Yesterday, we had six of the best artichokes any of us has ever had.
They were the "frost-kissed", ugly ones -- 39 cents each. True joy.

Then I read here that they may be disappearing for a while, so we went
today and bought a dozen more. Four for Carin to take up to her
Dad's, four for us to eat, and four to make into an
artichoke-heart-avocado spread that James likes but has never made for
us.

Mmmmmm, artichokes!

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

Serene said...

> Mmmmmm, artichokes!


Yepper! As much as the bread-and-butter kid I was growing up, nothing got me
to the dinner table faster than artichokes.

Andy

"Serene" > wrote

> Yesterday, we had six of the best artichokes any of us has ever had.
> They were the "frost-kissed", ugly ones -- 39 cents each. True joy.
>
> Then I read here that they may be disappearing for a while, so we went
> today and bought a dozen more.

Uh oh, I was looking at some today and decided against them,
I should have grabbed a couple, you say?

> Four for Carin to take up to her
> Dad's, four for us to eat, and four to make into an
> artichoke-heart-avocado spread that James likes but has never made for
> us.

Oh, that sounds good.

nancy

On Sat, 13 Jan 2007 19:42:08 -0500, "Nancy Young" >
wrote:

>
>"Serene" > wrote
>
>> Yesterday, we had six of the best artichokes any of us has ever had.
>> They were the "frost-kissed", ugly ones -- 39 cents each. True joy.
>>
>> Then I read here that they may be disappearing for a while, so we went
>> today and bought a dozen more.
>
>Uh oh, I was looking at some today and decided against them,
>I should have grabbed a couple, you say?

Well, they're yumma, so I'm not gonna discourage you. :-)

>
>> Four for Carin to take up to her
>> Dad's, four for us to eat, and four to make into an
>> artichoke-heart-avocado spread that James likes but has never made for
>> us.
>
>Oh, that sounds good.

I'll let y'all know.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

On Sat, 13 Jan 2007 19:42:08 -0500, "Nancy Young" >
wrote:

>
>"Serene" > wrote

>> Then I read here that they may be disappearing for a while, so we went
>> today and bought a dozen more.
>
>Uh oh, I was looking at some today and decided against them,
>I should have grabbed a couple, you say?

Yes.
California is having a VERY big freeze right now..and one of the areas
that is being affected is the area where most artichokes are grown.

Prices on a lot of things may be going up, and supplies of your
favorite California produce may be scarce to non-existant.

Christine

"Christine Dabney" > wrote

> On Sat, 13 Jan 2007 19:42:08 -0500, "Nancy Young" >
> wrote:

>>Uh oh, I was looking at some today and decided against them,
>>I should have grabbed a couple, you say?
>
> Yes.
> California is having a VERY big freeze right now..and one of the areas
> that is being affected is the area where most artichokes are grown.

Gotcha. Perhaps I'll pick up a bag of frozen hearts while I'm at it.

> Prices on a lot of things may be going up, and supplies of your
> favorite California produce may be scarce to non-existant.

Wonder what else I'm going to miss. Thanks for the head's up.

nancy

On Sat, 13 Jan 2007 20:07:48 -0500, "Nancy Young" >
wrote:

>
>"Christine Dabney" > wrote

>
>> Prices on a lot of things may be going up, and supplies of your
>> favorite California produce may be scarce to non-existant.
>
>Wonder what else I'm going to miss. Thanks for the head's up.
>
>nancy
>

Here is an article from the L.A. Times... You have to register to see
the article.

http://www.latimes.com/news/printedi...iewed-homepage

Christine

In article >,
"Nancy Young" > wrote:

> "Christine Dabney" > wrote
>
> > On Sat, 13 Jan 2007 19:42:08 -0500, "Nancy Young" >
> > wrote:
>
> >>Uh oh, I was looking at some today and decided against them,
> >>I should have grabbed a couple, you say?
> >
> > Yes.
> > California is having a VERY big freeze right now..and one of the areas
> > that is being affected is the area where most artichokes are grown.
>
> Gotcha. Perhaps I'll pick up a bag of frozen hearts while I'm at it.

Frozen hearts????
What brand?

I've only ever seen canned! I'd be _very_ interested in frozen artichoke
hearts!

>
> > Prices on a lot of things may be going up, and supplies of your
> > favorite California produce may be scarce to non-existant.
>
> Wonder what else I'm going to miss. Thanks for the head's up.
>
> nancy
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sat, 13 Jan 2007 23:25:02 -0600, Omelet >
wrote:

>Frozen hearts????
>What brand?

I think a more pointed question is "where"?

--
See return address to reply by email

Omelet said...

> Frozen hearts????
> What brand?
>
> I've only ever seen canned! I'd be _very_ interested in frozen artichoke
> hearts!


