Hmm... I need to find out myself. I don't know what is the right answer to your question. I'll do some investigation and get back to you if I find an decent answer. You should email the people at Nutrisystem as they probably can help you..
Yep....love the frozen ones...a little more flavor than canned..
Use them as you do any other veg. Try steaming them, then serve with a little oil and balsamic vinegar or basil and a dash of parmesan cheese);.
Or roast them in the oven;.
Cut them up on your pizza;.
Really good added to red pasta dishes or with any of the chicken dinners...(chicken and artichokes go well together in anything- salads, etc.).
Try adding to the lunch pastas (i.e. alfredo - shrimp as your protein serving - wedge of Laughing Cow cheese or parmesan)..
And Christina's dip is excellent!.
(just fyi...sometimes the 'leaves' can get a little tough, but the center is always soft and good).
You are not supposed to eat the leaves. You take the leaf (inside downward), put it into your mouth and then pull it out, scraping off the soft middle part with your bottom teeth. Of course, you dip the leaf in your dip, first. Also, while holding the leaf, you hold the tip and the part that was attached to the plant goes into your mouth first...
I LOVE the TJ's frozen artichokes, I buy 4 bags at a time...all I do is thaw them, toss them into a Pam'd skillet with another veggie and saute...add a bit of garlic and salt and pepper...just great..
One of my fav ways to add a veggie to my lunch is mix cold artichokes ( you can cook and cool frozen or open a can that has been in the fridge ) and mix with fresh deli no suger added salsa. This is not the jar variety, but that can be bought in either deli or produce in a tub. Oh and the hotter the better!..
Thanks for these ideas. I think I'll break into the bag tomorrow...
I appreciate this information, and it certainly is correct.....
But my statement was only meant for frozen artichokes HEARTS (or canned) - that they can be a little tough on the outside edges. I did not mean the whole fresh artichoke....sorry about that!..
I have some and am going to put on my pizza tonight. The best pizza I ever had was in Italy and it had artichokes on it...
Ok, I'm a complete artichoke freak. Here's how to properly cook and eat artichokes (I'm used to fresh ones - never seen frozen ones). NO - canned artichoke hearts or the pickled ones on pizzas are NOT the same - not even close actually. Also, the best variety are the ones that have a little split in the top of each leaf and with the wider leaves..
How to Cook:.
-Rinse well and completely - including running water down onto the top so it gets in between the leaves and then turn upside down to let it run out. They are grown in sand, so if you don't rinse them well enough you will have bits of sand in there..
-Trim the stem to leave only 1/2 of stem and make sure the bottom of the cut stem is flat or it will tip over in the pot..
-Take a large pot and put 1-1/2 inches of water in. Add appx 1/4 c vinegar (any kind) to the water. The water/vinegar mixture can be altered to individual taste. I like balsalmic vinegar for this..
-Place artichokes in the pot so that they stand up on their stem. Place pot on stove on high heat and cover (the cover is very important)..
-They have to cook on the stove like this with the water at a hard boil (to create a lot of steam) for about 1h 15m. During this time you should check the water level frequently and add more water as needed - yes I have burned a pot this way..
-After the 1h 15m of cooking is done remove them from the pot and place each in a medium sized cereal bowl - so they don't tip over. They are now ready to serve. Place a medium to large size mixing bowl on the table also (empty) for people to discard leaves into..
How to Eat:.
-Pull a leaf off. You'll see that there is a small amount of meat on the bottom of the inner side of it. You put the bottom 1/2 of the leaf in your mouth with the inside side down (towards the floor). Bite down lightly on the leaf and pull it out of your mouth - your bottom teeth will scrape the little ball of "meat" out of it. Repeat on all the leaves, discarding the scraped leaves into the discard bowl..
-Be careful when eating - they are a thistle so each leaf has a little thorn at the top..
-Eventually you will get down towards the center where the leaves are too thin to work with. You can then pull all the remaining leaves off in one bunch and then bite the bottoms off all of them at once - in one bite..
-Once all the leaves are gone you are left with the best part - the heart. The heart is like a big "bowl" of meat that sits on top of the stem. First, use a table knife to cut the stem off the heart. Second - there is a bunch of fine hair in the "bowl" of the heart. Use your knife to cut the hair out by cutting it out from underneath - it comes out pretty easily the trick is to cut out as little heart meat as possible when taking it out. Also take it easy when doing this because the heart is soft..
-Now you are left with the best part - the heart meat. Cut up into bite sized pieces and enjoy!.
It sounds like a lot of work because the instructions are fairly complicated, but it's actually quite easy. You can do other things while they are cooking and the eating process is a lot easier than it sounds once you get the hang of it..
They are totally worth it though - super yummy and low cal. The only problem is that the traditional way to eat them is to dip the leaves in Mayo (or a second choice is drawn garlic butter) before you scrape them and then to dip the heart meat in the same. If you like them plain though (which I do too!) they are a great veggie serving. Depending on where you live they can be expensive when out of season...
I follow the same procedure, but I insert cloves of garlic into the leaves. I also add oregano and salt. Drizzle a little olive oil on top and follow the cooking directions above..
MMM that sounds good. The oil must infuse the garlic into it. Does it give enough extra flavor to skip using a dip of some kind?..
My sicilian grandmother taught me how to make these when I was young. But we would cut the stem off flush against the bottom of the artichoke and cut a cross into the bottom. This speeds up cooking a great deal as well as making it cook uniformly. Then if the artichokes were nice we would slice a bit off the end of the stem and pare it down to take off the woody fibrous stuff. Cook the stem along with the choke it has the same concentrated taste as the heart!.
Okay now for the fun part. Turn the choke upside down so the leaf tips are down and firmly PRESS and TURN the choke into the counter so that the petals 'open'. you can get heavy handed - an artichoke is tough enough to take it. This also facilitates quicker trimming, cleaning and cooking. Once you have opened your choke like a flower you take a pair of kitchen scissors and go all the way around the choke - bottom to top - and trim the sharp tips off the petals. Pack snuggly in a pot to fit with a bit of water and white vinegar and boil for approx 35-45 minutes depending on their size.
We used to make them stuffed with seasoned breadcrumbs, parmesan and garlic as a side dish for christmas dinner..
But you can serve them with a little bowl of your favorite vinegar with just a bit of olive oil and dip the leaves in before scraping into your mouth. Fabulous!..
You can buy the hearts frozen?? Oh that would rock! Where could I find them? I am in the midwest..
Hey...I live in Wisconsin...and I found them at a Pick and Save...or any specialty or health food grocers normally carry them...Bird's Eye in the blue box! And they are slightly more flavorful than canned.....
"Once you have opened your choke like a flower you take a pair of kitchen scissors and go all the way around the choke - bottom to top - and trim the sharp tips off the petals. Pack snuggly in a pot to fit with a bit of water and white vinegar and boil for approx 35-45 minutes depending on their size. refresh water in the pot as needed.".
YES!!!! Trimming the tips and ''flowering'' them make them so much better - not only easier to eat but it really lets any added seasoning get into all the leaves..
I still drizzle just a bit of olive oil over them, but now just close my eyes and imagine the stuffing with seasoned breadcrumbs and fresh parmesan, much better for the ''bottom line'' that way!.
Fresh, frozen, or canned - there is no such thing as a bad artichoke, some are just more wonderful than others !..