Agriculture Reference
In-Depth Information
and ham are in large crumbs, 4 or 5 times. Remove the blade and stir in the pine nuts,
lemon zest and salt.
Drain the artichokes and arrange them in a baking dish just large enough to hold them in
a single layer. Fill the central cavity of each artichoke with some of the stuffing mixture,
mounding it over the top and working a bit of it between the leaves.
Pour the white wine into the bottom of the baking dish and add just enough water to come
to a depth of about 3/4 inch. Cover the dish with aluminum foil and bake until the ar-
tichokes are tender enough that you can easily pull out one of the interior leaves (a knife
will pierce the base easily as well), about 40 minutes.
Remove the baking dish from the oven and carefully pour the leftover liquid into a small
saucepan. Bring it to a boil over high heat and reduce to a thin syrup. Pour the syrup over
the cooked artichokes and set aside to cool to room temperature before serving.
Cream of Artichoke Soup with Parmesan Chips
A velvety cream soup using only 1/4 cup of cream? The trick is adding a potato,
which not only contributes a subtle earthy flavor but also adds enough starch to
thicken the soup. Be careful with these Parmesan chips (a version of the northern
Italian classic frico): if left unattended, they tend to disappear all on their own.
8 SERVINGS
