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| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
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#1
07-26-2007, 11:55 PM
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 Does anyone have tips for artichoke hearts? Does anyone have tips for artichoke hearts? I followed a recipe I found online, but they didn't come out like the hearts I'm used to having.      |
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#2
07-27-2007, 03:17 PM
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| If you want hearts a particular way, you'll have to tell us about how you are used to having them. They are prepared many different ways, one of my favorites being as part of a chunky pasta sauce which I picked up from Nick Stellino's TV show. |
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#3
07-30-2007, 08:42 PM
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| I like to quarter them, scoop out the nasties, soak them in lemon water, drizzle with olive oil, sprinkle with salt and pepper, and grill on the bbq over indirect heat. Turn them often to avoid them from burning and drying out. I usually serve them with a simple sauce made from 1/2 cup of mayo, 1/2 a can of chipotle peppers and sauce, the juice of a lime, and a pinch of two of salt. Process the sauce in a mini chopper and serve! Enjoy! Dan |
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#4
07-30-2007, 09:31 PM
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| Use them in penna athena? |
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#5
07-31-2007, 09:50 AM
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 I love them stewed with ratatouille (eggplant, onion, tomato, etc.). They're also lovely in braised chicken or lamb.
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#7
07-31-2007, 11:10 AM
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| I like to take full-grown artichokes, cut off the tips, steam till tender, and cut away everything except the "artichoke bottom medallion". When its nicely trimmed like a hockey puck, I like to ladle a fresh bearnaise sauce with fresh crabmeat pureed within. The best appetizer I ever had anywhere. They used to serve it at this 5-star French restaurant, Chouette, in Wayzata, MN. The trick to the sauce took me years to figure out. You must process the fresh crabmeat, and squeeze all the juice out of it before you incorporate it into the bearnaise. Yum! doc |
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#8
07-31-2007, 04:41 PM
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