Trader Joe's sells bags of frozen hearts but they turned out to be more
leaves than hearts. The BUMS!!! I trimmed them down to hardly end up with
much heart of artichoke.

Andy

In article >,
Christine Dabney > wrote:

> California is having a VERY big freeze right now..and one of the areas
> that is being affected is the area where most artichokes are grown.
>
> Prices on a lot of things may be going up, and supplies of your
> favorite California produce may be scarce to non-existant.

Before the big freeze, and across the line in Nevada where we are having
chilly weather (it got up to twenty eight today), nice artichokes were
two bucks apiece last week at Raley's. That seemed a bit steep. I subbed
a sixty cent can of green beans for her birthday, and she was none the
wiser. I added salt, pepper and a couple of dabs of margarine and
microwaved it. It was excellent for the price.
She did get homemade pork(ham) fried rice with shrimp, cheese and
parsley stuffed won-tons to go with it. I'm not that bad a guy.

leo

--
<http://web0.greatbasin.net/~leo/>

Serene wrote:
> Yesterday, we had six of the best artichokes any of us has ever had.
> They were the "frost-kissed", ugly ones -- 39 cents each. True joy.
>
> Then I read here that they may be disappearing for a while, so we went
> today and bought a dozen more. Four for Carin to take up to her
> Dad's, four for us to eat, and four to make into an
> artichoke-heart-avocado spread that James likes but has never made for
> us.
>
> Mmmmmm, artichokes!
>
> Serene
> --
> "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.
>
> http://serenejournal.livejournal.com

When I was a child, it was a real treat when Mom would make steamed
artichokes (steamed with lemon water) with a lemony hollandaise. SO
good!

In article >,
Serene > wrote:

> Yesterday, we had six of the best artichokes any of us has ever had.
> They were the "frost-kissed", ugly ones -- 39 cents each. True joy.
>
> Then I read here that they may be disappearing for a while, so we went
> today and bought a dozen more. Four for Carin to take up to her
> Dad's, four for us to eat, and four to make into an
> artichoke-heart-avocado spread that James likes but has never made for
> us.
>
> Mmmmmm, artichokes!
>
> Serene

Ooh yeah!

I'll have to go looksee. I've not had an artichoke for a few months now.
:-)

I just steam them and then use a lime based mayo dip.

Gods I love those things!

How do _you_ serve them?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sat, 13 Jan 2007 23:13:14 -0600, Omelet >
wrote:

[artichokes]

>Gods I love those things!
>
>How do _you_ serve them?

We steam (boil) them, and then James and I dip them in
butter/margarine, and Carin dips them in mayo. I also like them
perfectly well unadorned, and then the next day I like to eat them
cold, usually with a little mayo.

Mmmmmm.

They're almost done cooking. I love the smell.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

In article >,
Serene > wrote:

> On Sat, 13 Jan 2007 23:13:14 -0600, Omelet >
> wrote:
>
> [artichokes]
>
> >Gods I love those things!
> >
> >How do _you_ serve them?
>
> We steam (boil) them, and then James and I dip them in
> butter/margarine, and Carin dips them in mayo. I also like them
> perfectly well unadorned, and then the next day I like to eat them
> cold, usually with a little mayo.
>
> Mmmmmm.
>
> They're almost done cooking. I love the smell.
>
> Serene

Dammit, now you've set me a craving. :-)

I've not eaten artichokes for at least a couple of months.
They've been too expensive!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Serene > wrote:
>
>> Yesterday, we had six of the best artichokes any of us has ever had.
>> They were the "frost-kissed", ugly ones -- 39 cents each. True joy.
>>
>> Then I read here that they may be disappearing for a while, so we
>> went today and bought a dozen more. Four for Carin to take up to her
>> Dad's, four for us to eat, and four to make into an
>> artichoke-heart-avocado spread that James likes but has never made
>> for us.
>>
>> Mmmmmm, artichokes!
>>
>> Serene
>
> Ooh yeah!
>
> I'll have to go looksee. I've not had an artichoke for a few months
> now. :-)
>
> I just steam them and then use a lime based mayo dip.
>
> Gods I love those things!
>
> How do _you_ serve them?

