It’s October, and we’re starting to feel the crisp bite of fall. Unfortunately, many of us are also feeling a painful bite in our wallets as prices rise. The US Department of Agriculture reported in August that food prices this year will show the biggest annual increase since 1990. And there’s no end in sight.

Struggling to get your food budget under control? Remember the humble pot of soup. It’s a wonderful cold weather meal that’s easy to make, and relatively inexpensive if you start with basic raw ingredients like dried beans.

Here’s one of my favorites: Pinto Bean and Barley Soup. It’s a chewy blend of common kitchen staples that freezes well. Add a salad and warm bread and you have a delicious – yet inexpensive - meal.

Nutritious and Delicious!
This soup is as nutritious as it is delicious. One cup of cooked pinto beans provides 25% of your daily iron requirement and 58% of daily fiber needs. They’re a good source of soluble fiber, which helps lower cholesterol and control diabetes. More on the nutritional and health benefits of pinto beans.

A cup of cooked barley provides another 54% of daily fiber requirements as well as minerals like selenium and copper. When buying barley, note the difference between hulled and pearl barley. The hulled contains the most nutrients and adds a better, chewy texture to soups and salads. Pearl barley has had much of the outer hull removed. It cooks more quickly, but has lost a lot of its nutritional benefits. More on the nutritional and health benefits of barley.

Guide to Soaking Beans

Soaking dried beans isn’t hard; it just takes time.

The two most common methods of preparing dry beans is the overnight soak or the “quick soak.”

Overnight soak: Rinse dry pintos and place in a pot. Add enough water to cover pintos 3-4 inches. Cover and let beans set overnight. Pour out the soaking water and rinse beans in a colander. They’re ready to cook!

Quick soak: Rinse dry pintos and place in a pot. Add enough water to cover pintos 3-4 inches. Cover and bring beans to a boil for one minute only. Set aside for 1-2 hours. Pour out the soaking water and rinse beans in a colander. They’re ready to cook!

The quick soak sounds so much easier and quicker, that you might wonder why anyone uses the overnight method. I find that the beans have a much more uniform texture if you use the slower method.

It’s not a big deal for soup beans or refried beans, but if you’re going to use the beans in a salad or other recipe where the texture and appearance is important, the slower soaking method seems to yield better results.

Just don’t let the beans sit around long after soaking. They’ll start to sprout. Really.

Pinto Bean and Barley Soup

This recipe makes dinner for 4, with leftovers for lunch the next day. Note that the barley tends to act like pasta and continues to soak up liquid while the soup is refrigerated. You may have to add a bit of water to the soup the next day before you reheat it.

Ingredients:
1 cup dry pinto beans
1 tablespoon olive oil
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
2 bay leaves
1 tablespoon dried marjoram
1 pod black cardamom, cut in half
4 cups vegetable broth (substitute chicken broth if desired)
5 cups water
½ cup uncooked hulled barley (substitute pearl barley or brown rice, if desired)
½ cup fresh parsley, finely minced
salt and pepper to taste
Bottled hot sauce (Optional: let guests add it to their soup if they find the soup too bland.)

Instructions:

1. Soak one cup dry pinto beans using the overnight or quick soak method. Drain and rinse the beans.
2. Heat olive oil in a pressure cooker or heavy-bottomed pot on medium heat. Add onion and cook until soft (about 3 minutes), stirring frequently.
3. Add carrots and celery to onions. Cook 2-3 minutes more, stirring frequently.
4. Add bay leaves, marjoram, cardamom, water, and vegetable broth.
5. If using a pressure cooker, cover and bring soup up to pressure. Cook approximately 8 minutes on medium to medium-low heat. Turn off the heat and let sit until the pressure is gone.

If using a soup pot, bring mixture to a boil, reduce heat and simmer about 90 minutes until the beans are barely tender not mushy.

