Currently viewing the tag: "artichoke"
Sometimes I have artichokes and am not sure when I will get them into a menu, so I will just cook them when I get the chance whether I intend to serve them at that moment or not. They are good cold, can be re-heated, or worked into something else, as happened here. The combination of artichoke and potato is a great one, especially with sweet waxy potatoes such as Yukon Golds or a fingerling type. This salad would be good with some cauliflower florets blanched and dressed while hot, then cooled and added in.
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Tagged with: artichoke • basil • butter lettuce • carrots • lemon • lettuce • pepper cress • potatos • salad
This is another recipe where cooked vegetables stand in for a normal sauce. The “sauce” could be used on its own or with pasta or grains as well. The recipe uses tilapia, but feel free to substitute other firm white fish such as cod, halibut, etc. Swordfish would work also, or toss it with grilled or sautéed shrimp. This dish is easiest to make the day after you have cooked artichokes. Cook a 2-3 extra to have with this dish, or just eat the leaves one night and use the hearts the next.
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