c/foodporn · by HonkTonkWoman@lemm.ee · 2yPanko Crusted Salmon - With Honegrown Parsley, Rosemary, & Chives 52 points · 9 comments · view on lemmy.world
9 Comments
FARTYSHARTBLAST@kbin.social · 13 pts · 2y
"Am I a joke to you? Why leave me out of the title?"
-Artichoke
SatansMaggotyCumFart@lemmy.world · 7 pts · 2y
Take the panko and herbs off that poor salmon and put it in that artichoke like nature intended.
HonkTonkWoman@lemm.ee · 1 pts · 2y
Nature taught me to use artichoke petals like a shovel for drawn butter.
Maajmaaj@lemmy.ca · 7 pts · 2y
Int@sh.itjust.works · 6 pts · 2y
Not OP but it’s Artichoke
Maajmaaj@lemmy.ca · 2 pts · 2y
JohnnyHammersticks@lemmy.world · 4 pts · 2y
It's also way more artichoke to food ratio, considering most of that artichoke isn't even edible.
HonkTonkWoman@lemm.ee · 2 pts · 2y
About 75% of that artichoke was edible, but yes, some of the outer petals weren’t worth eating.
Dip the petals in drawn butter & scrape the “meat” & butter off with your teeth.
It is more artichoke than necessary, so I typically save the heart & petals I didn’t eat to make dip.
Zoboomafoo@yiffit.net · 2 pts · 2y
I'll have to give that a try the next time I get my hands on some artichokes for a reasonable price.
How do you cook it, just steamed?
HonkTonkWoman@lemm.ee · 1 pts · 2y
Yep! Steamed for about an hour. I also enjoy it with olive oil, sea salt & desired spice blend.
I live in NC & I’ve had it served here with mayo/lemond/dijon/garlic dip. It’s not bad, but haven’t tried to replicate it.
manucode@infosec.pub · 1 pts · 2y
That's the artichoke