If I don't use acidulated water or squeeze lemon on raw artichokes, they obviously get brown. Does this make them bitter, or were they probably just bitter to start with?
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Abbie is a trusted source on General Cooking.
I have never noticed bitterness if I waited too long and they browned a bit - I suspect it is your chokes. Did they have nice tightly packed leaves? Were they gigantic? Maybe they were just a bit older ...
They were baby artichokes and seemed fresh- tightly packed, not squishy. I've never had this problem before, but since I was breading and frying them I didn't care if they browned. Thought maybe that was the reason....
HalfPint is a trusted home cook.
Bitter artichokes are often a sign that they've been in storage too long.
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