>dude just throw away 70% of the flower and you'll have 1/50th of a full meal!

>dude just throw away 70% of the flower and you'll have 1/50th of a full meal!

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  1. 1 month ago
    Anonymous

    >first day working in kitchen
    >have to peel 3 entire boxes of artichokes and get the hearts out perfectly

    people don't know the pain to get those little fricking things.

  2. 1 month ago
    Anonymous

    i feel like people lie about liking these

    • 1 month ago
      Anonymous

      I love 'em
      Get the whole family around the table with a big bowl in the middle, some wine and beers, make smalltalk, connect

      • 1 month ago
        Anonymous

        Don't listen to the diabetic fast food eaters who don't know how to boil water. You are living your best life. Cheers.

        • 1 month ago
          Anonymous

          What are your dips? I usually make a nice, thick mustard vinaigrette and whip up some mayo with lemon juice and lemon zest, sometimes I'll make a remoulade to bring into the mix

    • 1 month ago
      Anonymous

      spinach artichoke dip is very good

    • 1 month ago
      Anonymous

      This is actually a kind of thistle

      I love them on pizza, or just straight out of the jar. For me they're on the same level as green olives.

    • 1 month ago
      Anonymous

      You don't know how to select nor prepare a good artichoke.
      First, I don't know why globe ones are practically the only variety sold in the US. If you're American and those are the only ones you've ever dealt with, I can understand the frustration. You want the long-head type. Much less cutting, much less trimming, much faster to prepare and if done properly, about 90% is edible.
      If you can't find those, long stem varieties, even globes, are also good since the stems taste exactly like the heart and are entirely edible.
      Also uncommon stateside is long leaf artichoke, cardone. I actually didn't care for them since they aren't nearly as tender as normal artichokes can be and lack a heart but some people prefer them.

      There's a stereotype in my home country about my area and our love of artichokes. We didn't even eat them that much. A dozen times annually or so. Fried. Stuffed with cheese and garlic (and its own stem) and "stewed,*" sauteed with garlic and olives as a topping for pasta, cooked with rice, meat-stuffed artichokes stewed with tomatoes or simply steamed and dipped in oil, among other preparations.

      https://i.imgur.com/yUXkNWj.jpeg

      This is actually a kind of thistle

      I love them on pizza, or just straight out of the jar. For me they're on the same level as green olives.

      >he didn't buy a jar of pickled artichoke hearts
      honestly
      it's the one thing I don't mind

      >jar
      You are the devil.

      • 1 month ago
        Anonymous

        Are you a Roman israelite?

      • 1 month ago
        Anonymous

        There's nothing wrong with jarred artichoke hearts in oil you fricking spastic.

        • 1 month ago
          Anonymous

          Nothing except the taste, texture, sodium content, preservatives, lesser versatility and price as well as the fact that you are a bloodless ghoul sent to lead humanity astray from God's holy plan.

      • 1 month ago
        Anonymous

        Forgot the *
        >* Google translates the word as "stewed" but that's not quite right because there's no added water at all

        Are you a Roman israelite?

        No.

        There's nothing wrong with jarred artichoke hearts in oil you fricking spastic.

        Wrong.

    • 1 month ago
      Anonymous

      >i feel like people lie about liking these
      They're not for everyone, I guess.

      I grew up adoring them. I remember ordering them first, stuffed in New Orleans, savoring the slowness while other relatives ate literal mounds of crawfish all piled up that for some reason I didn't liike at that age. That crispy Italian broiled breadcrumb filling, bite by bite, as it barely cooled off, still molten bite by bite, that melted butter. I like them every kind of way, esp in dips and on pizza, but I am quite partial to the sliced down the middle- then open face grilled version at Cheesecake Factory, that glaze of balsamic and lemon, is quite nice with a cold wienertail.

  3. 1 month ago
    Anonymous

    >he didn't buy a jar of pickled artichoke hearts
    honestly
    it's the one thing I don't mind

    • 1 month ago
      Anonymous

      I think the hearts are the worst part of the artichoke, eating the little bits in the base of the leaves dipping it in olive oil is the tastiest

      • 1 month ago
        Anonymous

        It's pretty much the same thing; it's just the heart is richer and smoother, and not quite as vegetal. If the leaves were a nice country pate on a fresh baguette, the heart would be a slice of foie gras torchon.

  4. 1 month ago
    Anonymous

    I feel sorry for people who've never enjoyed a fresh artichoke like in OP's pic. It's easily my favorite vegetable, and is the vegetable equivalent of eating fresh shellfish, simply steamed/boiled with basic shit like butter and lemon.

    Do you really care that you throw away a ton of shell when you eat crab? Or mussels? It's the same thing, and it's enjoyable that you eat it one bite at a time; it almost forces you to savor the experience, and is typically more of a social event.

    I'm okay with other kinds of artichokes, and even some jarred ones are okay, but globes are what I grew up eating and they are fricking awesome, and don't take anywhere near the amount of effort people think to prepare and eat.

  5. 1 month ago
    Anonymous

    best part is it doesn't even taste good on it's own.

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