formido/recipes-20k huggingface dataset:
artichokes  how to cook
trim stem of artichokes at the base, remove any tough or discolored bottom leaves, cut off approximately 1-inch of the top leaves , and trim remaining, rub the base and all cut parts with lemon juice, using fingers , open up the center of artichokes, with a sturdy spoon remove and discard the fuzzy choke, combine all ingredients , except artichokes , and bring to a boil, add artichokes , and partially cover and return to a boil, cook until the stem end is easily pierced with a fork, allow about 30 minutes for medium and 40 minutes for large artichokes, remove from liquid and drain upside down, serve with melted butter or horseradish sauce , or they may be stuffed, they will keep several days in the refrigerator, do not use aluminum utensils
artichokes 101
in a large non reactive mixing bowl combine lemon juice and 6 cups water
pour remaining water into large pot and bring to boil
you will need a steaming basket
to prepare artichokes one at a time cut off stems , peel off outer leaves until yellow leaves show , cut off top 1 inch so that you can see the inner flower , place in bowl
when all are prepared , put them in steamer basket over pot and cover
they are done when fork tender
artichokes a la polita
slice the stem of the artichokes and remove the outer leaves
carefully remove core including fuzzy / prickly stuff of artichoke rub each artichoke with a lemon and put all of them in bowl full of water
you will be left with just the 'heart'
cut the potatoes and the spring onions in medium sized slices
slice the carrots and saute them together briefly with the spring onions in a saucepan with the oil
add the artichokes and the potatoes , the dill , the lemon juice , salt , pepper and enough water to cover them
allow to cook , stirring occasionally , for 1 / 2 hour or until tender
remove from pan with slotted to spoon to serving platter
discarding dill
sprinkle with fresh dill , salt & pepper
artichokes and aioli sauce
in a large kettle , combine 3 cups water with olive oil , lemon slices , bay leaves , garlic , salt and pepper and bring to a boil meanwhile , trim stalks from bases of artichokes , cut a 1" slice from tops
remove descolored leaves , snip off the spiky ends
wash the artichokes in cold water and drain
place artichokes in bottom of kettle , standing on base
bring back to boiling , reduce heat and simmer , covered 40-50 minutes , or until artichoke bases feel soft
while the artichokes are cooking , soak bread in milk for 10 minutes
squeeze hard to remove all milk
place bread and garlic in food processor
blend 10 seconds or until mixture forms a paste add egg yolks , blend until egg mixture is thick , about 10 seconds
add olive oil , 1` tbs at a time , blending constantly after each addition until thick
continue until all oil has been used
mixture should be thick
add lemon juice , salt and pepper
blend a few seconds more to mix well
refrigerate , tightly covered
drain artichokes well
let cool slightly
using finger , pull out leaves at center
with teaspoon , remove hair choke from cavity
serve artichokes , warm or cold with aioli sauce in cavity in center
artichokes and ham in creamy mushroom sauce
melt butter in a skillet over medium high heat , and add mustard , ham and mushrooms
saute , stirring frequently for 2 minutes
add wine , bring to the boil , then reduce heat and simmer for 5 minutes or until liquid is slightly reduced
stir in cheese , cream and artichokes
heat gently until cheese melts and mixture is well blended
serve over freshly cooked egg noodles
artichokes and shells
cook pasta according to package instructions
drain and set aside
while pasta cooks , heat 1 tablespoon of olive oil in a large pan over medium heat
add garlic and onion and saute for about 1 minute
add olives , bell pepper , pepperoncini , and white wine and cook for about 3 minutes
add artichokes with their liquid and tomatoes , cook for another 3 minutes , or until liquid reduces
remove from heat
stir in pasta , herbs , salt , pepper , and 1 tablespoon of olive oil
top with feta cheese and serve
artichokes chilled with champagne vinaigrette
slice about 1 inch off the top of each artichoke and trim the stems
remove the tough outer leaves and trim any sharp , thorny leaf
put about 2 inches of water in a large pot with garlic and lemon , insert a rack or steamer basket into the pot and bring the water to a boil
meanwhile , prepare an ice bath
place the artichokes on the rack and steam uncovered , until the bottom is tender and the outer leaves can be pulled off easily , about 30 to 40 minutes
remove the artichokes with a large spoon and plunge them into the ice bath
drain and refrigerate until serving time
in a small bowl , whisk the champagne vinegar and lemon juice together
