Originally Posted by
caleo
I've recently had some fire-roasted artichokes that were very tasty. Unfortunately, I don't have the culinary skill to even attempt fire-roasting, but will steaming offer a similar taste? Does the cooking method even matter?
Also, one of the artichokes had a delicious bread-crumb coating. Any tips on how to make one?
Thanks!
Steaming will not really give the choke any added flavor. If you blanch the artichoke (semi cook/steam) and immediately shock in 50% ice and 50% water until cold, dry the artichoke, and then you can finish the chokes on the grill/bbq. This way there will be plenty of moisture and less dryness. The trick is knowing how long to steam the choke...I'd say 15 minutes steam, 10 mins on the 'cue.