Artichokes Quotes

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

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.

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.

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.

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.

Hey, thanks for stopping by," Howard said. "I'd offer you some tea and cookies, but all we have is boiled mole and artichokes. Plus, we kind of have a dead girl in the living room.

The word 'vegetable' has no precise botanical meaning in reference to food plants, and we find that almost all parts of plants have been employed as vegetables - roots (carrot and beet), stems (Irish potato and asparagus), leaves (spinach and lettuce), leaf stalk (celery and Swiss chard), bracts (globe artichoke), flower stalks and buds (broccoli and cauliflower), fruits (tomato and squash), seeds (beans), and even the petals (Yucca and pumpkin).

When my mother would make me sandwiches for school - zucchini and eggs, pepper and eggs, everything was with eggs - the oil would drip out of the bag. She didn't care if I lost the sandwich - she wanted that brown bag back. She used to give me artichoke sandwiches. You have no idea how embarrassing it is to sit in the schoolyard eating an artichoke with a piece of bread. A lot of kids didn't know what it was, they'd say, Look at that guy eating flowers!

A white truffle, which elsewhere might sell for hundreds of dollars, seemed easier to come by than something fresh and green. What could be got from the woods was free and amounted to a diurnal dining diary that everyone kept in their heads. May was wild asparagus, arugula, and artichokes. June was wild lettuce and stinging nettles. July was cherries and wild strawberries. August was forest berries. September was porcini.

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.

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

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.

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.

In the book of things people more often do wrong than right, investing must certainly top the list, followed closely by wallpapering and eating artichokes

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

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

When I was growing up in Mississippi - it was good Southern food... but I also grew up with a Greek family; when other kids were eating fried okra, we were eating steamed artichokes. So I think it played a big part in my healthy cooking.

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.

Life is like eating artichokes; you have got to go through so much to get so little.

The artichoke above all is the vegetable expression of civilised living, of the long view, of increasing delight by anticipation and crescendo. No wonder it was once regarded as an aphrodisiac. It had no place in the troll's world of instant gratification. It makes no appeal to the meat-and-two-veg mentality.

The near end of the street was rather dark and had mostly vegetable shops. Abundance of vegetables - piles of white and green fennel, like celery, and great sheaves of young, purplish, sea-dust-coloured artichokes . . . long strings of dried figs, mountains of big oranges, scarlet large peppers, a large slice of pumpkin, a great mass of colours and vegetable freshness. . . .