Friday, March 9, 2007

Artichokes and Tryvertising

I don't care about artichokes. My mother never made them. My father never ate an artichoke. As a frequent visitor to Whole Foods, I tend to encounter artichokes regularly. And I just walk by.

Why? Because nobody ever sold me artichokes.
On the other hand, Whole Foods tried to sell me on chicken wings, bread and salsa. Never on artichokes.

Is it really important to be sold on something? Are we that stupid that we need somebody to tell me what to buy? That's not the point.
The point is that we all have fear of the unknown. Yes, I've tasted artichokes before, but I have no idea what to do with them once I bring them home from the market. How long do I cook them? What ingredients do I need? And because I'm riddled with artichoke questions, I just pass them by in the aisle.

Expanding on my previous thread about Tryvertising, I would like to add that good sales people will help consumers overcome fear and trepidation. This may happen at the car dealership, electronic retail store or local market. Or the artichokes will never have a chance.

1 comment:

Anonymous said...

I agree. Having a knowledgeable sales staff is key in creating an enjoyable shopping experience for consumers.

On a somewhat related note, artichokes are one of my favorite foods, and I have a great recipe for them that came from my great grandparents:

ARTICHOKES = Preheat oven to 350 degrees.

1. Soak and wash well to get out sand & dirt. Bang against inside of sink to loosen the leaves. Rinse again.

2. Cut off stem, and using scissors, cut points off each leaf.

3. Make a mixture of salt, garlic powder, and a little pepper. Put pinch of mixture between all leaves.

4. Dice several cloves of garlic and insert pieces of garlic between as many leaves as possible.

5. Put in roasting pan; pour olive oil over the tops of the chokes & into the leaves.

6. Put about ¾ to 1 inch of water in bottom of roaster; cover with lid. Roast for about about one or two hours – basting every 20 minutes.

7. To determine of done, leaf will pull out easily. Also, taste (should not be difficult to scrape off pulp of leaf against bottom teeth (FYI, you don't eat the whole leaf - just scrape the "meat" off the back of the leaf with your bottom front teeth). A delicacy.