Simple Ingredients
make a great dip
Sheneau Stanley eating appetizers
before Thanksgiving in 2004
Etiquette
of Eating Artichokes
"Eating an artichoke
is like getting to know someone really well."
by Willi Hastings
It is both proper and polite to
pluck the leaves with your fingers, leaving fork and knife aside for now.
Pull off a leaf, holding it by the pointed end. Put the other end in your
mouth and pull it between your teeth, scraping the length of the leaf (the
edible portion of the leaves becomes greater as you get closer to the center
of the artichoke).
Just
before you get to the very center, leaves will become almost white with
purple tips. Be careful of these leaves because their purple ends are
prickly.
When the leaves are pulled, you
will be left with the base, the heart, crowned with a fuzzy patch. You have
now reached the best part of all, the very reason for eating artichokes: the
heart. Carefully scoop away the fuzzy stuff with your knife or spoon (though
a properly prepared artichoke will already have the choke removed). With
knife and fork, cut bites from the heart like pieces of prime fillet.
If you're provided with a dip
such as a vinaigrette or mayonnaise, put a small part of the edible portion
of the leaf in the dip and scrape with your teeth as directed above. Don't
overdo it on the dip or you won't taste the artichoke.
Source: What's
Cooking America
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Artichoke Dip
From Linda Rossi
Artichoke Dip
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Ingredients |
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2 cans - Artichoke Hearts (quartered)
1 cup - Mayonnaise
1 cup - Sour Cream
2 cups - Grated Parmesan Cheese
2 tablespoons - Garlic (chopped and toasted)
1 Lemon (Zest and juice)
To Taste - Salt and Pepper |
Preparation
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Combine all of the
ingredients into a bowl and mix thoroughly.
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Put the mixture
into a casserole dish.
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Bake at 400 F for
approximately 30 minutes or until golden brown.
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Serve warm
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Serve with
crackers, potato chips or toast.
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Interesting Facts!
"Nearly one hundred percent of all artichokes grown commercially in the
United States are grown in California. During the 1999-2000 crop year,
artichoke acreage was 8, 365. Total crop value for the 1999-2000 year was
more than $43 million.
Approximately 75 percent of the state's total acreage lies within
Monterey County. And while artichokes were ranked only 11th in crop value
for this agriculturally rich area, with an estimated worth more than $37
million, growers point proudly to the fact that the artichoke is the
county's Official Vegetable."
Source:
Photo and
information courtesy of
The California Artichoke Advisory Board
(CAAB)
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