6 medium artichokes
6 tbsp finely minced fr rosemary
1 dried red chile, minced
1 olive oil
1 lemon
6 tbsp finely minced fr sage
1 salt and pepper to taste
Directions
Snap the bottom outer leaves off each artichoke and discard. Put the
artichokes in water acidulated with a few drops oflemon juice to keep
them from discoloring. Using a small sharp knife, trim the stems to
their tender corres and cut the tops off the leaves. Spread the
leaves and scoop and scrape out the choke and any prickly inner
leaves with a spoon. To make the filling, mix the herbs, peperoncino
(red dried pepper), salt, pepper and a little olive oil. Divide the
mixture evely and pack it in the artichokes. Stand them in a single
layer in a baking pan filled to 1" height with equal amounts of
water and olive oil. Sprinkle olive oil liberally over the tops. Heat
the oven to 350 F and bake unti tender, about 45 min. Serve hot, at
room temperature, or cold.
Servings: 6 servings
Baked Artichokes Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We are able to follow the history of written recipes back into ancient history, in truth as far back as pharonic Egypt, and maybe even further. In practice though, generally, these early records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move on, we have two interesting recipe books which were published in the 1300s ; one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the spicy food that is served today, but rather recipes for the types of meals on the menues of the rich and wealthy people of the time. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from the holy land, including spices such as parsley and basil. These new culinary innovations created an outbreak in cookery books, the majority of which are now in private collections. During the following few hundred years, the upper-class families of Europe tried to offer the most extravagent meals, and consequentially chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s the formal cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and writing down recipes of the day. The arrival of television brings us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Baked Artichokes recipe.
