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by Jennifer A. Wickes -email@example.com
How to Select:
Microwave: Cut off the top 1/3, wrap in waxed paper. Cook for 5 – 8 minutes, and allow to sit for 5 more minutes.
Boil: Cover for 30 – 40 minutes.
Steam: 25 – 35 minutes.
When the center leaves pull out easily, the artichokes are cooked. To remove the fuzzy choke: cool slightly, separate leaves and twist it out. Scrape off fuzz with a round bladed knife or a spoon.
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Artichokes Stuffed with Smashed Potatoes and Browned Garlic
4 large artichokes
Working with 1 artichoke at a time, cut off stem to the base. Remove
bottom leaves and tough outer leaves, leaving tender heart and bottom;
trim about 2 inches from the top of artichoke. Steam artichokes, covered,
20 minutes; cool to room temperature. Gently spread leaves; remove fuzzy
thistle from bottom with a spoon. Preheat oven to 375º. Place potatoes
in a saucepan; cover with water. Bring to a boil. Reduce heat. Simmer
12 minutes or until tender; drain. Beat at medium speed
of a mixer or with a potato masher until coarsely mashed. Heat oil in
a nonstick skillet over medium-high heat. Add garlic; sauté 2
minutes or until golden. Remove from heat; add sherry, scraping skillet
to loosen browned bits. Add sherry mixture, Mozzarella, basil, salt,
and pepper to potatoes. Stuff about 1 cup potato mixture into each artichoke.
Sprinkle with parmesan. Place stuffed artichokes in an 8-inch square
baking dish coated
with cooking spray. Bake at 375º for 20 minutes or until artichokes
are tender. Garnish with parsley, if desired.
Artichokes with Roasted-Garlic Aioli
3 whole garlic heads
Remove white papery skin of garlic, making sure not to peel or separate
the cloves. Wrap each head separately in aluminum foil. Bake at 400 degrees
for 40 minutes or until tender; let cool. Separate cloves, and squeeze
pulp into a small bowl; discard skins. Mash pulp with a fork; set aside.
Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2
from tops of artichokes; trim leaves, if desired. Place artichokes,
stem ends down, in a large Dutch oven filled two-thirds with water. Add
lemon juice and basil; bring to a boil. Cover, reduce heat, and simmer
40 minutes or until a leaf near the center of each artichoke pulls out
easily. Add mayonnaise, yogurt, pepper, and salt to mashed garlic pulp;
stir well, and serve as a dipping sauce with artichokes. (serving size:
1 artichoke and 2 tablespoons dipping sauce)
Cream of Artichoke Soup
1/3 cup unsalted butter
Heat the butter in a large saucepot, over a moderate flame add the leeks, heat and stir for 4-5 minutes. Add the artichoke hearts, heat and stir for 2-3 minutes. Add the chicken stock. Bring to a boil, reduce heat, and simmer for 30-35 minutes remove from heat and puree in a food processor or with a hand blender. Season to taste with salt and pepper. Add cream and heat without boiling. Serve hot.
This article was originally published at Suite 101.
Jennifer Wickes is the editor at "Cooking With The Seasons". This site was voted to be one of the Top 100 Culinary Sites on the Internet! To visit her site, go to: http://www.suite101.com/welcome.cfm/cooking_with_the_seasons.
Or visit her at Suite 101's Food and Drink Community: http://www.suite101.com/foodcenter/.
Or you can join her Yahoo! Based group, Seasonal Cooking: http://groups.yahoo.com/group/SeasonalCooking/.
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