artichaut

here we go.

i ate artichaut last nite for dinner. wat is it? well, its this flower-looking veggie (apparently) that looks like the pic above, the green one, not the violet one.

how in the world, do we eat this? ok, for those of you who happen to know and HAVE eaten this veggie before, oh well, save if for yourslef, let me haf the fun telling my amazement. ok!

well, first, u boli it for like, half an hour maybe, then the petals become soft and tender. then u juz eat it like dat. i mean, theres no need it to sautée it, fry it, or mix it with other ingredients, kaya oseng2 misal nya.. nope!

we pluck the petals one by one, then at the end of each petal, theres this tiny little edible 'flesh' that taste abit like potato flesh. but it was juz a biiiiitttt, tiny, almost nothing.and it tasted good actually. so thats wat i did, plucking each petal and biting the 'flesh'. so u imagine how many petals are there. until we reach almost the last ones, we plucked everything out, cuz the last petals were too tender, then we clean wats left at the bottom of the petals. and voila! there is the 'heart' of artichaut, it's called ' le fond' d'artichaut. and its shaped round, much thikcer and more visible to eat. hehe. and it tastes like, org indo bilang talas. tau kan? this part, we eat it with, oh well, since theres no sambel ulek in france, i ate it with moutarde and olive oil. NOT BAD!

there you go, my 'light' dinner, eating two artichaut.