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Thread: The Great Artichoke Debate!

  1. #1
    Andy Guest

    Default The Great Artichoke Debate!

    The Great Artichoke Debate!

    The world seems to have decided artichoke hearts are leaf-edged with a
    bit of heart they're attached to.

    I was raised that the heart was, after the leaves were eaten, and the
    choke scraped away, the heart.

    At the market hearts are leaves-edged. The "heart" of the matter is
    called "bottoms" and they're pretty hard to find.

    I guess it comes up to a matter of terms.

    Heart should represent the "tenderloin" portion of the thing. Be it meat,
    vegetable or mineral.

    Artichoke hearts in it's known form is such a letdown, imho.

    There, I said it!!!

    With that said... as kids, we were chored with snipping the tips of the
    leaves to remove the prickers with kitchen shears. In my "modern" age, I
    just hack off about 1/3 of the top! Does away with all the most of the
    prickers and then when the artichokes are pulled open, it hastens the
    cooking time, and sit flat when steamed top side down...

    ....or just buy canned "bottoms," to easily get down to the "heart" of the
    matter, that is if you don't mind the citrus brine flavor that won't cook
    off after rinsing and boiling.

    Comments welcome

    TGIF.

    Andy

  2. #2
    Food SnobŪ Guest

    Default Re: The Great Artichoke Debate!

    On Dec 4, 5:01*am, Andy <a...@b.c> wrote:
    > The Great Artichoke Debate!
    >
    > The world seems to have decided artichoke hearts are leaf-edged with a
    > bit of heart they're attached to.
    >
    > I was raised that the heart was, after the leaves were eaten, and the
    > choke scraped away, the heart.
    >
    > At the market hearts are leaves-edged. The "heart" of the matter is
    > called "bottoms" and they're pretty hard to find.
    >
    > I guess it comes up to a matter of terms.
    >
    > Heart should represent the "tenderloin" portion of the thing. Be it meat,
    > vegetable or mineral.
    >
    > Artichoke hearts in it's known form is such a letdown, imho.
    >
    > There, I said it!!!
    >
    > With that said... as kids, we were chored with snipping the tips of the
    > leaves to remove the prickers with kitchen shears. In my "modern" age, I
    > just hack off about 1/3 of the top! Does away with all the most of the
    > prickers and then when the artichokes are pulled open, it hastens the
    > cooking time, and sit flat when steamed top side down...
    >
    > ...or just buy canned "bottoms," to easily get down to the "heart" of the
    > matter, that is if you don't mind the citrus brine flavor that won't cook
    > off after rinsing and boiling.
    >
    > Comments welcome


    Suggesting that canned/jarred artichoke hearts are a reasonable sub
    for fresh is absurd. Even you admit that there's no way to remove the
    nasty taste.
    >
    > TGIF.
    >
    > Andy


    --Bryan

  3. #3
    Andy Guest

    Default Re: The Great Artichoke Debate!

    Food SnobŪ <[email protected]> wrote in
    news:[email protected]:

    > On Dec 4, 5:01*am, Andy <a...@b.c> wrote:
    >> The Great Artichoke Debate!
    >>
    >> The world seems to have decided artichoke hearts are leaf-edged with
    >> a bit of heart they're attached to.
    >>
    >> I was raised that the heart was, after the leaves were eaten, and the
    >> choke scraped away, the heart.
    >>
    >> At the market hearts are leaves-edged. The "heart" of the matter is
    >> called "bottoms" and they're pretty hard to find.
    >>
    >> I guess it comes up to a matter of terms.
    >>
    >> Heart should represent the "tenderloin" portion of the thing. Be it
    >> meat, vegetable or mineral.
    >>
    >> Artichoke hearts in it's known form is such a letdown, imho.
    >>
    >> There, I said it!!!
    >>
    >> With that said... as kids, we were chored with snipping the tips of
    >> the leaves to remove the prickers with kitchen shears. In my "modern"
    >> age, I just hack off about 1/3 of the top! Does away with all the
    >> most of the prickers and then when the artichokes are pulled open, it
    >> hastens the cooking time, and sit flat when steamed top side down...
    >>
    >> ...or just buy canned "bottoms," to easily get down to the "heart" of
    >> the matter, that is if you don't mind the citrus brine flavor that
    >> won't cook off after rinsing and boiling.
    >>
    >> Comments welcome

    >
    > Suggesting that canned/jarred artichoke hearts are a reasonable sub
    > for fresh is absurd. Even you admit that there's no way to remove the
    > nasty taste.
    >>
    >> TGIF.
    >>
    >> Andy

    >
    > --Bryan



    Bryan,

    You need to read better. I suggested no such thing.

    I was mearly pointing out the (imho) mistaken meaning between artichoke
    hearts and bottoms.

    Best,

    Andy


  4. #4
    Sqwertz Guest

    Default Re: The Great Artichoke Debate!

    On Fri, 04 Dec 2009 05:01:30 -0600, Andy wrote:

    > The Great Artichoke Debate!
    >
    > The world seems to have decided artichoke hearts are leaf-edged with a
    > bit of heart they're attached to.
    >
    > I was raised that the heart was, after the leaves were eaten, and the
    > choke scraped away, the heart.


    Those are artichoke bottoms, not hearts. You out to be familiar
    with bottoms, asshole.

    -sw

  5. #5
    jmcquown Guest

    Default Re: The Great Artichoke Debate!

