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What are some opinions on cooking with frozen/ canned artichoke hearts. I feel that they're slightly sour,

Don't get me wrong I'm willing to stand there for an hour turning chokes, but I just wanted some thoughts on what people think of canned frozen chokes

asked by James Durazzo about 4 years ago

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5 answers 1712 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Canned do seem sour (and mushy) to me, but I rather like frozen in some applications. Stir fried with a bit of vermouth and finished with butter, they shine. But nothing beats fresh!

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added about 4 years ago

Do you think it's possible to mix fresh with frozen? I'm getting ripped off badly on fresh artichokes.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Depends on how you're using them, but you WILL notice the difference between the two. In a seafood stew, for instance, maybe you could mix them. But even in the "recipe" above (vermouth, etc) the texture difference would be obvious. Could you possibly go with all frozen?

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30d29d6e ad6b 43d4 877f 543611313cd6  img 7763
added about 4 years ago

I poached 12 fresh ones already, but it's skimpy,I feel that I need more, but I was thinking of adding some asparagus in with the micro balance it out.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

They are a bit sour when canned. What I always do is char grilled them, then marinate in olive oul, garlic, rosemary etc.. It just give that extra flavor you're longing for.

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