I think I'm old enough and wise enough to admit that maybe I just don't like #Artichokes.
Definitely don't like preparing them.
Pretty sure I rarely like eating them, which sometimes feels like just as much as work as preparing them.
Simmered for a long time in something that renders them near undetectable? Sure, fine.
Otherwise -- I think I'll just skip them.
A year or two ago, we were at a slightly bougie restaurant that served artichoke petals.
I remembered doing the whole scrape-it-with-your-teeth thing when I was a kid, at someone's house for an enormous NYE party. Pretty sure they were literally just dipped in butter.
I thought: "I haven't done this since I was a kid, let's do it." So we ordered it.
And the whole time we were eating or trying to eat these things, we were thinking --- are we doing this right?
So little pay-off, so much work.
We've made an artichoke and pea dish a few times recently that can supposedly stand on its own or mix with something like pasta.
Doesn't matter how we do it, the (canned) artichoke hearts just come woody, papery.
Good flavor! Just awful texture and eating.
Might be good with long-marinated artichoke hearts, like the type you get on a good antipasti plate? But I don't think I care enough to hunt those down, or remember to grab those over others.
Trevor Burrows
I TRIED TO TELL YOU