Guest guest Posted March 29, 2008 Report Share Posted March 29, 2008 At 04:58 PM 3/29/2008, you wrote: What else can I do with artichokes? Uhm, I have a nice oyster and artichoke bisque (SCD legal), which, if you keep kosher, could be made with chunks of firm white fish and fish stock. But it might be a little advanced for you. You can also add lots and lots of artichoke hearts to brie spinach or brie green beans. (I should note that my niece maintains that good brie sauce is wasted by putting it on yucky vegetables instead of bread sticks, but...) If you scrape enough leaf-pulp, you can also make a dip out of it, with chunks of artichoke hearts. You're making me hungry! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2008 Report Share Posted March 30, 2008 What else can I do with artichokes?Jodi Hi Jodi, Ok, here is my favorite that Mom makes. Bread crumb stuffed artichokes. First I trim the points with a pair of scissors, then I turn them on there side and cut the first 1/2" or so off of the top. Then I cut off the stem so they sit flat. Then wash them under the facet while pulling them open slightly and soak them for an hour. She has never told me why she soaks them, but I think it to flush out anything thats made its why into the leaves. Now as for the stuffing, she cant remember the exact amount because its been years since she made the so I have been playing with the amounts,( maybe Marilyn can help out with this) but here is what IM doing for now. Please keep in mind I LOVE SALT. 4 nice size artichokes 3 cups almond flour 2 eggs 2Tbs olive oil 2 Tbs salt 1cup grated parmesan cheese This is the part that need help, Mom would have used Progresso Seasoned Italian Bread Crumbs (Not SCD) so I need to add the seasoning to the almond flour. 1 Tbl sp crushed basil 1 Tbl sp oregano 1 Tbl sp marjoram Basically I was putting in green flakes to make the flour look like the seasoned bread crumbs. Mix that all together, Take the artichokes out off the water and dry them off.( dump the old water out) Over a plate start stuffing the artichokes from the center, out. If I have extra stuffing mix left over, I pile it on top of the already stuffed artichokes. Now find a pot that holds the 4 artichokes so that they dont move around. Carefully fill with water until the water level is just below the stuffing. I also salt the water, but remember I LOVE SALT. Cover and Boil for 45 min to 60 min, keep in mind to check the water level. Sometime you might have to add water. I like to make sure there is always some water or (broth) left so that if the stuffing is dry I can add some broth on top. If you choose to cook without salt, maybe someone in the family cant have it, you can add the salt to the extra broth for everyone else and pour it over the top add let it trickle down thru the artichoke. Now I have to go to the store to see if I can find some! All The Best, LouCreate a Home Theater Like the Pros. Watch the video on AOL Home. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2008 Report Share Posted March 30, 2008 Actually, so do I, but I don't think I would use more than half a teaspoon, maximum of a teaspoon, and not two TABLESPOONS with that amount of almond flour, and especially not with the already salty Parmesan cheese.You might consider adding some thyme to the mix of herbs your working with. Maybe 1.5 tablespoons. Dry parsley can add to the greenery. — Marilyn Thanks Marilyn, I thought you would be able to help out with this. All The Best, LouCreate a Home Theater Like the Pros. Watch the video on AOL Home. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2008 Report Share Posted March 30, 2008 At 07:23 AM 3/30/2008, you wrote: maybe Marilyn can help out with this) but here is what IM doing for now. Please keep in mind I LOVE SALT. Actually, so do I, but I don't think I would use more than half a teaspoon, maximum of a teaspoon, and not two TABLESPOONS with that amount of almond flour, and especially not with the already salty Parmesan cheese. You might consider adding some thyme to the mix of herbs your working with. Maybe 1.5 tablespoons. Dry parsley can add to the greenery. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2008 Report Share Posted March 30, 2008 Marilyn, I don't keep kosher. This sounds delicious!!! What's the recipe, so I can try it later? Jodi > Uhm, I have a nice oyster and artichoke bisque > (SCD legal), which, if you keep kosher, could be > made with chunks of firm white fish and fish > stock. But it might be a little advanced for you. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2008 Report Share Posted March 30, 2008 Hey Lou, Thanks! I am going to try this recipe with the amounts Marilyn tweaked! Yummy!! I love artichokes so much. Jodi > Ok, here is my favorite that Mom makes. > Bread crumb stuffed artichokes. Quote Link to comment Share on other sites More sharing options...
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