I love clam chowder so much and artichoke?!
Is there any other way to cook clams, chowder and artichoke?
Cuz one time, I bough artichoke from Albertson and boiled it in water but it taste no-good!
Answers: When I first came to America, I ate lunch at Ivars and ordered clam chowder. I never taste that bfore, but the taste was soo lovely. I also like Pizza with artichoke.
Is there any other way to cook clams, chowder and artichoke?
Cuz one time, I bough artichoke from Albertson and boiled it in water but it taste no-good!
Its because you cant eat the whole artichoke, you have to shave it and go for the hearts of it. Heres a video on how to prepare it
http://www.youtube.com/watch?v=VQTOJFQ3i...
i put pizza and clam chowder in my artichokes
cook it in butter
I love bearded clams
go buy a cookbook or look for recipes online
pizza w/ artichoke is nasty yuck. but i love me some clam chowder. why dont you just go out and buy the clam chowder, you know the ones that come in cans or maybe just go to a resturaunt and order some.
dont buy fresh artichokes unless you're a pro-chef. Get the ones marinated in jars, they taste like heaven. You can add them to pasta salad. (really good) or pulverize them into a dip. you can find recipes all over the internet.
pizza with artichoke? artichoke on the pizza ?! WHOAHH. im the queen of interesting foods and ive never ever heard of that. where do you get it?
you have to cook artichokes very carefully otherwise theyre dreadful. look up some recipes on line, artichoke hearts are delicious dipped in melted butter.
and try to just steam up some clams and eat them plain, very healthy. :]
i love clam chowder also... i prefer new England clam chowder over Manhattan Clam chowder... i actually am not a good chef lol... so i cant help u with ways to cook them,
Clams and Chowder have many recipes. Best recipes for them have to come from the East Coast, although there are great recipes from New Orleans. As far as your issue with artichokes, the artichokes you had on your pizza were probably marinated in italian dressing or something like it. Try marinating them after you cook them or stuff them with some italian sausage mixture and baking them.
Basic artichoke --
Remove the really small leaves along the bottom of the choke. Some people whack off the top inch or so of the choke to remove the thistles and to even out the top prior to stuffing the choke. You may also use scissors or a sharp knife to trim away the sharp tips. Prepared artichokes should be placed in a bowl of water with the juice of one or two lemons added until you are ready to cook them.
Clean and trim artichokes.
Select a heavy pot with a lid. The size will depending upon the quantity and size of the artichokes you are cooking. Make sure the chokes will fit in the pan with the lid on. Add 1 1/2 to 2 cups water to the pan. At this point you can add either a little salt to the water, 1 teaspoon, or none.
Bring the water to a boil. Place the artichokes in the pot in a single layer if possible. Simmer about 30 - 40 min depending on the size of the chokes. To test for doneness pull a leaf from the middle row of leaves. The leaf should pull out easily.
When the chokes are done, remove them from the water with tongs, and allow to drain. Serve hot or cold. Chilled artichokes have more flavor.
Artichoke eating is a hands-on affair and another case in life where the "journey is as important as the destination"...
Pull each leaf off the choke and hold the pointed end between your fingers and drag the leaf between your teeth. Most of the edible portion is on inside bottom 1/3 of the choke leaf. When you serve artichokes it's nice to put a bowl on the table for the discarded leaves unless your serving plate is large enough to stack the leaves on the side.
Artichokes are commonly served with a dip such as lemon-butter, or mayonnaise.
The Artichoke Heart
Once you've eaten all the leaves you'll see the heart or flower of the choke. By the way, the leaves closest to the heart of the choke are very tender and depending on the size and age of the choke you can frequently eat the whole cluster of leaves. Once you see a bed of fuzzy or hair like strands you've hit the heart. Scoop out the fuzz with a spoon and discard. The rest of the base of the choke is edible, referred to as the heart. This is the favorite part of the artichoke for some people.