Reply Mon 26 Mar, 2007 08:46 pm
There are few foods I like to eat better than artichoke heart. I don't buy them as often as I'd like, because they are not just expensive, it's lots of trouble preparing them. Every time I buy one of the bigger ones, I get disappointed, because the heart does not seem so good. What do you consider the best ways to buy and prepare these ridiculous veggies?
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Type: Discussion • Score: 0 • Views: 4,605 • Replies: 41
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contrex
 
  1  
Reply Tue 27 Mar, 2007 01:56 am
I buy just the hearts in glass jars in oil.
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ossobuco
 
  1  
Reply Tue 27 Mar, 2007 02:01 am
Which reminds me, Contrex, I'm sorry for snapping at you earlier today.

On artichokes - to me, in the prepared jars, they almost always add too much vinegar in proportion to the olive oil. NOT the way I like them.


To die and go to heaven is to have artichokes in Rome. Don't get me started....
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Bohne
 
  1  
Reply Tue 27 Mar, 2007 03:07 am
Fresh, steam them and eat the pieces with butter!
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ossobuco
 
  1  
Reply Tue 27 Mar, 2007 03:12 am
I'm posting while too sleepy. Will be baaaaaaaak.
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contrex
 
  1  
Reply Tue 27 Mar, 2007 03:34 am
ossobuco wrote:
Which reminds me, Contrex, I'm sorry for snapping at you earlier today.


Don't worry, Osso, I did some looking on the forum, the case was genuine, I jumped to the wrong conclusion.
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ossobuco
 
  1  
Reply Tue 27 Mar, 2007 03:52 am
Contrex,
Well, that was easy for me, as I know her from her postings, and she's landed in one of my recent neighborhoods.

On artichoke and Roma... lord love a duck - I have to look up a restaurant, something like settimo d'arancio - there were three allied restaurants, and I landed at one. I ordered the artichoke. It was the whole giant artichoke flower fried... like the best set of potato chips ever. I forget what else I had, perhaps a salad, other apperitivi. Then the waiter and I talked about California and movie scripts... in a mess of italian and english, my speech being the messy part.

But that's just one kind of artichoke...
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twinkle
 
  1  
Reply Wed 28 Mar, 2007 07:14 pm
I have never even tried one! DO they have an individual taste?
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edgarblythe
 
  1  
Reply Wed 28 Mar, 2007 07:19 pm
I don't have the ability to describe it well, but the flavor is addictive.
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ossobuco
 
  1  
Reply Wed 28 Mar, 2007 07:40 pm
Her are a couple of links -

http://www.e-rcps.com/pasta/rcp/antipasti/artichoke_rom.shtml
http://www.italiaplease.com/eng/megazine/sugar/2002/04/artichokes/index.html


None of these are what I was talking about with the fried artichoke flower, sigh, but they all look good -
http://www.artichokes.org/recipes.html
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ossobuco
 
  1  
Reply Wed 28 Mar, 2007 07:47 pm
Well, this is closest to my own photo (what box is that in, eh?).

Looks uninteresting, is extremely delicious.

http://pacificpalate.typepad.com/pacific_palate_blog/images/img_1799.jpg

And I'm going to have to look at this guy's blog (he likes Parma, I like Parma, to be my most contained about it) - the blog is where I got the photo of the fried artichoke...
http://blog.dongenova.com/so_much_on_my_plate/index.html
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ossobuco
 
  1  
Reply Wed 28 Mar, 2007 08:23 pm
Here we go...

Carciofi alla giudea -

http://www.epicurious.com/recipes/recipe_views/views/232077

These are delicious.
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edgarblythe
 
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Reply Wed 28 Mar, 2007 09:07 pm
Never heard of fried. Got to try it.
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farmerman
 
  1  
Reply Wed 28 Mar, 2007 09:08 pm
Osso, that flower looks like a Durian fruit. Ill pass.

When I lived out near Stockton Calif. I would drive over to Point Reyes on Sats to do sketching. Id pick up fresh artichokes at a farm near Vaccaville. Id have artichokes for supper, nothin else. (Oh , and a good Montrachet). There was a garlicky butter, not infused but from the cream that they sold there and It was just the right dip. MMMM butter all over my chin, burrowing down to the heart . The neat thing about artichokes is that the leaves get thicker with flavor, the deeper down you go.
Then you hit that prickly mass that guards the heart .
We get artichokes at the Supermarket here and its just nowhere the same freshness. Its like eatin a Supermarket lobster thats been in a tank instead of the ocean. No food travels well, everything is best eaten locally.

How about bananas, ever eat one a them badboys from a Costa Rican or MExican plantation? damn good, no comparison to the ones we slice onto our cereal.
Sorry, Im getting hungry and thats not what my diet allows.
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ossobuco
 
  1  
Reply Wed 28 Mar, 2007 09:18 pm
I agree, farmer, local = best. I had different kinds of artichokes in italy, way different. (Where is Raphillon to explain...). That flower thing was incredible, but I don't fry stuff myself. Not so much anti fat as that I'm afraid I'd set the house on fire.
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CalamityJane
 
  1  
Reply Wed 28 Mar, 2007 09:18 pm
I don't like the vinegary taste in the jars either, so I buy them frozen.
Sauteed in butter, mmmhhhh.

Spaghetti with artichoke hearts, garlic and olive oil is good too.
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ossobuco
 
  1  
Reply Wed 28 Mar, 2007 09:20 pm
They have all kinds of bananas at some markets in So. Cal.... yes, I like them.
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ossobuco
 
  1  
Reply Wed 28 Mar, 2007 09:24 pm
I've never bought frozen artichoke hearts, should look into that, thanks..
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edgarblythe
 
  1  
Reply Wed 28 Mar, 2007 09:27 pm
I also didn't know they came frozen. I hate them out of cans and jars.
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CalamityJane
 
  1  
Reply Wed 28 Mar, 2007 09:43 pm
Canned and jared artichokes are too salty - the frozen kind is good quality
without any additives.

http://www.birdseyefoods.com/birdseye/inspire/productDetails.aspx?name=ArtichokeHearts9oz
0 Replies
 
 

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