg > > Garlic-Loving-Recipes > > Monday, February 16, 2009 6:28 AM > > Artichokes and Garlic Chunks > > > > > > Artichokes and Garlic Chunks > > > > 4 artichokes > > 1 whole heads of garlic > > 1 tsp. salt > > 1/2 tsp. pepper > > 1/2 cup minced parsley > > 4 tbsps. olive oil > > > > Slice off top 1/2 inch of artichoke. Snip off tops of remaining > leaves. Trip stem so artichoke will stand upright > > on plate of flat bottomed casserole. Leave an inch or more > > between each one. Peel garlic and cut in small pea size > > pieces (about 1/3 cup). Spread open leaves and drop in > > garlic chunks. Sprinkle with salt, pepper and half the > > parsley. Drizzle with oil. Add 1/4 cup water to bottom of > > plate. Cover with vented plastic wrap. Microwave on high > > for 15 minutes, rotating plate every 4 minutes. Let stand 5 > > minutes. Sprinkle with parsley and serve. Serves 4. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2009 Report Share Posted February 16, 2009 Yes I enjoy sucking off those outer layers. The method I was talking about was how I was shown to prepare it. It is just hollowing out the center where those hairy chok is that protect the heart. You can stuff the center this way. But you know after watching the video that I sent, I've decided that I'm not going to removed that purple fuzzy thistle choke, after I suck all the petals off and cut it in half and scoop off that purple part with a spoon while it is tender, instead of raw and then enjoy your yummy heart. LOL It sounds like I'm the only person that was shown to remove this center purple hairy thistle prior to cooking. I think I like the method the rest of you use better. LOL Judy - circular_hallway Monday, February 16, 2009 8:07 AM Re: Artichokes and Garlic Chunks Judy aren't you dipping and sucking on the base of the outer leaves, are you throwing those away? I have never heard of anyone preparing an artichoke like your methhod. Cin , " wwjd " <jtwigg wrote: > > I've always had to dig out the thistle(lot of work) with a spoon. I use my serated grapefruit spoon, which helps put it loose. Not something that you can just cut off with a knife. How do you get out the thistle which is above the heart, before you cook it? Do you have a better way? I often wondered if it were easier after you cooked it and them. I cut 1/2 inch off the tips of each leaf. After I clean them out and trim the leaves, I like to spinkle mine with garlic salt and parmasean cheese. Then drizzle with some olive oil and set up right. I cut off the stem and cook it too. I cover it in a stainless steel pan and cook for about 25 minutes until tender. I love them. > Judy > - > chelsea_cheetah > > Monday, February 16, 2009 7:33 AM > Re: Artichokes and Garlic Chunks > > > You prep them, microwave them and eat. That's what I do. The > recipe seems clear to me. The inside it the yummy part you have to > reach. > Chelsea > > , " wwjd " <jtwigg@> wrote: > > > > When do you cut out the thistle from the inside of the artichoke? > > - > > Hank Steunenberg > > Garlic-Loving-Recipes > > Monday, February 16, 2009 6:28 AM > > Artichokes and Garlic Chunks > > > > > > Artichokes and Garlic Chunks > > > > 4 artichokes > > 1 whole heads of garlic > > 1 tsp. salt > > 1/2 tsp. pepper > > 1/2 cup minced parsley > > 4 tbsps. olive oil > > > > Slice off top 1/2 inch of artichoke. Snip off tops of remaining > leaves. Trip stem so artichoke will stand upright > > on plate of flat bottomed casserole. Leave an inch or more > > between each one. Peel garlic and cut in small pea size > > pieces (about 1/3 cup). Spread open leaves and drop in > > garlic chunks. Sprinkle with salt, pepper and half the > > parsley. Drizzle with oil. Add 1/4 cup water to bottom of > > plate. Cover with vented plastic wrap. Microwave on high > > for 15 minutes, rotating plate every 4 minutes. Let stand 5 > > minutes. Sprinkle with parsley and serve. Serves 4. