Artichokes.... MMMMM

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76NORDIC

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« on: April 18, 2011, 05:16:35 PM »
I just cut this badboy from my garden today, have 9 more about ready also. A little wasabi mayonaise and I am good to go :beer:
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« Reply #1 on: April 18, 2011, 05:29:19 PM »
boil em with some italian dressing.  chop em in half, finish on the bbq.  and miracle whip. 

76NORDIC

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« Reply #2 on: April 18, 2011, 05:33:10 PM »
Never have tried the italian dressing part, but cutting em in half and bbq'ing I definately do :thumbup:
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« Reply #3 on: April 18, 2011, 07:15:22 PM »
When you grill them do you peel them or just cut em in half?
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ka0tyk

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« Reply #4 on: April 18, 2011, 07:17:04 PM »
When you grill them do you peel them or just cut em in half?

very sharp knife and cut em in half. 

76NORDIC

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« Reply #5 on: April 18, 2011, 07:58:26 PM »
KA how much Italian dressing you put in the water ??? Does that really do a lot for the taste ??? Never heard of that one.. always do the boil and barby tho
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« Reply #6 on: April 18, 2011, 10:54:02 PM »
OK


finally something I know a whole bunch about.......... :thumbup: :thumbup: :thumbup:

I live about 30 miles from the artichoke capitol of the world (aka Castroville Ca) and less than 10 miles from the garlic capitol of the world (aka Gilroy Ca)

So lets go through this nice and slow....

Four artichokes, about a tablespoon and a half of pickling spice, or, about a half teaspoon of mustard seed, about a half teaspoon of allspice, a half teaspoon of coriander, a little bit of course ground red pepper and about three cloves and a couple of diced garlic cloves.

Put it all together in a tea ball and put it in a big pot filled with enough water to cover the thistles, bring the water to a rolling boil, be careful and drop all four artichokes in the water and let it roll for about five-seven minutes, pull of the heat and drain off some of the water and put it in a steamer with the chokes and steam them until tender (typically around another 10-15 minutes......)

Serve with 50/50 real mayonnaise and sour cream....To die for....

This also works awesome with corn on the cob, preferably white corn, but yellow works killer too (skip the mayo and go for some butter or margarine)...

Been doing it like this for twenty years and have been asked how we did it every time...... :thumbup: Don't forget the  :beer:

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ka0tyk

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« Reply #7 on: April 18, 2011, 10:56:19 PM »
KA how much Italian dressing you put in the water ??? Does that really do a lot for the taste ??? Never heard of that one.. always do the boil and barby tho

decent amount.  maybe 1/4 cup or so.  and yeah it makes a big difference.  like the wishbone italian dressing has a bunch of chunk tidbits that make their way inbetween the leaves and adds flavor.  also ive found that trimming em up helps a lot as well.



some food scissors will make this easy.

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« Reply #8 on: April 19, 2011, 08:34:09 AM »
are you guys serious you really eat those things ????????
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« Reply #9 on: April 19, 2011, 09:30:35 AM »
are you guys serious you really eat those things ????????

HELL YES! and im old school with them, boil and melted butter...enjoy!
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« Reply #10 on: April 19, 2011, 09:11:30 PM »
are you guys serious you really eat those things ????????

My late wife turned my kids onto those things! And YES!! Italian dressing and just butter! Actually, Cin would buy the Italian season packets and put the whole packet in the boiling water before the artichokes, along with about a 1/2 cup of olive oil for two of them, four she would probably double all that. Cin was Italian,   ;)

But they ARE good!!!  :P

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« Reply #11 on: May 17, 2011, 03:14:29 PM »
Yep...Cut the tops off,cover in Ceaser dressing,boil 'em till their soft....Dip 'em in melted butter with Parmesaen Cheese and Pepper...The best part is the Heart...when ya get down to it,ya cut it up and dip in the butter/cheese/pepper mix...Damn...it's good! I grew up dippin' these thing's in Mayo,then married (now divorced) an Italian chick and learned the butter dealio from her....My kidz (me too) LOVE these thing's! :beer:  ;D P.S....just the grated Kraft Parm. cheese work's fine....Great flavor....
« Last Edit: May 17, 2011, 03:18:02 PM by skee »
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