2 tbsp chopped onion
1 tsp pressed garlic
1/3 cup dry sherry
3 egg whites
1 whole egg
1/4 cup whole-wheat bread crumbs
3 tbsp minced parsley
1/4 tsp dried dill
1/8 tsp cayenne pepper
1 cup grated low-fat mozzarella
1 cheese
1/2 cup low-fat ricotta cheese
10 oz marinated artichoke hearts
1 drained and chopped
Directions
1. Preheat oven to 350 degrees F. Lightly oil an 8-inch square baking
pan. 2. In a heavy skillet over medium-high heat, saute onion and
garlic in sherry until soft but not browned. Lightly beat egg whites
until soft peaks form. Spoon into a bowl and mix with whole egg,
bread crumbs, parsley, dill, cayenne, cheeses, and artichokes. Add
sauteed onion and garlic. Pour into oiled baking pan. 3. Bake until
set (about 30 minutes). Let cool, then cut into about 25 squares.
Serve warm or cold.
Recipe By : the California Culinary Academy
Servings: 12 servings
Baked Artichoke Savories Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into antiquity, certainly as far back as pharonic Egypt, and possibly even further than that. However, sadly, these early recipes were just simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are a few clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled a collection of scripts which described recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, something we still use today. Aspicius also informs us how the cooks of Roman times used many different aromatic flavours, including some familiar names such as basil, rue and parsley. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, such as rosemary and coriander. These new foods and spices created an eruption in manuscripts on cooking, many of which are kept safe in private collections. Over the succeeding few centuries, the powerful families of the West tried to offer the best banquets, and because of this cooks and their recipe collections were at a premium. Nevertheless, it was during the 19th century that cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, trying out, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, recipe books are starting to become popular due to higher levels of literacy, more free time and having more money to spend. The TV revolution brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Baked Artichoke Savories recipe.
