Conquer the 'Choke!
Don't be intimidated by those prickly looking artichokes. Instead, take some advice from a guy who knows: Dale Huss, Vice President of Artichoke Production for Ocean Mist. With 19 1/2 years of experience, Dale is a guy who definitely knows artichokes.
- "When you choose your 'choke, look for one that's open a little bit. If it's too open, it's past."
- "Trim off the top edge to get rid of the inedible thorns. Pull around until it's mainly yellow, about 1/4- or 1/2-inch, and eat. You don't even have to steam them. You can just toss in a salad with a vinaigrette."
- "I have this recipe that makes my kids go straight past the junk food to just eat the artichokes out of this dish. Sauté the 'chokes with minced garlic, sausage, 1/2 cup Chardonnay, salt and 1/2 cup tomato sauce for 10 to 15 minutes, depending on the size. Simmer, then add carrots and bell peppers. It should be ready in 10 to 15 minutes."
- "Don't cut off the stem! This is the big mistake people make. When you trim the stem, you dehydrate it. And the stem is actually the heart. Peel off the green and take a bite - you'll be surprised."
- "To best steam 'chokes, turn them over to steam so the steam gets into the brachts. Add some Merlot to your water for extra flavor. Trim off the point and square up."
|
|
|
|
