Jen, of the delightful Random Acts of Writing, blogs close enough to where I live to visit once in a while. After a recent post about artichokes, she commented that she’d tried not long ago to cook and eat an artichoke and ended up with a tiny little stub that she wasn’t sure what to do with. So I suggested she come up for Artichokes 101. As part of her ongoing veggie education we’d prepare and eat some of the spiny but succulent beauties.
Good sport that she is, she said yes! Here’sΒ Jen arriving with a surprise armload of flowers:
The artichokes await:
Jen gets a knife, an artichoke, and the go-ahead:
Okay, she’s sliced, and snipped, and steamed, and it’s time to attack at the table. But why does she look so dubious?
Not so bad after all! This is actually fun, she thinks:
The debris dish quickly fills with leaves, first dipped in aioli, then scraped delicately with teeth, then discarded:
And the prize is — the heart! Not so glamorous to look at, true. But succulent and delicious. Β (You can smother your artichoke in melted butter, or anoint it with a garlicky aioli, which is the way I go.)Β I think artichokes may have won Jen’s heart after all. I know they’re dear to mine!
We never know where blogging will lead, do we? In this case, it led right to the table. And, of course, to a prize for me — a blog post!
So now I need to get Jen to teach me all she learned from you. This will be a test!
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You know the slogan, Mary: Each one, teach one.
If you need the garlicky aioli recipe (easy), just holler!
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Thanks! In this case, the definition of “need” translates as “covet” — I would love to have it!
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You asked for it, you got it — Toyota!
Ooops, wrong product. Recipe is in email, Mary! (And Jen, in case.)
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Jen looks like she’s enjoying the whole experience! I knew a five year old boy who, when asked what his favorite food was, his reply was “ARTICHOKES! ” I thought that was odd for a five year old. I still need to taste one. π
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It is a skill that benefits from a personal introduction!
How old is that five year old now? Perhaps he will do the honors? Or else it’s time for that trip to N’hampton!
π
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He’s in college now! I haven’t seen him in years, so N’hampton is my only hope! π
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Sounds good to me! You’re on whenever you can make it —
π
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Thanks. That’s awfully sweet of you. π
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I’m not really so sweet, but I DO mean it!
π
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I will definitely consider it. Thanks, Judith.
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π
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Delightful Story!
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Thank you, Emil!
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My Artichokes 101 lesson complete, I am off to the grocery story today to do some extra credit work! Much thanks, again, Judith, for the excellent instruction and wonderful visit! xoxo
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My pleasure, Jen.
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Ooo I’ve never tried it but it doesn’t look very appealing. I guess to be worth all that fiddling around it must be good though π
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Come to think of it, it’s the vegetable of choice for all Cinderellas — humble, unassuming, but revealed as triumphant in the end.
It’s actually fun to go through all the leaves. It’s true, the naked heart does look plain. But it looks better with melted butter poured over it, or parmesan aioli spooned into it. Even the taste is unique — I can’t think of anything to compare it with. It tastes like —- artichoke.
(But unquestionably your life won’t be blighted if you don’t get to eat one π
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I’m sure I’ll dare to one day π
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π
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What fun!
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It was!
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I learned how to eat an artichoke in Paris, a thousand years ago. The preferred dressing was olive oil, a few drops of vinegar,a bit of salt, and a lot of pepper. Delicious! I still make them that, way.
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The refinement of Paris! π
(We’ve missed you at South Mountain.)
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Delightful story! How bloggers are being brought together thanks to a vegetable …
Myself, I have a confession to make: I’ve never had artichokes *hanging head in shame*
I may have had artichoke soup once, but I can’t remember what it was like. Have to correct that some time soon. /Reb
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Rebekah!
Life’s been so busy here I haven’t been checking on friends’ blogs, so I didn’t know about your transformation.
But who else could it be, the Queen of Duck Photography (as well as much else)! I’m looking forward to catching up on your new news and new entries, and all the good stuff.
Don’t forget the artichokes; but it’s squash time around here now. Have you had your roasted acorn squash, with maybe some maple syrup and pecan pieces hanging around inside???????
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J,
It’s only a partial transformation, but there are links to http://quackofdawn.com on my regular page. It’s a Β«sister blogΒ» π
I love squash. Usually buy the butternut squash … so far I’ve only made it as mashed potatoes … the same way, that is. I have seen acorn squash in the store…
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I will have to check out the sisters —
Butternut squash makes a nice soup. Acorn squash is more cuttable than butternut, which isn’t saying much. But I do like it halved, seeds discarded, brown sugar and/or maple syrup and butter in the cavities and roasted in the oven. Yum.
π
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I’ve only ever had artichoke dip and then only because I didn’t know what it was. I’m an A avoidance type – don’t like artichokes, anchovies or avocados – but I DO like squash. You can use the acorn squash shells as soup bowls. I fill mine with a chowder made of corn and chunks of the scooped out squash…
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A quintessential New Englander comment?
Artichokes, avocados, anchovies — don’t grow/swim locally. (I love all three.)
But where do you stand on asparagus? Our “Hadley grass”? Not possible you’re an A avoidance type on asparagus, Pauline!
(The corn-chowder-cum-squash soup sounds delicious, and would be very cool looking in the squash soup bowls! I have to try that — being a big C-for-corn person.)
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Asparagus begins with A? I always thought it was spelled Delicious! π
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π π π
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