    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 04 Dec 2009 05:01:30 -0600, Andy wrote:
    >
    >> The Great Artichoke Debate!
    >>
    >> The world seems to have decided artichoke hearts are leaf-edged with a
    >> bit of heart they're attached to.
    >>
    >> I was raised that the heart was, after the leaves were eaten, and the
    >> choke scraped away, the heart.

    >
    > Those are artichoke bottoms, not hearts. You out to be familiar
    > with bottoms, asshole.
    >
    > -sw



    Depends... you can buy items canned, bottled or frozen labelled as artichoke
    "hearts" or "bottoms". Or you can buy whole artichokes with leaves you peel
    off after you've cooked them... then you get down to what? The heart? or
    the bottom? Semantics

    Jill


  6. #6
    brooklyn1 Guest

    Default Re: The Great Artichoke Debate!

    On Sun, 6 Dec 2009 05:43:14 -0500, "jmcquown" <[email protected]>
    wrote:

    >"Sqwertz" <[email protected]> wrote in message
    >news:[email protected]..
    >> On Fri, 04 Dec 2009 05:01:30 -0600, Andy wrote:
    >>
    >>> The Great Artichoke Debate!
    >>>
    >>> The world seems to have decided artichoke hearts are leaf-edged with a
    >>> bit of heart they're attached to.
    >>>
    >>> I was raised that the heart was, after the leaves were eaten, and the
    >>> choke scraped away, the heart.

    >>
    >> Those are artichoke bottoms, not hearts. You out to be familiar
    >> with bottoms, asshole.
    >>
    >> -sw

    >
    >
    >Depends... you can buy items canned, bottled or frozen labelled as artichoke
    >"hearts" or "bottoms". Or you can buy whole artichokes with leaves you peel
    >off after you've cooked them... then you get down to what? The heart? or
    >the bottom? Semantics
    >
    >Jill


    Often folks hack off the artichoke stems/bottoms and toss them in the
    trash. But artichoke stems/bottoms can be carefully trimmed/peeled
    and are edible... in fact throwing away the stems/bottoms is throwing
    away ~30% of the edible portion of the artichoke. Artichoke
    stems/bottoms cook in less time than cooking entire artichokes so
    should be cooked separately. Many of those small jars of marinated
    artichoke hearts also contain sliced/quartered stems/bottoms (same way
    broccoli stems are edible). Since artichokes are sold by count, not
    weight, one should choose those with the thickest/longest
    stems/bottoms.

  7. #7
    Bob Muncie Guest

    Default Re: The Great Artichoke Debate!

    Andy wrote:
    > The Great Artichoke Debate!
    >
    > The world seems to have decided artichoke hearts are leaf-edged with a
    > bit of heart they're attached to.
    >
    > I was raised that the heart was, after the leaves were eaten, and the
    > choke scraped away, the heart.
    >
    > At the market hearts are leaves-edged. The "heart" of the matter is
    > called "bottoms" and they're pretty hard to find.
    >
    > I guess it comes up to a matter of terms.
    >
    > Heart should represent the "tenderloin" portion of the thing. Be it meat,
    > vegetable or mineral.
    >
    > Artichoke hearts in it's known form is such a letdown, imho.
    >
    > There, I said it!!!
    >
    > With that said... as kids, we were chored with snipping the tips of the
    > leaves to remove the prickers with kitchen shears. In my "modern" age, I
    > just hack off about 1/3 of the top! Does away with all the most of the
    > prickers and then when the artichokes are pulled open, it hastens the
    > cooking time, and sit flat when steamed top side down...
    >
    > ...or just buy canned "bottoms," to easily get down to the "heart" of the
    > matter, that is if you don't mind the citrus brine flavor that won't cook
    > off after rinsing and boiling.
    >
    > Comments welcome
    >
    > TGIF.
    >
    > Andy



    I love artichokes. I just wish they were more affordable.

    Bob

  8. #8
    Andy Guest

    Default Re: The Great Artichoke Debate!

    Bob Muncie <[email protected]> wrote in
    news:hfhb4h$q5k$[email protected]:

    > Andy wrote:
    >> The Great Artichoke Debate!
    >>
    >> The world seems to have decided artichoke hearts are leaf-edged with
    >> a bit of heart they're attached to.
    >>
    >> I was raised that the heart was, after the leaves were eaten, and the
    >> choke scraped away, the heart.
    >>
    >> At the market hearts are leaves-edged. The "heart" of the matter is
    >> called "bottoms" and they're pretty hard to find.
    >>
    >> I guess it comes up to a matter of terms.
    >>
    >> Heart should represent the "tenderloin" portion of the thing. Be it
    >> meat, vegetable or mineral.
    >>
    >> Artichoke hearts in it's known form is such a letdown, imho.
    >>
    >> There, I said it!!!
    >>
    >> With that said... as kids, we were chored with snipping the tips of
    >> the leaves to remove the prickers with kitchen shears. In my "modern"
    >> age, I just hack off about 1/3 of the top! Does away with all the
    >> most of the prickers and then when the artichokes are pulled open, it
    >> hastens the cooking time, and sit flat when steamed top side down...
    >>
    >> ...or just buy canned "bottoms," to easily get down to the "heart" of
    >> the matter, that is if you don't mind the citrus brine flavor that
    >> won't cook off after rinsing and boiling.
    >>
    >> Comments welcome
    >>
    >> TGIF.
    >>
    >> Andy

    >
    >
    > I love artichokes. I just wish they were more affordable.
    >
    > Bob



    A couple years back... http://i43.tinypic.com/289npv.jpg

    Andy



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