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| Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives. |
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19-04-2007, 07:46 PM
posted to alt.support.diet.low-carb,rec.food.historic
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Artichoke time
It's artichoke season in Bodrum. Their wild cousins, cardoons ("kenger" in
Turkish), flourished about a month or so ago but now their cultivated kin are coming up strong and this year we've got a good crop indeed. I just boil them and to eat, pick off and strip off leaves the one by one, dipping them in a sauce made from: mayonnaise (real) anchovies garlic capers black pepper (freshly ground) Mix in a blender (not too strenuously or you'll split the mayo) and let rest a couple of hours before using. Thanks to Alton Brown and "Good Eats" ("The Choke's On You") I've discovered that the stems of artichokes are every bit as delicious as the hearts. You just have to peel them first before boiling them. Recalling all the artichoke stems I've thrown away in my lifetime I can't help but wonder why nobody told me about this before. -- Bob http://www.kanyak.com 
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19-04-2007, 09:04 PM
posted to alt.support.diet.low-carb,rec.food.historic
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Artichoke time
On Thu, 19 Apr 2007 14:46:30 -0400, Opinicus wrote:
It's artichoke season in Bodrum. Their wild cousins, cardoons ("kenger" in Turkish), flourished about a month or so ago but now their cultivated kin are coming up strong and this year we've got a good crop indeed. I just boil them and to eat, pick off and strip off leaves the one by one, dipping them in a sauce made from: mayonnaise (real) anchovies garlic capers black pepper (freshly ground) Mix in a blender (not too strenuously or you'll split the mayo) and let rest a couple of hours before using. Thanks to Alton Brown and "Good Eats" ("The Choke's On You") I've discovered that the stems of artichokes are every bit as delicious as the hearts. You just have to peel them first before boiling them. Recalling all the artichoke stems I've thrown away in my lifetime I can't help but wonder why nobody told me about this before. Have you tried his technique of grilling (or broiling) the hearts/stems? It looks good, but it seems a lot of work. -- Bob in CT
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19-04-2007, 09:55 PM
posted to alt.support.diet.low-carb,rec.food.historic
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Artichoke time
Yumm! I had Artichoke last night with chicken on the side.
Steve "Opinicus" wrote in message ... It's artichoke season in Bodrum. Their wild cousins, cardoons ("kenger" in Turkish), flourished about a month or so ago but now their cultivated kin are coming up strong and this year we've got a good crop indeed.
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