One of my favorite summer foods on the grill is the ARTICHOKE! This summer I’m determined to experiment with new artichoke recipes. I’ve picked 4 that look SUPER yummy. Do you like artichokes? What is your favorite artichoke recipe?
P.S if you’ve don’t have a grill here is an easy oven roasted recipe :
Roasted Baby Artichokes with Lemon and Pecorino
12 baby artichokes
1 large, juicy lemon (or 2 small ones)
3 tbsp. good olive oil
1 oz. Pecorino cheese, shaved into slivers (or Parmesan)
1 tsp. coarse salt
freshly ground pepper
Preheat the oven to 400° and line a rimmed cookie sheet with parchment paper. Cut your lemon in half and set aside.
Prep the artichokes by peeling off the hard outer leaves and cutting off the top 1/2-inch of the choke (Saveur has really good step-by-step instructions). Now slice them vertically into 4 pieces and rub them all over with a lemon half. Place them on the prepared parchment as you go.
Once they’re all sliced, drizzle with the olive oil and use your hands (or a spoon if you’re fancy) to toss the chokes with the oil until coated. Bake for 12 minutes or until they’re tender.
Remove from oven, place in a bowl and toss with lemon juice, Pecorino, salt and pepper.
Makes about 4 servings.
Do you have a favorite homemade dip recipe? Growing up my mom made homemade spinach dip and served it in a big, round, hollowed out loaf of fresh bread. It even had big chunks of water chestnuts (my fave!) My mouth waters just thinking about it. Homemade dip is always better. (& a good way to eat more veggies without even trying.)
BTW, I buy Tzatziki Dip at Wegmans and it is really tasty. These are my favorite things to eat with it.
my mom used to make spinach dip in huge bread bowls and we would all be in a hurry to stuff as much as possible into our mouths before it was gone!
i’ve been looking for a healthier recipe and this one uses fresh spinach and yogurt. (i may have to add some water chesnuts too- i LOVE them in my spinach dip!)
1 6-ounce bag baby spinach
2 plump garlic cloves, halved, green shoots removed
Salt, preferably kosher salt, to taste
1 tablespoon freshly squeezed lemon juice (more to taste)
2 tablespoons chopped fresh dill
1/2 cup finely chopped parsley
2 tablespoons chopped fresh mint, or 1 teaspoon dried mint
2 to 3 tablespoons extra virgin olive oil
2 cups thickened yogurt or thick Greek style yogurt
1 bunch scallions, chopped (optional)
1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely.
2. Place the garlic in a mortar and pestle with 1/2 teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.
3. In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.
Yield: About 2 cups
Advance preparation: You can blanch the spinach up to three days ahead of preparing the dish. The dip will keep for a few days in the refrigerator, but it will become more pungent and the colors of the spinach and herbs will darken.
this looks like something light and delicious to snack on in the evening while i am watching my BRAVO shows!
2 green onions
10-oz. package frozen shelled sweet soybeans (edamame)
½ cup fresh Italian parsley sprigs
½ cup water
2 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh lemongrass or ½ teaspoon finely shredded lemon peel
1 Tbsp. canola oil
3 cloves garlic, quartered
1 teaspoon finely chopped fresh ginger or ¼ teaspoon ground ginger
¾ teaspoon salt
Red pepper flakes
Assorted dippers – radishes, red peppers, carrots, pita wedges
1. Thinly slice green onions, keeping green pieces separate from white pieces; set aside.
Cook edamame according to package directions, except omit salt; drain. Rinse with cold
water; drain again. Reserve a few edamame for garnish.
2. In a food processor, combine white parts of green onions, the remaining cooked
edamame, parsley, water, lemon juice, lemongrass, oil, garlic, ginger and salt. Cover
and process until nearly smooth. Stir in green onion tops.
3. Transfer mixture to a serving bowl. Garnish with reserved edamame and red pepper
flakes. Serve with vegetable dippers and pita wedges
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