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RECIPES
ARTICHOKE ROMAN STYLE
YIELD: 4 servings
| INGREDIENTS |
AMOUNT |
|
California artichokes,
large size
(#24 or #18) |
4 |
| Lemon, cut in half |
1 |
| Coarse salt |
to taste |
| Fresh mint leaves, chopped |
¼ cup (OR 1 tablespoon dried) |
| Garlic, minced |
1 tablespoon |
| Olive oil |
½ cup |
METHOD
Wash artichokes; remove outer leaves until pale yellow leaves are exposed. Cut off
top two inches and stems so artichokes will sit upright. Remove fuzzy centers and rub
all surfaces with half of lemon. Add juice of remaining lemon to water and dip
artichokes to preserve green color. Mix mint and garlic with ¼ cup olive oil and spoon
into hollows of artichokes. Place in pan just large enough to hold them upright. Add
water to depth of three inches, remaining olive oil and salt to taste. Bring to a boil.
Reduce heat, cover and simmer 25 minutes or until just tender. Cooking will vary with
size of artichokes. Remove artichokes, drain and hold warm. Reduce cooking liquid
until of a syrupy consistency. Spoon sauce over artichokes and serve.
BABY ARTICHOKE CALVADOS SAUTÉ
YIELD: 24 servings
| INGREDIENTS |
AMOUNT |
|
| California artichokes, small 4 to 5
per serving, depending on size |
10 pounds |
| Pork loin scallops |
6 pounds |
| Clarified butter |
1 pound 8 ounces |
| Apple slices with peel, bite size |
3 pounds |
| Green onion, thinly sliced |
10 ounces |
| Garlic minced |
2 tablespoons |
| Sage leaves, chopped |
4 tablespoons |
| Calvados or apple brandy |
12 ounces |
| Chicken stock |
as needed |
| Salt |
to taste |
| Sage springs |
garnish |
METHOD
Wash artichokes. Remove outer leaves from baby artichokes until pale green leaves
appear; trim stems and top quarter. Cut into halves and dip in acidified water to
preserve color. Set aside.
Individual Servings: Sauté 4 ounces pork scallops in 1 ounce butter until lightly
browned; remove from pan and hold warm. Place 8 to 10 artichokes halves in pan
and sauté 5 minutes. Add apples and cook until just tender. Add onions, garlic,
sage and Calvados; toss together 1 minute. Add chicken stock to moisten. Season
to taste with salt. Arrange pork scallops on heated serving plate with Baby
Artichoke Calvados Sauté. Garnish with sage sprig.
LEMON ARTICHOKE SOUP
YIELD: 24 servings
| INGREDIENTS |
AMOUNT |
|
| White rice, long grain
|
1-½ cups |
Chicken or,
vegetable broth |
2 gallons |
California artichokes
with stems, cooked |
24 medium to large |
| Eggs |
16 |
| Fresh lemon juice |
1 cup |
| Salt and pepper |
to taste |
METHOD
In a saucepan, simmer rice in broth about 20 minutes or until tender. Remove
petals and fuzzy centers from cooked artichokes; cut bottoms into ¼-inch dice.
When rice is done, add diced artichokes to broth. Beat together eggs and lemon
juice. Slowly whisk 1/3 of hot broth mixture into egg mixture, then pour back into
saucepan, whisking constantly. Cook over low heat, stirring constantly, until soup
thickens slightly. DO NOT BOIL ONCE EGGS HAVE BEEN ADDED OR SOUP WILL
SEPARATE. Season with salt and pepper and more lemon juice, if desired.
Nutritional Analysis Per Serving: Calories: 155; Protein: 11.8g; Fat: 4.1g (23%
calories from fat); Carbohydrate: 18.9g; Cholesterol: 107mg; Dietary fiber: 3.1g;
Sodium: 894 mg.
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