Culinary wuss

[elarbee]

I had occasion to be in the East Bay recently, and serendipitously had a bit of time to visit Berkeley Bowl. I love that place, but it's usually quite an effort for me to get out there and this is the first time I attempted it alone - I usually wait until naka_sf, marusja or royal_penguin can accompany me. So one of the things I love about BB is the bargain bin. This time, I initially spotted broccoli but put it back - I recently had a bad experience where I didn't make it fast enough and it went weird, and besides, I have it frozen. Then I got a giant bag of really tiny thin green asparagus and thick white ones - these became delicious soup today, with shallots, garlic, bay leaf and a bit of turkey broth and milk. Then I saw a bag of tiny artichokes. Oh, how I love artichokes. But I've never had experience with anything other than canned and disassembled (at least when I've prepared them). I also recently watched a PBS show called Gourmet's Diary of a Foodie where they showed these Italians deep-frying them, to the point where the leaves are like chips and the soft parts are creamy. Immediately, I fantasized about how I'd take them home and make such deliciousness, but I put them back soon thereafter. For you see, I lack the courage to deep-fry such objects. They held them with their bare hands! Sure I could look up which parts I should take out (there are inedible parts, I hear) and how to fry them in which oil, but I would probably also cover my entire kitchen with splatter, burn myself all over and the results might not be as awesome as those Italians achieve after generations of experience. And so, fried artichokes return to the realm of television and fantasy.

Comments

[vg36.livejournal.com]

I've made carciofi alla giudia some time ago. They were good. I can't find the recipe, but I got it from the TV show of Mary Ann Esposito.

[elarbee.livejournal.com]

It's not the not having the recipe, it's the not having the skills and the coordination. Let's face it, I'm a klutz.

[vg36.livejournal.com]

But you don't need much. You just need to be careful with the knife when you're cleaning the artichoke. But once it's in oil, you just need to have the frying pan large enough to fit it vertically and cover it - so that you'll get minimal splashing. They are good :0) You can also go with the aoli (sp?) sauce - mmmmm, delicious!

[elarbee.livejournal.com]

You are overestimating my current capabilities, I'm afraid.

[vg36.livejournal.com]

And I think you're selling yourself short :0/ Cooking is not about having the perfect outcome every time. Lord knows half the time my best dish - beef bourguignon - comes out to acidic, 'cause I pour too much wine in the glass for myself, and then, as a result, pour too much of it into the pot :0) But when it's not too acidic, I get praise for it :0)

It looks like you're intimidated by it, so start slowly. Boil the artichokes and make aoli sauce, and separate leaves and dip them into aoli sauce. I suggest serving them with white wine from Tuscany or Piedmont (but not a Muscato, unless of course you like the often too sugary muscato). You can eat the heart of artichoke with the same sauce as well. (NB: it's caloriffic!)

[elarbee.livejournal.com]

Darling, first of all, I don't drink. Second of all, please believe me, I am currently under some mitigating circumstances and can't cook like I used to. It will pass, and I may try what you are suggesting, but not anytime soon. I know it's not about the perfect outcome, but right now I'm having a hard enough time eating something that's not veg soup.

[vg36.livejournal.com]

Gotcha. Will know for next time.

[vg36.livejournal.com]

BTW, sorry, I didn't mean to be condescending.

[elarbee.livejournal.com]

It's OK, you're not. Under different circumstances I would take your advice.

[marusja.livejournal.com]

Артишоки, по-моему, какая-то подстава. Как крабы. Больше возни, чем удовольствия.

[elarbee.livejournal.com]

That's why you buy canned - it's easy, and the oil they come in makes good salad dressing component.

[vg36.livejournal.com]

Если для себя, а если для кого-то...