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Food for Thought
Wed April 30, 2014
How To Cook Artichoke, Including The Stem
Nancy Leson was so excited by the mammoth 'chokes she's been getting at the store these days that I was almost too embarrassed to admit that the only artichokes I've ever eaten have been those pickled hearts in the glass jars. And that's even though we've been growing artichokes just for their blooms for years now.
All that's ending this week. I'm going to get me some of those monster artichokes she talks about, and cook 'em using tips from Nancy.
It's easier than I thought. And just in case I'm not the last guy on Earth to realize that, Nancy says ,"You can boil them with a little bit of salt water, you can roast them, you can steam them."
And who knew you could also eat the stem?
"Peel it with a vegetable peeler – or not — and steam it along with the rest of the artichoke," says Nancy.
She also mentions that those stems are good sliced and stir-fried.
"The artichoke is the only vegetable known of which there is more left when one has finished eating it than when he began."
– Lord Chesterfield
Fun With Dick And Nancy
There are still a few tickets left for our Food for Thought Happy Hour with chefs Tom Douglas, Thierry Rautureau, and Holly Smith. We'll interview them and see them demonstrate how they made the appetizers we'll be enjoying. Plus good drinks, jumpin' music from "Two Scoops" Moore and his combo, AND we'll record a Food for Thought episode right in your gobsmacked presence. We guarantee you a good time! Take a look and get your spot while the gettin's good.