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Out Of Season Artichokes

post #1 of 21
10/28/05 at 11:24am
Thread Starter 
Does anyone have a trick to tenderizing an out of season artichoke? My boss insists that it stay on the menu.
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post #2 of 21
10/29/05 at 5:52pm
meat mallet
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post #3 of 21
10/31/05 at 8:53pm
How are you preparing them? Couldn't you just cook them longer?
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post #4 of 21
11/1/05 at 2:02am
Thread Starter 

They are grilled after par cooked

The problem has been the outer leaves. When they are cooked longer, they fall apart on the grill. I've also found little difference in the tenderness.
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post #5 of 21
11/1/05 at 5:35pm
Is the mallet to be applied vigorously to innocent out-of-season artichokes? Or to the hard-headed boss?
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post #6 of 21
11/1/05 at 6:21pm
Uh, shouldn't the outer leaves be removed????

Mark
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post #7 of 21
11/1/05 at 9:06pm
That's hilarious. I picture this irrate chef beating the crap out of some poor artichoke till it's flat on the board. Then flying it on the grill and not understanding why the whole **** thing is falling apart. He calls it Artichoke de marde.
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post #8 of 21
11/2/05 at 5:13am
When blanching or pre cooking the artichokes put a liberal pinch of baking soda in the cooking liquid, Cook until desired doneness and let the artichokes cool in the liquid [ they will turn a beautiful green color also ] This will tenderize the choke by breaking down the cellular structure throughout the choke. After you do this you may never cook a choke any other way. Let us know how it turns out for you.:chef:
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post #9 of 21
11/6/05 at 3:03am
Thread Starter 
MarkV- As a chef, I only try to improve. The new generation of chefs depends on knowledge from guys like you, not on comments that are insulting. I not only rid the artichoke of it's outer leaves...but I also trim every thorn that may "prick"my customer. OUTER LEAVES OF THE PREPARED PRODUCT! Chefs Forum right?
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post #10 of 21
11/6/05 at 3:07am
Thread Starter 
Best response to an issue that has one answer...take it off the menu.
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post #11 of 21
11/7/05 at 11:35am
My apoligies if my response was insulting fat chef. I do know how to prepare an artichoke, I just got this amusing image in my head and wanted to share it. Having a little fun. You are allowed to do this from time to time.
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post #12 of 21
11/7/05 at 1:40pm
actually, i find his/her little rant amusing.....and it wasn't directed towards you, i don't think. Maybe my off the mark humor isn't suitable for such grand kitchens as fatchefs either.
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post #13 of 21
11/8/05 at 3:43am
Thread Starter 
Certainly not trying to pick a fight here. My response was intended to show that I care and am asking chefs with more knowledge than I for help,not wit.
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post #14 of 21
11/8/05 at 8:07am
Sooo ... have you tried the baking soda?
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post #15 of 21
11/9/05 at 1:31am
Yeah! I want to know how the baking soda turns out!
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post #16 of 21
11/10/05 at 10:50am
Wouldn't it turn them blue and mushy?
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post #17 of 21
11/21/05 at 6:27am
yes. old school technique that destroys the veg for sake of appearance.
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post #18 of 21
11/21/05 at 6:37am
How about using the artichokes in a barigoule.
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post #19 of 21
11/21/05 at 6:55am
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":chef:
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post #20 of 21
11/21/05 at 6:58am
Stewed artichokes [ barigoule ] I would consider it in the fall/winter, A good choice.:chef:
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post #21 of 21
11/21/05 at 7:05am
leaves no "textural identity"(is that a phrase?) IMO. To each his/her own ;)
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