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I have soooo many recipe books, and magazines, and two separate binders that I put together; one with dessert recipes only, and the other with more wholesome and savory fare. I am, in actuality, in the process of putting together a Family Heritage Recipe Book, complete with family recipes that I've gathered from members of my family tree. Some recipes have been passed down for a few generations, and other recipes were treasured from friends, and others were found on our own, but they are all recipes that my family members use, love and enjoy sharing. EVERYONE in my family loves food. I can't think of a single person who doesn't! Some of us are mainly vegetarians, others are complete omnivores, but we ALL LOVE TO EAT.
So with that in mind, this blog is to share with you, Gentle Readers, one such recipe. I hope you will use it, enjoy it, and love it!
ROASTED ARTICHOKE HEARTS a la Ristorante Avanti (as interpreted by me)
4 small artichoke hearts (baby artichokes best) with tough leaves removed, after 30 minutes of steaming
remove chokes and quarter the hearts
1 med. lemon, sliced thinly
1 bunch basil, shredded
2 cloves garlic, sliced thinly
olive oil
pine nuts
salt & pepper to taste
Preheat oven to 375 degrees F.
Toss together all ingredients, except for pine nuts
Mixture should be evenly coated with olive oil & put in an 8" x 10" pan, spread evenly on bottom
Bake for about 10 minutes, then add pine nuts, toss around in pan, and bake an additional 15-20 minutes, or until pine nuts are toasted brown. Enjoy!!
2 comments:
Sounds like a yummy recipe. But finding baby artichokes anywhere in Alaska is improbable if not impossible.
You can use regular artichokes, too... I've made it with both, and it tastes good either way! With baby ones, you just have less tough petals to peel off...
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