6. Add barley to soup and simmer 30 minutes until barley is tender.
7. Add salt, pepper, and fresh parsley. Bring soup to a boil for about 2 minutes.

Serve with a green salad and whole grain bread. Some people may like to add a splash of hot sauce to their soup before eating.

Note: the first time I made this recipe, I used brown rice because I didn’t have any barley. The taste and everything was really good. But use barley if you have it. It has more nutrition and provides a delightfully, chewy texture to the soup.

Also, you may be a little worried after you pour in 9 cups of liquid, but don’t be. As the soup cooks, some of the liquid evaporates, and the barley will soak up a lot of liquid. You’re more likely to have to add an extra cup of water than have a soup that’s too thin.

This soup freezes well, and it’s a snap to make a double recipe. Also, like most soups, it’s even better the second day. I often make it one day, intending to serve it for supper the next evening.

Whether you eat it raw in salads, stir-fried, or added to soups and sauces, purslane is a delicious addition to many recipes. It’s easy to grow, tastes great, and - best of all to anyone struggling with rising food prices - it’s free.

Purslane used to be cultivated as a food crop in the United States, and is still a major food drop in many countries, including India. Its popularity has increased recently, with articles in the Washington Post and other publications highlighting the nutritional benefits and taste of this hardy little weed:

The plant is rich in vitamin E, vitamin C and beta carotene, and quite high in protein. Most noteworthy of all, it is considered a better source of essential omega-3 fatty acids than any other leafy plant. These are compounds the body cannot make itself, which are needed to complement the omega-6 fatty acids we get from grains and grain-fed meat. Wild-caught salmon and freshly hulled walnuts also deliver this prize, but for a steady supply what could be handier than a plant that leaps into your own personal food system with the ardor of an overactive puppy?

How to harvest Purslane
Harvesting purslane is easy; it grows just about anywhere that gets two frost-free months per year and loves to spread around cultivated fields, back yards, and any place that has fertile, moist soil. Even so, purslane is drought-tolerant and readily reseeds from one year to the next.

Take care when picking wild purslane though. Be sure the field hasn’t been sprayed with pesticides or other dangerous chemicals. Avoid picking directly next to roads because car exhaust can contaminate plants with chemicals and heavy metals.

Also make sure you’re actually picking purslane and not its evil twin: spurge. Purslane is a healthy food, but spurge will make you sick. Note the difference in these pictures. The purslane stems are thicker and succulent, as are the leaves. But spurge stems and leaves are much thinner, and when the stems are broken, leak a milky sap that irritates the skin. The white sap means the plant is spurge, so feel free to pull it up to make room for more purslane.

Here’s a photo of spurge and another of the milky sap from a broken spurge stem:

Purslane Recipes
The easiest way to add purslane to your diet is to toss a few, washed leaves into your salad or stir fry. The crunchy, zesty flavor has a slight lemony, peppery kind of flavor.

Purslane Cucumber Salad     Serves 4
This recipe includes two of the earliest garden vegetables and herbs: cherry tomatoes and cucumbers. It’s a good, light side dish.

Ingredients:
· 1 cup cucumber, halved lengthwise and sliced.
· 2/3 cup halved cherry tomatoes
· ½ cup purslane leaves
· 2 teaspoons toasted sesame seeds
· 2-3 T rice vinegar (start with 2 tablespoons, and add more if needed)
· 1-2 teaspoons sugar

Mix all ingredients together in a bowl, cover, and chill in the refrigerator until ready to serve.

Purslane Potato Salad with Curry     Serves 4 - 6
Since purslane is such a popular food in India, it just makes sense to spice up your purslane potato salad with a bit of curry. Mix the salad while the potatoes are still warm (not hot!) and they’ll soak up more of the flavors of the salad.

