AeroWesty From United States of America, joined Oct 2004, 18844 posts, RR: 64 Posted (6 years 9 months 2 weeks 6 days 11 hours ago) and read 1152 times:
At this time of year I can't resist a jumbo artichoke. The one before me is HUGE.
Growing up near the coast of Northern California, I learned how to eat artichokes the right way ... ... just peeling off the leaves one by one, dipping them in Best Foods mayo, then peeling the heart away from the pulpy bit at the end, and cutting the heart up into quarters, dipping it into more Best Foods. Basically, an artichoke is just a vehicle for good mayo.
The first time I had one at a restaurant, the top had been lopped off, the center hollowed out, and a sauce poured into it for dipping. I was horrified.
How do you eat your choke? Or are you intimidated by the noble thistle?
BaylorAirBear From United States of America, joined Jan 2005, 2913 posts, RR: 52 Reply 1, posted (6 years 9 months 2 weeks 6 days 11 hours ago) and read 1144 times:
I have a jar of artichoke hearts in my pantry. It's been there for two years. I was going to use them in some italian dish, but couldn't bring myself to unleash those horrid looking vegetables.
AeroWesty From United States of America, joined Oct 2004, 18844 posts, RR: 64 Reply 2, posted (6 years 9 months 2 weeks 6 days 11 hours ago) and read 1140 times:
Quoting BaylorAirBear (Reply 1): but couldn't bring myself to unleash those horrid looking vegetables.
If they're of the marinated variety, unleash them on a salad!
777DadandJr From United States of America, joined Feb 2005, 1516 posts, RR: 13 Reply 3, posted (6 years 9 months 2 weeks 6 days 11 hours ago) and read 1138 times:
Quoting BaylorAirBear (Reply 1): I was going to use them in some italian dish, but couldn't bring myself to unleash those horrid looking vegetables.
You're missin out on something great man.
Take those artichokes out of your cabinet, and dust them off.
Throw some farfalle pasta on the boil.
Saute some shallot, garlic, smoked ham, sun dried tomato, peas and the artichokes. Mix in some bechemel cream sauce, and toss with the cooked pasta.
Top with fresh grated parmesan and enjoy!
You will thank me in the morning. It's so freakin good!
Russ
My glass is neither 1/2 empty nor 1/2 full, rather, the glass itself is twice as big as it should be.
IAH777 From United States of America, joined Mar 2008, 0 posts, RR: 5 Reply 4, posted (6 years 9 months 2 weeks 6 days 7 hours ago) and read 1116 times:
AeroWesty From United States of America, joined Oct 2004, 18844 posts, RR: 64 Reply 5, posted (6 years 9 months 2 weeks 6 days 7 hours ago) and read 1112 times:
Quoting IAH777 (Reply 4): Replace the mayo with drawn butter and lemon.
Well okay, since it's your a.net birthday today, just this once!
IAH777 From United States of America, joined Mar 2008, 0 posts, RR: 5 Reply 6, posted (6 years 9 months 2 weeks 6 days 7 hours ago) and read 1107 times:
Oh shite! I didn't notice 'til you said that. I may only be two, but I'm spouting mindless drivel at a fourth grade level.
Cory6188 From United States of America, joined Feb 2004, 2686 posts, RR: 6 Reply 8, posted (6 years 9 months 2 weeks 6 days 6 hours ago) and read 1099 times:
Best Foods mayo...never heard of it. Out here in NJ, we have Hellman's instead.
AeroWesty From United States of America, joined Oct 2004, 18844 posts, RR: 64 Reply 9, posted (6 years 9 months 2 weeks 6 days 6 hours ago) and read 1098 times:
Quoting Cory6188 (Reply 8): Out here in NJ, we have Hellman's instead.
Yes, it's Best Foods west of the Rockies. Same stuff.
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From United States of America, joined Oct 2004, 18844 posts, 
... just peeling off the leaves one by one, dipping them in Best Foods mayo, then peeling the heart away from the pulpy bit at the end, and cutting the heart up into quarters, dipping it into more Best Foods. Basically, an artichoke is just a vehicle for good mayo.
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