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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
Written cooking instructions as a concept can be found way back into the far past, in fact as far as early Egypt, and possibly even further. However, in the main part, these early cook books were just very simple pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which describe the making 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 and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius tells us how the ancient chefs were skilled in the use of many aromatic flavors, including some familiar names like bay, mint and parsley. Moving our culinary historical trip onwards, we have two books which were published in the 1300s - a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that appears on menues today, but rather accounts of the types of meals on the tables of the rich and wealthy people of the time. In the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. These new herbs and spices caused an explosion in books on cookery, some of which still exist in private cookery archives. Over the following few centuries, the upper-class families of Europe strove to lay on the most extravagent meals, and because of this cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. When we get to the 1900s, cooking books are starting to become popular mostly as a result of higher levels of literacy, more free time and being a little richer. The arrival of TV 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 computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Carciofi Farciti (Stuffed Artichokes) (Consta recipe.
