Guest guest Posted February 16, 2009 Report Share Posted February 16, 2009 I'm in L.A. and they are not too expensive. I don't eat the purple thistle. They are too much trouble for me, take too long to cook and peel down to the good part and I will end up dipping them in a stick of butter so I buy them marinated in a jar. I never dig out the thistle from a raw artichoke, steam it first. Donna The seed is in bloom, will it meet an early doom or survive in a tranquil sea? Does it face an early end, will it find a real friend, should it be called humanity? Will creation of man bring death by his hand or will life be his destiny? The Seed - Rare earth --- On Mon, 2/16/09, wwjd <jtwigg wrote: wwjd <jtwigg Re: Mark Re: Artichokes and Garlic Chunks Monday, February 16, 2009, 6:14 AM Do you eat the purple thistle choke? http://www.oceanmis t.com/products/ artichokes/ artichokeeat. aspx I'm going to try removing it after it is cooked in the matter mentioned here. It sure seems like it would be easier after it is cooked. I love artichokes. http://gourmetfood. about.com/ od/cookingtechni ques/ss/artichok etrim.htm I love to suck out those petals too and enjoy the heart very much. I cut off the thorny tips with scissor too. Judy - Mark Monday, February 16, 2009 7:58 AM [vegetarian_ group] Hello Judy Re: Artichokes and Garlic Chunks I have no idea what you are talking about ~lol~ Just follow those insuructiuons and they will be tender. I always take scissors and trim the ends and steam them, peel off the leaves and dip the bottom of the leaves in mayo or garlic butter and suck on them until I get to the tender core aka heart. You are butchering that poor artichoke Judy. Mark , " 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 > [vegetarian_ group] 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@gro ups.com > > Monday, February 16, 2009 6:28 AM > > [vegetarian_ group] 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...
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