On Thu, 19 Apr 2007 14:46:30 -0400, Opinicus <gezgin@[EMAIL PROTECTED]
> wrote:
> It's artichoke season in Bodrum. Their wild cousins, cardoons ("kenger"
> in
> Turkish), flourished about a month or so ago but now their cultivated
kin
> are coming up strong and this year we've got a good crop indeed.
>
> I just boil them and to eat, pick off and strip off leaves the one by
> one,
> dipping them in a sauce made from:
>
> mayonnaise (real)
> anchovies
> garlic
> capers
> black pepper (freshly ground)
>
> Mix in a blender (not too strenuously or you'll split the mayo) and let
> rest
> a couple of hours before using.
>
> Thanks to Alton Brown and "Good Eats" ("The Choke's On You") I've
> discovered
> that the stems of artichokes are every bit as delicious as the hearts.
> You
> just have to peel them first before boiling them. Recalling all the
> artichoke stems I've thrown away in my lifetime I can't help but wonder
> why
> nobody told me about this before.
Have you tried his technique of grilling (or broiling) the hearts/stems?
It looks good, but it seems a lot of work.
--
Bob in CT
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