The CookingBites Recipe Challenge: Nov 2015-June 2017

https://www.cookingbites.com/threads/chicken-roasted-with-artichokes-and-mushrooms.9229/

I've eaten the baby artichokes in Italy and also whole big ones in France and I like them both. They are a subtle taste and remind me of asparagus. We cooked this today for supper with some greens and roast potato washed it down with a good French red wine.


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MypinchofItaly said:
Artichokes are whole edible, all leaves, it only depends by manner of cooking:in this case I have take off the external leaves and chopped up the internal leaves more adapt for salad and to eat raw. Then I drizzle them with some lemon juice, add rocket salad with flakes of parmesan, pinch of salt/pepper and evo. And the external leaves? I don't throw anything away. I set aside and I'll cook them for dinner tonight or lunch tomorrow. I'll prepare risotto with them. It's enough to boil the external leaves, add cheese and risotto is ready.
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You are using the little ones. I have had them in Italy once but in the UK we mainly get the big macho globe artichokes and you cannot eat those leaves. I am still trying to get fresh ones but it is not easy here.
 
jennyb said:
You are using the little ones. I have had them in Italy once but in the UK we mainly get the big macho globe artichokes and you cannot eat those leaves. I am still trying to get fresh ones but it is not easy here.
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We have big artichokes in Italy too but sometimes appena that not all leaves are good to eat. In these cases we make boil the outer leaves for about 20/25 minutes and then into mixer as I did for My risotto with Artichokes outer leaves...if some of them are still hard, cut in half and use only these.
 
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