Artichokes
I have two favourite vegetables-eggplant and artichokes. My co-workers always know what I am going to order from a menu when they skim through the ingredients in a salad or a pasta. Surprisingly I have never eaten a fresh artichoke. I have seen the fine art demonstrated for me but never had the opportunity myself. I remain a fresh artichoke virgin even after a quest through Italy and Southern France this fall. I did have a wonderful appetizer served in Nice at a restaurant called Frog. The course was served in a cellar jar and the restaurant had very sexy lighting. This gorgeous place was near the sea and was a couple of streetcar rides for us as we were staying in the north fringe at an amazing hostel called Villa Saint Exupery. I digress….
My first exposure to artichokes was when I was given my second Best of Bridge cookbook. I have the entire series including two “Best of the Best”. The recipe is entitled Artichoke Nibblers and here is my modified version: Saute 1 small finely chopped onion and 1 clove of minced garlic in a dollop of olive oil. Chop the drained artichokes. Combine 4 beaten eggs, 1/4 c bread crumbs, and a 1/4 t each of salt, pepper, oregano and Worcestershire sauce. Stir in 2 c of sharp grated cheddar and artichokes. Blend with the onion mixture. Pour into 9″ round wax papaer and oil sprayed baking dish. Sprinkle with 2 T parsley and bake at 325 F. for 30 minutes, or until lightly set. Cut in wedges.
I am making these today for a dinner party that we are throwing this Friday. They are delicious hot or cold. I have often served them along side a meaty soup instead of bread for a delicious supper.
Thanks for posting the article, was certainly a great read!