Comments on: Artichoke Fly By in Florence

By: mikey

mikey — Sun, 28 Feb 2010 15:40:59 +0000

Hey james, If you cook them again, please let me know how they go.

By: james gulliver hancock

james gulliver hancock — Fri, 26 Feb 2010 23:31:29 +0000

yes! thanks for the info…

By: mikey

mikey — Tue, 23 Feb 2010 18:58:50 +0000

Thanks James,
OK, so usually those quarters that you find marinated in jars are smaller artichokes which are more commonly harvested towards the end of the season when the plant is about to give up for the season. Just remember the bigger the artichoke the tougher it’ll be. The smaller ones are more tender and being small, they have very small, even negligible chokes. The artichoke can be cut off the plant, trimmed to the shape and size you are familiar with. Have a look at my post: http://theartichokeblog.com/perparing-an-artichoke . That will give you an idea of how that shape of artichoke is achieved. I’m not sure that the Californian artichokes can be marinated like this. They probably have to be quartered and cleaned of their choke. Does that answer your question?

By: james gulliver hancock

james gulliver hancock — Tue, 23 Feb 2010 18:24:05 +0000

Thanks for all the personal tips on the gigantic Californian artichokes I’m dealing with over here! Another question, so, even in this recipe here, you’re not eating the whole artichoke 1/4′s ? Wondering how you get to those artihoke hearts where you eat the whole thing and they still have some leaves on them….

By: mikey

mikey — Fri, 22 Jan 2010 16:40:31 +0000

Thanks Julie! There are dozens of artichoke risotto recipes here, I thought about giving different senses a treat. It seemed to work well.

By: Julie

Julie — Fri, 22 Jan 2010 14:10:08 +0000

Lovely! I especially like your idea of adding the artichokes at different points in the process.

By: mikey

mikey — Wed, 20 Jan 2010 22:16:55 +0000

Ciao Ilaria, Please find that recipe. I have to see it. I have some friends in Catania who made no mention of that. They are big on the ‘alle brace’ down there, but your experience sounds like I have to get it on this blog.

By: Ilaria

Ilaria — Wed, 20 Jan 2010 21:45:58 +0000

Eh, Michael, adoro i carciofi! what a great blog, I am just a tiny little bit envious because here I have to hike across the city to get gli articiocchi and they are more chokes than anything. From memory a truly illuminating carfiofi experience is in Catania, at the markets, in Spring: they steam the small spiky ones in a cauldron covered with a hessian bag and one eats only i fondi. Creamy, sweet yet bitter, I have never tasted anything like them. I will dig up ricette di carciofi for you.

By: mikey

mikey — Tue, 19 Jan 2010 11:30:26 +0000

Grazie Elisa, Potrei restare una vita mangiando a Roma. E poi i carciofi…

By: Elisakitty's Kitchen

Elisakitty's Kitchen — Tue, 19 Jan 2010 10:32:50 +0000

Ciao Michael, che blog particolarissimo e quanti post interessanti, ho letto un pochino i tuoi appunti romani… Davvero interessante! In bocca al lupo! A presto
Elisa