Nancy Young wrote:
> "jmcquown" > wrote in message
> ...
>
>> The other reason is called "presentation". But then again maybe you
>> don't care how your food looks. If I'm serving artichokes to my
>> family I don't want to say oh, you'll have to scrape out the choke
>> because I didn't bother.
>
> I was taught how to make artichokes by my ex mil. She snipped the
> tips of the leave, those little barbs really hurt. But she didn't
> take out the choke.
> Okay by me, I don't take it out either, I just scrape it off the
> heart when I
> get that far eating it.
>
> I'm getting a craving, are they coming into season soon? I know they
> are big at Easter with Italians.
>
> nancy

I dunno - I see them at the grocery stores now but they are shipped in from
California and Arizona.

I saw a method once for those "baby" artichokes on a PBS cooking show. I
gathered the "baby" ones don't have the sharp points on the leaves. She
didn't even trim them. An Italian woman (guest on the show who didn't speak
much English) dredged them in an egg wash then in coarse (kosher?) salt and
breadcrumbs then pan fried them in oil. They looked GREAT! I'll have to
try that sometime when I see baby artichokes again. Come to think of it,
this was Jewish Cooking with Joan Nathan.

Jill