The Down Range Forum
Member Section => Cooking & Recipes => Topic started by: Rastus on October 30, 2016, 11:17:07 AM
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Who has a good recipe for marinated artichoke hearts? Not something light...something bold flavored that punches you in the nose.
I used to hate these things but I am, sigh, older now.
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Sorry, pal....no help from me.......beef hearts maybe :o ..... but, artichoke?
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Yeah I know. Artichokes.
Maybe you aren't old enough to eat them yet? ;)
They seem to be filling the bill right now post-root canal surgery. Anything with more substance no-can-do.
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Yeah I know. Artichokes.
Maybe you aren't old enough to eat them yet? ;)
They seem to be filling the bill right now post-root canal surgery. Anything with more substance no-can-do.
I see....and understand completely ................ so, chicken gizzards are out too.
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Who knows what evil lurks in the hearts of artichokes?
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I see....and understand completely ................ so, chicken gizzards are out too.
Yes, but out for a different reason. I'm from the south, but not that far back in the woods. My mom still loves fried chicken gizzards..I'm spoiled in that I didn't have to acquire a taste for them like most kids did back when.
Who knows what evil lurks in the hearts of artichokes?
One never knows. Does one? If I eat enough of them I may become a Hillary supporter....naw, I'd get nauseous and give 'em back if I saw that coming.
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I like artichokes!
I throw up in my mouth over anything Clinton-esque!
I do not have a pickling recipe, however... I buy the pre pickled.
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go with avocados instead
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go with avocados instead
What the heck? Marinated avocados. Never heard of that. I don't see where you could store them any length of time because they'd fall to pieces. However, if you have a recipe for that pass it on.
Looks like I'm coming up dry on a "local" recipe and will have to rely on the internet...always a dangerous thing to do.
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What the heck? Marinated avocados. Never heard of that. I don't see where you could store them any length of time because they'd fall to pieces. However, if you have a recipe for that pass it on.
Looks like I'm coming up dry on a "local" recipe and will have to rely on the internet...always a dangerous thing to do.
Sorry, I thought something "low substance" was the goal not that it had to be marinated..
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extra virgin olive oil, lots of garlic. if you want to go more south American, add limion and vinger.
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If you're still looking, I've had good luck by starting with a can of the plain-style artichoke hearts, quarters, or bottoms, completely drained. Then I mix up a batch of Good Seasons Italian dressing. Combine the two in a glass jar and stick it in the refrigerator for a couple of days. Invert the jar when you happen to think about it--maybe 4 times over the two day period. If that doesn't provide a spicy enough taste, add red pepper flakes to taste when you make up the next batch.
This also works really well with fresh mushrooms. You can keep them in the fridge for a couple of weeks and they get even better. I don't know how long they will last under refrigeration since I have limited will power and they taste mighty good.
Crusader Rabbit
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Hmm.. I do not make them either. I love the ones that I get at Costco and use in my cooking. Agreed, it was a later in life thing for me too.
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Best recipe I have ever heard of is gather the AH, throw them away and fix a steak! Buth that's just me.
Richard
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I'm going to have to get back on this project after the Holidays. I like the Italian dressing idea...
I like them just fine with steak!!!
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All this conversation about artichoke hearts and marinated mushrooms caused some activity on the part of this old Rabbit.
The marinated artichokes vanished in a single meal.
The mushrooms marinated for 3 days and provided a tasty side treat for two meals. Now, I need to get another batch of fresh 'shrooms started. I'd forgotten how good these bad boys taste.
Crusader Rabbit
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The celery stalks at midnight
I'm with Richard on Artichokes, and also on 'srooms. Give me steak au poivre anytime of those things.