sibs, for me, if it's globe artichoke you're talking about, think about pulverised celery texture only a bit sweeter and any excuse to hoover up melted butter if it's jerusalem artichoke, boil, mash and erm add butter
sibs, for me, if it's globe artichoke you're talking about, think about pulverised celery texture only a bit sweeter and any excuse to hoover up melted butter
if it's jerusalem artichoke, boil, mash and erm add butter
Hard to describe, unless it's artichoke hearts that have been pickled, in which case it tastes a lot like pickled onions... If, on the other hand, you boil them, melt a side dish of lightly salted butter and dip the leaves into the butter, pulling the flesh off between your front teeth, then they resemble avocados... slightly buttery, not unpleasant...
afternoon all...i worked with a chef once and he an awesome artichoke french...prep them, dip in flour, then egg then bread crumbs,...deep fry and serve with a lemon butter sauce!!!!! DE-LISH!!
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