Monthly Archives October 2016

Slow-cooked lamb with Jerusalem Artichokes

You must be wondering what Jerusalem artichokes are. Are they different from the plain artichokes? Yes, the two are very different from each other.

Basics about Jerusalem Artichokes

Jerusalem artichokes are also called sunchoke, sunroot, topinambour or earth apple. They are actually sunflowers. It is the brown tubers found underground that are eaten. They are combined in soups or eaten by itself as side dishes. It can be roasted, boiled or sautéed, or served raw in salads.Artichokes, on the other hand, are also called globe artichokes, and are a thistle. It is green and famous as a snack when deep-fried.

Jerusalem artichokes are rich in insulin, so those with diabetes can consume it regularly to maintain healthy blood sugar...

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How to Cook Sous Vide Grilled Artichokes

grilled-artichoke-recipe

Artichokes are favorites in Jewish recipes in Italy. It is most famous as a snack when deep-friend. It is crunchy in the outside and buttery in the inside. Artichokes are versatile to prepare; it can be boiled, steamed, grilled, and now, we learn how to sous vide it. One big advantage with sous vide is that it does not water-log the artichoke. This happens when boiling, and the flavor is somewhat diluted. In sous vide, the artichokes are vacuum-sealed inside a bag before it is given the water bath. In essence, the flavors remain intact and the artichokes remain firm and intact.

Choosing the Perfect Vacuum Sealer

To have an effective sous vide, the first requirement is to have the best vacuum sealer to do the efficient job of vacuum sealing the artichokes. There are varied brands and models of vacuum sealers now and choosing the best one for your needs are dependent on a few factors:

  • Your budget – a wide range from $35 to $200;
  • Manual vs. automatic;
  • Partially automatic vs. fully automatic. The fully automatic has a bag detector feature that automatically captures the bag, vacuums it and seals it;
  • Size of your counter space. There are vertical designs that stand taller and do not take up much counter space;
  • Counter top model vs. chamber. The chamber vacuum sealer makes it easy to vacuum seal liquids without fear of it being sucked out;
  • Other features – like its portability, its accessibility to other features like having the port and hose to vacuum-seal canisters and the like.

For more guide at the latest reviews on best sous vide vacuum sealers for budget

Sous Vide Artichoke: plain version

Sous vide is a cooking process where a sous vide water bath is used. This ensures even cooking of your artichokes, and also making sure it is not overcooked.

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Slow Cooker Chicken and Artichoke Pasta

Jewish cuisine in Italy has reached its influence to other parts of the world. Jewish cuisine, though, is known for using vegetables in most of its recipes, and artichoke is one of their favorites. In the Ghetto in Italy, there is the famous deep-fried artichoke that is crunchy in the outside, soft and buttery in the inside. It is eaten as a snack while others enjoy it as appetizer.

Our recipe for today, though, has less cholesterol in it. It is slow-cooker chicken and artichoke pasta. It is a complete meal in itself with the carbohydrates from pasta, the protein from chicken and the vitamins and fiber from the artichoke. This is a relatively easy recipe to prepare, too, and you can make a big batch of sauce, vacuum-seal it and store in the refrigerator for months to come...

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Delightful Dishes with Artichoke Hearts

delightful-dishes-with-artichoke-hearts

Artichokes are great vegetables to work with. It is actually a flower, but prepared and enjoyed like a vegetable. If you have not tasted it, you would find it creamy. Some say it tastes like broccoli. But the artichoke heart, though, is a taste of heaven. It is buttery and earthy, and you can enjoy it fried or as part of a salad. In the US, especially in California, artichokes can be available the whole year. Officially though, it’s in season from March to May. Fresh artichokes are greatly favored over the canned ones, which can be rather mushy and just plain yucky. The best way to go is fresh, but at best, it can last up to a week in the refrigerator. If you want to enjoy fresh artichoke anytime, after getting it fresh from the grocer, vacuum-seal it so you can preserve the freshness and its quality. Vacuum-sealing it lengthens the shelf life to 8 months.

Vacuum sealer is a food storage equipment extremely helpful for every kitchen. Buying a machine like you buy a food protection shield before the attack of harmful bacteria. FoodSaver is a leading brand for you and to get the best guide before purchasing you should read the final reviews and comparion of foodsaver models.

Buying tipskeeping-artichokes-fresh

  1. Buy the ones that are heavy and solid. If they are lighter in weight, they are most likely older;
  2. Choose the artichoke with leaves that are vibrantly green, thick and closed tightly;
  3. Rub the leaves with your fingers and watch out for the squeaky sound;
  4. Don’t get the ones with opened or dry leaves;
  5. Smaller or baby artichokes are sweeter and more tender;
  6. Adult artichokes have bigger hearts, which is the most delicious part.

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Roman Jewish Special Recipe: Artichokes Soup

Artichokes are so versatile to use. You can grill it, fry it (a favorite) or you can make it into soup. This recipe uses artichokes with lemon for a soup that is full of flavor. It makes a good side dish, or can be enjoyed as a meal in itself.

What you need

  • Butter, 2 oz.
  • Lemon, halved, 1 pc.
  • Garlic, minced, 1 clove
  • Carrots, minced, 4 oz.
  • Onion, minced, 4 oz.
  • Celery minced 4 oz.
  • Artichoke hearts, chopped, 16 oz.
  • Chicken broth, 24 oz.
  • Salt, 1 tsp.
  • Black pepper, ground, 1 tsp.

Preparation

  1. In a saucepan, melt butter over medium heat;
  2. When melted, add in the onion, carrot, celery and garlic;
  3. Cook until the onion and garlic seem translucent;
  4. Pour in the chicken broth and the artichoke hearts;
  5. Season with salt and pepper and let it simmer for 10 minutes;
  6. Cool it for a bit, then transfer to a b...
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Roman Jewish Special Recipe: Fried Artichokes

It’s crispy in the outside and melt-in-your mouth creamy in the inside. That is how deep-fried artichokes should taste. The Roman Jewish recipe has perfected it.

Fried Artichokes: Yummy History

The Jews lived a hard, confined life between the 16th to the 19th centuries, staying in the ghetto in Rome. Meat was hard to come by so their diets were mostly fruits, vegetables and some fish. In the midst of this history, the carciofi alla giudia was created. These are the deep-fried artichokes that have become strongly associated with Roman Jews.

The Right Artichokes

Not all artichokes are created equal; some are more favored than others especially when preparing fried artichokes. Here is a list of preferred ones, in preferential order:

  1. This variety is widely-used in Rome...
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