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  • FIRST POST
    Badgergal
    Marinating globe artichokes - how?
    • #1
    • 6th Sep 05, 11:11 AM
    Marinating globe artichokes - how? 6th Sep 05 at 11:11 AM
    I love tinned artichoke hearts or marinated artichoke leaves in oil etc. They go lovely on pizza and are nice and healthy...

    But very expensive! Over a pound for a tin and even more if it is a posh one in flavoured oils. But I wouldn't have the first idea how to go about making my own, I see them on the market 3 for a 1 but wouldn't know where to begin chopping it up etc, whether to cook it first or preserve it raw..?

    Anyone?

    Ta
Page 1
    • Pal
    • By Pal 6th Sep 05, 12:10 PM
    • 2,062 Posts
    • 731 Thanks
    Pal
    • #2
    • 6th Sep 05, 12:10 PM
    • #2
    • 6th Sep 05, 12:10 PM
    I had a go at preparing globe artichokes on Sunday.

    Apparently: you cut off the outer leaves and most of the stalk, then cut the top off so that you can see the purple flower inside. The insert a teaspoon into the flower and scoop out the hairy spiny bits. Then you peel the remainder of the stalk.

    I think the idea is that you are left with the white solid bit in the middle which you then cook and eat (or eat in salad as I was attempting).

    To be honest I gave up after about twenty minutes and threw the whole lot away and cooked something else. Expensive compost.
    • Debt_Free_Chick
    • By Debt_Free_Chick 7th Sep 05, 7:04 AM
    • 13,149 Posts
    • 9,492 Thanks
    Debt_Free_Chick
    • #3
    • 7th Sep 05, 7:04 AM
    • #3
    • 7th Sep 05, 7:04 AM
    Yes - you need to be able to extract the heart or the base from a globe artichoke. There's no need to discard the leaves - you can eat them as normal. Usually, you would dip the leaves in a sauce like hollandaise, aioli etc. Only those parts of the artichoke attached to the base are eaten - the tips are generally too tough.

    Back to the hearts (or bottoms!) - there's a step by step instruction at the foot of this page. You can reserve the leaves - no need to waste them.

    Once prepared, drain them, and put them in a pan with 4 tblsp of lemon juice, 4 fl oz of white wine, 2 bay leaves, 2 tblsp of white wine vinegar and a clove of garlic. Lightly simmer for 10 mins, drain and transfer to a serving dish. Remove the choke, when cool enough to handle.

    Mix 5 tblsp of olive oil, 2 tblsp of lemon juice and a crushed or chopped clove of garlic. Mix thoroughly and pour over artichokes. Sprinkle with chopped parsley.

    Last edited by Debt_Free_Chick; 07-09-2005 at 7:09 AM.
  • Badgergal
    • #4
    • 7th Sep 05, 8:38 AM
    • #4
    • 7th Sep 05, 8:38 AM
    Great, I knew the oldstylers would come through...!
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