Tag Archives: Artichokes.

Crispy Artichokes

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I watched David Rocco make a raw artichoke salad on his show months ago and my mouth dropped.   “That is so easy,” I thought.   He removed most of the outer leaves of the artichoke and then thinly sliced the remaining part, added some olive oil and parmesan and ate it raw.    I immediately tried it but his artichoke must have been a lot fresher than mine.   Probably picked that day from an artichoke plant in his yard.     I threw my raw artichoke salad into a skillet with some olive oil and garlic cooked it for about 5-10 minutes.  Viola, a wonderful salad.

It reminded me  of a late night meal I had in New York City a few years ago with my husband and a friend at a restaurant in lower Manhattan.   Our friend, Bryant, was just getting off work and was eating a late dinner.  Eric and I had just come from an earlier dinner with friends and weren’t the least bit hungry but before we knew it, we had ordered a couple appetizers.  We couldn’t resist.  They sounded too good.   And the two things we ordered from the menu both stick in my mind to this day.   Crispy Artichokes was one of them.   Best thing ever.   Fried of course.  And in thin strings.  I couldn’t put my fingers on how they actually made this.  Until now.   And the other item was pasta with onion sauce.   They must have cooked those onions for 2 days.  I have tried to replicate it and will continue to try.  I just never seem to have the patience to wait that long for onions to cook.

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These crispy artichokes are so quick and easy.   Gone are the days that you have to boil an artichoke for 45 minutes to 1 hour.   Although, dipping those leaves in butter is so comforting.   But this is quick and delicious.   Perfecto!

Here is a loose recipe.   A little of this, a little of that.   You need to peel away most of the outer leaves until you get to the softer center.   Eating those tough leaves will not be a pleasant experience.   And of course, the fresher the better.  If your artichoke has been sitting in the fridge for a couple weeks, turning brownish, don’t use it for this recipe.   I love how the parmesan gets crisp when it fries in the pan.   It’s like that part of a grill cheese sandwich where a little piece of the cheese is hanging over the bread and it gets fried in the pan,   That is the best part of the whole sandwich.

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Cauliflower Rice with Artichokes

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I  was experimenting a little bit with being grain-free just to see how I felt and saw various recipes for cauliflower rice on Paleo websites.  It is one of my new favorite things of 2013- although just to be fair I don’t have many new things in 2013 yet.  But still.  All you do is put your cauliflower in the Cuisinart until it is finely blended and saute for a few minutes.  Genious.

Are any of you grain-free?  It is an adjustment but I do notice a difference in how I feel.   I have been wheat free (again) for the last few weeks and mostly grain free but not totally.   As someone who loves to bake, that poses a bit of a problem- until Almond Flour came into my life.  I was a little obsessed with almond flour this holiday season and cooked probably a dozen things from this cookbook- almond flour pizza crust, almond flour quiche, almond flour biscotti (dynamite!), almond flour pancakes…it’s good stuff and a great alternative to wheat flours and less healthy gluten free flours.

Anyway, now I have an alternative rice to add to the mix.   This is a quick and easy side dish – takes 15 minutes tops- and you can add whatever flavors you like.   Read the rest of this entry