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Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
My Latest Journal
Be prepared to turn yellow-brown if you start cutting them raw. I find it much easier to simply steam them whole and be careful when I'm tearing them apart than snip them all up first. Butter with a little lemon juice or mayo are pretty standard dippers. I almost grabbed a few the other day, but I'm guessing there's simply no way I could convince either of my kids to eat one.
Has anyone cooked and eaten a Violetto artichoke? Supposedly Italians consider it a gourmet type. The artichokes are smaller. I grew the plant with enjoyment (it's BIG, and if you don't get the artichokes picked the flowers are incredible! Plus they bring a cloud of bees.) But I never managed to figure out how I should process them.
Boil in pleny of water with a wedge of lemon, a garlic clove, a few peppercorns and a splash of olive oil. You'll know they're done when a fork easily pierces the base. Drain, serve with lemon butter. Don't overcook! Not good mushy.
I don't know how old your kids are...but you should give it a try! With mine I never know what they'll eat or not eat! Things I think they won't look twice at they gobble up and want more of...sometimes!