/ck/ - Food & Cooking

>>11936643
Cut the bottoms, cut the tops, rinse well between the leaves.

>>11936659
Put in a steamer with salted water, lemon, and a bay leaf.

>>11936678
They're done when the heart is tender.

>>11936693
>and people think that artichokes are too much work
They're great hot, at room temp, or leftover right out of the fridge.

>>11936701
You can do a lot of different things for a sauce, but for me it's mayo, red wine vinegar, and a little tabasco.

>tfw my thread is auto-saging for some reason

>>11936722
Truly the best fruit. Artichoke season is my favorite time of year.

Looks good

>>11936730
And of course the crown jewel at the end, the heart.
>can't wait for a few weeks when the grocery stores are overflowing with full sized globes and they're less than a dollar a piece

they're not a fruit they're a flower gaylord fuck you and your neatly arranged trash leaves melted butter is better

>>11936754
It's delicious. Someone made a thread about artichokes the other day and a few anons replied that they were too much work, so I thought I'd show how easy they could be. Next time maybe I'll do stuffed artichokes.

>>11936788
>fuck you and your neatly arranged trash leaves melted butter is better
Sorry, but I wasn't raised by animals.

damn I want me some artichokes now, i just mix some mayo and lemon together for a pretty tasty sauce

>Not buying jarred artichoke hearts and eat the whole thing

quit wasting my time

>>11936759
As artichokes alone don't make a meal, I also made this pizza. Not a fan of rising crust and have never tried this brand, but it was on sale so I figured why not?

>>11936822
Do it, anon. Artichoke is the one season of the year I'll regret not taking advantage of.

>>11936839
They're nothing like fresh artichokes.

>>11936883
Rising crust my ass. This thing is thicc as fuck right out of the box.

>>11936899
Pro-tip: When your pizza is done slice it, add your anchovies, then put it back in the oven on a low setting so you can eat hot pizza throughout the night at your leisure.

How could anyone even like artichoke? They're the devil's buttplug and of little use as a foodstuff.

>>11936883
You didn't make pizza, you heated it up

>>11936940
>devil's buttplug
That's pineapple.
>sharp thorns on the outside
>meat dissolving enzyme on the inside

>>11936924
And the main course.

>>11936940
How have you prepared it in the past that you didn't like it? It's really one of the best food items in existence if done right.

>>11936966
>you heated it up
The crust may have been par-cooked, but it definitely wasn't ready to eat when I got it.

>>11936987
Wouldn't recommend the Freschetta, but anchovy pizza and artichoke are honestly sublime together. 10/10. Would recommend with a better pizza base.

>>11936643
Better get Arti some first aid then!

>>11936643
I just like to cut off the stem, steam them, then peel off the leaves and eat them by scraping the leaves with my teeth. It's good with some onion and chive cream cheese.

>>11937165

>>11937185
>I just like to cut off the stem, steam them, then peel off the leaves and eat them by scraping the leaves with my teeth
That's exactly what OP did.

>>11936788
>neatly arranged trash leaves
How else do people eat artichokes? Have a giant bowl on the side to randomly toss the petals into like shellfish shells? They're literally designed to nestle into one another.

>>11936678
>salted water
salt dont evaporate nig

>>11938057
>salt dont evaporate
This is true. At the same time, however, how come when you salt a pot of boiling water you can smell that it's salted?

>>11938088
salt is carried away by the water-vapor mixture of the imperfect boiling.
water vapor isn't visible. If you "see" steam, you're seeing water being carried away by it, not the steam itself.

>>11938297
>salt is carried away by the water-vapor mixture of the imperfect boiling
Wut?

>>11938297
It’s people like you that make the world unlivable

>>11939363
vigorous boiling causes splatter.

salt doesn't evaporate in the true sense of the word, but it can be scattered via the mechanical action of boiling.

> YOU CHOKE
> I CHOKE
> WE ALL CHOKE
> FOR ARTICHOKES!

>>11936659
why did you cut the tops off? I've never seen that before.

>>11939551
I only ever see them with the tops cut off (unless they're sliced in half first). There's no meat in the top, but it allows you to both rinse them and get seasoning or stuffing down into the leaves.

Bought one for the 1st time couple days ago. Ate it raw like an idiot

>>11939579
How did you even get that far before realizing that you'd fucked up?

>>11939659
Ppl keep saying eat till the heart and that's where it's super tasty. I didn't know you need to cook it, thought it's a fruit/ salad lol

>>11936643
I've never had an artichoke, you just sort of chew on the leaves? Also where's the hairy "choke" part that I heard you're supposed to cut out.

>>11939785
Usually they're steamed. Where the leaves connect to the plant is where the "meat" of the leaf is, and what most people scrape off with their teeth when eating it. The choke is near the core and it protects the heart, which is the best part of the whole thing.

>>11939785
>where's the hairy "choke" part that I heard you're supposed to cut out
OP just left a few of the small leaves on before cutting it out.

>>11939785
Theres some guide on youtube

>>11939834
>>11939798
Thanks anons, I think I'll pick one up the next time I see one.

