Posts Tagged ‘artichokes’

Unrecipe of the Week: Raw Artichoke Salad

May 11, 2015

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One of my favorite dishes to eat in Italy in the summertime is a raw artichoke salad. It is delicous in it’s simplicity; small ribbons of sliced artichoke drizzled with olive oil and freshly squeezed lemon juice, with a pile of paper thin shreds of parmesean cheese on top.
Something has always held me back from making it. Artichokes can be a bit prickly to deal with, pun intended.  Today, I set out to conquer my fear of preparing fresh artichokes so that we could finally enjoy this seasonal specialty at home. What did I have to lose, except perhaps a few artichokes?

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Artichoke 101:

Artichokes have tough outer leaves, which get progressively more tender as you get closer to the center. Once there, you will find the prickly purple core, called the choke. Some of the leaves also have sharp points on them, which need to be trimmed. All in all, not such a daunting task, except that the artichoke starts to turn a not-so-pleasant shade of brown, the minute it is cut and exposed to air. Yet, with a few tricks and some fast knife work, artichoke salad was enjoyed by all!

Raw Artichoke Salad With Lemon and Parmesean

Rinse artichokes thouroughly, getting in between the leaves to rid them of any dirty residue.

Prepare a large bowl of water, with the juice 1 or 2 lemons in it. Save the already squeezed lemon halves and toss them into the bowl.

Peel any of the tough leaves off of the artichoke and discard them. For this salad, you will want to get to the more tender leaves, which are yellow. Using a kitchen scissors, trim the tips of the remaining leaves to eliminate the sharp points. There is a tremenous amount of waste in preparing fresh artichokes, so brace yourself to throw out what appears to be more than you are keeping.

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Slice the artichoke in half, lengthwise,and immediately rub it with one of the discarded lemon halves. Using a spoon or melon baller, remove the purple “choke” and discard it. Trim off the stem, and toss the remaining artichoke heart into the bowl of lemon water to prevent it from discoloring. Continue with the rest of the artichokes, always putting them back into  the lemon water as quickly as possible.

Squeeze another lemon or two into a bowl big enough to hold the artichokes.

Take one piece of the cleaned artichoke hearts at a time, quickly slice it into thin strips, and toss it in the lemon juice. Once all the artichokes are sliced and coated with lemon juice, add olive oil, salt and pepper to taste. Spread it on a platter, and using a peeler, shave fresh parmesan cheese over the entire salad and enjoy!

NOTES: for 2 people, I used 4 very small artichokes and 2 tiny lemons. With larger artichokes, you may be able to get by with 2 or 3. The lemon quantity should be enough to coat the artichoke slices, without them swimming in lemon juice.

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Unrecipe of the Week: Socca Pizza

March 25, 2013
The finished product

The finished product

I have already posted our recipe for Socca, a chickpea flour flatbread that is gluten free, high in protein and delicious. Tonight, I was looking for something low in carbs, crispy and full of vegetables. After a little thinking, I decided to use the Socca as a pizza crust, and top it with a hearty blend of tomatoes, artichokes and mushrooms. The result was a beautiful flatbread, brimming with flavor and surprisingly filling. As with any unrecipe, top it with whatever you are craving. Consider adding goat cheese, parmesan or a little shredded mozzarella. Toss on some finely sliced pepperoni or bacon if you are a meat lover. Use zucchini instead of artichokes, or even both. The possibilities are endless!

For the crust:

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Whisk together 1 cup of garbanzo flour, 1 teaspoon salt and 1 1/2 cups water. Allow the mixture to sit at room temperature for 20 minutes or up to a few hours.

Heat the oven to 450 degrees. Coat the bottom of a 12″ skillet with olive oil. Add a chopped shallot, and place in the hot oven until sizzling. You can also add the herbs of your choice at this stage.

Pour the batter over the shallots, and bake until the flatbread is crisp and brown, about 40 minutes. The flatbread will easily lift out of the pan when it is fully baked.

For the topping:

The topping

The topping

Saute 1 clove of garlic and about 6-8 sliced mushrooms until brown. Add a few chopped artichoke hearts ( canned or frozen) and lightly saute them. Season with salt, pepper, basil and oregano. Add 2 chopped plum tomatoes (or some crushed canned tomatoes) and cook until the tomatoes start to soften. If the mixture gets too dry, drizzle in a little more olive oil.

When the crust is done, spread the the mixture over it, leaving a rim all around. Sprinkle with chopped arugula, and enjoy!

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Unrecipe of the Week

January 22, 2010

This warm tasty spread is sure to be a crowd pleaser. It is incredibly easy to make, and always delicious.

Hot Artichoke Spread with Garlic Pita Toasts

2 cans artichoke hearts

1/2 cup mayonnaise (low fat or the real deal)

juice of 1 lemon

1 cup grated parmesean cheese

garlic, to taste ( 2 or 3 cloves, pressed or very finely minced)

Drain and mash the artichokes. Add the other ingredients. Mix well. Place in a baking dish,and bake at 350 degrees for about 20 minutes, until hot and bubbly. Serve with pita toasts.

Note:The consistency before baking should be thick and chunky. If it seems runny, add more cheese. If it seems to dry, add a little more mayo. This truly is an unrecipe, and the measurements listed should be used loosly.

Pita Toasts:

Slice pita bread into 6 triangles, and place on a baking sheet. Brush with olive oil and sprinkle with garlic salt.

Place in a 350 degree oven and toast until slightly brown. Serve warm

Note: you can toast the pita while the spread is baking. Be sure to watch it, as it can burn very quickly once it starts to brown.

Enjoy!

This is also great with store bought pita chips, which makes the recipe even easier. Use the sea salt or multigrain flavors.

photo: Glasshouse Images



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