I bought an artichoke-NOW WHAT??

iVillage Member
Registered: 10-24-2003
I bought an artichoke-NOW WHAT??
16
Sat, 04-17-2004 - 12:24pm

LOL I have no idea what to do with it.  Any GOOD ideas will be greatly appreciated.  LOL

Thanks in advance



Tammie


 

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iVillage Member
Registered: 04-10-2003
Sun, 04-18-2004 - 6:00am
Go ahead and try it tonight- they are my favorite vegatable, so good! Really, it's just boiling them and being sure they are done, like spagetti but takes longer. Like spagetti, if it's not soft enough when you test it, just cook longer. At about 40 minutes of a steady but not full boil start testing- the bottom of a leaf should pull/bite off easily, you scrape it off with your front teeth. When the leaves are gone, it's like removing the inside of a mushroom cap- you'll see it- fine hair like stuff that gets scraped off. Then the heart- the very best!

I serve it for company a lot and we all have so much fun.

Sally

iVillage Member
Registered: 04-12-2004
Mon, 04-19-2004 - 9:05am
Stuffed Artichokes is a very typical italian side dish. Lots of recipes call for bread crumbs, but the way my family makes them is very SB friendly - it is the vegetable served at holiday meals:

Cut the stem off the artichoke, cut the pointy tips off, as well. Wash the artichoke in cold water. Cut some low-fat cheese (your choice) into slivers - of course we usually use a very sharp provolone - and go around the artichoke inserting the slivers of cheese down into the leaves. Stand the artichoke in a a sauce pan with a tiny amount of water, drizzle with olive oil and a little bit of salt. Cover the sauce pan and simmer for at least an hour or until the center of the leaves become tender and the cheese is melted.

When you eat them, you pull off each leaf and scrap the cheese and the tender part of the leaf with your teeth. And don't forget the choke which is at the base of the vegetable. Sounds a little complicated, but it's worth it!

iVillage Member
Registered: 04-02-2003
Mon, 04-19-2004 - 11:54am

Yum!!! These are a favorite treat for me. This is EXACTLY how I eat them. The sauce I made yesterday was this...


About 2 T's of Smart Balance, 1 T of dijon Must, 1 T (approx) of lemon juice and a dash of garlic powder, cayenne pepper, and a pinch of salt. Nuke till melted and a thin sauce to dip leaves in. GREAT STUFF! And v. filling. You

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iVillage Member
Registered: 04-02-2003
Mon, 04-19-2004 - 11:58am
Oooh, I've never thought of putting cheese down in the leaves before steaming. How do you keep them from falling over? I usually do mine stem side up. I'll have to try this!

Becky


158/149/135

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iVillage Member
Registered: 01-27-2004
Mon, 04-19-2004 - 12:54pm
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Trim the stem closer to the base, and put stem-side down in the pan. If making more than one, put in close-fitting pan and the artichokes will support each other keeping them all upright.

iVillage Member
Registered: 04-12-2004
Mon, 04-19-2004 - 4:52pm
They should be cooked tip-side up, so the cheese softens and melts into the bottom of the leaf, in a pan just big enough to hold the number of artichokes you are cooking - the sides of the artichokes should be pressed against each other.

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