Artichokes

[JAS_OH1]

I think I would possibly eat that if you serve it up to me.

Russ

You'd love it! I'd make sure of that.

 

[rascal]

You'd love it! I'd make sure of that.

Washed down with coruba and coke

Russ

 

[JAS_OH1]

Washed down with coruba and coke

Russ

Or several.

 

[Puggles]

I would dip the leaves in either of those or a lemon garlic butter. The hearts cooked and sauteed with crab and asparagus over pasta in a white wine butter sauce. Yummy. I think you'd like it very much.

I used to do garlic butter, but I made something that is SO much better, I'll never go back to just garlic butter again.
Dip

 

[JAS_OH1]

I used to do garlic butter, but I made something that is SO much better, I'll never go back to just garlic butter again.
Dip

I looked at your recipe. I don't love Dijon mustard. I think I just would rather do the lemon-garlic butter, just my personal preference.

 

[Morning Glory]

Thats a shame.
How did you cook them?

I microwaved and ate them with a vinaigrette. The problem is that like tinned ones they are preserved in ascetic acid.

 

[Puggles]

I looked at your recipe. I don't love Dijon mustard. I think I just would rather do the lemon-garlic butter, just my personal preference.

Honestly, I don't prefer Dijon either, but the recipe just doesn't taste right without it. Speaking of weird stuff. I hate horseradish, I want to like it, but my taste buds just don't like it. That being said, I absolutely love cocktail sauce. Makes absolutely no sense whatsoever.

 

[SandwichShortOfAPicnic]

I microwaved and ate them with a vinaigrette. The problem is that like tinned ones they are preserved in ascetic acid.

Citric acid on the back of my packet.
Not much different to using lemon juice?

 

[karadekoolaid]

Citric acid on the back of my packet.
Not much different to using lemon juice?

Odd, because I thought that as well. However, anything with "citric acid" added to it tastes sort of weird. Fresh lemon juice is a million times better.

 

[Morning Glory]

Citric acid on the back of my packet.
Not much different to using lemon juice?

Sorry.i meant citric. Trouble is that it doesn't taste like lemon juice to me.

 

[karadekoolaid]

If we have whole artichokes, the dipping sauce is melted butter with lemon juice. A pile of salt is dumped on the plate.

 

[Barriehie]

I've only ever had fresh artichokes and can't imagine them with an acid in a can. With it soaking in and changing the flavor profile it can't be like fresh.

 

[rascal]

Honestly, I don't prefer Dijon either, but the recipe just doesn't taste right without it. Speaking of weird stuff. I hate horseradish, I want to like it, but my taste buds just don't like it. That being said, I absolutely love cocktail sauce. Makes absolutely no sense whatsoever.

My wife hates coriander yet she eats my pakoras and samosas. Go figure. Lol

Russ

 

[JAS_OH1]

I've only ever had fresh artichokes and can't imagine them with an acid in a can. With it soaking in and changing the flavor profile it can't be like fresh.

The ones I have eaten from jars are often in a pickliing marinade or in oil with herbs. Pretty good, just different.

 

[Barriehie]

The ones I have eaten from jars are often in a pickliing marinade or in oil with herbs. Pretty good, just different.

I've purchased the hearts in jars with the oil and herbs. The jars need to be bigger...