add the herbs & shallots and slowly whisk in the olive oil
season with salt and pepper to taste
serve the artichokes with a martini glass with a bowl of vinaigrette to dip the leaves inches
artichokes for pressure cooker
place 1 cup of water with the juice of one lemon in the cooking pot
prepare artichokes
cut stem off at base , cut 1 / 3 off the top , and trim off outer layers of tough leaves
(optional step is to open up leaves at the top and remove the choke with a melon baller or spoon
rub the cut parts of the artichoke with the remaining lemon halves
place them top down in the pot
lock lid in place
set for 8 minutes at high pressure
serve immediately with melted butter or your favorite dipping sauce
artichokes french
well drain the artichokes , then slice them in half
put flour into a bowl and season it with salt and pepper
add the sliced artichokes
toss them in the flour to coat
beat eggs in another mixing bowl
shake any excess flour from the artichokes and add the artichokes to the eggs and stir them around to coat
heat a large non-stick pan on medium to medium-high heat , with a couple of tablespoons of butter
when the pan is hot , add the artichokes one at a time
discard any leftover egg
when the first side is browned to your liking , flip the artichokes
do the same thing to the other sides
when the artichokes have browned to your liking add about a cup of any white wine you like to drink
also add another 1-2 tablespoon of butter to the pan
let the wine reduce for a few minutes and thicken
pour the freshly squeezed lemon juice over the top and they're ready to be served
we always add lots of grated parmesan cheese and a sprinkling of freshly chopped parsley
artichokes gourmet
saute the onion and green pepper in oil until soft
cut up the artichoke hearts
mix artichoke hearts with the onion / pepper mixture and turn into a 1 1 / 2 quart casserole
beat egg slightly
add the sour cream and seasonings to the egg and mix
pour over the artichokes in casserole
sprinkle the crushed ritz crackers on top
bake uncovered at 350 20-25 minutes
serves 4
enjoy !
artichokes parisienne
mix first 7 ingredients in small bowl, season to taste, clean artichokes using lemon to prevent discolouration, place artichoke hearts in heavy saucepan, fill with cold water, cover and boil until tender , approximately 30 minutes , drain and blot dry, arrange 1 artichoke bottom on each plate, top each with poached egg, spoon mayonnaise over and serve with crusty bread
artichokes roasted
choose artichokes that are 3 to 4 1 / 2 inches wide
break off and discard outer leaves , with a knife , slice off artichoke
trim dark base from stem ends and , with a knife , peel coarse fibers from stems and artichoke bottoms
cut artichokes in half lengthwise , rinse well , and drain briefly
choose a pan in which the artichokes fit close together in a single layer
if there are large spaces , the juices will scorch
for each artichoke , pour 1 to 2 tablespoons olive oil into pan and add 1 / 4 teaspoon dried thyme
roll artichoke in oil and thyme to coat
cut side down
slide 1 thin lemon slice and 1 peeled garlic clove under each artichoke half: the next time i make these i am adding 1 / 4 cup more water for more moisture
steam: seal pan well with foil
bake in a 375f oven until artichoke bottoms are tender when pierced , 40 to 50 minutes
transfer artichokes , cut side up , to a platter
top with lemon slice& garlic and sprinkle with salt to taste
drizzle artichokes with pan drippings
or add butter and lemon juice
serve hot or at room temperature
artichokes sauteed in herb infused butter
in a large skillet over medium high heat , add butter and oil
saut onions , garlic , chile , and herbs , reduce heat , making sure garlic doesn't burn
once oil is infused , place artichoke , heart side down , into oil
saut for a few minutes , and then add enough water to steam them
cover and reduce heat
steam artichokes gently for up to 2 hours , or until flesh removes from leaves easily
more water will need to be added to the pan periodically
serve with lemon-garlic-butter for dipping
artichokes steamed in the microwave
trim the artichokes by cutting off the stem and cutting off the
i often cut them in half , lengthwise , and scoop out the choke but you can skip this step
rub the lemon over all the cut parts of the artichokes so it does not brown
place all 3 of the artichokes upside down in a microwaveable dish with a tight fitting lid
try a dinner or salad plate on top of your dish if you do not have a lid that exactly fits
i place them upside down so the water is not collected in the artichokes but they can be placed right side up and then squeezed out later
add the water and cover
cook on high for 11 minutes
check at about 9 minutes since all ovens are not the same , and pierce the hearts with a fork
if they are soft they are done
