Text 23551, 62 rader
Skriven 2007-11-29 09:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: oddities 489
====================
 ML> They're like the thorny bits on the ends of the green leaves
 ML> but less developed. Still, I imagine that you could get a good
 ML> sore throat from them if you swallowed a few.
 CS> Ok!  I'll leave'em in and warn the family on that.

Let's look at the anatomy of the globe artichoke.

I'll describe the parts in the order in which you usually
encounter them when eating. That is bottom to top, then
outside in, then top to bottom.

There is the stem, which is edible but can be bitter.

Then you see small leaves, tough and not worth eating.

Then several layers of fully developed leaves. You eat
the base part of these, scraping the soft starchy part
off them with your teeth. The tops of these leaves have
thorns.

Inside these layers of fully developed leaves, there are
less developed leaves, which are similar, only you can
eat more of them up toward the thorny part.

When you get to the very inside, there is a cone of very
small purple and white leaves, of which some of the bottom
is edible, but the thorns tend to be quite sharp.

Beneath the cone are these filament things, which can be
eaten if they have been cooked for a very long time;
otherwise they are both fibrous and sharp and are often
called the "choke" (sometimes the purple and white part
is included in this name) and they can in fact choke you.

Between the choke and the stem is the heart of the
artichoke, which is actually the top of the stem, but it
is mild-flavored and tender: most people find this part
the most delicious part.

 Just like whole
 CS> crabs, there are inner parts we dont like as much so leave behind.

Funny thing, I get squeamish about the inner parts of crabs,
but others really like them.

Caramel Roasted Vegetables
cat: side, text only
Serves 6 to 8

Prepare a mix of pumpkin, kumara (sweet potato), and
parsnips, allowing 2-3 pieces of each per serve. Cut
2 red onions into wedges. Spread vegetables in a single
layer in a roasting dish. Drizzle with a couple of
tablespoons each of best-quality olive oil, balsamic,
and maple syrup. Sprinkle with salt, pepper and a
teaspoon of fennel seeds (optional). Roast at 200C
until tender and lightly golden, about 35-40 minutes.

Annabel Langbein, NZ Life and Leisure magazine 11/2007
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