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Out Of Season Artichokes

post #1 of 21
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
meat mallet
post #3 of 21
How are you preparing them? Couldn't you just cook them longer?
post #4 of 21
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
Is the mallet to be applied vigorously to innocent out-of-season artichokes? Or to the hard-headed boss?
post #6 of 21
Uh, shouldn't the outer leaves be removed????

Mark
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post #7 of 21
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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Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
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post #8 of 21
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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'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #9 of 21
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
Thread Starter 
Best response to an issue that has one answer...take it off the menu.
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post #11 of 21
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.
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
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Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
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post #12 of 21
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.
post #13 of 21
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
Sooo ... have you tried the baking soda?
post #15 of 21
Yeah! I want to know how the baking soda turns out!
post #16 of 21
Wouldn't it turn them blue and mushy?
Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
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Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment.
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post #17 of 21
yes. old school technique that destroys the veg for sake of appearance.
post #18 of 21
How about using the artichokes in a barigoule.
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post #19 of 21
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:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #20 of 21
Stewed artichokes [ barigoule ] I would consider it in the fall/winter, A good choice.:chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #21 of 21
leaves no "textural identity"(is that a phrase?) IMO. To each his/her own ;)
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