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Posts Tagged ‘artichoke’

by Sarah Steimer

I've been loving my green meals this spring. We had a chilly, rainy day last Friday and this was the perfect meal (served with a side of apples).

I’ve been loving my green meals this spring. We had a chilly, rainy day last Friday and this was the perfect meal (served with a side of apples).


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by Sarah Steimer

It’s amazing how easy pestos are to make. Well, to be fair, they’re easy if you have a food processor. Caitlin and I both tried making pestos last year in our blenders before we both got food processors. Not a good time.

  • 1 8-ounce pack frozen artichoke hearts, thawed OR 1 14-ounce can of artichoke hearts, rinsed, drained and patted dry
  • 1 cup fresh parsley leaves, lightly packed
  • 1/2 cup chopped toasted walnuts
  • 1 lemon, zested and juiced
  • 2 cloves garlic
  • salt and pepper to taste
  • 1/2 cup extra-virgin olive oil
  • 2/3 cup grated Parmesan

I served some of the pesto tossed with whole-wheat fusilli pasta and topped it with steamed asparagus.

In the bowl of a food processor, pulse the artichoke hearts, parsley, walnuts, lemon, garlic, salt and pepper. Once the ingredients are well chopped, drizzle the olive oil into the machine while running. NOTE: Many canned artichokes are packed with salt and/or oil. If this is the case, go easier on the olive oil.

Add the grated Parm and pulse a few times or mix by hand. If you want to freeze the pesto for later, however, freeze it ice cube trays before adding any cheese. Add the Parm as you thaw and use the pesto instead.

I did not expect such poppin’ flavors to come from an artichoke pesto. We still have mostly spring vegetables up here in Chicago right now, so this was a great bright and green pesto to wrap up the season with.

Makes about 2 or so cups of pesto.

Recipe from: Giada De Laurentiis

Presto is our June guide that proves pesto goes way beyond basil. Find all of our Presto pesto recipes here.

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by Sarah Steimer

The recipe I found called this a fall soup - which I could see. But artichokes say spring to me, not fall. I assume they were thinking more about the peppers. But both my artichokes and peppers were from jars/cans so I guess I have no argument either way.

  • 1 tablespoon unsalted butter OR olive oil
  • 1/4 small onion, minced
  • 2 cloves garlic, minced
  • 1 1/2 cups chicken OR vegetable stock
  • 1 cup milk
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup canned artichoke hearts, drained and patted dry with a paper towel
  • 1 cup roasted red bell peppers, roughly chopped
  • 1/4 cup olive oil
  • salt and pepper, to taste

    I roasted my extra chickpeas (remember that?) with a little chili powder for a garnish.

In a medium pot or Dutch oven, sauté the onions and garlic in the butter (or olive oil) until softened, then remove from the heat.

Add the chicken stock, milk, chickpeas, artichoke hearts, bell peppers, olive oil, salt and pepper, sautéed onions and garlic mixture in a blender. Pulse until you reach your desired consistency – although it does thicken up a little when you heat it.

Pour the mixture back into the pot or Dutch oven and heat through on medium-low heat, stirring occasionally, until hot enough to serve.

Makes about four servings.

Recipe adapted from: The Family Kitchen

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by Sarah Steimer

We had our first flurries in Chicago yesterday - it's casserole season.

  • Coarse salt and ground pepper
  • 1 pound green beans, trimmed and cut into 2-inch lengths
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 2 cups whole milk
  • 1 can (14 ounces) artichoke hearts in water, drained, squeezed dry and quartered lengthwise
  • Cayenne pepper
  • 6 slices white sandwich bread, coarsely chopped

    This was so filling, no side dishes needed.

In a large pot of boiling salted water, cook green beans until tender, 4 to 6 minutes. Drain and set aside.In a large saucepan, melt butter over medium heat. Transfer 2 tablespoons to a medium bowl, and set aside for breadcrumb topping. Add flour and garlic to the pan and cook, whisking, for 1 minute (do not let brown). Gradually whisk in milk and bring to a boil. Reduce to a simmer and cook until sauce has thickened, about 2 to 3 minutes. Stir in green beans and artichoke hearts. Season the mixture with salt, pepper and a pinch of cayenne. Transfer to a shallow 2-quart baking dish.Toss breadcrumbs with reserved melted butter and scatter over green bean mixture. Bake at 425 degrees until crumbs are golden brown and sauce is bubbling, 10 to 15 minutes.

Makes about four servings.

Recipe adapted from: Martha Stewart

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by Sarah Steimer

If I had to guess, I would say my last pizza would go well with a glass of chianti wine. This would be perfect beer pizza - specifically an amber ale. But honestly, what do I know?

  • 1/2 this pizza dough recipe – or your own
  • 1/2 can artichoke hearts, drained and blotted dry with a towel – then chopped in quarters
  • 1/2 can chickpeas, rinsed
  • 2 banana peppers, sliced thin
  • 1/4 large white or red onion, sliced thin
  • 1 clove of garlic, minced
  • 1 log plain goat cheese – 5 or 6 ounces
  • 2 tablespoons red pepper flakes (less if you can’t handle the heat)
  • 1 tablespoon Worcestershire sauce (optional)
  • olive oil

Follow these instructions for the dough, if using my crust recipe.

Saute the banana peppers, onion and garlic in olive oil. Set aside.

Once the dough has started to golden slightly, pull out of the oven. Brush once more with the olive oil and add slices (or crumbles) of the goat cheese. Layer the pepper, onion and garlic mixture, the artichoke hearts. Add chickpeas last (this way they won’t roll off). Sprinkle with red pepper flakes and Worcestershire sauce (if using).

