Artichoke Quotes

He (Frederick II) famously describe Poland as an 'artichoke, ready to be consumed leaf by leaf ~ Christopher Clark

There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed, with a carved ice sculpture that delivers vodka into molded ice shot glasses, buckwheat blini with smoked salmon and caviar, borsht bite skewers, minipita sandwiches filled with grilled Russian sausages, onion salad, and a sour cream sauce.
The Captain America station is, naturally, all-American, with cheeseburger sliders, miniwaffles topped with a fried chicken tender and drizzled with Tabasco honey butter, paper cones of French fries, mini-Chicago hot dogs, a mac 'n' cheese bar, and pickled watermelon skewers. The Hulk station is all about duality and green. Green and white tortellini, one filled with cheese, the other with spicy sausage, skewered with artichoke hearts with a brilliant green pesto for dipping. Flatbreads cooked with olive oil and herbs and Parmesan, topped with an arugula salad in a lemon vinaigrette. Mini-espresso cups filled with hot sweet pea soup topped with cold sour cream and chervil.
And the dessert buffet is inspired by Loki, the villain of the piece, and Norse god of mischief. There are plenty of dessert options, many of the usual suspects, mini-creme brûlée, eight different cookies, small tarts. But here and there are mischievous and whimsical touches. Rice Krispies treats sprinkled with Pop Rocks for a shocking dining experience. One-bite brownies that have a molten chocolate center that explodes in the m ~ Stacey Ballis

I started a deli when I was 19 years old. Kevin O's. The sandwiches at Kevin O's were a little like Subway before Subway - fresh baked bread. My best seller was turkey with cream cheese and artichoke hearts. I just made it up. ~ Kevin McCarthy

On the endive show, she offered a Yogi Berra-style malaprop: "Now don't wash endive-that is, unless it's dirty." And during an episode of forgetfulness: "I did not have my glasses on when I was thinking." Once, she sorted through a jungle of seaweed in search of a twenty-pound lobster lurking in its folds; another time, she lifted the veil over a platter hunting for the "big, bad artichoke" lying furtively underneath. ~ Bob Spitz

But people, as Alan had once reflected to Greenie, were not at all like recipes. You could have all the right ingredients, in all the right amounts, and still there were no guarantees. Or perhaps they were like recipes, he pondered now, and the key to success was in finding the ingredients you had to remove, the components that turned all the others bitter, excessively salty, difficult to swallow; even too jarringly sweet. He had seen Greenie clarify butter, wash rice, devein shrimp, and meticulously snip the talons from artichoke leaves. ~ Julia Glass

Seed Leaves

Homage to R. F.

Here something stubborn comes,

Dislodging the earth crumbs

And making crusty rubble.

it comes up bending double,

And looks like a green staple.

It could be seedling maple,

Or artichoke, or bean.

That remains to be seen.



Forced to make choice of ends,

The stalk in time unbends,

Shakes off the seed-case, heaves

Aloft, and spreads two leaves

Which still display no sure

And special signature.

Toothless and fat, they keep

The oval form of sleep.



This plant would like to grow

And yet be embryo;

In crease, and yet escape

The doom of taking shape;

Be vaguely vast, and climb

To the tip end of time

With all of space to fill,

Like boundless Igdrasil

That has the stars for fruit.



But something at the root

More urgent that the urge

Bids two true leaves emerge;

And now the plant, resigned

To being self-defined

Before it can commerce

With the great universe,

Takes aim at all the sky

And starts to ramify. ~ Richard Wilbur

Most people, by the time they get old, have grown tough little shells around their hearts. Babies, like little Laila, start off with tender, loving, trusting hearts, but gradually, gradually, they learn to protect themselves and, as the years go by, grow tougher and tougher layers. Look at this! The outside layers of the artichoke are so tough they aren't even worth eating but they become more and more tender as you come closer to the heart. These tough outer layers stop you feeling so much, so people walk around with hard little hearts that no one can touch. Of course there are some people who don't have a choice – they just never learn to protect themselves...now that can be both a blessing and a burden. ~ Sita Brahmachari

