Originally Posted by
gaobest
casarecce pasta?
how do you deal with the artichoke skins? Do you slice off the sharp parts? I only know one way to eat artichoke - steam, Peel the skin, eat meat off skin, and await the heart :-)
Peel down to the tender petals, use a potato peeler on the stem, halve them, remove the choke.
I used strozzopretti, but casarecce would work equally well.
Originally Posted by
corky
Baby artichoke season is short (which is what I assume you used here) but the biggies seem to be around almost year round.
Nah, they were big suckers. Because artichokes aren't that popular in Australia (or anywhere outside of the med) and because of the biosecurity laws on imported fruit and veg it can be hard to find them out of season. I guess it's just not scalable to grow them in greenhouses here.