Monday, April 27, 2009

Baby artichokes

SO! I missed the Farmer's Market again! I lose at this. Especially because last week, I stopped by (i guess i like the suncoast farm in Lomboc, CA's artichokes) and picked up two massive artichokes. I prepped both and steamed one the first night, and steamed the other the next morning. I quartered the big one and took out the choke, and left it in the fridge with some faux-aioli. The other one, my sister ended up halving. Anyway, great snack to have on hand. And at 8$ for roughly 8 servings... Not bad at all. Plus, artichokes take time to eat, so then I'm not eating anything else...

Anyway! I missed it this week. Thought about going to the Hillcrest market Sunday, but was too lazy.

So I picked up some baby artichokes at Ralphs.

Now, the way you're 'supposed' to prep baby artichokes leaves the whole thing edible. I LIKE the fact that I have to work for my artichoke-y goodness. So I prep them more like a regular artichoke. Cut off the base (with regular ones, trim and steam the stem. soooo good), trim the lower, smaller leaves, and trim a bit off of the top of each. Put them in acidulated water (water with lemon juice :P) while you prep the rest.

Steam in a single layer until the leaves are tender, and you can poke a knife in easily. If you need to do a second batch, leave the water boiling and switch around.

Enjoy as you would a regular artichoke, but don't worry about cleaning the choke! Once you get to the totally tender leaves, eat all of it. :D

SO! The cool thing about the babies is that there is a way to prep them so they're entirely edible. This morning, I decided eggs with artichoke, garlic, and onion sounded amazing. I set aside the tough leaves of two artichokes, trimmed a bit more of the top, eighth-ed them, and set them aside. Sliced a clove of garlic. Chopped a bit of onion.
In olive oil, saute onions, add garlic, add artichoke. Add a bit of butter, add eggs beaten with milk. Cook til just set. Add a bit of parmesan. Top with a bit of tabasco, and eat. :D

Ugly as sin, but so delicious.

NOW: If I'd been thinking, I'd have added some chopped red pepper too.

Anyway. Delicious. I ate the tougher leaves later, and they were still great.

Dinner was some great red meat and a glass of red wine. :D Yum.

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