Artichokes Quotes

Are asparaguses just artichokes that haven't grown properly? Like they started smoking and got really skinny, like supermodels? * ~ Jenny Lawson

Subect: Sigh.
Okay. Since we're on the subject...
Q. What is the Tsar of Russia's favorite fish?
A. Tsardines, of course.
Q. What does the son of a Ukranian newscaster and a U.S. congressman eat for Thanksgiving dinner on an island off the coast of Massachusetts?
A.?
-Ella

Subect: TG
A. Republicans.
Nah.I'm sure we'll have all the traditional stuff: turkey, stuffing, mashed potatoes. I'm hoping for apple pie. Our hosts have a cook who takes requests, but the island is kinda limited as far as shopping goes. The seven of us will probably spend the morning on a boat, then have a civilized chow-down. I predict Pictionary. I will win.
You?
-Alex

Subect: Re. TG
Alex,
I will be having my turkey (there ill be one, but it will be somewhat lost among the pumpkin fettuccine, sausage-stuffed artichokes, garlic with green beans, and at least four lasagnas, not to mention the sweet potato cannoli and chocolate ricotta pie) with at least forty members of my close family, most of whom will spend the entire meal screaming at each other. Some will actually be fighting, probably over football.

I am hoping to be seated with the adults. It's not a sure thing.

What's Martha's Vineyard like? I hear it's gorgeous. I hear it's favored by presidential types, past and present.
-Ella

Subject: Can I Have TG with You?
Please??? There's a 6a.m. flight off the island. I can be back in ~ Melissa Jensen

I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served it with broccoli, I soon realized it was equally delicious with asparagus, artichokes, or any other vegetable. ~ Tracy Pollan

Peasant families ate pork, beef, or game only a few times a year; fowls and eggs were eaten far more often. Milk, butter, and hard cheeses were too expensive for the average peasant. As for vegetables, the most common were cabbage and watercress. Wild carrots were also popular in some places. Parsnips became widespread by the sixteenth century, and German writings from the mid-1500s indicate that beet roots were a preferred food there. Rutabagas were developed during the Middle Ages by crossing turnips with cabbage, and monastic gardens were known for their asparagus and artichokes. However, as a New World vegetable, the potato was not introduced into Europe until the late 1500s or early 1600s, and for a long time it was thought to be merely a decorative plant.

"Most people ate only two meals a day. In most places, water was not the normal beverage. In Italy and France people drank wine, in Germany and England ale or beer. ~ Patricia D. Netzley

My father would go shopping, and he was supposed to buy loo roll or something, but he'd always come back with some fish or shellfish. And we've always had fresh vegetables from the garden. He is a massively keen gardener, so he grew all our tomatoes, artichokes, asparagus - whenever he wasn't working, he was in the garden. ~ Tom Parker Bowles

There would be plump artichokes ready for him in the garden, trees heavy with plums, soft roses, the river flowing, and between the crab-Apple trees the hammock hanging like a smile in a landscape as familiar to him as the face of his mother. ~ Polly Samson

I really love my food. My favourite thing is artichokes. I am not so much interested in desserts or chocolate, though. I also like to cook with my husband Damian. ~ Helen McCrory

The banquet proceeded. The first course, a mince of olives, shrimp and onions baked in oyster shells with cheese and parsley was followed by a soup of tunny, cockles and winkles simmered in white wine with leeks and dill. Then, in order, came a service of broiled quail stuffed with morels, served on slices of good white bread, with side dishes of green peas; artichokes cooked in wine and butter, with a salad of garden greens; then tripes and sausages with pickled cabbage; then a noble saddle of venison glazed with cherry sauce and served with barley first simmered in broth, then fried with garlic and sage; then honey-cakes, nuts and oranges; and all the while the goblets flowed full with noble Voluspa and San Sue from Watershade, along with the tart green muscat wine of Dascinet. ~ Jack Vance

Wild eyes were another sign. It is something I have seldom seen - the expression of an ecstatic state - though much is foolishly written of them, as if they grew like Jerusalem artichokes along the road. The eyes are black, right enough, whatever their normal color is; they are black because their perception is condensed to a coal, because the touch and taste and perfume of the lover, the outcry of a dirty word, a welcome river, have been reduced in the heat of passion to a black ash, and this unburnt residue of oxidation, this calyx, replaces the pupil so it no longer receives but sends, and every hair is on end, though perhaps only outspread on a pillow, and the nostrils are flared, mouth agape, cheeks sucked so the whole face seems as squeezed as a juiced fruit; I know, for once Lou went into that wildness while we were absorbing one another, trying to kiss, not merely forcefully, not the skull of our skeleton, but the skull and all the bones on which the essential self is hung, kiss so the shape of the soul is stirred too, that's what is called the ultimate French, the furtherest fuck, when a cock makes a concept cry out and climax; I know, for more than once, though not often, I shuddered into that other region, when a mouth drew me through its generosity into the realm of unravel, and every sensation lay extended as a lake, every tie was loosed, and the glue of things dissolved. I knew I wore the wild look then. The greatest gift you can give another human being is ~ William H. Gass

