Alison!! I love (perhaps worship) all your recipes - however, I have a serious and sad condition...... I cannot eat garlic - particularly raw garlic. It must be a food allergy or something - but it makes me quite ill. I love your recipes SO much, however, you are quite the garlic lover. Is there any kind of sub for garlic. One note - as long as I don't actually consume the garlic, I can eat it - ie. an Italian friend crushed a piece with the flat half of her knife put it in a dressing - gave it a good shake then pulled the garlic out and this seemed to be ok - maybe just continue with this practice? But chopped garlic in any recipe I just can't do :(
Oh, wow! Alison thanks so much for this serious, hard-core tutorial... I've never had anyone explain how to eat artichokes this beautifully, this passionately, & you've helped me see how lovely & rewarding the little guys can be. (I enjoy artichokes but only eat them when they're already prepared, so... the loser way, really). But also.... "tastes like pencil-shavings"? I had no idea this was a thing in wines...I'm trying to kind of picture what you mean... is there any other descriptor you sometimes hear/use when describing the particular taste you're describing? (i.e., is it metallic.. is that the pencil part?...or somehow...woody, like other types of shavings of wood?...). Dude, this was a really interesting, unusual, educational episode & essay. Thanks so much honey. And I"m so sorry you were having a rough day back there in upstate NY. Glad Walmart & a yummy 'choke turned it around. We're rooting for you my dear. x. - M.
“Consider the Oyster” by the estimable MFK Fisher. I’ve complimented you before, maybe a year ago, for reminding me of MFK Fisher’s writing. Today, I’ll say it again, this way: “Consider the Artichoke”. Lovely piece. PS, I was thrilled to see one of your recipes back in The NY Times. Should’ve been there all along. —RP
Omg. Not even joking you - I actually made myself an artichoke on 9/1. And yes, I cut the stem short (but usually it’s cuz it won’t fit in pan). Great memories. But I’m certain I instructed you not to “run with scissors” as I entrusted you with them. If not, my bad. Love you, Alikat! Love, your mom❤️✅🙋♀️
I’ve really only had stuffed artichokes (which is a whole extra layer of extra), which is how my Sicilian American family tends to eat them. My wife has been wanting just plain steamed ones but I’ve resisted until now (for no good reason other than I really liked them stuffed even if I rarely make them because it’s so much work) but I think you’ve convinced me to try.
Alison!! I love (perhaps worship) all your recipes - however, I have a serious and sad condition...... I cannot eat garlic - particularly raw garlic. It must be a food allergy or something - but it makes me quite ill. I love your recipes SO much, however, you are quite the garlic lover. Is there any kind of sub for garlic. One note - as long as I don't actually consume the garlic, I can eat it - ie. an Italian friend crushed a piece with the flat half of her knife put it in a dressing - gave it a good shake then pulled the garlic out and this seemed to be ok - maybe just continue with this practice? But chopped garlic in any recipe I just can't do :(
Oh, wow! Alison thanks so much for this serious, hard-core tutorial... I've never had anyone explain how to eat artichokes this beautifully, this passionately, & you've helped me see how lovely & rewarding the little guys can be. (I enjoy artichokes but only eat them when they're already prepared, so... the loser way, really). But also.... "tastes like pencil-shavings"? I had no idea this was a thing in wines...I'm trying to kind of picture what you mean... is there any other descriptor you sometimes hear/use when describing the particular taste you're describing? (i.e., is it metallic.. is that the pencil part?...or somehow...woody, like other types of shavings of wood?...). Dude, this was a really interesting, unusual, educational episode & essay. Thanks so much honey. And I"m so sorry you were having a rough day back there in upstate NY. Glad Walmart & a yummy 'choke turned it around. We're rooting for you my dear. x. - M.
“Consider the Oyster” by the estimable MFK Fisher. I’ve complimented you before, maybe a year ago, for reminding me of MFK Fisher’s writing. Today, I’ll say it again, this way: “Consider the Artichoke”. Lovely piece. PS, I was thrilled to see one of your recipes back in The NY Times. Should’ve been there all along. —RP
Commented on YouTube. One of the great pleasures of life, them arty chokes!
Omg. Not even joking you - I actually made myself an artichoke on 9/1. And yes, I cut the stem short (but usually it’s cuz it won’t fit in pan). Great memories. But I’m certain I instructed you not to “run with scissors” as I entrusted you with them. If not, my bad. Love you, Alikat! Love, your mom❤️✅🙋♀️
BTW, as usual I LOLed through your clever vlog-esque demo
I’ve really only had stuffed artichokes (which is a whole extra layer of extra), which is how my Sicilian American family tends to eat them. My wife has been wanting just plain steamed ones but I’ve resisted until now (for no good reason other than I really liked them stuffed even if I rarely make them because it’s so much work) but I think you’ve convinced me to try.
Luv artichokes. Thx for the anchovy butter recommendation. Will alternate with my usual mayo-honey mustard dipping sauce!
Ms. Roman,
Thank you for your lovely musings on artichokes.
I am also fond of them. My preference is to eat them cold dipped in Kewpie mayonnaise.
In our household, even our dog, Janie, is a fan of artichokes.
file:///var/mobile/Library/SMS/Attachments/7b/11/129B43FC-1B81-4165-8217-315B919D3E49/IMG_0172.MOV
Yours,
Ellen