Lemon & Feta Roasted Artichokes with Fresh Mint, breadcrumbs, and toasted pine nuts. Spring and poetry and sex. Pablo Neruda and Sharon Olds. Heartbreak and renewal. A celebration of the flavors of the season.
This recipe restores 100 energy and 40 health. It can be obtained from the Cooking Channel and sells for 210g.
Difficulty: Easy, 30 minutes. Serves 4.
Artichoke hearts smell kinda like water chestnuts.
-A 398mL (14oz) can of artichoke hearts -½ cup sour cream -½ cup mayonnaise -½ cup grated parmesan cheese -½ onion, finely chopped -1 cup chopped spinach (optional) -¼ cup chopped green onions (optional) -2 teaspoons lemon juice -1 teaspoon garlic powder -2 teaspoons basil -Salt and pepper, to taste
Preheat the oven to 375°F. In a medium bowl, mix together the sour cream, mayo, parmesan cheese, spinach, and green onions.
Drain the water from the can of artichoke hearts and place them in the bowl. Crush them with a spoon to break them up, and stir thoroughly in the mixture. Add the onion, lemon juice, garlic powder, basil, salt, and pepper and combine.
Transfer the dip into a medium baking dish. A 9 inch glass pan works best. Top the mixture with a sprinkling of parmesan cheese, and then bake it in the oven for 20-25 minutes or til the top is a light golden brown and is bubbling.
Use with crackers, vegetables, naan, or toasted bread. It can be served hot or cold.
There’s a lot of possible variations. To make it really creamy, add a 226g (8oz) block of cream cheese. For extra cheesiness, add some shredded mozzarella.
20 baby artichokes, cleaned, the larger ones halved
120 g dried tagliatelle
1 ½ lemons + more for cleaning
3 anchovies in oil, drained
1 T of the anchovy oil
1 small dried peperoncino/a pinch of dried red pepper flakes
1 T unsalted butter
1 small garlic clove, grated/pressed
2 T créme fraîche
extra virgin olive oil for serving
1. Bring a large pot of water to the boil, add salt + squeeze in the juice of 1 lemon. Add artichokes and boil until fork tender, 5-7 minutes.
2. Drain artichokes, reserving water. Bring the water back up to the boil, add salt if necessary, then add the pasta. Cook two minutes less than package instructions.
3. While the pasta cooks, In a large saucepan add the anchovies, anchovy oil, and peperoncino. Cook on a medium heat until anchovies have melted, then add the butter, garlic and finally the artichokes. When the pasta is a little more al dente than you’d like, add it to the saucepan with a ladle of the pasta water and the juice of half a lemon. Turn the flame to high, and mix until the sauce has thickened.
4. Turn off the heat and stir in the créme fraîche. Taste for salt, add if necessary. Serve immediately with a drizzle of your finest extra virgin olive oil.