Posted by: Kim_Hamilton on 03/14/2011 09:24 PM
Updated by: Kim_Hamilton on 03/14/2011 11:57 PM
Expires: 01/01/2016 12:00 AM
:
Roasted Artichoke Hash~by The Lunch Lady
The artichokes are poking their spiny heads out of the supermarket display with their "frost kissed" green and rust leaves. The buds are nice and tight, the sign of a very fresh artichoke, the leaves and heart are meaty and succulent. I love artichoke in all it's forms. My husband makes the most delicious steamed artichoke I've ever had. Perhaps it is the luxury of being cooked for with love, but I think he has a couple of secrets in the boiling bath as well! Anyway, this recipe is a bit time consuming, but well worth it! Serve it for brunch topped with poached eggs, or for dinner with roasted chicken and pan juices. ......
Click Above to Visit the Lovely Lunch Lady!
Ingredients
4 large globe artichokes cleaned and pared
5 red bliss potatoes, cut in a very large dice (about one inch square)
1 yellow onion, sliced thinly
1 bulb fennel, cored and sliced thinly
1 lemon
6 strips thick cut bacon, cooked and chopped
1 clove garlic, minced
1 Tablespoon chopped rosemary
6 tablespoons canola oil
Salt and pepper
Directions
Do this process ahead of time:
Cook and chop bacon, reserve
Place artichokes in a large pot with two inches cold water, 1 teaspoon salt, and the lemon (cut in half)
While the artichokes are cooking and cooling, you can prep the rest of your ingredients for cooking (be sure to put your potatoes in cold water to prevent "rusting")
Bring to a boil, then turn down and simmer until the base of each heart is just tender when pierced with a knife
Remove from water
Allow to cool enough to handle, then remove leaves and choke (I like to save the leaves, reheat gently, toss in a simple vinaigrette, and serve with lunch)
Once the cool hearts are completely clean, cut into bite sized wedges and set aside
Pre-heat oven to 400 degrees
Time the cooking in this next section so that the two baking sheets come out of the oven at approximately the same time
In a large mixing bowl, toss the potatoes, rosemary, garlic,salt, pepper, and 4 tablespoons of canola oil (If you reserve the bacon fat from above, you can also use 2 Tablespoons of that and 2 Tablespoons of oil for a smokier flavor)
Spread out into a single layer on a baking sheet and cook for 30 min or until potatoes are golden and crisp
While potatoes are cooking, toss together the fennel, onion, artichoke hearts, salt, pepper, and 2 Tablespoons of canola oil
Spread onto a cookie sheet, and bake for approximately 15-20 min, or until golden
While hot, toss all ingredients together with chopped bacon, transfer to a serving dish, and enjoy!
--
Have a Delicious Day!
Lunch Lady Catering
www.lunchladycatering.com
209-768-1044
Find us on Facebook!
http://www.facebook.com/pages/Lunch-Lady-Catering/87384594020
|