drain and serve
artichokes with clams
heat the olive oil in a large frying pan, add the garlic and lightly brown , but be careful not to burn !, add the flour , and whisk to combine, mix in the wine and stock, add the clams , cover and cook until the clams open ,, add the artichoke hearts , and continue to cook until they are heated through, serve immediately
artichokes with feta cheese
combine all the ingredients except olive oil in a serving bowl, mix well, pour the olive oil dressing over the salad, top with dry roasted pine nuts, serve at room temperature
artichokes with garlic butter sauce
trim stems of artichokes so they stand upright in a pot with 3 inches of boiling water
cover and steam 30-40 minutes until tender
drain
in a small saucepan simmer the wine and garlic until reduced by half
add lemon juice and herbs and reduce heat
slowly add butter stirring constantly until sauce thickens
serve with artichokes
artichokes with jalapeno mayonnaise
trim artichokes , removing stem and tough outer leaves
trim top
rub cut edges with lemon half
cut lemon into slices and place in bottom of steamer
fill steamer with water
place artichokes in steamer basket and steam until tender and leaf can be pulled away from choke transfer to plate and allow to cool
combine egg , lemon juice , vinegar , salt and pepper in blender container
puree until smooth
gradually add olive oil , drop by drop , and then in a steady stream with the motor running until thick , about 2-3 minutes
transfer to small bowl and refrigerate
arrange artichokes on serving plate , pull leaves away from the heart and arrange like flower petals around heart
top heart with a dollpo of the mayonnaise
artichokes with lemon rosemary sauce
remove stems from artichokes and cut off the top third
cut artichokes in half , lengthwise , and scrape out the woody"choke"
trim away rough purple
remove the lower outermost leaves and trim the prickly part off the top of the remaining leaves
rinse and drain artichokes
heat olive oil in a large skillet , and place artichokes cut-side-down in the pan
add chicken broth and wine to the pan , then bring to a boil , reduce heat , cover , and cook for approximately 20 minutes , or until the artichokes are fork-tender
while the artichokes are cooking , prepare the sauce
heat the butter in a small saucepan and add the rosemary and cook until lightly fragrant
add half the remaining chicken broth , and stir to mix
in a small bowl , mix together the egg yolks , lemon juice , cornstarch , and remaining chicken broth
pour a slight amount of hot broth into the eggs to temper it , whisking well
return egg yolk mixture to the saucepan , and whisk over low heat until sauce thickens , about 5-8 minutes
serve the sauce over the cooked artichokes , or as a dipping sauce , whichever you prefer
to eat artichokes , remove leaves and run the leaf through your closed teeth , bottom end first , scraping off the flesh
when all the leaves are gone , the remaining heart is totally edible
artichokes with prosciutto and cream
trim artichokes and quarter them lengthwise
place into bowl of water with a tbsp vinegar or lemon juice
melt butter in large skillet
add prosciutto and shallots until softened drain artichokes and put into pan
add thyme , water
cover skillet , cook until tender
shake covered pan occasionally , adding more water if necessary
when artichokes are easily pierced with knife , remove lid and raise the heat to high
cook until moisture evaporates , and artichokes sizzle
remove from heat , cool a bit
add cream , return to medium heat
season with pepper
serve warm
artichokes with tomato herb dressing
wash artichokes
trim off stem and any small leaves
cut off one-quarter of the leaf
quarter artichokes
use a spoon to scrape out the fuzzy choke
in a dutch oven cook artichokes and 2 tablespoons of vinegar , covered , in boiling salted water for 10 minutes or tender and a leaf pulls off easily
drain
rinse in cold water and drain again
meanwhile , in a small bowl stir together remaining vinaigrette , tomato , bell pepper , garlic , and italian seasoning
arrange artichoke quarters on a serving platter or individual plates lined with lettuce , if desired
spoon dressing mixture over artichokes
sprinkle with cheese
artichokes  lamb  and orzo avgolemono
in a dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender
drain fat from the meat and return the meat to pan
add 3 / 4 cup wine or chicken broth , oregano , lemon peel , salt , and pepper
bring to a boil , reduce heat , and cover
simmer for 20 minutes
add fresh or canned artichokes and simmer 10 minutes more , or till tender
meanwhile , in a large saucepan or pasta pot bring 3 quarts water to boiling
add pasta and reduce heat slightly
boil for 5-8 minutes stirring occasionally
immediately drain and return to warm pan
