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Posted by daintiness (U3887838) on Sunday, 19th September 2010
Can anyone give me tips on the lifting, storing and cooking artichokes. I saw Carol Klein frying them like chips once.....do I peel them, do I use large ones, small ones any advice welcome. Thanks.
Lift them as you need your farty-chokes. If they are very knobbly peel after cooking. Fesnau (I think) is less knobbly. Ensure you remove every last little bit from the soil, and do not throw any small ones in the compost heap or they will be with you forever. They are delicious but they do have a couple of disadvantages - they are very persistant!
, in reply to message 1.
Posted by hypercharleyfarley (U7444019) on Sunday, 19th September 2010
Hello - haven't grown them (on account of their propensity to stay with you for ever even when you think you've removed the last little trace from the garden) however, I do buy them to make one of my favourite winter soups -
sweat some finely chopped onion in butter until transparent. Add some chopped carrots & chopped/sliced artichokes & seasoning. Simmer in chicken stock until soft, then blend in the liquidiser. If too thick, dilute with milk or milk/more stock. Serve with a swirl of cream plus chopped chives. I never measure the exact quantities, but it's always delicious. Cheers! Ma.
p.s. their nickname is a good one!
I always leave mine until later in the year, as I have of other veg to use. If you peel them, put them into acidulated water or they will go brown.
They are great roasted or used in a mixed mash. Sliced on a mandolin or shaved with a potato peeler and tossed in a salad dressing they are make delicious winter salad.
Thanks for you info and advice.Some lovely ideas to try out and also the side effects are duly noted!!
Fartichokes are delicious and easier to peel after being par boiled.
They can be used in soups - google Palestine Soup or cut in chunks and roasted with a bit of olive oil and optional garlic plus s&p or baked as gratin dauphinoise which just means layering thin slices in a shallow ovenproof dish, scattering the layers with crushed garlic and s&p as you go then pouring over single cream and baking till done. Grated cheese topping is an optional extra.
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