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Beware the giant artichoke — 3 Comments

  1. Neo:

    Trust my Italian Grandmother. Romans – the SPQR types like her – wrap their artichokes in cheesecloth and immerse in rolling boiling water for about half hour.

    Secret is to remove a layer or three of the tough outer leaves. After a while you can tell when you hit the tender ones!

    And the artichoke heart is the best of all…dress in vinaigrette while the choke is still warm. Enjoy at room temperature: you taste all the flavors that way.

    Mange Bene, Bambina!

  2. Unfortunately, the side effects of size in artichokes tend to be woodiness, as you found. As long as there’s adequate conditions to keep pace with sugar production, most fruits can keep getting larger without appreciable taste consequences, but for most vegetables that’s not really the case…

    Baby artichokes have their own market for a reason.

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