Text 19468, 75 rader
Skriven 2007-08-24 17:08:28 av Michael Loo (1:18/200)
     Kommentar till en text av Mark Lewis
Ärende: artichokes 28
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 -=> Mark Lewis said to Carol Shenkenberger <=-

 CS> I've never eaten Artichokes.  I've seen them but they look like too
 CS> much trouble to make anything out of so I bypassed.  They also sell
 CS> them sometimes at the commisary but I havent noted them out in
 CS> town.  Perhaps I just didnt notice them?
 ML> hummm... if you're talking about the normally seen green flower
 ML> looking things that are artichokes, you don't "make anything out of
 ML> them" ;)  

You can make things out of them, from fritters to stuffed to
who knows what, but I agree that plain plain is the best way.

 ML> server them whole with garlic butter... to eat, you pull a leaf, dip

Except that I advocate regular (salted) butter over garlic butter,
because the vegetable's flavor is pretty delicate.

 ML> the bottom third into the butter and then bite on the bottom and pull
 ML> it out of your mouth scrapping the meat off the leaf

Good description.

 ML> generally, in the center, there're be a lot that are small and not
 ML> worth the trouble... just pull them off... under them is what is
 ML> called the "choke"... it is kinda hairy looking... carefully pull it
 ML> off and set it with the uneaten portions of the leaves

I've discovered that when cooked long enough, or in very young
artichokes, the choke is edible. Also if fried.

 ML> jerusulem artichike is a whole lot different than the "normal"
 ML> artichokes described above... JA is a tuber instead of a green flower

And it's not from Jerusalem, either: the name comes from the Italian
word "girasole," meaning sunflower; this vegetable is in fact in the
sunflower family.

Grilled chevres on artichoke bottoms
cat: starter
servings: 6

12 artichokes
6 sm chevre cheeses
1 bn chives
1 lemon
salt
pepper
1 cinnamon stick [not called for in instructions]
4 g pepper [not called for in instructions]
arugula

Preheat the broiler. Cover the broiling pan with alfoil.

Stem the artichokes. Trim the leaves to expose the bottoms.
Remove the chokes. Sprinkle the bottoms with half the lemon
juice; cook 30 min in boiling salted and lemoned water.

Rinse, dry, and mince the chives.

Cut the cheeses widthwise in two.

Drain the artichoke bottoms. Put them on the broiling pan.
Top each with a half cheese. Strew with chives and pepper.

Broil very close to the element until cheese have browned.

Serve with an arugula salad.

Le bon accord : Un Volnay (Rouge, Bourgogne)
Source : http://www.CuisineAZ.com

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