Artichoke Bottoms Gratinée...

The fleshy base section of the artichoke is referred to as the artichoke bottom. The artichoke is a tall plant that is a relative of the thistle plant and native to Mediterranean regions, but is also grown in other parts of the world. It consists of tough, pointed, green leaves that are tightly packed around a gray-green base or bottom. It is the fleshy base of the leaves and the fleshy center or heart of the artichoke that are the sections of the plant most suitable for eating. Artichoke bottoms have a tender texture and flavorful taste, similar to the artichoke heart. The bottoms, like the heart, can be served as snacks, appetizers or as a tasty ingredient for salads and other side dishes.

Over the years that I have been cooking, the artichoke is one ingredient that I love to add to many of my recipes. I have added them to chicken pot pie, I’ve stuffed them and I put them into omelets. As stated above, they are very versatile and full of flavor. It should be noted also that artichokes have useful medical properties, like reducing cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease.

What I like about this recipe is that the most laborious part of it is opening the can of artichokes. So, get ready to put up your feet and sip something cool while you wait for this to cook.



Artichoke Bottoms Gratinée

Ingredients:
1 15-ounce can artichoke bottoms, rinsed, drained, and patted dry
1-2 cloves garlic, finely chopped
¾ cup freshly grated Parmesan cheese
¼ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon grated lemon peel
½ cup panko breadcrumbs

Arrange the artichoke bottoms concave side up in a lightly greased baking dish. Combine the remaining ingredients except for the line nuts in a small bowl and stir to combine. Spoon the cheese mixture into the artichoke bottoms and sprinkle the panko breadcrumbs on top. Bake in a preheated 350 degree F oven for 20 minutes.

Serves 4 to 6

__________

George’s notes:

• The origin of artichokes is unknown, though they are said to have come from the North Africa, where they are still found in the wild state. The seeds of artichokes, probably cultivated, were found during the excavation of Mons Claudianus in Egypt during the Roman period.
• Baby artichokes are fully mature artichokes that grow closer to the ground, sheltered by the larger leaves on the plant. They are easy to cook and prepare because the inner fuzzy portion of the choke does not develop.
• A gratinée is any dish that is topped with cheese or bread crumbs mixed with bits of butter, then heated in the oven or under the broiler until brown and crispy. The terms au gratin or gratinée refer to any dish prepared in such a manner.

Never fear artichokes...

I’m always thinking about the next side dish or the next combination of flavors I can put on a classic recipe. Over the weekend, I fixed Stuffed Artichokes, which are one of my all-time favorites.

Now, if you have never cooked an artichoke before… never fear! They may look intimidating, but this scrumptious and easy recipe will have you cooking stuffed artichokes for your next meal!!!

Get ready for another tasty addition to your recipe catalog… because you will be completely satisfied…. and ready for more, more… artichokes in your life!


Stuffed Artichokes

Ingredients
Juice of 1 lemon
4 fresh globe artichokes
¾ cup day old stale bread, crust removed
2 tablespoon capers
2 cloves garlic, peeled
1 tablespoon parsley
¼ cup fresh grated Parmesan
1 egg yolk
1 tablespoon olive oil
½ cup dry white wine
Freshly ground salt and pepper

Fill a large bowl with cold water and add the lemon juice. As you prepare each artichoke, drop it into the bowl to prevent it discoloring.

First, cut the stalk at the base of the globe so that it will easily stand. Carefully open the leaves of the artichoke apart at the top to expose the choke. With a small sharp knife run the blade round the edge of the choke. Take a dessertspoon and scoop out the fibrous middle, leaving the pale-green heart of the artichoke. Immediately place in the bowl of water and prepare the other artichokes.

Place the bread in the food processor. As it turns to crumbs, add the garlic and capers. Combine for 30 seconds, add the egg, parsley and Parmesan and immediately switch the motor off. The mixture should be nicely combined. Season with salt and pepper.

Remove the artichokes from the water and spoon the breadcrumb mixture into the centre of the artichokes. Press the mixture down with the back of the spoon.

Preheat the oven to 350 degree F.

Heat the olive oil in a deep roasting tin or casserole that has a tight-fitting lid. Place the artichokes base side down in the pan and cook for 2 minutes. Add the wine and sufficient water to cover the base of the artichokes by 2½ inches (or about half). Bring the liquid to the boil. Cover and transfer to the oven and braise for 30-40 minutes.

To test the artichokes, gently pull on a leaf near the base of the choke. If it is cooked it will come away easily. Allow the artichokes to stand for 5 minutes and then transfer to four warm serving dishes and serve immediately.

Serves 4

Country Chicken Pot Pie

With fall upon us – what is easier for dinner and tastes every bit as good than a hearty chicken pot pie. While the classic chicken pot pie is a wonderful recipe, down here in the Deep South; I like to add a few extra ingredients which will put this pot pie in a league all to its own. I like to serve it with mixed green salad and a glass of White Zinfandel.

Country Chicken Pot Pie

Ingredients:
2 refrigerated pie crusts (15-ounce package), room temperature
½ cup all purpose flour
3 tablespoons tarragon
6 eight-ounce skinless chicken breast, cut into 1-inch pieces
1 stick butter
2 cups chicken broth
¾ cup sherry
1 cup heavy cream
1½ cups sliced carrots, blanched
16 small pearl onions, peeled and parboiled
1 cup diced red potatoes, boiled until almost tender, do not peel
1 cup peas, fresh or frozen
1 cup quartered artichoke hearts
1 cup sliced fresh mushrooms

Place crust on working surface. Press out fold lines; pinch to seal cracks. Cut out 6 pastry rounds to fit top of six 2-cup ramekins. Combine flour and 1 tablespoon of tarragon in a shaker bag. Season with salt and pepper. Add chicken to flour; toss to coat. Melt butter in a large Dutch oven over medium-high heat. Add chicken and any remaining flour to skillet; sauté until brown, about 2 minutes. Mix in broth, white wine, sherry, vegetables, onions, artichokes, and 2 tablespoons tarragon; stirring until smooth. Bring to a boil.
Stir in the cream and reduce heat to simmer, cover skillet. Cook for 45 minutes or until chicken is cooked through. Transfer filling to ramekins. Top with pastry rounds and bake in a 425 degree F oven for 18 - 20 minutes or until golden.

Serves 6