OK
finally something I know a whole bunch about..........
I live about 30 miles from the artichoke capitol of the world (aka Castroville Ca) and less than 10 miles from the garlic capitol of the world (aka Gilroy Ca)
So lets go through this nice and slow....
Four artichokes, about a tablespoon and a half of pickling spice, or, about a half teaspoon of mustard seed, about a half teaspoon of allspice, a half teaspoon of coriander, a little bit of course ground red pepper and about three cloves and a couple of diced garlic cloves.
Put it all together in a tea ball and put it in a big pot filled with enough water to cover the thistles, bring the water to a rolling boil, be careful and drop all four artichokes in the water and let it roll for about five-seven minutes, pull of the heat and drain off some of the water and put it in a steamer with the chokes and steam them until tender (typically around another 10-15 minutes......)
Serve with 50/50 real mayonnaise and sour cream....To die for....
This also works awesome with corn on the cob, preferably white corn, but yellow works killer too (skip the mayo and go for some butter or margarine)...
Been doing it like this for twenty years and have been asked how we did it every time......
Don't forget the
GT