Ingredients:
· 3 cups potatoes, cut into 1 inch chunks, and boiled just until tender.
· 3 stalks celery, minced
· 1-2 green onions and stems, diced
· ½ cup sliced bell pepper
· 2/3 cup raw purslane leaves
· ½ to 2/3 cup mayonnaise
· 1 tablespoon red wine vinegar
· 1 teaspoon curry powder
· salt and pepper to taste

While potatoes are still warm, add remaining ingredients and stir well to coat vegetables. Cover, and chill in the refrigerator until ready to serve.

However you eat it, asparagus is a tasty powerhouse of amino acids, phytochemicals, fiber, Vitamin A, Vitamin C, and more. Oh, and it’s also fat and cholesterol-free.

History of Asparagus
Asparagus is a perennial plant and member of the lily family. It grows wild on many continents and has been cultivated for over two thousand years. Ancient Egyptians offered it to their gods. Greeks and Romans revered it as well; Roman farmers were among the first to cultivate the wild plants and grow them commercially. King Louis XIV of France so loved asparagus that he had special greenhouses constructed to allow it to be grown and harvested year round. He’s credited with naming it the “king of vegetables.”

American Indians ate asparagus and also used it for its medicinal properties. Cooks in Africa and Asia revered it for its flavor, medicinal uses, and as an aphrodisiac. In China, people enjoy eating candied asparagus as a special treat.

During the 16th and 17th centuries, asparagus became wildly popular in Europe. Colonists took seeds with them, and spread asparagus cultivation to Australia and other new lands.

Nutritional benefits of Asparagus
Asparagus has grown in popularity during the past decade as we rediscover the health benefits and medicinal properties that our ancestors noticed thousands of years ago.

Half a cup of raw asparagus contains just 12 calories, but is a nutritional powerhouse full of:

• Folic acid: helps prevent birth defects, liver disease, heard disease, and colon cancer.
• Gluthathione: a phytochemical and important antioxidant that regulates other antioxidants in the body. It also helps build immune cells and fight the growth of cancer cells.
• Rutin: this bioflavonoid helps increase the blood’s oxygen-carrying capacity and also helps the body recover from injuries.

It’s also a fat-free, cholesterol-free source of Vitamins A, C, and E, as well as a good source of fiber. Asparagus contains small amounts of iron and calcium.

It’s like having a little vitamin tablet tucked inside each tender, green spear.

How to buy and store asparagus
First, consider growing asparagus if you have any backyard space. The taste of fresh-cut asparagus is truly sublime. It’s easy to grow and, if weather and climate conditions cooperate, you can often get a small fall crop in addition to spring asparagus.

Fresh asparagus should look fresh! Only buy spears that are firm, bright green, and have tightly formed heads (the leaves at the top of the spear). Thin spears tend to have a better taste and texture than thicker ones.

Eat it as soon as possible after purchase. Remember that harvest, packing, and transportation take time. The spears in your local grocery store could have been harvested a week or more before you bring them home. Asparagus is quite perishable, so try to buy from farmers markets or as close to the growing source as possible.

If you have to store your asparagus for a few days, keep it moist, covered, and cold. Wrap the bottom stems in a wet paper towel and store in a moisture-proof container in the refrigerator for several days. When you get ready to cook, check the spears for firmness. If they seem a little limp, snip off the bottom few inches and place upright in a cup or bowl with a few inches of cold water for 10-15 minutes. That may help rehydrate them.

Tips for cooking and serving asparagus
Asparagus cooks quickly. Very quickly. This fact has been known for centuries. Asparagus-lover and Roman Emperor, Caesar Augustus, had his own phrase for quickly completing a task: “quicker than you can cook asparagus”.

Overcooked asparagus is a terrible, limp reminder of your time in the elementary school cafeteria line. “Mystery meat” was bad enough, but overcooked asparagus is a “mystery vegetable.” The mystery being why anyone would even think about eating it!

Asparagus is easy to cook and adapts well to multiple techniques. Before you cook asparagus, snap off the white, bottom part of the spears.

