From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Artichokes?
Organization: Lockheed Missiles and Space Co.
Date: Tue, 10 Nov 92 16:39:18 GMT

In article <lftdhpINNl0a@jethro.Corp.Sun.COM> avi@rix.Corp.Sun.COM writes:
>In article 16668@monu6.cc.monash.edu.au, kurtles@momth3.maths.monash.edu.au (Mr K.A. Brinschwitz) writes:
>
>>I have never eaten artichoke before (fresh or canned)
>>and am not sure what to do with them (the fresh ones anyway).
>>
>>Does anyone out there know how to cook fresh ones, and what they
>>are good served with? Any suggestions appreciated.
>
>Wash the artichokes and cut off the dry, dark stem end.  Remove the first
>layer or 2 of outer leaves.  Steam for about 30 minutes or until the leaves 
>pull off very easily.  Serve with melted butter, mayonnaise, or salad dressing 
>(try a few things to find out what you like best).
>
basically, I follow the above, except I don't take off any outer leaves -
besides steaming them, you can follow the above directions, rinse them off
and put stem side down in a microwaveable bowl (w/cover) and microwave them
for about 10+ minutes - untill you can pierce easily with a fork

>To eat, pull off a leaf, dip the end into the butter (or whatever), and use
>your teeth to scrape off the meaty part on the inside.  When you get down
>the the small, purplish inner leaves, pull them all off and scrape or cut off 
>the white thistle stuff.  You should be left with the edible heart, which is 
>all the same meaty stuff you've been scraping off the leaves.  Dip it into 
>your dip and eat it.
>
for dipping - if the artichoke is warm, dip in melted butter or cheese
				  cold, dip in dill mayo mix

dill mayo mix - 1 tsp dill weed
		1/2 tsp lemon juice
		1 cup mayonnaise
  mix and serve

  note mayo can be combo of mayo & sour cream or mayo & yogurt or leave mayo 
      out entirely - use sour cream and or yogurt

another way I really enjoy artichokes is to cook them as above, let cool
once cool gently pull back leaves to make more of a 'rose' effect, then,
using a spoon, gently scrape out center to get rid of thistle (this creates
a nice 'dish')
mix together: 1/2 cup shrimp (or crabmeat, tuna, etc)
	      1 small onion diced (or green onions diced)
	      1 small pepper diced (or 1/3 each green, yellow & red pepper)
	      1 stalk celery diced
	      1/2 cup bean sprouts
	      1 small can sliced black olives
	      4 mushrooms chopped/sliced
    note any of the above can be omitted or added to according to your tastes
pour italian dressing over mixture and toss to coat
divide mixture into artichoke 'dishes'
this can be made several hours in advance - refrigerate to keep cold
serve with warm bread


canned artichokes
put into a baking dish
  1 can artichoke hearts (quartered)
  1 cup parmesean cheese
  1 cup mayonnaise (not salad dressing)
  garlic to taste
bake in 350 oven for 30 minutes or till browned on top (knife should go
  into center and come out clean)
serve with french bread

variations - add sliced ortega peppers for a different taste



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Newsgroups: rec.food.cooking