She swallowed and looked down at the artichoke petals piled neatly on the side of her plate. Her center certainly felt like it was melting, growing soft and wet just from the rasp of Mr. O'Connor's voice. Why should a man already devilishly handsome also have a voice that could charm birds from the sky? It simply wasn't fair. ~ Elizabeth Hoyt

Remind me to tell you about the time I looked into the heart of an artichoke. ~ Joseph L. Mankiewicz

When the crops were thriving, Squanto took the men to the open forests where the turkey dwelled. He pointed out the nuts, seeds, and insects that the iridescent birds fed upon.
He showed them the leaf nests of the squirrels and the hideouts of the skunks and raccoons. Walking silently along bear trails, he took them to the blueberry patches.
He told them that deer moved about at sundown and sunrise. He took them inland to valleys where the deer congregated in winter and were easy to harvest. He walked the Pilgrims freely over the land.
To Squanto, as to all Native Americans, the land did not belong to the people, people belonged to the land.
He took the children into the meadows to pick wild strawberries. He showed them how to dig up the sweet roots of the wild Jerusalem artichoke. In mid-summer he led them to cranberry bogs and gooseberry patches. Together they gathered chestnuts, hickory nuts, walnuts, and hazelnuts in September.
He paddled the boys into the harbor in his dugout canoe to set lobster pots made of reeds and sinew. While they waited to lift their pots, he taught them the creatures of the tidal pools. ~ Jean Craighead George

Salad of baby spinach, artichoke hearts, and slices of fig, drizzled with olive oil and salt and a little fresh lemon juice, ~ Adriana Trigiani

The Gauze of Flowers, A Love Poem"

Remember when we couldn't name it
because it was a meadow
wild with tulips, both bright
as snow and dull as fire?
Driving in circles to find
the right spot for our love, then
using a chair? My heart was still
an artichoke, layered and prickly
But you kept making me nest my face
in that one thick bouquet.

And just this morning my love
was briefly stuck in my throat
as I remember all the soil
and sadness, remembered seeing you
on certain streets and corners, remembered
all the rubble and clang. Remember

how it is and isn't fragile?
How it speaks in ears and fingers
takes days and hours still
it wants nothing and it wants more?

And just this morning
the flowers you brought home drank
in the sunrise, they fleshed themselves out
the way people do, shaking
the cold from their collars
as they move toward the fire,
rubbing together their hands, kindling
it back. Some days

we want our love to be fleshy.
But some days it's transparent.
It's like gauze.
It is and isn't fragile.

I dare you to name it.
I dare you to remember
the rubble and clang. ~ Olena Kalytiak Davis

I wonder, for example, if the twins' piano training had given them the Tomaini brand of dexterity with hand jobs? Could a non-musician learn it? Could I?

Children stumble through these most critical acts with no real help from the elders who are so anxious to teach them everything else. We were given rules and taboos for the toilet, the sneeze, the eating of an artichoke. Papa taught us all a particular brush stroke for cleaning our teeth, a special angle for the pen in our hand, the exact words for greeting elders, with fine-tuned distinctions for male, female, show folk, customers, or tradesmen. The twins and Arty were taught to design an act, whether it lasted three minutes or thirty, to tease, coax, and startle a crowd, to build to crescendo and then disappear in the instant of climax. From what I have come to understand of life, this show skill, this talk-'em, sock-'em, knock-'em-flat information, is as close as we got to that ultimate mystery. I throw death aside. Death is not mysterious. We all understand death far too well and spend chunks of life resisting, ignoring, or explaining away that knowledge.

