Artichoke?

[malkin]

I read on your other thread about eating more fat--artichokes are a perfect vehicle for gobs of tasty butter or mayo!

[Catrin]

I read on your other thread about eating more fat--artichokes are a perfect vehicle for gobs of tasty butter or mayo!

To think it took me 52 years to learn that we can eat more of the artichoke than the heart I look forward to the experiment tomorrow, hopefully after a nice long bike ride - weather permitting.

[pll]

Hmm. Artichokes! At home we eat them boiled (I'd steam them here) with a vinaigrette of olive oil and lemon.

[westtexas]

i read on your other thread about eating more fat--artichokes are a perfect vehicle for gobs of tasty butter or mayo!

+10,000

[Catrin]

+10,000

I tried to buy the full fat mayo...but just couldn't do it. I got the reduced fat - and will add yummy things to it tonight. I am looking forward to trying the artichoke out! Do the leaves reheat well, say if I were to take some to the office tomorrow for lunch and reheated in the microwave? It is just me...

[westtexas]

I don't think the leaves would reheat well. I'm pretty sure one artichoke is a single serving, there really isn't that much "meat" to it. Because of you I really wanted some artichokes too, but when I went to the grocery store all they had was pre-packaged ones so you could microwave them. Really? Now even vegetables have to be processed before people will eat them? Sigh.

Also - you should really try making your own mayo. The stuff in the stores has a really scary list of ingredients. Making your own is SO easy too. All you need is olive oil, a lemon, an egg, salt and pepper. Takes about 5 minutes to make, not including the 30 minutes you need to let the egg and lemon juice rest together before starting. And it keeps until the date of expiration on your egg carton. If you want the recipe, let me know.

[Catrin]

I don't think the leaves would reheat well. I'm pretty sure one artichoke is a single serving, there really isn't that much "meat" to it. Because of you I really wanted some artichokes too, but when I went to the grocery store all they had was pre-packaged ones so you could microwave them. Really? Now even vegetables have to be processed before people will eat them? Sigh.

Also - you should really try making your own mayo. The stuff in the stores has a really scary list of ingredients. Making your own is SO easy too. All you need is olive oil, a lemon, an egg, salt and pepper. Takes about 5 minutes to make, not including the 30 minutes you need to let the egg and lemon juice rest together before starting. And it keeps until the date of expiration on your egg carton. If you want the recipe, let me know.

Thanks West Texas, I didn't realize that it was just a single serving. I've access to 3 day old organic free-range eggs and have some extra virgin olive oil...and I just found a recipe. Time to experiment

[five one]

In my own experiments with making mayonnaise, I have found that the flavor of extra virgin olive oil is too strong. The non virgin oils labeled "extra light flavor" make a better tasting mayo IMHO. But everyone's tastes are different.

The other day, I tried walnut oil and used Bragg's apple cider vinegar in place of lemon juice. Yummy! Do make sure your egg and acid are room temperature to avoid curdling.

[westtexas]

In my own experiments with making mayonnaise, I have found that the flavor of extra virgin olive oil is too strong. The non virgin oils labeled "extra light flavor" make a better tasting mayo IMHO. But everyone's tastes are different.

The other day, I tried walnut oil and used Bragg's apple cider vinegar in place of lemon juice. Yummy! Do make sure your egg and acid are room temperature to avoid curdling.

+1 to the room temp. Let them sit together at least 30 min.

And +1 to the oil. I use super cheap whatever "olive oil" is on sale. I save the extra virgin stuff for salads