Greekfag who likes the chokes here. First of some cool mythology stolen from wikipedia;
According to the ancient Greeks, the artichoke originated with a disappointed lover: the god Zeus, unhappy at being rejected by the beautiful Cynara, turned her into an artichoke as punishment.
Second of all, raw artichoke heart (freshly picked) is a classic meze (Levant antipasto) here just rinsed with a little olive oil usualy accompanied also with raw cauliflower and ouzo or raki moonshine. I do love it tho steamed or in the case of hearts marinated in olive oil, garlic and herbs as the Italian bros do (quite easy to do also and has a long self life).

>>11940241
Do you eat the larger, globe artichokes in Greece? Or is it all those little ones like you get in the jar and are tender enough to eat raw?

>>11936899
Wtf. Every time I make my pizza dough that thick it turns into like a loaf sized base for a pizza. I'm talking like 3-4 inches high

>>11940585
The regular ones (raw only the hearts) but we usually use the hearts when coocking and dill (for some reason it just goes so well with artichokes).
We have quite a few awesome and pretty easy to make dishes that all artichoke lovers should try
artichokes with dill and peas
greek salad with raw artichoke hearts
steamed artichokes with fava beans
stuffed artichoke hearts with mince meat and rice
artichokes with egg and lemon sauce and potatoes
and the most famous (in Greece) aginares ala Polita (artichokes Constantinople style) aka with potatoes, carrots and dill in a stew.
https://www.youtube.com/watch?v=2aQXicpXnXI&t=439s
https://www.youtube.com/watch?v=pEiTDi8hmVA

>>11940836
Those recipes are practically identical, and really don't sound that great.

>>11936643
More like arti-pieces of shit

>>11939532
>mechanical action of boiling
>>11938297
>imperfect boiling
>water vapor isn't visible

>>11940241
I love marinated chokies but when I tried to do them myself they were fucking horrible, I really dont get it every recipe submerges them in 100% olive oil (with maybe like 1% vinegar) and it doesnt fucking marinate this way it just gets preserved the ones with vinegar are the worst because after a few hours the vinegar and oil separate and you end up with literal acid artichokes on the bottom and """"preserved""" artichokes on top and the preserved artichokes taste like actual shit compared to a normal one
wtf is going one man

>>11938297
This anon is completely correct you airwastes.

>>11942330
nice try samefag, youre the only one here with <60 IQ

>>11942340
Water vapor is not visible. The "steam" you see is aerosolised solution, meaning it'll carry some salt with it.

>>11942355
>steam is aerosolised solution

>>11942366
For the love of god, this is elementary school level information.
https://ssec.si.edu/stemvisions-blog/what-are-clouds

The bubbles in a pot of boiling water are water vapor, notice how they appear transparent, as does the humidity in the air. When they pop, they splash droplets into the air, which are carried upwards by convection. The droplets are not distilled water, they're just droplets of the original solution of salt and water.
Please, please just try actually reading something for once instead of being endlessly confident in your own ignorance.

>>11942368
>they're just droplets of the original solution of salt and water

listen you fucking brainlet
WATER is a LIQUID
SALT is a SOLID
water EVAPORATES salt does NOT evaporate or magically drift up into the air
the steam is 100% WATER with 0% SALT

>this is elementary school level information
yes it is you fucking retard, fucking sub 0 IQ dumbass
https://www.youtube.com/watch?v=xxNfJLMNS4E

>>11942366
That's not what he said, though. He said that the visible component is liquid water that can carry impurities with it. And that's entirely true.
Any distiller will confirm this.

>>11942374
Do you need me to find a video before you'll take in new information?

>>11942378
>that can carry impurities with it
impurities are never solid impurities like salts, it is absolutely impossible for a solid particle to drift up during distillation

>>11942383
yes please retard cite me a source for your brainlet understanding of preschool chemistry,
heres one for kids to start you off
https://kids.kiddle.co/Distillation

>>11942393
https://www.youtube.com/watch?v=DigBbR3FeP8
Water vapor isn't visible.

>it is absolutely impossible for a solid particle to drift up during distillation
Right, magic stops anything from splashing into the air.

>>11942402
>splashing
>distillation
>404 cumdensation.exe

Well it's hopeless.
OP I'm sorry for bringing this upon your thread.

>>11942410
you are OP you pathetic shit
youre the only one who steams things with saltwater, autismo

>>11941927
>>mechanical action of boiling
The only retarded one here is you. Yes, bubbles carry mechanical force

>>11942459
>thermodynamic entropy is mechanical

>>11936659
>Cut the bottoms, cut the tops, rinse well between the leaves.

stuff it with breadcrumbs ann garlic, a bit of salt and pepper, olive oil and cook it with broad beans and peas 40 min in half liter of water.

thank me later

No!

>>11943273
You cut the middle out?

>>11936643
When I was young I thought artichokes were a type of animal which people only ate the hearts of.

>>11944460
Different anon, but in his pick the choke is clearly left intact, which seems weird to me if you're going to serve it in a kind of broth like that.

>>11946052

>>11943273
What about all the hairs? You got to dig them out when it's raw?

>>11940836
Looks amazing.
>>11943273
Looks like shit.

>>11936643
oh look another produce thread :/