Comments on: Beef with Artichokes (Moschari me Agkinares)

By: William Coleman

William Coleman — Thu, 17 Nov 2011 19:01:59 +0000

This is an excellent recipe. It also works extremely well with Leg of Lamb.

By: Paul T. Hannah

Paul T. Hannah — Mon, 29 Aug 2011 13:02:43 +0000

Looks so flavourful, what a great stew. What is that on the side, looks like some sort of squash?

By: lisa K

lisa K — Sun, 27 Mar 2011 18:53:27 +0000

I love this recipe. First time I used fresh artichokes but it was a PITA to clean and cup them. Second time around I used frozen - Birds Eye Frozen Artichoke Hearts in a box (next to peas and corn in supermarket). 4.29/ box but so worth it. Love this recipe and my husband loves anything you can dip bread into hahhah.

By: Lulu

Lulu — Fri, 27 Jun 2008 15:26:15 +0000

@31 Kevin - Yes, this is a great dish. Greeks also make a nice dish of peas and artichokes that I should try to post soon.

By: Kevin

Kevin — Fri, 27 Jun 2008 12:16:33 +0000

That looks tasty. I have been wanting to use artichokes more.

Kevin’s last blog post..Jamaican Jerk Chicken

By: Lulu

Lulu — Wed, 25 Jun 2008 03:33:55 +0000

@29 James, I was not really happy with the results of my first experience at cleaning artichokes. I don’t want fibers in this kind of dish at all! I may be consulting with you about ths if that’s okay. I know what you mean about the stem thingy. I want to do some experimenting with stuff like that and make a report on my findings, because I’m a frustrated scientist and all.

By: James

James — Tue, 24 Jun 2008 22:33:52 +0000

I always go for shin too - it has a far stronger flavour and softer (when cooked to oblivion) texture than chuck. I’m picking some up from my local farm on Thursday. Wonder if there’ll be any left to try this. Maybe I’ll get extra. Looks too good to miss…..
I was always taught to bend the artichoke stems till they snap - that way the stem pulls out some of those fibrous ‘hairs’ out of the base of the stem which are always annoying when you eat them like the ’string’ on celery. And I don’t bother pulling the leaves off I cut them with a strong serrated knife after watching the market stall holders in Italy - there’s a quick way for everything.

By: Lulu

Lulu — Wed, 18 Jun 2008 16:41:38 +0000

Hi Rhylesgranny, welcome! I have never tried shin of beef, but it makes total sense that it would be a good cut for a slow braise. I’ll have to give it a try.

By: Rhyleysgranny

Rhyleysgranny — Wed, 18 Jun 2008 08:03:22 +0000

This looks truly delicious. I love to make stews. Have you ever tried shin of beef? I find it the most forgiving of all the cuts for long slow cooking. You have a lovely blog. I will come back and visit. Thank you for leaving a comment on mine.

By: Ivy

Ivy — Wed, 18 Jun 2008 06:44:46 +0000

Hi Lulu,
Please visit my post and see the update on Bri and read the message Bee has left for you.

http://kopiaste.blogspot.com/2008/06/one-perfect-ingredient.html

Thanks very much my friend for being so generous.