Artichokes Recipes

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How to Make a Basic Vinaigrette Recipe

How to Make a Basic Vinaigrette

11.08.11 by Jackie

I’ve often heard from readers that the vinaigrette I’ve posted id either too difficult or requires ingredients that are too expensive to purchase for only one dish. Well, fear not; the ingredients in vinaigrettes can be easily swapped out for whatever may be available in your pantry. The real key to easily creating delicious vinaigrettes is to apply the basic rules. Almost all of my vinaigrettes requires a few basic ingredients: an acid (vinegar, concentrated sour-tasting fruit juice, lemon juice), mustard (coarse grained, honey, horseradish, flavored mustard), a sweetener (very sweet concentrated juice, syrup, honey, sorghum), an oil (olive, sesame, walnut, pistachio, etc.), seasoning (salt & pepper) and a mix of herbs and spices (oregano, basil, shallots, pickled garlic, etc) of your choosing. The acidic ingredient and sweetener help balance the salad dressing. The lecithin in the mustard acts as binder and helps emulsify the oil into the mixture.

I used this blueprint to create a dressing for garlic pan-seared artichokes (I pre-cooked them) accompanied by button mushrooms, tomatoes and capers that I drizzled with lemon juice and extra-virgin oil. If you want to recreate this particular vinaigrette but don’t have an ingredient or two on hand, have fun with it! Vinaigrettes are very forgiving, making them perfect candidates for kitchen experimentation. And if you come up with something fabulous, please let me know!


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Grilled Baby Artichoke Recipe Recipe

Grilled Baby Artichoke Recipe

09.01.11 by Jackie

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I'm always shocked when people say they don't like fresh artichokes. They are so underrated. I think it's because they look difficult to cook. During my childhood in France, I enjoyed a very simple presentation that Maman would often serve us when artichokes were in season. She would boil then grill the artichokes so that the hearts were soft and creamy.

Artichokes prepared this way taste great with some sort of dressing. This particular one is made the way Maman used to, using vinegar, mustard and olive oil. To add a little twist, I "stuffed" a mixture of green olives and parsley into the artichokes. I served the finished artichokes with braised chicken as a side dish. Eating artichokes can be a little messy but the meal tasted heavenly. The dish was very tasty while still being healthy. It doesn't take too long to prepare and you're in for a special treat!

 

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Beet Cream with Goat Cheese Recipe

Beet Cream with Goat Cheese

04.12.11 by Jackie

I’ve used the combination of beets and goat cheese several times, and I think that it works incredibly well. The color is so vibrant it only makes sense to use it as an appetizer. To brighten up the purée, I added marinated artichoke as a garnish and covered it in crumbled goat cheese as a hint of what’s inside. Just serve it in small shot glasses along with some tasty black sesame crackers, and you’ll have an easy appetizer that still brings the wow factor.

It also goes great alongside the hummus that I published yesterday, so mix and match and have fun!


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