But this real mystery I have never touched, never scratched. I've seen the tigers with their jaws wide, their fangs buried in each other's throats, and their shadowed hides sizzling, tip to tip. I've seen the young norms tangled and gasping in the shadows between booths. I suspect that, even if I had begun as a norm, the saw-toothed yearning that w ~ Katherine Dunn

It is always allowable to ask for artichoke jelly with your boiled venison; however there are houses where this is not supplied. ~ Lewis Carroll

Heat prickled my cheeks. My palms went clammy. Love is a lot like food poisoning. ~ Suzanne Supplee

I have often wondered who was the first person to realize that eating an artichoke was a good idea. ~ Chris Cosentino

One o' clock. With her fork she would tantalize the heart of an adoring artichoke, while her escort served himself up in the thick, dripping sentences of an enraptured man.
Four o'clock: her little feet moving to melody, her face distinct in the crowd, her partner happy as a petted puppy and mad as the immemorial hatter ... ~ F Scott Fitzgerald

I sat back down on the couch, between my mom and my dad, and my dad put his arm around me, and we stayed there like that, quiet on the couch together, for a long time, until it seemed okay to turn on the TV, and then we ate artichoke dip for dinner and watched the History Channel, and as going-away parties go, it certainly could have been worse. ~ John Green

Humph." She peered down suspiciously as he parted the leaves to reveal the choke. "That doesn't look very tasty."
"That's because it isn't," he said. "Pay heed: the artichoke is a shy vegetable. She covers herself in spine-tipped leaves that must be carefully peeled away, and underneath shields her treasure with a barricade o' soft needles. They must be tenderly, but firmly, scraped aside. Ye must be bold, for if yer not, she'll never reveal her soft heart."
He finished cutting away the thistles and placed the small, tender heart on the center of her plate.
She wrinkled her nose. "That's it? But it's so small."
"Ah, and d'ye judge a thing solely upon size alone?"
She made a choking sound. ~ Elizabeth Hoyt

My immune system has always been overly welcoming of germs. It's far too polite, the biological equivalent of a southern hostess inviting y'all nice microbes to stay awhile and have some artichoke dip. ~ A. J. Jacobs

Though plucking artichoke leaves doesn't mend all cracked spirits as firmly as pea shelling, it has its own curative power. There is a Dutch saying: "Bitter in the mouth cures the heart." If you happen to have a friend shaken by heartache, hand over a bag of raw artichokes. Once she has relieved them of their leaves, encourage one brave bite. Between the meditative peeling and the bitter taste, she should be completely healed. If there are no artichokes around, raw dandelion greens are a good substitute. ~ Tamar Adler

So Artichoke was a restaurant borne out of impulse and recklessness. Four years on, it's also a testament to how an enterprise started on such a fucked up approach can actually succeed. ~ Bjorn Shen

I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature. ~ Yotam Ottolenghi

They say you learn by doing, but you don't have to. If you learn only from your own experience, you're limited. By reading the Internet you can find out more. What grows in what season. The best way to strip an artichoke. What type of onions work best in French onion soup. Endless detail on any topic. You can learn from people who are experimenting with Swiss buttercream, or perfecting their gluten-free pumpernickel crackers, or taste-testing everything from caviar to frozen pizza to ginger ale. All of their failures keep you from having to fail in the same way. ~ Jael McHenry

My career is like an artichoke. People might think that the leaves are tasty and buttered up and delicious, and they don't even know that there's something magical hidden at the base of it. There's a whole other side of me that people didn't know existed. ~ Katy Perry

I was in this on my own - it was make it or break it. ~ Bjorn Shen

Artichoke: That vegetable of which one has more at the finish than at the start of dinner. ~ Lord Chesterfield

In a way, the more techniques you apply, the less important the ingredients are. It shouldn't be that way, but you can get away with it. But if you're highlighting this astounding artichoke, it's got to be an astounding artichoke. ~ Michael Pollan

The Challons' cook and kitchen staff had outdone themselves with a variety of dishes featuring spring vegetables and local fish and game. Although the cook back home at Eversby Priory was excellent, the food at Heron's Point was a cut above. There were colorful vegetables cut into tiny julienne strips, tender artichoke hearts roasted with butter, steaming crayfish in a sauce of white burgundy and truffles, and delicate filets of sole coated with crisp breadcrumbs. Pheasant covered with strips of boiled potatoes that had been whipped with cream and butter into savory melting fluff. Beef roasts with peppery crackled hides were brought out on massive platters, along with golden-crusted miniature game pies, and macaroni baked with Gruyère cheese in clever little tart dishes. ~ Lisa Kleypas