HonkyTonkWoman to FoodPorn@lemmy.worldEnglish · 1 year agoPanko Crusted Salmon - With Honegrown Parsley, Rosemary, & Chivesi.postimg.ccimagemessage-square9fedilinkarrow-up169arrow-down112
arrow-up157arrow-down1imagePanko Crusted Salmon - With Honegrown Parsley, Rosemary, & Chivesi.postimg.ccHonkyTonkWoman to FoodPorn@lemmy.worldEnglish · 1 year agomessage-square9fedilink
minus-squareJohnnyHammersticks@lemmy.worldlinkfedilinkEnglisharrow-up4·1 year agoIt’s also way more artichoke to food ratio, considering most of that artichoke isn’t even edible.
minus-squareHonkyTonkWomanOPlinkfedilinkEnglisharrow-up2·1 year agoAbout 75% of that artichoke was edible, but yes, some of the outer petals weren’t worth eating. Dip the petals in drawn butter & scrape the “meat” & butter off with your teeth. It is more artichoke than necessary, so I typically save the heart & petals I didn’t eat to make dip.
minus-squareZoboomafoo@yiffit.netlinkfedilinkEnglisharrow-up2·1 year agoI’ll have to give that a try the next time I get my hands on some artichokes for a reasonable price. How do you cook it, just steamed?
minus-squareHonkyTonkWomanOPlinkfedilinkEnglisharrow-up1·1 year agoYep! Steamed for about an hour. I also enjoy it with olive oil, sea salt & desired spice blend. I live in NC & I’ve had it served here with mayo/lemond/dijon/garlic dip. It’s not bad, but haven’t tried to replicate it.
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It’s also way more artichoke to food ratio, considering most of that artichoke isn’t even edible.
About 75% of that artichoke was edible, but yes, some of the outer petals weren’t worth eating.
Dip the petals in drawn butter & scrape the “meat” & butter off with your teeth.
It is more artichoke than necessary, so I typically save the heart & petals I didn’t eat to make dip.
I’ll have to give that a try the next time I get my hands on some artichokes for a reasonable price.
How do you cook it, just steamed?
Yep! Steamed for about an hour. I also enjoy it with olive oil, sea salt & desired spice blend.
I live in NC & I’ve had it served here with mayo/lemond/dijon/garlic dip. It’s not bad, but haven’t tried to replicate it.