I've been stopping at Cosentinos market in Campbell Ca and checking out their deli department. Okay, so I'm unemployed and tend to loiter at deli departments. Actually, have been on several food quests over the past few months: suet for mincemeat, kafir lime leaves for soup, speck for a spagetti sauce ($29/lb!). So, at Cosentinos they have these marinated artichoke hearts. I was getting one of the homemade chicken pot pies and struck up a conversation with a fellow patron. He was late sixties in age and ordered three of the hearts. I asked him if they were good. Oh yes was his response. So I got some, very good. Have tried them a couple of time and still good. I spoke with the deli woman and she said a different type of artichoke. Okay another quest. Need to find out how, what, why.
During this time off I've learned about suet (3lb in freezer just waiting to be made into tallow or mincement pie whatever comes first), those pesky lime leaves that I'm not sure are worth the trouble, speck, etc.
Make sure that the suet you buy is really suet. Don't bother with the lime leaves. My plain old boiled artichokes are good but I'm a long way from duplicating the Roma style. Maybe just a local variety but I'll give it a look. Great stories about some of the other stuff. Just wait.
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