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
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.
Yumm! I had Artichoke last night with chicken on the side.
Steve
"Opinicus" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
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.
On Thu, 19 Apr 2007 21:46:30 +0300, "Opinicus" <[email hidden]>
Quoted message said:
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.
I love artichokes -- the season just isn't long enough. We've had them a couple of times. My kid loves 'em. -- BlueBrooke 254/236/135 -- 01 Jan 2007