keep warm
in a small mixing bowl combine egg , lemon juice , cornstarch , and 1 / 2 cup warm chicken broth
pour egg mixture into the lamb-artichoke mixture
cook and stir over medium heat for 1 minute , or till thickened and bubbly
cook and stir for 2 minutes more
serve lamb mixture over hot cooked pasta
garnish with parsley
artisan basic french bread and variations  overnight
mix and knead
cover and let rise 12 hours
divide dough into 2 pieces
shape and let rise 2-3 hours
preheat oven to 425 degrees for about 30 minutes if using a baking stone
slice tops
if you are not confident in slicing tops , slice before rising -- or dust with flour and use a very sharp knife -- you don't want the whole thing to collapse
for ideal results allow to rise on a pizza peel dusted with flour and make a quick transfer to stone at baking time
bake at 425 degrees for about 20 minutes , with steam first 10 minutes
round or boule shaped loaves will take ~ 30 minutes to bake
best steaming method: put shallow pan on bottom rack and allow to preheat 10-15 minutes before baking bread
pour 2 cups into pan so there will be steam throughout baking time
variations:
asiago or pepper cheddar: add to basic recipe 1 cup grated or cubed asiago or 1 cup grated or cubed cheddar and 1 1 / 2 t black pepper
black olive and sweet red pepper: after first rising , knead in one sweet red roasted red pepper , thinkly sliced , and 1 cup coarsely chopped black olives
shape into 3 round loaves and place on cookie sheets sprinkled with cornmeal
let rise and bake
fresh rosemary bread with olive oil: substitute q cup whole wheat flour for white flour , and add in 1 / 4 cup olive oil to dough
after kneading , knead in 1 / 3 celsius fresh rosemary leaves , chopped
let rise overnight , shape into 2 or 3 boules , let rise and bake
brush warm loaves with olive oil
also good with 1 cup sunflower seeds
multigrain: soak together 1 / 2 cup oatmeal , 1 / 4 cup wheat kernels , 1 / 4 cup rolled barley or wheat , 1 / 4 cup sunflower seeds , 1 t millet , 2 t molasses , 1 / 2 c more water for 20 minutes
combine with 4 3 / 4 c whole wheat flour , 1 1 / 2 cups water , and 2 tsp yeast
knead into the basic bread
pizza crust: use 1 / 3 batch for a 14-16" round pizza , 1 / 2 batch for a rectangular pizza on a cookie sheet
rye bread / rye onion bread: stir 3 / 4 cup water into 1 2 / 3 cup ry flour , let sit at least an hour
for onion bread , add in 1 / 2 cup chopped onion
mix and knead this in after the first rising
shape , let rise , and bake
seeds , whole wheat , and fruit: before mixing dough , combine in a small bowl 1 t flaxseed , 1 t millet , 1 / 2 c raisins , 1 / 2 c chopped dried apricots , and 1 / 2 c chopped pitted prunes
add enough hot water to just cover
mix dough , subbing whole wheat flour for hal the white flour
knead till smooth , then knead in seed and fruit , rained , as well as 1 / 2 c sesame seeds and 2 / 3 c cooked wheat kernels
let rise overnight
shape into 2 disks , 2" thick
score into 6 wedges each
let rise until nearly doubled
bake
serve warm or cold , plain or with jam or cream cheese
whole wheat and barley: mix 4 3 / 4 c whole wheat flour with 1 1 / 2 cups water
add 1 / 2 t year and 1 cup cooked barley to basic bread dough
shape , rise , and bake
great for sandwiches
may also add in 1 cup chopped walnuts
artisan bread best flavor
the critacal factor is using a dutch over to bake
stir the salt into the flour then the yeast
add the wet items and knead for 5 minutes
let rise for 2 hours
fold several times and rise again for 2 hours
spray parchment paper with pam and form it into a rising bowl
fold the dough again and shape into a ball and put into the parchment paper
push down the ball and spray the top lightly with pam and cover with plastic wrap to get a final rise until doubled in size
sprinkle with flour and slash top
heat oven and dutch oven to 500 degrees for 1 / 2 hour
remove dutch oven to stove top and gently lift the partchment paper and dough and place both into the dutch oven and cover
lower oven temp to 450 and bake covered for 25 minutes
remove cover and bake another 15-20 minutes until golden brown or until bread internal temp is 200
cool uncovered
artisan pepper bacon ring
make the biga 24 hours before you wish to bake
stir the yeast into the lukewarm water until dissolved
stir in 1 cup of the flour to make a smooth batter
sprinkle on the remaining 1 cup flour , stir to incorporate , and then knead the dough in the bowl until smooth , 3 to 4 minutes
set aside in a clean bowl or on a floured counter , covered with plastic wrap , to ferment for 24 hours
cut the biga into 4 or 5 pieces
place in a large bowl or the bowl of a stand mixer
add 1 cup lukewarm water and stir in 1 teaspoons yeast to dissolve it
by hand: break up the biga with your fingers in the water
