Family Favorites, Side Dish, Vegetarian

Steamed Whole Artichokes

Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
2 to 4 servings

Ingredients

  • 4 sprigs parsley
  • 4 garlic cloves
  • 2 bay leaves
  • 2 lemons, cut in half
  • 1/4 cup white wine
  • 2 tablespoons olive oil
  • 1 quart chicken broth or water
  • Salt and pepper, to taste
  • 2 whole artichokes

Directions

Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.

Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.

Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.

To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.

Recipe Cred: Tyler Florence

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Family Favorites, Side Dish, Vegetarian

Mexican Roasted Sweet Potato Cubes

MEXICAN ROASTED SWEET POTATO CUBES
Prep time
Cook time
Total time
Serves 4 as a side 5 mins prep, 20 mins in oven
Serves: 4
INGREDIENTS
  • 2 teaspoons cumin
  • 2 teaspoons paprika (ideally smoked)
  • 1 teaspoon chilli flakes
  • 1 teaspoon salt
  • 2 cloves garlic, crushed or grated
  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 1 large sweet potato, chopped into 1cm cubes (ish!)
METHOD
  1. Preheat your oven to 200C.
  2. Mix together the cumin, paprika, chilli, salt, garlic, olive oil and lime juice in a large bowl.
  3. Add the cubes of sweet potato and stir to coat thoroughly. (Or use your hands!)
  4. Place the sweet potato cubes on a large non-stick baking tray, ensuring the cubes are well spread out (use 2 baking sheets if necessary) and in a single layer.
  5. Roast in the oven for 20 minutes.
NOTES

It’s crucial to ensure the sweet potato cubes are spread out well over the baking sheet – if they are touching each other too much or piled on top of each other they will steam rather than roast…which won’t be half so nice!

I have found that if you use a good non stick  baking sheet, the cubes don’t need turning throughout their cooking time, but if you are at all worried do give them a check after 10 minutes and turn them if you think necessary.

Recipe Cred: Easy Peasy Foodie
Family Favorites, Vegetarian

Enchiladas with mushrooms, beans and cheese

INGREDIENTS

3 tablespoons olive oil

1 large onion, chopped

1 poblano pepper, seeded and chopped

8 ounces cremini mushrooms, quartered or sliced if large

1 teaspoon ground cumin

1 15.5-ounce can low-sodium black beans, rinsed

8 ounces Monterey Jack or mild Cheddar, grated (about 2 cups)

kosher salt and black pepper

1 14-ounce can red chili enchilada sauce (about 1½ cups)

8 corn tortillas, warmed

fresh cilantro leaves, for serving

DIRECTIONS

Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5 to 7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4 to 6 minutes. Remove from heat. Add the beans, 4 ounces of the cheese, and ¼ teaspoon each salt and pepper.

Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the filling in the tortillas, dividing evenly (about ⅓ cup per tortilla), and place seam-side down in the dish.

Top with the remaining enchilada sauce and the remaining 4 ounces of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14 to 16 minutes. Serve topped with the cilantro.

Recipe Cred: Real Simple