From Daryl:
I love this appetizer (or side dish). It's so easy to make and so satisfying. Artichokes are one of my go-to foods. I use them in salads. I like them straight out of the jar. I love a cooked artichoke during the summer, too. Peeling off the petals makes a meal last a whole lot longer.
This is a recipe I received from a girlfriend back in college when we were exchanging recipes. All of them written out on pretty little cards. In hand. The card has all the spills and grease marks to show how many times I've made the recipe.
Do you have recipes that are go-to recipes for you?
ARTICHOKE FRITTATA
Ingredients:
1 tablespoon oil
4 green onions, stem removed, diced
1 can 14 ounces artichokes hearts, in water, drained
4 green onions, stem removed, diced
1 can 14 ounces artichokes hearts, in water, drained
4 eggs slightly beaten
6 soda crackers (for gluten-free use GF crackers)
6 soda crackers (for gluten-free use GF crackers)
1 1/2 cups cheddar cheese, shredded
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
Directions:
Saute green onions and
artichokes in oil on medium for about 3 minutes, until green onions are tender. Cool.
In a medium bowl, mix eggs, crackers,
cheese and spices. Add onions and artichokes.
Pour mixture into 8” square oiled
pan. Bake at 325 degrees 35-40 minutes.
Serve hot or cold.
For appetizer, cut into
bite-sized pieces.
For side dish, cut into
2-3” square portions.
I used parchment paper - not necessary. |
SIFTING THROUGH CLUES buy link
What's it about?
Book clubs from all over have descended on Crystal Cove to
celebrate the library’s Book Club Bonanza week, and Jenna Hart has packed the
Cookbook Nook with juicy reads and tasty cookbooks. But she’s most excited about
spending an evening with the Mystery Mavens and their moveable feast, when they
will go from house to house to share different culinary treats and discuss the
whodunit they’re all reading. It’s all good food and fun for the savvy armchair
detectives, until one of the members of the group is found murdered at the last
stop on the tour.
As if that weren’t enough to spoil her appetite, Jenna discovers
that all the evidence points to her friend Pepper as being the guilty party.
And with Pepper’s chief-of-police daughter too close to the case to be
impartial, Jenna knows she’ll have to step in to help clear her friend’s name
before a bitter injustice sends her to jail. Sifting through the clues, Jenna
unearths any number of possible culprits, but she’ll have to cook up a new way
to catch the killer before Pepper’s goose is cooked.
Includes tasty sweet and savory recipes!
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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
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SIFTING THROUGH CLUES, the 8th Cookbook Nook Mystery.
Sifting through the clues, Jenna unearths any number of possible culprits, but she’ll have to cook up a new way to catch the killer before her friend Pepper’s goose is cooked.
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WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.
Jenna Hart is busy decking
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DAY OF SECRETS, a stand-alone suspense
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Looks good, Daryl! I've never cooked with artichokes. The raw vegetable looks too intimidating. I have no idea what to do with it or how to eat it!
ReplyDeleteOh, Pat, you are missing out. They are one of my favorite vegetables. I guess growing up in Northern California (artichokes are grown in the Monterey area), we had them often so they're not scary to me. :) ~ Daryl
DeleteLove artichokes.
ReplyDeleteBut they are daunting at $3-4 per fresh.
Did you ever see the Our Gang episode where they try to figure out how to eat one? Alfalfa's classic line is, "Well, it might have choked Arti, but it ain't gonna choke me!"
Libby, never saw that, but sounds cute. Yes, they are dauntingly expensive, but 1/2 will make a meal for one, so 1 can serve for two. Though I love a whole one and with just a side of protein, still becomes somewhat "reasonable" - somewhat. Asparagus is expensive, too. And avocados. Hmmm, is it all A vegetables?? :) ~ Daryl
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