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Some artichoke recipes. Yum.
4 Responses to “Placeholder for later”
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March 10th, 2012 at 12:35 am
I like fresh artichokes. The canned or jarred ones just don’t work for me. They take a lot of cleaning, removing the thorny parts, the tough outside leaves, and the birdsnest core, but they’re worth the trouble. Save as much of the stem as you can peeling it until you reach the tender part. I cut them into eigths. They are most seasonal things, at least up here, so I buy them by the crate, blanch them for a minute in boiling water, and freeze them in ziploc bags.
Artichoke omelet. Artichokes can be eaten raw and are almost impossible to overcook. Fry them in a skillet with as much olive oil as you can stand until you think you’ve cooked them enough. Whip up some eggs (I like putting the salt in while beating them) and pour them over the artichokes. Don’t try to fold it French style, it won’t work. Just do it like scrambled eggs. Don’t drain the olive oil, or at least not all of it, you haven’t cooked it enough to turn it into a saturated fat. It’s good to soak up with a decent bread. Feta cheese goes real good with, too.
Pork ragout. A little more complicated but worth it.
In a pot, sautee (gently, not brown) bitesize chunks of pork and a chopped onion. Add tomato paste, salt and pepper to taste, water to cover and start a gentle simmer. Stir in fresh dill, fresh parsley and green onions. If you want some potatoes for a little filler put them in now too, spoonsize. Put in your artichokes any time, depending on how well-cooked you like them. When it’s time to turn off the stove, place some half-inch thick chunks of feta on top of the ragout and cover the pot so the residual heat will half cook the feta and also give it some the ragout flavor (about fifteen minutes).
Take it easy on the water. It’s a ragout not a soup and the green vegetables have water in them.
March 10th, 2012 at 12:41 am
P.S. Add green giant lima beans, too, fresh or frozen not canned, if you like them and have any around.
March 10th, 2012 at 1:21 am
*sautee with olive oil*
March 10th, 2012 at 3:59 pm
Artichoke salsa. That has potential.