Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Artachoke ideas please

I have never bought them but would like to try them out. They looked good in pictures. please post or direct me to a good receipe.


Texarkana, TX


  • Little StevenLittle Steven Posts: 28,817


    Caledon, ON


  • Cut all but about 1/4-12" of the stem off and about the same from the top. Steam them for about 10-15 minutes. Cut in half from top to bottom. Sprinkle a little evoo on the cut faces and add season with s&p. Cook on the egg raised direct around 350* for another 15-20 minutes.

    Eat them by peeling off the leaves and scraping the felshy iiner side against your teeth. Once you've eaten all of the leaves, cut out the "choke" (that's all the fuzzy stuff) and eat the heart.
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • henapplehenapple Posts: 15,986
    Chicken thighs stuffed with artichokes, spinach and cheese. ..wib.

    Wrap a heart in bacon and grill as an app
    Green egg, dead animal and alcohol. The "Boro".. TN 
Sign In or Register to comment.
Click here for Forum Use Guidelines.