I'm shocked, in my experience 40 mins is never long enough for artichokes of any significant size.. I always have to do 50 mins, my roommate prefers 55 ⏳
Just like asparagus, broccoli etc.its nice to munch artichokes while it's still warm yumm 😋 brilliantly wonderful cooking preparations & procedures as usual many thanks 😘💡🥣👌
@marybelliotti894 PS: Sorry for the ridiculously late response! I'm not a huge social media person. BUT! In this particular case, I would like to share some tips that I have learned along the way... These are pretty much tips that come from Italian families that I have privately catered for/to in the past. It's incredibly, amazingly easy. The BEST way to prepare these things is to STEAM them. I use a crockpot. I don't bother cutting off ANYTHING, except for if the stem is really thin. But, if it's not, I just barely slice off the end. The stem is JUST as edible and delicious... Then I place one of those stainless steel, perforated and raised steamer inserts (they are usually round, and sold either online or at ANY Asian supermarket (that have cookware...). Anyway, all that you need to do is fill the bottom of the crockpot with water. Add herbs/spices like, rosemary, oregano, garlic, Herbs de Provence and some lemon juice or lemon packets to the water. Place the artichokes on top of the steamer insert. It doesn't make ANY difference whatsoever if they are up, down, sideways or doing handstands! Just spray them with the olive oil of your choice, and sprinkle garlic powder and more of the herbs onto the artichokes. You can even put whole bulbs of garlic in between the artichokes, if you like. Cover the pot, bring the water to a boil, lower the heat to SIMMER for around 45 minutes. You can tell if they're done by inserting a toothpick into the middle of one of them, and pulling it out EASILY. You don't even need salt! But, you can transfer them into a bowl, pour a bit more olive oil onto them and press garlic if you want. Pepper is good too. No need for fancy dips. But, do whatever you want! Good luck!
Get the recipe here: www.marthastewart.com/972059/steamed-artichokes-tarragon-butter
I love you Martga but please do your research on covid Vaccine. It is not safe.
Get your name and face off those commercials.
Those artichokes are gorgeous! I wish they looked like that in the grocery store.
I learn very much from you and enjoy it, thank you. You're also a very good teacher. 🙃😇
I was raised on these and I have been eating them for 60 years
...
I find that a nice hollandaise sauce is beautiful with artichokes. The upside down tip is great!
Hello pretty lady 🌹🌹
Taragoon is so delicious and underused. I’m patiently waiting for my taragoon plants. It’s so hard to find consistent good taragoon
Thanks again MarthaStewart ❤😂🎉
I'm shocked, in my experience 40 mins is never long enough for artichokes of any significant size.. I always have to do 50 mins, my roommate prefers 55 ⏳
Hello pretty lady 🌹🌹
Its ok to throw those away, Martha!
Me encantas Martha love you all the way from Mill Valley Marin County Cali hola from Joel Jimenez much love
Nice sharing
Yes
Wow looks tooo yummy delicious
Just like asparagus, broccoli etc.its nice to munch artichokes while it's still warm yumm 😋 brilliantly wonderful cooking preparations & procedures as usual many thanks 😘💡🥣👌
Don't forget the dash of graphing Martha
I honestly think you are an amazing woman...
Steam and stuff with dungeness crab meat. Yummy
Mayo!
Well, it's a good tutorial, but I don't like artichokes to taste like lemons and tarragon!
Agreed!
@marybelliotti894 PS: Sorry for the ridiculously late response! I'm not a huge social media person. BUT! In this particular case, I would like to share some tips that I have learned along the way... These are pretty much tips that come from Italian families that I have privately catered for/to in the past. It's incredibly, amazingly easy. The BEST way to prepare these things is to STEAM them. I use a crockpot. I don't bother cutting off ANYTHING, except for if the stem is really thin. But, if it's not, I just barely slice off the end. The stem is JUST as edible and delicious... Then I place one of those stainless steel, perforated and raised steamer inserts (they are usually round, and sold either online or at ANY Asian supermarket (that have cookware...). Anyway, all that you need to do is fill the bottom of the crockpot with water. Add herbs/spices like, rosemary, oregano, garlic, Herbs de Provence and some lemon juice or lemon packets to the water. Place the artichokes on top of the steamer insert. It doesn't make ANY difference whatsoever if they are up, down, sideways or doing handstands! Just spray them with the olive oil of your choice, and sprinkle garlic powder and more of the herbs onto the artichokes. You can even put whole bulbs of garlic in between the artichokes, if you like. Cover the pot, bring the water to a boil, lower the heat to SIMMER for around 45 minutes. You can tell if they're done by inserting a toothpick into the middle of one of them, and pulling it out EASILY. You don't even need salt! But, you can transfer them into a bowl, pour a bit more olive oil onto them and press garlic if you want. Pepper is good too. No need for fancy dips. But, do whatever you want! Good luck!
Martha rapid city south dakota #56605 why you mess with that lip singing bit named Calvin
Me like
WHERE THE H is she getting them from? They are massive!