ointy leaves and stem from artichoke and place in microwaveable dish
Slice stem from bottom of artichoke so it stands without wobbling.<
dd lime juice and the artichoke hearts to the chicken.
Place artichoke bottoms in a small saucepan, cover with water, and bring to a boil over high heat.
Reduce heat to medium-low and cook until the artichokes are very soft, about 20 minutes.
Drain.
When cool enough to handle, finely chop the artichokes and place in a medium-size mixing bowl.
Add the onion, tomato, lemon juice, olive oil, sesame oil, scallions, cilantro, salt, and pepper and gently mash with a fork. Enjoy!
Cook artichokes as package directs.
Set a few artichoke hearts aside.
Blend the rest with stock until smooth.
Return to pot and add milk, half and half, butter, salt and pepper.
Heat but do not boil.
Chop remaining artichoke hearts and stir into soup.
Serves 6.
Drain and season artichoke hearts with salt and pepper.
While working, heat oil over fairly high heat.
Dredge artichokes in egg and then bread crumbs.
Deep fry about 3-4 minutes, turning frequently, or until golden.
Drain on paper towels and serve with lemon wedges.
Note:If using fresh artichoke hearts, soak in lemon water, to avoid oxidation.
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Artichoke Hearts, Spinach, 1/4 cup minus 2 tablespoons of the Fresh
old in dry spinach and artichoke hearts.
-Fold the mixture
NOTE - orginal recipe did not give ounce measurements
dollop with burrata, add an artichoke heart or two, top with
br>Toss green beans and artichoke hearts in marinade. Cover the
Working with 1 artichoke at a time, peel and
Drain the artichokes from the can. Coarsely chop them.
Combine chopped chokes, cheeses, mayo, and garlic in a small oven-proof serving dish.
Add fresh ground pepper and salt to taste.
Bake in oven at 375 - 400 until melted.
To be served next day, just re-heat in microwave. Recipe can be doubled.
he onion, Garlic-Ginger Paste (recipe below), and tomatoes in a
Drain artichoke hearts.
In separate bowls,
ix gently.
Spoon the artichoke mixture into a 1-quart
oil.
Add the artichokes, fresh or frozen spinach and peppers
nd bottom from artichoke and rinse.
Turn artichoke upside down and
Drain artichoke hearts.
Combine soup,onion,