add 1 cup of the flour and stir well to make a batter
sprinkle on the bacon , salt , and pepper and stir
add about 1 cup flour and stir to incorporate it
flour your work surface generously and turn out the dough
knead until satiny , about 8 minutes
using a stand mixer: fit the mixer with the dough hook
add 1 cup of the flour to the bowl and mix on low speed for 1 minute
sprinkle on the bacon , salt , pepper , and another 1 1 / 2 cups flour and mix on low speed for 5 minutes , or until the dough is smooth
place the dough in a clean bowl , cover well with plastic , and let rise for 3 hours
turn the dough out onto a lightly floured surface and cut it in half
gently roll each piece under your palms into a cylinder about 18 inches long
shape each piece into a circle , with a good overlap of the ends , and pinch them to seal
place the breads on a well floured surface and cover with plastic
let rise for 30 minutes
meanwhile , place a baking stone or unglazed quarry tiles , if you have them , on a rack in the center of the oven and preheat the oven to 400f fill a sprayer with water
dust a peel with cornmeal
transfer one bread onto the peel or sheet , brush the top generously with half the fat or olive oil , and place on the hot baking stone or tiles , leaving room for the other bread
repeat with the second bread
bake for 25 to 30 minutes , spritzing several times during the first 5 minutes , until touched with gold and crisp on the bottom
place on a rack to cool for 30 minutes or more before slicing
serve warm or at room temperature
makes 2 ring loaves about 1 1 / 4 pounds each
home baking
artisan sourdough garlic bread
the sponge: combine the sponge ingredients in a large plastic bowl , cover with plastic wrap and keep in a warm place for 18-20 hours
when ready the sponge should have expanded and smell pleasantly sour and bubbling
bread: place sponge and all other ingredients except garlic in mixing bowl , mix well and let rest 20-30 minutes
mix again for 5-10 minutes , then cover and allow to rise 2-3 hours
turn out onto lightly greased surface and flatten like you would cinnamon rolls
sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf
allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size
preheat oven to 475f
slash the top of the loaf 4 times with a sharp knife
spritz loaf and oven with water
bake in 475f oven for 3 minutes spraying 2 more times
turn the oven down to 375f
spray often with the water and watch for the bread turning brown too fast
if it does , cover with a foil tent
bake approx 30-40 minutes or till nicely browned and bottom thumps hollow
this bread can be a little temperamental , just watch the coloring and adjust temp and cook time as needed
artpark brownies
preheat oven to 400 degrees
butter and flour a 9-inch square baking pan
melt butter and chocolate in a double boiler over boiling water
remove from heat and add vanilla
beat eggs and salt in a mixer , add sugar at high speed and beat for 10 minutes until mixture looks white
add chocolate / butter mixture to the eggs just until blended
add flour and mix just until it is combined and you dont see any white streaks
pour in prepared pan and put in oven
immediately reduce heat to 350 degrees and bake for 40 minutes
prick with a toothpick to test for "doneness" it should not be quite clean when you pull the tooth pick out
be careful to not over bake the brownies are fudge-like , not cake-like
important: cool completely before cutting
arty choke horses  doovers with balsamic garlic
cut the artichoke hearts in half and transfer to a bowl
add all of the remaining ingredients
stir well and refrigerate
to serve , bring to room temperature , and then place on a serving plate and serve with toothpicks or cocktail sticks
aruba ariba non alcoholic
pour all ingredients into a pitcher and stir lightly, serve over ice in a tall glass with a splash of grenadine, if you like , you can garnish with a slice of orange or pineapple, enjoy !
aruba duba do muffins
combine chopped mango , chopped papaya , 2 tsp flour , ginger and cinnamon in a small bowl
this will help keep the fruit suspended in the batter while it bakes
combine vinegar and milk in a measuring cup , and let stand
in a large bowl , mix flour , brown sugar , baking powder , baking soda , and salt together
make a well in the center of the dry ingredients and pour in vanilla , sweet potato , butter and eggs and stir until just moistened
add , fruit mixture , milk and vinegar , and coconut , and stir until ingredients are mixed well , but do not overmix
scoop batter into muffins tins
filling about 3 / 4 full
use paper liners or just grease well
sprinkle with coconut if desired
bake for 18-20 minutes at 325 degrees or until a tooth pick comes out clean
these freeze well and make a good breakfast on the go or a snack for kid's lunches