Pop back in the oven for another 10 minutes, or until the crust has browned to your liking. Let cool on a rack before cutting.

FYI – I almost expected this pizza to be kind of, well, dry. But it wasn’t at all. The goat cheese was nice and soft and the artichokes almost pop in your mouth. Plus sauteing the peppers and onions first really brought out nice juices, versus “dry” raw vegetables.

Serves about four.

Recipe: Sarah Steimer

Photo: Sarah Steimer

*Throughout August, “That’s Amore” will feature our favorite pizza recipes using farmer’s market ingredients — all of which can be found here.

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by Sarah Steimer

Feeling so French (read: fly) with my artichoke and dipping sauce.

  • 2 artichokes
  • 1/3 cup dry white pine, such as Pinot Grigio
  • 1 teaspoon lemon zest
  • 1/4 cup (1/2 stick) of butter
  • salt and pepper, to taste

Cut the top 3/4 inch off the artichokes and clip the tips of its outer leaves off (or check out the informational video I posted below). Drizzle with lemon juice to prevent browning. Steam the artichokes, top-down, in a steaming basket. After about 30-40 minutes, stick a knife through the stems (as if you were checking a potato), if it goes in easy the artichokes should be ready. You can also check by pulling out one of the inside leaves — if it can be removed easily it’s good to go.

For the beurre blanc sauce (which, if my high school classes serve me well, means white butter), place the lemon zest and wine in a small sauce pan and bring to a boil. Reduce heat and simmer for about five minutes or until it has reduced by half. Remove from heat and add the butter a little at a time. Whisk in salt and pepper.

Dip the leaves into the sauce and pull through your teeth, removing the meaty part into your mouth. I don’t know a good way to explain, but luckily the girl in the video demonstrates well. Way to go, video girl!

Beurre blanc recipe adapted from: Canadian Living

Photo: Sarah Steimer

Video courtesy of You Tube

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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by Sarah Steimer

After my friend Nick made pepperoni rolls, I started brainstorming what else you could roll up in pizza dough. Squash, feta, onions and sage? Why not.

My friends have had some pretty fabulous parties over the years, everything from a Black Friday Party (where everyone dressed in black the day after Thanksgiving) to Christmas sweater extravaganzas. One of the most recent parties was a Fall Dip Party with assorted appetizers. We ate way, way too much, drank hot spiked cider (thank you, Ashley) and carved pumpkins. It was a total success. Here are just a handful of recipes from the party:

Autumn pizza rolls

  • pizza dough (I halved this recipe but didn’t let it rise)
  • small butternut squash
  • 1/3 cup of sage, chopped roughly
  • 1/2 red onion, chopped
  • 3/4 cup of feta
  • egg white from one egg

Cut the squash in half, lengthwise, and remove seeds. Place on a glass baking dish with the open sides facing down. Cook at 350 for about a 30 to 45 minutes until you can insert a knife easily into the skin. Cut the squash into 1/4-inch thick, 1-inch diameter pieces. I only used about half of my squash for the roll and stored the rest in the refrigerator.

Mix pizza dough and set aside (unless you just bought the dough, then just make sure it’s thawed). Caramelize the onion in a small pan with about a tablespoon of butter or oil. Add sage to this when the onions are almost done. Roll out pizza dough to about 1/8 to 1/4-inch thickness. Try to keep the dough rolled in a fairly rectangular shape.

This isn't even everything. We had to keep rearranging the table all night as more people came bearing food.

Layer the ingredients as though making a pepperoni roll: Sprinkle some of the feta across the top, followed by some of the onions and sage. Add the squash pieces across this. Fold dough over and continue to layer the ingredients and fold over the dough until the end. Place the roll on a cookie sheet and brush the egg whites over top. Cook at about 375 until the roll is golden brown, about 20 minutes. Allow to cool then cut.

Recipe: Sarah Steimer (in a moment of genius)

Crab-ulous Dip (vegan)

  • 1 (12-ounce) can artichoke hearts, drained
  • 12 ounces firm tofu, drained, patted dry and broken up
  • 1/2 cup vegan mayonnaise
  • Old Bay seasoning

Chop the artichoke hearts and place in a bowl. Add the tofu, mayonnaise and approximately 1 tablespoon of Old Bay. Microwave for 1 1/2 minutes, checking to see if the top is slightly bubbly. If it’s not, microwave for another 1 1/2 minutes. Top with another sprinkle of Old Bay and serve warm with crackers.

Recipe: PETA’s Vegan College Cookbook: 275 Easy, Cheap, and Delicious Recipes to Keep You Vegan at School (via Tom Flavin)

Slow cooker meatballs in peanut chile sauce

  • 40 already cooked meatballs (frozen or fresh)
  • 2 tablespoons chunky peanut butter
  • 1 cup canned coconunt milk
  • 1 tablespoon red chile paste
  • 2 teaspoons fish sauce
  • 1 1/2 tablespoons sugar

Put meatballs into slow cooker (frozen is fine). Add peanut butter and coconut milk. Drop in red chile paste, then add fish sauce and sugar. Stir as well as you can to combine — it won’t be perfect because the peanut butter will still be clumpy.

Cook on low for 4-6 hours, high for 2-4, or until peanut butter mixture is fully melted and the meatballs are heated throughout.

Recipe adapted from: A Year of Slow Cooking (via David Richie)

Photos: Sarah Steimer

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