mikemo

The big Purple here in Central MX are the very best. Trim/top them, very little fur, and stuff with egg/bread crumb and grated Parmesan, S&P, some Olive oil, then steam upright/covered.
M

cmt

"Central MX": Is that central Mexico?

ElendilPickle

I know what you mean, LoveItaly! I grew up in CA, and though we didn't grow our own artichokes, we ate them regularly. I have friends here in New Mexico who have never tried one (they are a little pricey).

Last time I made artichokes I steamed them in a mix of water, white wine, garlic, and lemon.

We usually eat them with mayonnaise, but a nice garlicky aioli sounds good!

Lee Ann

LoveItaly

Hi LeeAnn, you would, having grown up in CA! I love artichokes but still think of them as a basic veggie. To this day I have friends that have never eaten one and don't want too. Strange, LOL! BTW, the purple cactus like flowers are really beautiful. And we grew those in Albany. I don't think it is true anymore but when I was younger I could not believe the people that had never eaten an avacado! And of course I am jealous of all the peppers you have available but we have access to quite a nice variety. Take care!

kwren

Excuse my ignorance, but how do you stuff an artichoke? (sounds like the beginning of a good joke, but alas, it's a serious question.) There doesn't seem to be much room to put any stuffing!

cmt

You press on the top of the artichoke to make the petals (i think they're petals) open up more, and then you stuff the bread crumbs (which you have sauteed in olive oil, with anchovies, garlic, herbs, chopped capers, grated Romano cheese) in between the petals and in the center, wherever you can squeeze it in.

Art_Vandelay

The secret for artichoke tenderness: the pressure cooker. Such utensils are quite common in France, and I've always seen my mum cooking the artichokes in the pressure cooker. They come out tender, tasty and juicy, ready to be dipped in a nice vinaigrette!

kwren

Thanks cmt - I was picturing carving it out somehow to make a cavity! Couldn't figure out at all how that could ever work! Now it all makes sense.

Marianna

After reading this, I must go find some wonderful artichokes today and make them for dinner with my roasted slices of eggplant and red peppers, garlic, fresh mozzarella, parmesan cheese and olive oil.

Mimi, our mothers made them almost the same way with bread crumbs, parmesan cheese, olive oil, lemon juice and some chopped fresh parsley. Mine never come out as tasty as my mother's either!

OO

mikemo...I just saw the big purple ones in Central Market in San Antonio this weekend...first time I've seen that variety. Do they taste any different?

Our daughter and SIL have them (normal variety) growing in their garden in Phoenix. The plants spread, so although they started out with only a few, they are now popping up in their lawn as well, and they have more than they can keep up with. That we all should have such lawn pests!

My very favorite dipping sauce is 1 C drawn butter (I know, I know), 1/4 C lemon juice, 1/4 C chopped parsley, 1 tsp salt, 1/2 tsp dry mustard, and a dash of Tabasco. Oh so <i>good</i>!

cigalechanta

In France, I've had them stuffed with goat cheese, or served with Aioli. Here in Boston, you can buy the small ones that you eat the whole of it , in the North End, Our Little Italy.
Another thing I love that my mother cooked was stuffed squash flowers. I've only had them once this summer that J. found for me at the farmers'market.

djkbooks

You can also wrap them in plastic wrap and pop them in the microwave on a plate (or right on the glass turntable). Cook about 7 minutes for one, 10 minutes for two, etc., until tender when the base is pressed (cooking another minute at a time if necessary - 7 minutes is perfect for one bigger than my fist). Let stand for 5 minutes, then prick the plastic wrap to release the steam. Let cool just a bit and unwrap. Then, scoop out.

My favorite dipping sauce is a Hollandaise with extra lemon juice.

A wonderful stuffing is finely chopped mushrooms, minced shallots, sauteed in a bit of butter. Then add a bit of your favorite grated hard cheese or crumbled soft cheese. Stuff the artichokes, sprinkle the tops with a bit more cheese, and bake them at 400 degrees for 12-15 minutes, until cheese is bubbly and browned.

Note also that a grapefruit spoon is fabulous for scooping out the choke - raw or cooked.

Where I live, the tiny frozen artichoke hearts or artichoke hearts in a jar or canned are excellent. Fabulous with chicken breasts and some chicken broth thickened with sour cream, with a bit of lemon.

Anyone have a fabulous recipe for hot artichoke dip? I've tried many, but have never been able to duplicate one we loved in a restaurant years ago. Baked or broiled with some combination of hard cheese and cream cheese and some sort of &quot;kick&quot;, from a dash of Tabasco or Worcestershire, perhaps. All the recipes I've found and tried have been just fine - but not quite as good as that first presentation.

viamar

Here's my hot artichoke dip recipe:

one can artichoke hearts chopped
one cup mayo
one brick cream cheese softened
one cup parma. cheese
a little garlic powder

Blend mayo and cream cheese w/ hand mixer.
Add cheese and garlic powder. Mix well, add artichokes, mix well.
Put in a small baking dish, sprinkle a little parma cheese on top. Bake at 350 for 45 min. or until browned.Enjoy. It's the most fattening thing in world, but oh well!