The California Artichoke Cookbook: From the California Artichoke Advisory Board
Format: PDF / Kindle (mobi) / ePub
Do you get all choked up when the subject of artichokes is raised? Well, maybe thistle help . . . The folks at the California Artichoke Board have developed 40 mouth-watering recipes for this versatile culinary star. It doesn't matter whether you boil, bake, microwave, steam, stuff, or pluck 'em-Monterey County's finest never disappoint.
Soups, Salads, Sautés and Sides Brunch, Lunch and Dinner, Too Conversions Introduction As one of the world’s oldest known foods, artichokes enjoy a rich heritage and hold a special place in our history. First cultivated for food in the Mediterranean basin thousands of years ago, they remain a popular favorite throughout that part of the world to this day. The temperate climate is ideal for this hardy thistle and Italian, Greek, Turkish and Middle Eastern cuisines have inspired many
artichokes. Remove outer leaves of artichokes; reserve. Trim out hearts and chop finely. Set aside. Cover tomatoes with boiling water; let set for 3 minutes or until softened. Drain and rinse; chop. Cook eggplant in simmering chicken broth for 10 minutes; drain well. In blender or food processor, place chopped tomatoes, drained eggplant, onion, herbs, garlic, salt and pepper. Cover and process until nearly smooth. Taste for seasoning. Stir in chopped artichoke hearts. Serve artichoke leaves with
1 tablespoon water and a dash of salt. Heat lightly oiled small skillet. Pour in egg mixture; sprinkle with 2 tablespoons grated Parmesan cheese. Cook until set but moist. Remove and cool. Roll loosely; cut into slivers. Makes ¾ cup Cream of Artichoke Soup 2 large California artichokes 1 can (10 ½ ounces) condensed chicken broth 2 tablespoons lemon juice ¼ cup chopped onion ¼ teaspoon dried thyme leaves ⅛ teaspoon pepper 1 cup light cream Prepare artichokes as directed for Whole
olive oil ¼ cup butter or margarine 2 tablespoons Dijon mustard 1 tablespoon lemon juice 2 tablespoons chopped fresh parsley 2 tablespoons finely sliced chives ½ teaspoon salt ¼ teaspoon freshly ground white pepper Prepare artichokes as directed for Baby Artichokes (see this page), and cut into quarters. Sauté almonds in oil until golden; reserve. Sauté artichokes in butter 10 to 15 minutes or until tender. Add mustard and lemon juice and sauté 1 minute longer. Toss with almonds,
stews, cassoulets and pot roasts benefit from the addition of artichokes. Prepare artichokes accordingly and simmer along with the other vegetables. Pork Chops Dijonnaise 3 large artichokes 6 loin pork chops, 1-inch thick salt and pepper flour 1 tablespoon oil 1 ½ cups sliced onions 1 clove garlic, minced 1 cup beef broth 2 tablespoons wine vinegar 1 bay leaf 1 tablespoon Dijon mustard 1 cup half-and-half Prepare and cook artichokes as directed for Whole Artichokes (see this