SC - artichokes

[margali]

Jerusalem artichokes are the root of a sort of sunflower, IIRC part of the latin
name is girasole, which is supposedly how they got named jerusalem [ they sound
similar.] The artichoke of europe is a giant thistle.

I take the jerusalem artichokes, scrub them well and slice them into salads, or
chunk them and add them to soup. You could also armor them in place of turnips or
bake them like potatos.

I take the globe artichoke and do several different things with them. I will
quarter them, scoop out the choke and steam them and serve with melted butter,
mayonnaise or salad dressing [my brother likes italian, I always preferred blue
cheese] or steam them whole, take the leaves and choke off the base and use the
base as part of a garnish by filling it with baby green peas cooked with diced
prosciutto or with a nice puree of green peas and little shreds of onion and
garlic sauteed in butter. They are a strande food though, there is a chemical in
them that makes whatever you eat with or after them taste sweet. There was a
california winery that in the 70s made an artichoke wine and it would blow the
taste buds for anything afterwards..but then again so did their chocolate wine;-)

They have an artichoke festival in the san francisco area that I really really
want to go to sometime!
margali
[yes, artichokes and lobster both with drawn butter are the components to my
favorite meal...my secret is out!]

margali

> There do appear to be at least two types of artichokes. One is
> European and one is American. From this, I imagine what I see in
> the vegetable counters here in the US is the "Jerusalem artichoke",
> right?
>
> How would I identify in the store which is which? I've become a little
> bit less sure of the labels I see in the grocery stores from some of
> the comments I've seen on this list. Has anyone here tried both of
> these? Perhaps using the same recipe? Master Cariadoc? If so, how much
> differance is there between them? If all I can find is the American
> version, how different will that be from using the European version?
>
> The following is one of the messages in this file in the FOOD-VEGETABLES
> section of the Florilegium:
> artichokes-msg    (11K) 12/ 8/99    Period artichokes. Recipes. Cardoons.
> --
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas           stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
> > Date: Thu, 29 Apr 1999 21:07:23 -0700
> > From: david friedman <ddfr at best.com>
> > Subject: Re: SC - Is tarragon period?
> >
> > When artichokes appear seems at least mildly controversial. The Romans had
> > something they called "cynara," but some authorities think it was the
> > Cardoon. There seems to be some evidence that the artichoke was bred out of
> > the Cardoon in al-Andalus during SCA period, which would make it period for
> > at least the later centuries.
> >
> > And I have both artichokes and cardoons growing in my garden. If the
> > cardoons grow enough I may even try eating them--the leaves are supposed to
> > be edible.
> >
> > David/Cariadoc
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================