Originally Posted by
LapLap
I can see how this would work with baby artichokes (the pointy Spanish ones I'm used to) but I can't figure out how you'd eat the leaves of a big globe artichoke prepared using this method.
How do you tackle shredding the 'flesh' from the outer leaves of a quartered artichoke?
actually it wouldn't work w/ a baby one at all because they would fall through the grill!!
I'm not sure what you mean by "shredding the flesh" but I just put them on a plate & pull off the leaves one by one, dip them in the mayo & scrape them between my teeth----the same way I eat any (non baby) one.