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This interesting vegetable is undoubtedly one of my summer favorites. When we lived in California it was such a treat to be able to purchase them for such a great price...none of this $3 per choke stuff.
I'm curious as to what you enjoy eating with your artichokes. I grew up with melted butter but the Husband grew up with a mayo/Dijon mustard blend. What about you? I'm trying to mix things up a little since.
growing up we called this "creamy"...i think my mom knocked it off from some steak house. it may seem a bit peculiar, but oh so surprising and good :)
ReplyDeletejust combine some good mayonnaise, a little soy sauce, and some dried basil...this is the ONLY time i ever use dry basil :) no salt because the soy sauce takes care of that, and a little ground pepper.
I just buy bunches of them to display on my fireplace mantel--you can eat them???
ReplyDeleteSeriously, would love to know how to prepare them.
Kind regards.
I'm a fan of just plan butter with lemon, but also love mayonnaise with lots of fresh basil and lemon, salt, pepper and a touch of garlic.
ReplyDeleteMy parents used miracle whip, but I can't stand the stuff (same goes for mayo) so I prepare a basic lemon butter sauce. we love it. To commenter Stephanie: of course you can eat them! Preparing is pretty simple. Any basic cookbook can provide instructions. Or the internet. It all comes down to a little snipping and boiling. Actually eating them isn't so cut and dried, but the cookbooks will instruct you!
ReplyDeleteMy Mother would make us stuffed artichokes for holidays and special occasions. Simply mix together some fresh breadcrumbs, pecorino Romano, minced garlic, and fresh chopped italian parsley. Salt and pepper to taste. After trimming the pointy tips, open up the artichoke with your fingers to make room for the breadcrumb mixture. Fill all the cavities with the mixture and either drizzle with a little Olive oil or put a pat of sweet butter on top. Place is a large dutch oven with 1 inches of water
ReplyDeleteand steam the artichokes until tender. My children love to scoop out the moist and tasty stuffing with their teeth. These artichokes make for a great side or light lunch/dinner. Enjoy!!
Mayo with fresh lemon!
ReplyDeleteI found a plant at my local nursery...a perennial that grows in UT! It is so fun to watch it grow!
My little boy wanted to try one last year so bought one, but had no idea what to do next. What do you do with artichokes?! How do you cook them?
ReplyDeleteIn my house, we do what my dad calls "French style". We mix a dipping sauce of olive oil, balsamic vinegar, dijon mustard and salt & pepper. It's tangy and spicy, gives the choke a great kick!
ReplyDeleteI grew up with butter artichokes too, but that mayo/dijon combo sounds intriguing! Might just have to test it out, thanks for the idea!
ReplyDeletei swear by a mix of mayo and balsamic vinegar. it sounds nuts, but it's fantastic! enjoy!
ReplyDeleteI like to dip my artichoke into the aioli garlic mustard from Trader Joe's. It's delicious.
ReplyDeleteI grew up in Brittany eating them with a vinaigrette!
ReplyDeleteChristelle
from martha - mayo with lemon juice, a couple splashes of tabasco, tarragon, s+p. it's so good.
ReplyDeleteThe melted butter with fresh lemon juice added is my fave. Yuuuummmmm!
ReplyDeleteMy husband is a melted butter/garlic fan, and I opt for a mayo and balsamic mixture.
ReplyDeleteafter they're cooked, a squeeze of fresh lemon juice over the top and then dip the leaves in BROWNED butter. Heaven!
ReplyDeleteIt looks great.... nice post..
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My mom would "stuff" them with breadcrumbs & seasoning too, but minus the dutch oven. A boiling pot works fine.
ReplyDeletewe just do it with butter. we eat them with shrimp, yummy toasted french bread and tomatoes (alone or in a salad). it's one of our favorite meals.
ReplyDeleteprep is so easy. boil in water with some olive oil a few peppercorns for about 30 minutes. they are the best!
Oh artichokes are my favorite! I grew up with mayo and fresh lemons. Yum. My husband grew up with melted butter though...
ReplyDeleteBeautiful photo too.
mayo with lots of fresh lemon juice, cracked pepper, chopped capers, and maybe a dried herb (dill, basil, or oregano)
ReplyDeleteI grew up dipping the leaves in a mixture of mayo and lemon juice. Yum!
ReplyDeleteMy Mom always served artichokes with a mix of mayo, worcestishire sauce, and a few drops of tabasco sauce. I now add a little lemon to the mix.
ReplyDeletered wine vinegar, salt & pepper and a dab of mayonnaise
ReplyDeleteFresh Hollandaise sauce!!!
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