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
Written recipes as an idea can be tracked far back into the far past, in fact as far back as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old cook books were just very simple hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Continuing our culinary historical journey, we find some interesting books which were published in the fourteenth century ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian curry that is popular today, but rather recipes for the types of meals prepared by the chefs of the upper classes of the period. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices like parsley and basil. The introduction of these new herbs and spices created an outbreak in books on cookery, many of which still exist in private collections. Over the succeeding few hundred years, the families of Europe strove to offer the most extravagent meals, and as a consequence, the best chefs and their recipe collections were greatly in demand. Even so, it was during the 1800s that cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and recording popular recipes of the day. When we get to the twentieth century, cookbooks were greatly in demand as a result of more people being able to read, people having increased free time and being a little richer. The TV revolution gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Baked Artichokes recipe.
