I came across some Portobello mushrooms that were the perfect size for stuffing. I already had artichokes on my mind since making this cashew nut, lime and mustard sauce which I thought would be perfect for dipping the petals of fresh steamed artichokes. I decided to include artichokes in the stuffing for the mushrooms. More … More Artichoke Stuffed Mushrooms
I frequently make frittatas but don’t recall having made a quiche before today. It couldn’t have turned out better. For the crust I used equal amounts olive oil and ice cold water with a sprinkling of kosher salt and blended them with a hand blender. To the emulsified oil water and salt I mixed in … More Artichoke Blue Cheese Quiche
Lunch today was frozen leftover cornbread and a salad which consisted of: mango nopalitos roasted red pepper marinated artichokes lychees
Since we are going out this evening and will be eating a third meal I made a simple salad for lunch: halloumi browned in olive oil, CaraCara oranges, brine marinated artichokes, parsley and lime juice.
We love artichokes but don’t have them very often because they’re usually quite pricey for the quality. When we see artichokes as good looking as these we buy them without even considering the price. The stems were thick, the petals were nice and tight yet the artichokes gave a nice squeak when squeezed. I see … More Artichokes