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Directions
Rich and flavourful but very simple to prepare, stuffed artichokes
make a good dinner party starter. They can be prepared well in
advance and put into the oven at the last minute.
Prepare 8 small artichokes as described above, cutting off at least a
third of their tops. Don't bother to remove the choke at this stage.
Drop into boiling salted water and boil for I 0 minutes. Drain upside
down in a colander. When cool enough to handle, remove the coarser
outside leaves and the central leaves and the choke, to make cups.
Mix together 100 g of finely chopped ham, 100 g chopped cooked
chicken, 2 tablespoons of cream (or use evaporated skim milk),
chopped parsley, salt, pepper and a pinch of nutmeg. Stuff the
artichoke cups with this mixture.
Put the cups into an oiled baking dish, sprinkle with grated Parmesan
cheese and bake in an oven preheated to 220C for about 15 minutes.
Serve.
Makes 4 servings.
From "Raw Materials" by Meryl Constance, The Syndey Morning Herald,
10/13/92. Courtesy Mark Herron.
Posted by Stephen Ceideberg; October 30 1992.
Servings: 4 servings
Carciofi Farciti (Stuffed Artichokes) (Consta Recipe brought to you by Recipe Ideas
Categories: Italian; Vegetable
The History of Recipes
We can follow the history of `recipes` far back into ancient history, certainly as far back into history as the Egypt of the Pharoahs, and maybe further still. However, sadly, these old records were just simple hieroglyphic recipes for preparing meals.
In fact, the oldest recipe discovered, according to experts in ancient history is a collection of tablets in the Sumerian language which recount 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 people feel exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius created a collection of scripts describing recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius describes how the cooks of his times were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens for example thyme, rue and asafoetida. Moving our culinary historical trip onwards, we have some recipe books from the 14th Century : one book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that is popular today, but instead descriptions of the types of food prepared by the cooks of the rich people of those days. In the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the holy lands, including basil and rosemary. The introduction of these new tastes prompted an eruption in manuscripts on cooking, many of which are kept safe in academic collections. The arrival of TV brought us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Carciofi Farciti (Stuffed Artichokes) (Consta recipe.