Ever tried baking them with garlic, parmesan, butter and breadcrumbs?
Delish! Dip them in a garlic butter sauce for more flavor, or I guess you
could do an aioli.

kili

In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article >,
> > Serene > wrote:
> >
> >> Yesterday, we had six of the best artichokes any of us has ever had.
> >> They were the "frost-kissed", ugly ones -- 39 cents each. True joy.
> >>
> >> Then I read here that they may be disappearing for a while, so we
> >> went today and bought a dozen more. Four for Carin to take up to her
> >> Dad's, four for us to eat, and four to make into an
> >> artichoke-heart-avocado spread that James likes but has never made
> >> for us.
> >>
> >> Mmmmmm, artichokes!
> >>
> >> Serene
> >
> > Ooh yeah!
> >
> > I'll have to go looksee. I've not had an artichoke for a few months
> > now. :-)
> >
> > I just steam them and then use a lime based mayo dip.
> >
> > Gods I love those things!
> >
> > How do _you_ serve them?
>
> Ever tried baking them with garlic, parmesan, butter and breadcrumbs?
> Delish! Dip them in a garlic butter sauce for more flavor, or I guess you
> could do an aioli.
>
> kili

I've honestly never had baked artichokes. All my life, mom always
pressure cooked them for 10 to 15 minutes.

Might be time to expand my horizons. :-)

As for tenderness, I always pick the artichokes with the thickest stems.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sun, 14 Jan 2007 10:34:42 -0500, "kilikini"
> wrote:

>Ever tried baking them with garlic, parmesan, butter and breadcrumbs?
>Delish! Dip them in a garlic butter sauce for more flavor, or I guess you
>could do an aioli.

Baked? In spite of having to the opportunity to eat artichokes until
they out my ears, I just never veer from steamed because they are so
darned good that way. Are these fresh, frozen or canned artichokes
you're talking about? If I started with prepared artichoke hearts....
I'd give it a try sometime.

--
See return address to reply by email

In article >, sf wrote:

> On Sun, 14 Jan 2007 10:34:42 -0500, "kilikini"
> > wrote:
>
> >Ever tried baking them with garlic, parmesan, butter and breadcrumbs?
> >Delish! Dip them in a garlic butter sauce for more flavor, or I guess you
> >could do an aioli.
>
> Baked? In spite of having to the opportunity to eat artichokes until
> they out my ears, I just never veer from steamed because they are so
> darned good that way. Are these fresh, frozen or canned artichokes
> you're talking about? If I started with prepared artichoke hearts....
> I'd give it a try sometime.

I've always steamed or pressure cooked,
but baked properly might work as long as they don't dry out?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sun, 14 Jan 2007 21:13:03 -0600, Omelet >
wrote:

>In article >, sf wrote:
>
>> On Sun, 14 Jan 2007 10:34:42 -0500, "kilikini"
>> > wrote:
>>
>> >Ever tried baking them with garlic, parmesan, butter and breadcrumbs?
>> >Delish! Dip them in a garlic butter sauce for more flavor, or I guess you
>> >could do an aioli.
>>
>> Baked? In spite of having to the opportunity to eat artichokes until
>> they out my ears, I just never veer from steamed because they are so
>> darned good that way. Are these fresh, frozen or canned artichokes
>> you're talking about? If I started with prepared artichoke hearts....
>> I'd give it a try sometime.
>
>I've always steamed or pressure cooked,
>but baked properly might work as long as they don't dry out?

I think baking may imply precooking first, but I don't know because
I've never tried it.

--
See return address to reply by email

Kili wrote:

> Ever tried baking them with garlic, parmesan, butter and breadcrumbs?
> Delish! Dip them in a garlic butter sauce for more flavor, or I guess you
> could do an aioli.

Try halving them lengthwise, trimming out the choke and tough leaves until
only the edible part remains, dipping in an egg-milk mixture, rolling in
that mixture of garlic, parmesan, and breadcrumbs, then deep-frying them.
Serve with a poached or sunny-side-up egg on top.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Kili wrote:
>
> > Ever tried baking them with garlic, parmesan, butter and breadcrumbs?
> > Delish! Dip them in a garlic butter sauce for more flavor, or I guess you
> > could do an aioli.
>
> Try halving them lengthwise, trimming out the choke and tough leaves until
> only the edible part remains, dipping in an egg-milk mixture, rolling in
> that mixture of garlic, parmesan, and breadcrumbs, then deep-frying them.
> Serve with a poached or sunny-side-up egg on top.
>
> Bob

Oh my god that sounds good!

I'd probably go with canned for that tho', otherwise I'd feel I was
wasting too much. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Bob Terwilliger wrote:
> Kili wrote:
>
>> Ever tried baking them with garlic, parmesan, butter and breadcrumbs?
>> Delish! Dip them in a garlic butter sauce for more flavor, or I
>> guess you could do an aioli.
>
> Try halving them lengthwise, trimming out the choke and tough leaves
> until only the edible part remains, dipping in an egg-milk mixture,
> rolling in that mixture of garlic, parmesan, and breadcrumbs, then
> deep-frying them. Serve with a poached or sunny-side-up egg on top.
>
> Bob

Drooooool.................... I'm going to have to try that. Thanks!

kili

--
http://www.caringbridge.org/visit/kilikini