Steamed: Some people have special, tall pots for cooking asparagus, and others use a vegetable steamer. Neither is necessary; even if you don’t have any special cooking equipment, you can still enjoy steamed asparagus!

Take a large frying pan and put about ½ inch of water in it. Bring water to a boil, add the asparagus and cook only until it turns a bright green – usually less than 2 minutes! The idea isn’t to boil it, but to heat it up and steam it a bit.

Serve topped with a spritz of fresh lemon juice or melted butter. Very fresh, tender asparagus doesn’t need any topping at all.

Grilled: Asparagus tastes delicious grilled. Brush it with olive oil or a marinade and grill for 4-6 minutes, depending on the temperature of your grill and the amount of “crunch” you want in your asparagus.

Stir-fried: Asparagus is a tasty addition to any stir-fried dish. It mixes well with other vegetables or stands out as the star of the dish. Chop the spears into small pieces (about 1-inch) before cooking.

Stir-frying doesn’t necessarily mean that you have to serve asparagus in a Chinese-style dish. Use your imagination, because it combines with a number of flavors and cuisines. Asparagus is tasty, versatile, and nutritious.

Pasta and Asparagus with Fresh Oregano
Serves 2 as a main dish
This is adapted from one of Rachel Ray’s five-ingredient main dish recipes. In this 8-ingredient version, the onions and peppers are soft, but the asparagus remains a little crunchy. It’s a nice texture contrast.

Ingredients:
1/2 pound pasta (spaghetti, linguine, etc)
4T olive oil
1/2 onion, thinly sliced (you’ll want about half a cup of sliced onion)
3-4 garlic cloves, crushed (depending on size & your love for garlic)
1/2 - 2/3 cup thinly sliced red and green bell pepper (you can use just the green, but red pepper adds a nice color contrast)
10-12 stalks Asparagus, cut into 1-2 inch slices
3T minced fresh Oregano (you can also use dried, but the fresh packs a lot more bright flavor)
Salt to taste

1. Heat water for pasta according to directions on package. While the water heats & pasta cooks, prepare the rest of the dish.

2. Heat olive oil and add onions & bell peppers. Cook over LOW heat until onions are clear.

3. Add garlic and cook about 5 minutes more. The slow cooking process sweetens the onions a lot.

4. Cook the Asparagus 30 seconds to 1 minute in the microwave. You just want to warm it up and soften it a bit.

5. When the pasta is almost ready (within a 2-3 minutes), add the asparagus and oregano to onion/garlic/pepper mixture and raise the heat to medium. You MAY want to drizzle a bit more olive oil over it right before you add the pasta.

6. Mix the drained pasta with the asparagus mixture and serve. ]]> http://www.culinarymusings.com/2008/05/celebrate-spring-with-asparagus/feed/ http://www.culinarymusings.com/2008/04/i-cant-believe-its-not-bacon/ http://www.culinarymusings.com/2008/04/i-cant-believe-its-not-bacon/#comments Tue, 29 Apr 2008 15:22:33 +0000 larisa http://www.culinarymusings.com/?p=79 Use Herbs and Spices to Get a Smoky Taste Without Smoked Meat

Southern cooking, also called “country cooking” or “soul food,” often describes foods loaded with fat, salt, and pork – sometimes all three in the same dish! Traditional dishes include fried chicken, fried okra, fried green tomatoes, and fried squash. See a pattern? Fried, fried, fried. What’s not fried is likely to be cooked with bacon or a chunk of fatback as “seasoning.”

That “seasoned” taste is so common that many people can’t imagine cooking beans without side meat. As Scarlett O’Hara notes in Gone With the Wind: “Black-eyed peas are no good without bacon. There’s no strength to them.”

Here, as in so many areas, Scarlett was wrong.

Want that good, smoky taste without the fat and salt? Set the pork aside in favor of these three ingredients: sweet marjoram, epazote, and black cardamom. You’ll never add bacon again.

