[LMB] Re: It's made with WHAT?

[Marilyn Traber]

B. Ross Ashley wrote:
>
> The point to this stuff seemed to be that the bitterness of the 
> artichoke enhanced the natural sweetness of whatever you were eating, 
> and therefor made everything else taste better. Sorta like eating a 
> toad in the morning, I guess ... the rest of your day is bound to 
> improve!

You have never eaten a proper artichoke, then. They are sort of sweet 
and buttery, and *green* tasting [sort of like a good avocado is very 
neutral, buttery and green flavored]

Now canned marinated artichokes may be all you have eaten, and in that 
case you have still never eaten a proper steamed artichoke with drawn 
butter or mayo ...

And despite the craze for crunchy veggies, it is NOT the way to have an 
artichoke. You steam or simmer them until a knife sinks into the base 
like a hot knife through butter, and an inner leaf pulls out with no 
real tug needed, and the flesh strips off the leaf easily with your 
teeth. Some people use soda in the water to keep them green, but I 
really dont care what color they are when I eat them, as long as I have 
as many as I can chow on, and plenty of butter =)