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放在一起之後,真的發現原來歐洲與美洲的長相不同? 呵呵,有趣;)))

然後是,歐洲的毛是比較多咧.....(可別想歪啦!)

原來我被點名啦！你們真是有夠捧場的，多謝多謝。

可是我不會轉貼文章耶，誰看到這個回應可以教教我？是不是在我文章裡反白全文按copy，就可以貼過來了？我來玩玩看....

我看完李四的之後啊,就覺得樣子略有不同耶.美國這裡的葉片都較橢長一點.

對啊,我也是在懷疑,我會不會吃了不該吃的部分?

顯然李四的最精采,把享受的過程全都錄啦!  

應該叫她也來PO一下嘛!

在美式餐廳也可以看到 artichoke dip 的前菜, 就是用 artichoke 做成的沾醬.

這次在南法也吃到 artichoke 做成的"慕斯", 也是一種前菜. 軟綿綿的口感跟它的外觀還真搭不上線呢!

我們也是簡單買回家水煮沾醬吃.. 一片一片剝還挺有趣的.

想當年我的同事和我提起朝鮮薊時像朝聖的神情

也很意外我竟然不懂得料理這項極品美食

在此地常見用橄欖油醃起來 當開味菜

但醃製過程及詳細配料我尚未研究

我自己是水煮沾醬吃 味道很特別 所以喜歡的人可能吃上癮呢

Kim這篇報導做得又好又美

讓人"春心蕩漾"喔

B第一次注意到朝鮮薊是在20年前的紐約, 還問loft房東怎麼煮來吃呢？
來了歐洲才發現原來臨地中海國家到處可見到它！
瑞士的超市也有, 只是B還未曾買回家試做過料理, 都是上餐館時才點它.
早春盛產, 或許該乘將至的復活節週末, 來好好利用它擺宴實驗先自賞一番？

取自: http://en.wikipedia.org/wiki/Artichoke

Artichokes are three types of vegetables. When unqualified, the term "artichoke" nearly always refers to the globe artichoke, of which the aboveground part is eaten, in contrast to the other two, where a root part is eaten.

The name in English originated from the Italian (northern dialect) word articiocco / arciciocco, from Old Spanish alacarchofa. The Spanish term was derived from the Arabic al-karshuuf, which designated the vegetable in the Moorish world.

• The Globe artichoke (Cynara cardunculus var. scolymus L.) is a species of thistle. The edible part of the plant is the base (receptacle) of the artichoke head in bud, properly called a vegetable as it is harvested well before any fruit develops. With regard to America, it was first brought to California by Italians in the 1880s, and is farmed mostly in that state.
• The Jerusalem artichoke Helianthus tuberosus is a species of sunflower. The edible part of the plant is the tuber.
• The Chinese artichoke Stachys affinis is a species of woundwort. The edible part of the plant is the tuber.

我今天差點要買，

後來還是想回來研究好怎麼吃法再買，

結果正好妳就來教做法了。