Get them together in a group, have everyone open wide, and then start throwing.
donkeylipswhenshaven
Exploding like confetti out of a giant birthday cake
h2opolopunk
Steam them and serve them with a dipping sauce for the leaves.
Philly_ExecChef
Trim, peel, blanch, roast, dress.
-ThisAccountIsVoid-
I wouldn’t if it was a party that big, they take too long to prep for a party of that size.
Blanch and then steam the whole artichoke and present it as an interactive dining experience where the guests have to get to the middle of their own artichoke.
Relevant_Grass9586
My least favorite ingredient to work with. God speed Chef.
johnaross1990
I’d cook em, personally
spacex-predator
How much time do you have and how many people do you have to throw at the task?
healthy_fats
Hear me out…. T-shirt canon.
Incoherentdelusion
Why would you serve that to 85 people when you could see how many you could shove up your ass??
Stillwater-Scorp1381
Sicilian breaded artichokes
KingTutt91
Just like how you’re doing in the picture
No-Island-4804
Boil em, mash em, put em in a stew
Basic_Wasabi25
Get two chefs with two sharp pairing knives to turn them. You’ll need big bowls with lemon water so they don’t turn brown. Blanche them and roast them or you could confit with garlic, the peels from the lemons and some woody herbs. You’d need 2 big gastros.
The best thing about the confit is they store for a good while and the oil is great for dressing.
They go nicely with a Romesco sauce or added into a nice bitter leaf salad. Alternatively just serve in small dishes with the oil as a snack alongside bread for dipping.
To be honest if you’re prepping and serving today it’ll take a huge amount of time to get them done to any sort of standard.
ChefAsstastic
Blanch in lemon water, clean, halve and fill with lemon crab salad. 🤷🏻♂️
ojwilk
It’s time for a shitton of stuffed artichokes
y_nnis
Definitely alla romana…
ceral_killer
Spinach artichoke dip
PartUnusual1803
Underarm serve would be quicker, but overarm would allow pace or spin
Red_Banana3000
Artichoke dip sounds like a decent option given the context of use
_ask_me_about_trees_
Those have to be the smallest chokes I’ve ever seen
MrLuthor
Throw them at the guests yelling “grenade out!”
Psychological_Tea452
Blanch for an 30-45 min. Peel off outer leaves till you get to the soft parts. Half/quater to make sure there not early parts of the flower at the center (purple leaves). If so clean with scissors or petite knife.
Make a light wet batter to fry them at 350 till golden. Make a zesty aioli for dipping.
mrq57
On a plate probably
StinkypieTicklebum
I’d halve them first, and remove the choke.
Then after blanching, roast or sheet pan bake them with whole garlic, lemon halves, and fresh sprigs of rosemary and thyme. Serve over pasta, bitter greens or in a grain bowl.
Nyctangel
Must_Vibe
Baby chokes? Salt, pepper, garlic, onion powder, lemon, olive oil. Pan roasted Until you get a nice crisp on the outside. If you have a good remoulade, or sweet dijon recipe. It would be good for dipping. Definitely use a bowl for plating if they won’t be on the main dish. They will add volume to the course with a ramekin of sauce on the side.
GuyForget101
Sardou…trim and confit, then add creamy spinach, poached egg, and top with a lemon- forward roasted garlic hollandaise. Finish with finely chopped chive
Friendly-Channel-480
They taste great boiled with Italian herbs and some good quality olive oil. Toasting some breadcrumbs with herbs and Parmesan as a topping or tossing the halved artichokes with olive oil after cooking.
29 Comments
Get them together in a group, have everyone open wide, and then start throwing.
Exploding like confetti out of a giant birthday cake
Steam them and serve them with a dipping sauce for the leaves.
Trim, peel, blanch, roast, dress.
I wouldn’t if it was a party that big, they take too long to prep for a party of that size.
Blanch and then steam the whole artichoke and present it as an interactive dining experience where the guests have to get to the middle of their own artichoke.
My least favorite ingredient to work with. God speed Chef.
I’d cook em, personally
How much time do you have and how many people do you have to throw at the task?
Hear me out…. T-shirt canon.
Why would you serve that to 85 people when you could see how many you could shove up your ass??
Sicilian breaded artichokes
Just like how you’re doing in the picture
Boil em, mash em, put em in a stew
Get two chefs with two sharp pairing knives to turn them. You’ll need big bowls with lemon water so they don’t turn brown. Blanche them and roast them or you could confit with garlic, the peels from the lemons and some woody herbs. You’d need 2 big gastros.
The best thing about the confit is they store for a good while and the oil is great for dressing.
They go nicely with a Romesco sauce or added into a nice bitter leaf salad. Alternatively just serve in small dishes with the oil as a snack alongside bread for dipping.
To be honest if you’re prepping and serving today it’ll take a huge amount of time to get them done to any sort of standard.
Blanch in lemon water, clean, halve and fill with lemon crab salad. 🤷🏻♂️
It’s time for a shitton of stuffed artichokes
Definitely alla romana…
Spinach artichoke dip
Underarm serve would be quicker, but overarm would allow pace or spin
Artichoke dip sounds like a decent option given the context of use
Those have to be the smallest chokes I’ve ever seen
Throw them at the guests yelling “grenade out!”
Blanch for an 30-45 min. Peel off outer leaves till you get to the soft parts. Half/quater to make sure there not early parts of the flower at the center (purple leaves). If so clean with scissors or petite knife.
Make a light wet batter to fry them at 350 till golden. Make a zesty aioli for dipping.
On a plate probably
I’d halve them first, and remove the choke.
Then after blanching, roast or sheet pan bake them with whole garlic, lemon halves, and fresh sprigs of rosemary and thyme. Serve over pasta, bitter greens or in a grain bowl.
Baby chokes? Salt, pepper, garlic, onion powder, lemon, olive oil. Pan roasted Until you get a nice crisp on the outside. If you have a good remoulade, or sweet dijon recipe. It would be good for dipping. Definitely use a bowl for plating if they won’t be on the main dish. They will add volume to the course with a ramekin of sauce on the side.
Sardou…trim and confit, then add creamy spinach, poached egg, and top with a lemon- forward roasted garlic hollandaise. Finish with finely chopped chive
They taste great boiled with Italian herbs and some good quality olive oil. Toasting some breadcrumbs with herbs and Parmesan as a topping or tossing the halved artichokes with olive oil after cooking.