How to cook artichokes, How to cook cabbage, Eggplant recipes

I will start off on how to cook artichokes by sharing one of my very favorite dishes. This recipe comes from the Palm Tree Grill in Mount Dora, Florida.

ARTICHOKE GORGONZOLA

• 4 Ounces Gorgonzola cheese


• 2 Cups heavy cream


• Granulated garlic to taste


• White pepper to taste


• 11 Ounce can whole artichokes, drained


• 1 Cup seasoned Italian bread crumbs


• 4 Beaten eggs


• 1 Cup Panko bread crumbs


• Oil for deep frying


• 1 Egg yolk


• 2 Tablespoons butter


• 2 to 4 ounces grated Romano cheese


• ½ of a 10 ounce package chopped spinach thawed

Blend the Gorgonzola cheese. Garlic, 1 cup of the heavy cream and white pepper (should be like peanut butter).

Spoon mixture into center of artichoke heart.

Freeze for 1 hour.

Roll artichokes in Italian bread crumbs then eggs and then the Japanese bread crumbs.

Deep fry until golden brown.

In a sauce pan over medium low heat, stir the remaining heavy cream, egg yolk, butter, Romano cheese and spinach until thickened.

Pour the mixture over the fried artichokes and serve.

ARTICHOKES WITH GARLIC DRESSING

• 6 Small artichokes


• 8 Cups water


• ¼ Cup vegetable oil


• 2 Tablespoons lemon juice


• ½ Teaspoon salt


• ½ Cup chopped green onions including tops


• 2/3 Cup olive oil


• 1/3 Cup tarragon vinegar


• 2 Tablespoons chili sauce


• 1 Teaspoon dried tarragon


• ½ Teaspoon salt


• ¼ Teaspoon pepper


• 2 Cloves crushed garlic

Remove any discolored leaves and the small leaves at the base of the artichokes.

Cutting straight, slice one inch off the top and discard.

Snip off points of remaining leaves.

Heat water, ¼ cup of oil, lemon juice and ½ teaspoon of salt in a 4 quart pan.

Add the artichokes.

Bring to a boil and reduce heat.

Cover and simmer until leaves pull out easily and bottom is tender when pierced with a fork (30-40 min)

Carefully remove artichokes from the water using a large spoon.

Place upside down to drain.

Gently spread leaves apart and remove choke from the center of each artichoke with a metal spoon.

Mix remaining ingredients and pour into the artichokes. Refrigerate at least 12 hours.

Serve with marinade in the center.

How to Cook ARTICHOKES AND RICE

• 4 Cups chicken broth


• 2 Cups long grain rice uncooked


• 3 (6 ounce) Cans marinated artichokes


• 5 Green onions, chopped


• 1 Medium green pepper, chopped


• 3 Stalks celery, chopped


• ¼ Cup chopped fresh parsley


• 3 Ounces pimento stuffed olives


• 2 Cups mayonnaise


• 1 Teaspoon curry powder


• ¼ Teaspoon pepper

Bring chicken broth to a boil in a medium saucepan.

Add the rice, cover, reduce heat and simmer for 20 minutes or until rice is tender and broth is absorbed.

Set aside.

Drain artichokes, reserving the marinade.

Chop artichokes and combine with rice, green onions, green peppers, celery, parsley and olives and stir well.

Combine reserved artichoke marinade, mayonnaise, curry powder, pepper and stir well.

Add marinade mixture to the rice mixture and stir well.

Cover and chill for several hours.

How to Cook Artichokes isn't my only recipes check out some more recipes.

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