4 artichoke bottoms
1/2 cup extra virgin olive oil
1 onion (diced)
1 carrot (diced)
1 potato (diced)
1 cup green peas
4 lemons (2 for the recipe & 2 for slowing the oxidation)
2 tsp sugar
1 tsp salt
1 cup dill (finely chopped)
1/2 cup water...
Serves 4, Preparation time 10 mins, Cooking time 20 to 25 mins
Canned artichoke hearts, 300 g
Puff pastry roll, 1
100 g. of Italian Crescenza spreadable creamy cheese
Breadcrumbs, a sprinkled
Sliced smoked salmon, 120 g.
Fresh thyme, a sprig
a pinch of salt and black pepper
For this preparation is normally used a typical artichoke coming from Rome called “mammola”, but of course you can use artichokes you have available, taste doesn’t change. Stuffed with minced parsley, garlic and mint, carciofi alla romana is one of the most typical Roman side-dish.
It might sound strange to use coffee in savoury recipes but its not as uncommon as you might think. There are plenty of recipes using coffee as a rub for meat for example and coffee added to molés too. Perhaps not so many recipes pair seafood with coffee, but I thought why not?
I served this to...
For the first time I used vanilla in a savory dish, but this challenge has led me to try this risotto. I have to say that I was surprised by the result!
Ingredients for 4 persons:
300 gr. riso carnaroli
1 vanilla pod
60 gr. parmigiano reggiano
vegetable broth (I...
Oil for cooking
For The Artichoke Cakes
1 C canned Artichoke Quarters or Hearts, finely chopped (reserve juice)
2 Tbl finely chopped Shallots or Green Onions (Scallions)
1/4 C finely chopped Celery
1 Tbl of the reserved juice from the Artichokes
1/2 C Ritz Crackers, crushed into...
From A Cook’s Bible: Gluten-free, Wheat-free & Dairy-free Recipes
8 artichokes, stems and very outer leaves removed, or 14 ounces bottled or canned artichoke hearts in water or oil, drained (1 tablespoon oil reserved)
2 garlic cloves, chopped
This recipe uses tinned artichoke hearts which, when cut in half, miraculously just fit into a 23cm tart tin! I wanted to create layers of contrasting flavour rather than mixing all the ingredients together. So - a layer of spinach, a layer of blue cheese, a layer of caramelised artichoke...
Artichokes have a unique taste which almost defies description. They are a bit like asparagus, a little like hearts of palm (which if you have never tried, then you should!) and they remind me of salsify too. The other joy of the artichoke is the soft delicate fleshy part which is what I’ve used...
My entry for the recipe challenge as a lover of artichokes.
4 chicken thighs
1 can of artichoke hearts cut in halves
100g mushrooms cut in halves
2 tablespoons brown mustard
2 tablespoons of chopped parsley
2 tablespoons oil
Put the artichokes and mushrooms on the bottom of...
400g cod fillet
1 400g tin of artichoke hearts (drained)
A tub of mixed olives - about 15 olives
Salt and pepper
Place the cod in an oven dish and scatter over the artichokes and olives
Pour over a few tablespoons of olive oil and squeeze the juice of...
Fresh basil leaves
Light olive oil
Bread, sliced for toasting.
Marinade the artichoke hearts in a mix of freshly squeezed lemon juice and olive oil, while you make the toast and assemble the other...
441 grams fresh artichoke
4 grams powdered milk
21 grams peanut butter
27 grams oatmeal
0.5-1 litre water
Weigh artichokes and cut into pieces that will easily fit in the blender.
Weigh and add the other ingredients.
Add enough water to fill the blender half way to three...