It smells like mulberries."
"Sometimes it smells like bananas or artichokes. ~ Seanan McGuire

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

There are four cheeses! It's a 'Quattro Formaggi' Pizza!"
"A 'Four-Cheese' Pizza? Well, duh. That's a standard pizza topping, even in Italy. There's nothing special or even unusual about that! So why the big reaction?!"
"Because the four cheeses were blended together and balanced with absolute perfection!
The deliciousness of most cheeses is rooted in their mellow richness and sharp saltiness. With those flavors as his baseline... he took four cheeses and balanced them so that their quirks and strengths play off each other brilliantly! That sharp, salty battle is a stark contrast to the thick sweetness of the shigureni beef- the gap between them creating a full-bodied and indescribably delicious flavor!
Then there's the texture contrast of the gooey cheese and the crisply fragrant crust..."
"And you can't forget the tingly bite of the black pepper sprinkled across the top. What a marvelous accent! All the various flavors blossom to their full potential inside the mouth, each making the salty cheese stand out more and more..."
We came out of the blocks with the bitterness of the artichokes...
then we jumped to the cynarine-boosted sweetness of the shigureni beef...
... and ended with a leap to a salty Quattro Formaggi Blend! ~ Yuto Tsukuda

In the centre of a spacious table rose a pastry as large as a church, flanked on the north by a quarter of cold veal, on the south by an enormous ham, on the east by a monumental pile of butter, and on the west by an enormous dish of artichokes, with a hot sauce. ~ Jean Anthelme Brillat-Savarin

At least you'll never be a vegetable - even artichokes have hearts. ~ Amélie Poulain

Will you dance for me? Let your breasts roam for a moment
I need to see how they dance.'
'Okay.' She danced, and as she danced, she tried to think of the most delicious salads she could imagine
with artichokes and sundried tomato and blue cheese dressing, and beets, lots of beets. ~ Nicholson Baker

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

I grow vegetables - I'm a vegetarian; I've got strawberries, artichokes, leeks, broad beans. ~ Anita Pallenberg

The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes. ~ Alexandra Guarnaschelli

The California I knew, old rancho California, is gone. It just doesn't exist, except maybe in little pockets. I lived on the edge of the Mojave Desert, an area that used to be farm country. There were all these fresh-produce stands with avocados and date palms. You could get a dozen artichokes for a buck or something. Totally wiped out now. ~ Sam Shepard

Palermo is dotted everywhere with frittura shacks- street carts and storefronts specializing in fried foods of all shapes and cardiac impacts. On the fringes of the Ballarò market are bars serving pane e panelle, fried wedges of mashed chickpeas combined with potato fritters and stuffed into a roll the size of a catcher's mitt. This is how the vendors start their days; this is how you should start yours, too. If fried chickpea sandwiches don't register as breakfast food, consider an early evening at Friggitoria Chiluzzo, posted on a plastic stool with a pack of locals, knocking back beers with plates of fried artichokes and arancini, glorious balls of saffron-stained rice stuffed with ragù and fried golden- another delicious ode to Africa.
Indeed, frying food is one of the favorite pastimes of the palermitani, and they do it- as all great frying should be done- with a mix of skill and reckless abandon. Ganci is among the city's most beloved oil baths, a sliver of a store offering more calories per square foot than anywhere I've ever eaten. You can smell the mischief a block before you hit the front door: pizza topped with french fries and fried eggplant, fried rice balls stuffed with ham and cubes of mozzarella, and a ghastly concoction called spiedino that involves a brick of béchamel and meat sauce coated in bread crumbs and fried until you could break someone's window with it. ~ Matt Goulding

It's a lot harder to get people to 'ooh' and 'aah' over beets and carrots than it is to get them to 'ooh' and 'aah' over artichokes or asparagus, and I enjoy being able to take these humble, 'lowbrow' foodstuffs up a few notches and serve them with great exuberance. ~ Charlie Trotter

When Jasmine woke that morning she'd been dreaming of breakfast. Not cornflakes or melba toast, skim milk and a sorry slice of apple. No, Jasmine was elbow deep in creamy oatmeal slathered with brown sugar and hot cream. Next, a plate of eggs Sardou: poached eggs nestled sweetly in the baby-smooth bottoms of artichokes and napped with a blushing spiced hollandaise sauce. Jasmine stared up at the ceiling, her mouth a swamp of saliva as she mentally mopped the rest of the hollandaise sauce with a crust of crusty French bread before taking a sip of nutty chicory coffee and reaching for a freshly fried beignet so covered with powdered sugar it made her sneeze. ~ Nina Killham

We were in Venice at the time of the revels before Lent. I went into the plaza wearing a mask and hood. I saw a pretty girl, dark skin, dark eyes. She smelled strong of fish and capers and fried artichokes. I kissed her for Beauty's sake. For Lady's sake. Behind the veil of the mask, in the old Jewish Quarter, I kissed her, kissed her, and didn't cry, because I know one day I will die. And I will not rise again. ~ Alice Randall