Comments on: Baby Artichokes With Parmesan Cheese a la Marketman

By: jenny

jenny — Tue, 22 Mar 2011 15:12:04 +0000

i guess not :) just googled it and says it can be kept for a week in an airtight plastic bag…

By: jenny

jenny — Tue, 22 Mar 2011 14:41:31 +0000

thanks MM! but would it be ok if let’s say i plan to bring plenty of them then stock it up in freezer? i know may sound funny but yes i intend to hoard some in manila as it is not available there… or is it?

By: Marketman

Marketman — Tue, 22 Mar 2011 13:28:34 +0000

Jenny, I just stuck them in luggage. The ones from Italy were brought by a friend. I also brought some in from Saigon and put them straight into my luggage in a plastic bag. I wouldn’t freeze them first…

By: jenny

jenny — Tue, 22 Mar 2011 09:49:40 +0000

Hi MM, i’ve read in one of ur post that u had artichoke flown to PI from Italy. May I know how it was packed to make sure that it stays fresh upon arrival? Is it advisable to freeze it before i fly them to Manila? Hope u can enlighten me as I’m planning to go to Manila on early April. Thanks as always!

By: garieo

garieo — Mon, 24 Jan 2011 13:23:11 +0000

Your dishes look so sumptuous, i’d love to give some of them a try :) Do you have a restaurant in manila or something?

By: kitchen

kitchen — Wed, 01 Dec 2010 00:34:22 +0000

I noticed that there was no acid in the warm dressing… you could use a drizzle of fancy vinegar or a squeeze of lemon juice just before serving…

By: Mary Lee

Mary Lee — Tue, 30 Nov 2010 17:39:04 +0000

I skip the blanching. As I clean the artichokes of outer leaves, etc., I drop them into a bowl with lemon juice to keep them from oxidizing. Drain them well, and throw them into a pan with hot olive oil and garlic, and the water that remains on the artichokes should be sufficient to cook them in, especially if you cover them briefly to steam in the resulting vapor. Also, the faint lemony taste that remains enhances the dish. One of MJA’s favorite dishes. Another tip…keep most of the stems they may come with but peel them of the tougher outher layer — this leaves you with a bit more baby artichoke to eat.

By: tonceq

tonceq — Tue, 30 Nov 2010 13:52:31 +0000

yupyup! i second the motion, millet! I almost always steam my veggies! :)

By: millet

millet — Tue, 30 Nov 2010 08:36:30 +0000

MM, i find that for many things that get watery after blanching/boiling (e.g., sweet potatoes, asparagus, etc.), steaming does the job without the added water.

By: eden claire

eden claire — Tue, 30 Nov 2010 08:19:06 +0000

MM, are these available in Manila and where? i only get to be acquainted with this in farmville..ooppps