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2009 Report Share Posted February 16, 2009 Judy it is painful enough getting pokes by the needles. Do it the easy way, steam them first.Donna Sent from my Verizon Wireless BlackBerry " wwjd " <jtwigg Mon, 16 Feb 2009 08:28:10 Re: Re: Artichokes and Garlic Chunks Yes I enjoy sucking off those outer layers. The method I was talking about was how I was shown to prepare it. It is just hollowing out the center where those hairy chok is that protect the heart. You can stuff the center this way. But you know after watching the video that I sent, I've decided that I'm not going to removed that purple fuzzy thistle choke, after I suck all the petals off and cut it in half and scoop off that purple part with a spoon while it is tender, instead of raw and then enjoy your yummy heart. LOL It sounds like I'm the only person that was shown to remove this center purple hairy thistle prior to cooking. I think I like the method the rest of you use better. LOL Judy - circular_hallway Monday, February 16, 2009 8:07 AM Re: Artichokes and Garlic Chunks Judy aren't you dipping and sucking on the base of the outer leaves, are you throwing those away? I have never heard of anyone preparing an artichoke like your methhod. Cin , " wwjd " <jtwigg wrote: > > I've always had to dig out the thistle(lot of work) with a spoon. I use my serated grapefruit spoon, which helps put it loose. Not something that you can just cut off with a knife. How do you get out the thistle which is above the heart, before you cook it? Do you have a better way? I often wondered if it were easier after you cooked it and them. I cut 1/2 inch off the tips of each leaf. After I clean them out and trim the leaves, I like to spinkle mine with garlic salt and parmasean cheese. Then drizzle with some olive oil and set up right. I cut off the stem and cook it too. I cover it in a stainless steel pan and cook for about 25 minutes until tender. I love them. > Judy > - > chelsea_cheetah > > Monday, February 16, 2009 7:33 AM > Re: Artichokes and Garlic Chunks > > > You prep them, microwave them and eat. That's what I do. The > recipe seems clear to me. The inside it the yummy part you have to > reach. > Chelsea > > , " wwjd " <jtwigg@> wrote: > > > > When do you cut out the thistle from the inside of the artichoke? > > - > > Hank Steunenberg > > Garlic-Loving-Recipes > > Monday, February 16, 2009 6:28 AM > > Artichokes and Garlic Chunks > > > > > > Artichokes and Garlic Chunks > > > > 4 artichokes > > 1 whole heads of garlic > > 1 tsp. salt > > 1/2 tsp. pepper > > 1/2 cup minced parsley > > 4 tbsps. olive oil > > > > Slice off top 1/2 inch of artichoke. Snip off tops of remaining > leaves. Trip stem so artichoke will stand upright > > on plate of flat bottomed casserole. Leave an inch or more > > between each one. Peel garlic and cut in small pea size > > pieces (about 1/3 cup). Spread open leaves and drop in > > garlic chunks. Sprinkle with salt, pepper and half the > > parsley. Drizzle with oil. Add 1/4 cup water to bottom of > > plate. Cover with vented plastic wrap. Microwave on high > > for 15 minutes, rotating plate every 4 minutes. Let stand 5 > > minutes. Sprinkle with parsley and serve. Serves 4. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2009 Report Share Posted February 16, 2009 LOL I'm going to try it it in that order from now on. Thanks, Judy - thelilacflower Vegetarian Group Monday, February 16, 2009 8:30 AM Re: Re: Artichokes and Garlic Chunks Judy it is painful enough getting pokes by the needles. Do it the easy way, steam them first.Donna Sent from my Verizon Wireless BlackBerry " wwjd " <jtwigg Mon, 16 Feb 2009 08:28:10 Re: Re: Artichokes and Garlic Chunks Yes I enjoy sucking off those outer layers. The method I was talking about was how I was shown to prepare it. It is just hollowing out the center where those hairy chok is that protect the heart. You can stuff the center this way. But you know after watching the video that I sent, I've decided that I'm not going to removed that purple fuzzy thistle choke, after I suck all the petals off and cut it in half and scoop off that purple part with a spoon while it is tender, instead of raw and then enjoy your yummy heart. LOL It sounds like I'm the only person that was shown to remove this center purple hairy thistle prior to cooking. I think I like the method the rest of you use better. LOL Judy - circular_hallway Monday, February 16, 2009 8:07 AM Re: Artichokes and Garlic Chunks Judy aren't you dipping and sucking on the base of the outer leaves, are you throwing those away? I have never heard of anyone preparing an artichoke