FoodB

I had this entry all nice and written up on Monday, and my browser crashed. Generally before I post I spell check it in Word and a few times that I have had a browser crash while writing an entry, I can just re-copy it from Word. For some reason I decided to close that as well without saving. Ugg.

In more completely unrelated site news, I am done with school. Well, that is, at least until next semester starts. I took my final on Tuesday for my intro to programming course. I'm pretty confident that I aced the class and I really enjoyed the course. Next semester I plan on taking 3 courses (C++, SQL and Unix) so I am going to enjoy the time off while I get it (BBQ here I come!)

Artichokes. Someone please explain these things to me.

When I was very young I had severe allergies and this really affected what I would eat as I grew up. I was allergic to most everything edible and I ended up eating a pretty basic diet of grains and meats. During that time I became very aware of the smell of foods and tended to avoid food that had very strong, distinct aroma's. This is why I have always avoided things such as salad dressing, chinese food and some of the most odorous vegetables.

That being said, artichokes were always something that I would avoid at all costs. I remember my parents steaming artichokes for themselves and the smell would just take over the house. I have a pretty strong nose so this left a big impression on me. For the longest time now, Jenn has been trying to get me to try artichokes and since I am usually involved in the menu creating process, it just wasn't going to happen. So the first week that Jenn does the menu all by herself, what is the lead-off hitter:

Steamed Whole Artichokes

4 sprigs Parsley
4 Garlic cloves
2 Bay Leaves
2 Lemons, cut in half
1/4 cup White Wine
2 tablespoons Olive Oil
1 quart Chicken Broth or water
Salt and Pepper, to taste
2 whole Artichokes

1. Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
2. Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
3. Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
4. To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.

Ok, so all of those fears in my head were unfounded. I actually enjoyed the things once I was able to get one in my mouth. I didn't bother with the dipping sauce and just ate them straight ways. The leaves themselves are very odd to me and I don't think I really got the hang on that. The hearts though were really good. I mentioned to Jenn that I wouldn't mind having those as part of other recipes because they have a very simple flavor and would really be better as part of a bigger recipe.

So the artichoke didn't come alive and eat my brain like I thought it might. Maybe next time.