by BlueBrooke <.@[EMAIL PROTECTED]
>
Apr 19, 2007 at 09:52 PM
On Thu, 19 Apr 2007 21:46:30 +0300, "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.
I love artichokes -- the season just isn't long enough. We've had
them a couple of times. My kid loves 'em.
--
BlueBrooke
254/236/135 -- 01 Jan 2007
