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Recipe for Baby Artichokes?

#1
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4/21/08 at 9:25am
  • Joined: December 1998
  • Location: Little Rock, AR
  • Post Count: 2,069
Anyone have good one? Preferably to serve them cold, but I'll consider hot.

Johnny
www.teamfurr.org
Another cat? Perhaps. For love there is also a season; its seeds must be resown. But a family cat is not replaceable like a wornout coat or a set of tires. Each new kitten becomes its own cat, and none is repeated. I am four cats old, measuring out my life in friends that...

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#2
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4/29/08 at 1:03pm
  • Joined: June 2000
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Re: Recipe for Baby Artichokes?

Did you see them at Trader Joes yesterday like I did?

I cleaned them (you have to remove the outer leaves till you get to a little yellow bud about the size of your thumb) and then steamed them for 10 minutes. Then I cut them in half with a sharp knife and sauteed them in a pan with olive oil and fresh garlic till the garlic browns nicely.

Then I eated em up yum.

MC
ultramicah@yahoo.com

"There's nothing funny about a clown in the moonlight." - Lon Chaney
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#3
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4/29/08 at 2:22pm
  • Joined: December 1998
  • Location: Little Rock, AR
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Re: Recipe for Baby Artichokes?

Quote:
Originally Posted by Micah Cohen
Did you see them at Trader Joes yesterday like I did?
Unfortunately not, no Trader Joe's in Little Rock. That sounds like a good recipe.

Johnny
www.teamfurr.org
Another cat? Perhaps. For love there is also a season; its seeds must be resown. But a family cat is not replaceable like a wornout coat or a set of tires. Each new kitten becomes its own cat, and none is repeated. I am four cats old, measuring out my life in friends that...

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#4
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4/30/08 at 3:19pm
  • Joined: July 2002
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Re: Recipe for Baby Artichokes?

I was thinking along the lines of a good looking female artichoke, a fun loving male artichoke, and some fermenting grapes.

My bad.
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#5
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5/1/08 at 6:53am
  • Joined: May 2002
  • Location: Ajijic, Jalisco, Mexíco
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Re: Recipe for Baby Artichokes?

There is a classic Sicilian spring dish, Frittedda that makes great use of young, fresh spring vegetables: artichokes, fava beans, peas and finocchio. Everything needs to be fresh and young.

I’ll assume that you have done the prep work: trimming the artichokes, shelling the beans, etc (you only need the leafy tops of the fennel for this dish—chop it coarsely).

Sautee a large sliced onion in olive oil in a heavy pot, add the finocchio (a large cup), 5 small artichokes trimmed and cut into wedges to the pot and cover. Cook for maybe 5 minutes and check (add a bit of water if too dry0. Cook another 10 minutes or so and add 1 lb. of peas and 2 lb. of beans—stir to coat everything and cook until tender. Remove from heat and let rest a bit (still covered) and serve warm (you can reheat this dish if necessary—but it will be best if served without reheating).

La Frittedda
¡Time is not my master!
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