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#1
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Globe Artichokes
Right, grown the artichokes, and fine looking plants they are, if a
bit scarey. Cooking When I was in Tudela I had lovely stews of whole baby artichokes and broad beans but when I tried it last night with golf ball sized ones they are like fibre glass. I stewed for 40 minutes. Whats wrong? Surely they cant water them more than me, Spains dry, isnt it. crosspost to gardening, they might have an input, clever lot them gardeners -- Mike Reid "Art is the lie that reveals the truth" P.Picasso Wasdale, landscape photos, London & the Thames path "http://www.fellwalk.co.uk" Spain, food and walking "http://www.fell-walker.co.uk" (see web for email) |
#2
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Globe Artichokes
"The Reid" wrote in message ... Right, grown the artichokes, and fine looking plants they are, if a bit scarey. Cooking When I was in Tudela I had lovely stews of whole baby artichokes and broad beans but when I tried it last night with golf ball sized ones they are like fibre glass. I stewed for 40 minutes. Whats wrong? Surely they cant water them more than me, Spains dry, isnt it. crosspost to gardening, they might have an input, clever lot them gardeners -- Mike Reid I can only speak for here, but we snap off or pare off the tough bits that most assuredly are there before cooking. Once that's done you can even eat them raw with lemon and oil. Globe (but not violettas) will also have a choke, which is easily removed by gently opening the flower and scraping with a teaspoon. I do all that and dump them into a bath of lemon water to avoid yucky colors. |
#3
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Globe Artichokes
Following up to sw
No clue here, but I've just discovered a small artichoke nestling in the leaves of mine, so I await further instructions. I wonder if I can make it serve four? This vegetable growing is much more exciting than flowers! If it goes like mine, it will soon be 2 or 3. I'm trying 2 big ones tonight, by the traditional method, with a parsley and chive sauce. One of mine BTW is coming up bright purple! It seems a seed jumped packets. -- Mike Reid "Art is the lie that reveals the truth" P.Picasso Wasdale, landscape photos, London & the Thames path "http://www.fellwalk.co.uk" Spain, food and walking "http://www.fell-walker.co.uk" (see web for email) |
#4
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Globe Artichokes
Following up to Judith Umbria
Globe (but not violettas) will also have a choke I have not seen violettas on sale here, but they are in my Italian cookbooks, I think Violetta de Chioggia is the full name? Perhaps I have to remove a lot more stuff. -- Mike Reid "Art is the lie that reveals the truth" P.Picasso Wasdale, landscape photos, London & the Thames path "http://www.fellwalk.co.uk" Spain, food and walking "http://www.fell-walker.co.uk" (see web for email) |
#5
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Globe Artichokes
In article , The Reid
writes When I was in Tudela I had lovely stews of whole baby artichokes and broad beans but when I tried it last night with golf ball sized ones they are like fibre glass. I stewed for 40 minutes. Whats wrong? Surely they cant water them more than me, Spains dry, isnt it. We never try to eat whole globes - the petals are almost always too tough and fibrous for that - even at golf ball size. We wait until the globe is mature enough to be ripe but not over-ripe. They need to be a bit larger than a cricket or tennis ball. We pick the whole head, but separate off the circle of fleshy pad at the base of the petals - that is the artichoke (IOHO). If some of the larger petals appear to still have an eatable amount of flesh on them, we cook those too then eat the tender part off the base, but not the whole petal. -- Alan & Joan Gould - North Lincs. |
#6
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Globe Artichokes
"The Reid" wrote in message news Following up to Judith Umbria Globe (but not violettas) will also have a choke I have not seen violettas on sale here, but they are in my Italian cookbooks, I think Violetta de Chioggia is the full name? Perhaps I have to remove a lot more stuff. -- Mike Reid The violetta tends to need much less preparation, BUT if you dress them with oil and garlic the garlic turns bright turquoise. You need a sense of humor or adventure. When those globes are fresh, you can snap off tough parts with your hands. Continue until you reach the thin inner leaves, then cut the top off to eliminate those spiny bits. Then open, scrape out the choke and there's your lovely, easy to eat artichoke. Very young ones are delicious sliced very thin and eaten in salad, or as I once did on a picnic in Morocco, and I was shaking my head no the entire time, just salt and munch like an apple. It turns out a nod-nod, yes-yes experience. So you think you may have one violetta? Those are sometimes called carciofi romani here, and that's not Chioggia, maybe there's more than one variety? |
#7
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Globe Artichokes
The Reid wrote:
