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Post by geha on Apr 23, 2007 9:41:44 GMT -5
I am going to soon be inundated with a LOT of artichokes...in various stage of harves...I will see
1. the original and large artichoke usually seen in restaurants 2. the second phase usually purchased in grocery stores 3. the "babies" harvested last without chokes and that are ready to cook and eat "as is"
so...my questions are:
1. what do you dip YOUR artichoke leaves into? 2. how do you cook the artichoke in the first place? 3. what do you wish to share about artichokes that others might nore know already
TIA, Cathy (in Fih, Lebanon)
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Post by nightsinge on Apr 23, 2007 13:23:00 GMT -5
Ahh, I used to love artichokes back when I used to dip them into *deleted* or a lemon-*deleted* sauce!
I bet a tsatsiki would be nice. I've been thinking about trying to approximate a core avgolemeno (egg-lemon sauce) which marries perfectly with artichokes.
Another idea: I just recently had artichoke tapenade. It would be lovely to experiment with spices, capers and oils to make one!
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Post by pammywhamy on Apr 23, 2007 20:52:56 GMT -5
I love articokes but hardly ever make them. But I have always eaten them plain. Did you ever try that? I think they are pretty good that way.
Pam
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