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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) Recipe brought to you by Recipe Ideas
Categories: Italian; Vegetable
The History of Recipes
Historians have traced the existence of recipes far back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few stone tablets in 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 having made drinkers feel wonderful and blissful. As our culinary historical trip moves to more modern times there were some books published in the 14th Century - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books are not about the indian curry that is popular today, but instead accounts of the types of food cooked for the nobility of that time. In the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab cuisine, such as coriander, parsley, and basil. The introduction of these new herbs and spices caused a torrent in books on cooking, many of which are now in private cookery archives. Over the following few centuries, the rich and powerful families of the West strove to serve up the most extravagent banquests, and because of this cooks and their recipes increased in prestige. Even so, it wasn`t until the nineteenth century that fine cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, trying out, and publishing recipes common in their social group. The introduction of television gave us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Carciofi Farciti (Stuffed Artichokes) recipe.
