artichokes?

I love to grill mine - cut them in half, scrape out the thistle, and throw them on the bbq! Leave them until cooked and the outside edges get just a bit toasted/charred. Then, a bit of butter, salt and pepper. You can also steam them 1/2 way and then throw them on the BBQ to speed up the cooking time.

How did I miss this thread Here's a great choke & pasta recipe I posted in another thread:

Here's an awesome baby artichoke & pasta recipe I learned from my days in the 'choke business. It is SO yummy.

Penne Pasta with Artichokes, Parmesan and Sausage

Source: Ocean Mist Farms

Serves: 6

Ingredients

4 sweet Italian sausages

1 large chopped Onion

2 garlic cloves, minced

18 Ocean Mist Baby Artichokes, prepared

1/2 cup dry white wine

1 cup chicken broth

12 oz. penne pasta cooked al dente

4 Tablespoons butter

1/4 cup Parmesan cheese

2 Tablespoons minced fresh parsley

salt and pepper to taste

Directions

In a large stainless steel or enameled skillet, sauté the sausage over moderately high heat until it is browned, add the Onion and garlic, and cook over moderate heat, stirring until the Onion is golden. Add the prepared Baby Artichokes (See Baby Artichokes), the wine and the chicken broth. Bring to a boil and simmer the mixture, covered, for 15-20 minutes, or until the Artichoke Hearts are tender. Cook the mixture, uncovered, stirring occasionally, for 8-10 minutes or until the juices have thickened slightly. Keep warm and covered.

Serve over fettuccine, cooked al dente, tossed with the butter and Parmesan. Salt and pepper to taste. Sprinkle with parsley.

Here is the method for preparing baby chokes prior to using for any recipe

After rinsing, snap off the lower petals until you reach the yellow-green core. Use a knife and cut off the top half inch of the Baby Artichoke, or just below the green tips of the petals. Trim the stems and all remaining dark-green areas from the base. Slice, halve or quarter per your recipe directions or preference.

Tip: To preserve the color, immediately soak prepared Baby Artichokes in acidulated water (water with lemon juice or vinegar) until you are ready to cook with them to prevent browning caused by oxidation. (Optional)

**If you need pics of what they should look like, go here Baby Artichokes - A Completely Edible Treat!

Also, love the stuffed choke recipe Jamy!

For other choke recipe inspiration, see this link Welcome to OceanMist

This one sounds scrumptious:

Artichoke Stuffed with Brie

Source: Bistro 110, Chicago, Illinois

Ingredients

1 large Ocean Mist Artichoke

2 ounces brie

1 tablespoon chopped shallots

4 ounces white wine

8 ounces butter (1/4 inch slices)

2 ounces whole grain mustard

1 tablespoon white wine vinegar

squeeze of lemon juice

salt and pepper to taste

Directions

Cut off the top and bottom of the Artichoke. Cook it in boiling water for 10-15 minutes until the bottom is easy to pierce with a fork. Run Artichoke under cold water to stop the cooking process.

When cool enough to handle, cut the inner choke away from the Heart. Cut the brie into 1/2" chuncks. Place the brie into the Artichoke and throughout the leaves.

Place on a cookie sheet and bake at 350 degrees until the brie is melted (approximately 10 minutes).

To make the mustard sauce, combine shallots and white wine in a saucepan over high heat. Slowly add the butter and remove from heat. Then add mustard, white wine vinegar, salt, pepper and a squeeze of lemon juice to the mixture.

Drizzle mixture over Artichoke and serve.

My recipe is similar to Starchild's...

Get some artichokes, cut off the pointy parts and most of the stems. Rinse them in cold water and bang upside down (I don't know, grandpa used to do it lol). In a bowl mix toghter some diced up garlic and Italian seasond bread crumb. Add a little grated cheese too it and any other spices you want (sorry, I'm Italian too...this is how we cook). Mix in some Olive Oil. Using a small spoon, stuff as many leaves as you can. Put them in a big pot with some water on the bottom, cover with a lid, and steam until tender (leave pulls out easy and the inside of the leave is soft).

With the stems....clean them up and slice into thing strips, sautee in olive oil with some red pepper until dark - think, almost burnt, but not...OMG, so good. Have a loaf or 2 of Italian bread on the side for dipping

Oops, actually, that's what we do with mushroom stems when we stuff them...the artichoke stems just get thrown in the pot with the artichokes and steam too. They are yummy. I usually stuff mushrooms the same way, but drizzle some more olive oil on top and back at 350 till golden brown

Ok, the brie/artichoke recipe sounds AMAZING!!!! omg....

omg...I feel your pain on that! it's kind of the same here...just not as good and fairly pricey. Same w/ avacados too! So sad...