Right, grown the artichokes, and fine looking plants they are, if a bit scarey. Cooking When I was in Tudela I had lovely stews of whole baby artichokes and broad beans but when I tried it last night with golf ball sized ones they are like fibre glass. I stewed for 40 minutes. Whats wrong? Surely they cant water them more than me, Spains dry, isnt it. crosspost to gardening, they might have an input, clever lot them gardeners Did you remove the fibrous 'choke'? And did they when you had them in Spain? I'm no choke expert, but it seems to me this may be the problem even if they were baby ones., // Jim |
#8
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Globe Artichokes
The message
from The Reid contains these words: Right, grown the artichokes, and fine looking plants they are, if a bit scarey. Cooking When I was in Tudela I had lovely stews of whole baby artichokes and broad beans but when I tried it last night with golf ball sized ones they are like fibre glass. I stewed for 40 minutes. I can't imagine the whole leaf ever being edible, even from baby ones.Are you sure they were whole baby artichokes, not fonds d'artichaut? That's the yummy base of a grown up artichoke, after you've picked off the leaves. Janet. |
#9
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Globe Artichokes
Following up to Alan Gould
We never try to eat whole globes - the petals are almost always too tough and fibrous for that - even at golf ball size. It seems i'm not trimming enough, the big ones last night were fine eaten by the traditional method of teeth scraping, if you know what I mean. -- Mike Reid "Art is the lie that reveals the truth" P.Picasso Wasdale, landscape photos, London & the Thames path "http://www.fellwalk.co.uk" Spain, food and walking "http://www.fell-walker.co.uk" (see web for email) |
#10
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Globe Artichokes
Following up to Judith Umbria
So you think you may have one violetta? Those are sometimes called carciofi romani here, and that's not Chioggia, maybe there's more than one variety? My book says Carciofi spinosi from Sicily, Romanesco from Rome and violetta di Chioggia from the north. It describes Chioggia as "purple leafed with yellowish hearts". My renegade has very similar grey green leaves to the routine variety but purple flowers. I am told (in gardening ng) there are purple varieties. -- Mike Reid "Art is the lie that reveals the truth" P.Picasso Wasdale, landscape photos, London & the Thames path "http://www.fellwalk.co.uk" Spain, food and walking "http://www.fell-walker.co.uk" (see web for email) |
#11
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Globe Artichokes
Following up to Jim W
Did you remove the fibrous 'choke'? And did they when you had them in Spain? I'm no choke expert, but it seems to me this may be the problem even if they were baby ones., // you dont have to if they are very small but tough leaves are still a problem however small AFAICS -- Mike Reid "Art is the lie that reveals the truth" P.Picasso Wasdale, landscape photos, London & the Thames path "http://www.fellwalk.co.uk" Spain, food and walking "http://www.fell-walker.co.uk" (see web for email) |
#12
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Globe Artichokes
Following up to Janet Baraclough
I can't imagine the whole leaf ever being edible, even from baby ones.Are you sure they were whole baby artichokes, not fonds d'artichaut? That's the yummy base of a grown up artichoke, after you've picked off the leaves. No, whole baby artichokes. I'm going to go back to Tudela and speak to the chef. My current thinking is that you have to peel off a *lot* of outer leaves. -- Mike Reid "Art is the lie that reveals the truth" P.Picasso Wasdale, landscape photos, London & the Thames path "http://www.fellwalk.co.uk" Spain, food and walking "http://www.fell-walker.co.uk" (see web for email) |
#13
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Globe Artichokes
The Reid wrote:
Following up to sw No clue here, but I've just discovered a small artichoke nestling in the leaves of mine, so I await further instructions. I wonder if I can make it serve four? This vegetable growing is much more exciting than flowers! If it goes like mine, it will soon be 2 or 3. I'm trying 2 big ones tonight, by the traditional method, with a parsley and chive sauce. One of mine BTW is coming up bright purple! It seems a seed jumped packets. Probably a GM blackcurrant-flavour artichoke. You can serve it candied for dessert ;-) regards sarah -- Waist deep, neck deep We'll be drowning before too long We're neck deep in the Big Muddy And the damned fools keep yelling to push on |
#14
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Globe Artichokes
"sw" wrote in message news:1fwqoqz.e4rrsm18ysqp6N% Probably a GM blackcurrant-flavour artichoke. You can serve it candied for dessert ;-) LOL |
#15
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Globe Artichokes
Following up to sw
One of mine BTW is coming up bright purple! It seems a seed jumped packets. Probably a GM blackcurrant-flavour artichoke. You can serve it candied for dessert ;-) eek! -- Mike Reid "Art is the lie that reveals the truth" P.Picasso Wasdale, landscape photos, London & the Thames path "http://www.fellwalk.co.uk" Spain, food and walking "http://www.fell-walker.co.uk" (see web for email) |
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