Out Of Season Artichokes

[100folds]

Wouldn't it turn them blue and mushy?

[dano1]

Originally Posted by 100folds

Wouldn't it turn them blue and mushy?

yes. old school technique that destroys the veg for sake of appearance.

[chefATL]

How about using the artichokes in a barigoule.

[Ma Facon]

Originally Posted by dano1

yes. old school technique that destroys the veg for sake of appearance.

Not if you use a minimal amount of soda and take care not to overcook in the first place, Watch the amount of color you want and refresh in cold clean water. The artichoke meat will not be destroyed if proper care is taken.You don't just boil and let it sit, You TAKE CARE OF THE PRODUCT like you should with everything in the kitchen. Or like suggested in a previous post " Take it off the menu"

[Ma Facon]

Originally Posted by chefATL

How about using the artichokes in a barigoule.

Stewed artichokes [ barigoule ] I would consider it in the fall/winter, A good choice.

[dano1]

Originally Posted by Ma Facon

Not if you use a minimal amount of soda and take care not to overcook in the first place, Watch the amount of color you want and refresh in cold clean water. The artichoke meat will not be destroyed if proper care is taken.You don't just boil and let it sit, You TAKE CARE OF THE PRODUCT like you should with everything in the kitchen. Or like suggested in a previous post " Take it off the menu"

leaves no "textural identity"(is that a phrase?) IMO. To each his/her own