like your methhod. Cin , " wwjd " <jtwigg wrote: > > I've always had to dig out the thistle(lot of work) with a spoon. I use my serated grapefruit spoon, which helps put it loose. Not something that you can just cut off with a knife. How do you get out the thistle which is above the heart, before you cook it? Do you have a better way? I often wondered if it were easier after you cooked it and them. I cut 1/2 inch off the tips of each leaf. After I clean them out and trim the leaves, I like to spinkle mine with garlic salt and parmasean cheese. Then drizzle with some olive oil and set up right. I cut off the stem and cook it too. I cover it in a stainless steel pan and cook for about 25 minutes until tender. I love them. > Judy > - > chelsea_cheetah > > Monday, February 16, 2009 7:33 AM > Re: Artichokes and Garlic Chunks > > > You prep them, microwave them and eat. That's what I do. The > recipe seems clear to me. The inside it the yummy part you have to > reach. > Chelsea > > , " wwjd " <jtwigg@> wrote: > > > > When do you cut out the thistle from the inside of the artichoke? > > - > > Hank Steunenberg > > Garlic-Loving-Recipes > > Monday, February 16, 2009 6:28 AM > > Artichokes and Garlic Chunks > > > > > > Artichokes and Garlic Chunks > > > > 4 artichokes > > 1 whole heads of garlic > > 1 tsp. salt > > 1/2 tsp. pepper > > 1/2 cup minced parsley > > 4 tbsps. olive oil > > > > Slice off top 1/2 inch of artichoke. Snip off tops of remaining > leaves. Trip stem so artichoke will stand upright > > on plate of flat bottomed casserole. Leave an inch or more > > between each one. Peel garlic and cut in small pea size > > pieces (about 1/3 cup). Spread open leaves and drop in > > garlic chunks. Sprinkle with salt, pepper and half the > > parsley. Drizzle with oil. Add 1/4 cup water to bottom of > > plate. Cover with vented plastic wrap. Microwave on high > > for 15 minutes, rotating plate every 4 minutes. Let stand 5 > > minutes. Sprinkle with parsley and serve. Serves 4. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2009 Report Share Posted February 16, 2009 Some varieties of artichokes have less thistle in the middle. Also, if you pick them or buy them young, that whole middle part is edible, including the inner leaves. , " wwjd " <jtwigg wrote: > > I've always had to dig out the thistle(lot of work) with a spoon. I use my serated grapefruit spoon, which helps put it loose. Not something that you can just cut off with a knife. How do you get out the thistle which is above the heart, before you cook it? Do you have a better way? I often wondered if it were easier after you cooked it and them. I cut 1/2 inch off the tips of each leaf. After I clean them out and trim the leaves, I like to spinkle mine with garlic salt and parmasean cheese. Then drizzle with some olive oil and set up right. I cut off the stem and cook it too. I cover it in a stainless steel pan and cook for about 25 minutes until tender. I love them. > Judy > - > chelsea_cheetah > > Monday, February 16, 2009 7:33 AM > Re: Artichokes and Garlic Chunks > > > You prep them, microwave them and eat. That's what I do. The > recipe seems clear to me. The inside it the yummy part you have to > reach. > Chelsea > > , " wwjd " <jtwigg@> wrote: > > > > When do you cut out the thistle from the inside of the artichoke? > > - > > Hank Steunenberg > > Garlic-Loving-Recipes > > Monday, February 16, 2009 6:28 AM > > Artichokes and Garlic Chunks > > > > > > Artichokes and Garlic Chunks > > > > 4 artichokes > > 1 whole heads of garlic > > 1 tsp. salt > > 1/2 tsp. pepper > > 1/2 cup minced parsley > > 4 tbsps. olive oil > > > > Slice off top 1/2 inch of artichoke. Snip off tops of remaining > leaves. Trip stem so artichoke will stand upright > > on plate of flat bottomed casserole. Leave an inch or more > > between each one. Peel garlic and cut in small pea size > > pieces (about 1/3 cup). Spread open leaves and drop in > > garlic chunks. Sprinkle with salt, pepper and half the > > parsley. Drizzle with oil. Add 1/4 cup water to bottom of > > plate. Cover with vented plastic wrap. Microwave on high > > for 15 minutes, rotating plate every 4 minutes. Let stand 5 > > minutes. Sprinkle with parsley and serve. Serves 4. > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.