Sweet (and smoky) marjoram
Marjoram is related to oregano, but has a softer, less intense flavor. The most common use is in Italian and Mediterranean cooking (but the French love it too), where it’s used to flavor meats, vegetables, and beans.

Add dried marjoram to beans – especially peas and pintos – at a measurement of approximately ½ teaspoon to each 2 cups of cooked beans. Add more or less to taste, keeping in mind that herbs and spices lose their aroma over time. If your marjoram is old, you may need to even double the amount to get the correct flavor.

Marjoram is aromatic and adds just a hint of smoky flavor. Add a dash of olive oil or a pat of butter and you get the flavor and feel of bacon seasoning.

Epazote has other benefits
This Mexican herb (pronounced eh pah ZO tay) grows wild throughout Latin America and is known by a number of different names, including Mexican tea, skunkweed, pigweed, and goosefoot. Epazote has a pungent scent that some have described as “old gym socks.”

But wait! It gets better when cooked! Why else would it have been used for thousands of years as both a medicinal and cooking ingredient?

Epazote’s flavor is pungent and lemony. It combines well with other flavors in a dish and helps intensify them. When cooked with beans, the herb acts as a carminative – meaning it reduces gas. Some people experience, well, discomfort after eating beans, so epazote can be a welcome addition to bean dishes.

Add dried epazote to beans at about the same proportions as marjoram – ½ to 1 teaspoon for every two cups of cooked beans. It doesn’t add much smoky flavor, but helps intensify the flavors of the marjoram and cardamom.

Black cardamom – who needs pork when you have pods?
Don’t confuse black with green cardamom. The latter is used mainly in baking, in combination with other sweet flavors. But black cardamom has a strong, smoky scent and taste that won’t go well with your cookie dough. The smoky flavor of black cardamom comes from the traditional method of drying the spice over open flames.

Black cardamom is used a lot in Indian cooking, and it’s the secret ingredient in many soups and bean dishes. The flavor is so authentically smoky and bacon-like that I’ve had vegetarian guests who were reluctant to eat dishes flavored with it. I had to show them the pods!

Cardamom degrades quickly after it’s ground. For best flavor, buy whole black cardamom pods and store them in the refrigerator. Just before adding the cardamom to your dish, cut open the pod and scrape out the seeds. You can also toss in the pod for extra flavor, but rinse it well first and remove it before serving.

Marjoram, epazote, and cardamom in combination
All three ingredients work well for canned beans as well as dried beans cooked from scratch.

Smoky Pintos from the Can – Guests will think you got up early to cook a big pot of beans just for them! Note that a 1-pound can contains approximately 2 cups cooked beans. In our house, that serves two people. This recipe is for one can; you may need to double or triple it for a larger crowd.

Ingredients
1 can vegetarian pinto beans - Read label carefully because many brands contain pork or pork broth.
½ can water
1/3 cup diced onions
1-2 teaspoons olive oil
½ teaspoon dried marjoram
½ teaspoon dried epazote
½ black cardamom pod

1. 1. Heat saucepan over medium heat, add olive oil and onions. Cook until onions are softened.
2. 2. Add marjoram, epazote, cardamom, water, and beans. Bring to a boil.
3. 3. Lower heat and simmer at least 10 minutes. 20 minutes is better because it helps the flavors meld together. Remove cardamom pod before serving.

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Smoky Pintos from Scratch – Dried beans are cost-effective and great sources of soluble fiber and protein. They’re easy! You can cook them using a pressure cooker, slow cooker, or in a saucepan on the stove. Not many dishes give you so many options and nutritional value for such a low cost.

Ingredients
1-pound bag dried pinto beans
1 large onion, diced.
2 tablespoons olive oil
1 tablespoon butter (this small bit adds a lot of flavor, but replace it with olive oil if desired)
2 cups vegetable broth
2 cups water
1 tablespoon dried marjoram
1 tablespoon dried epazote
2 black cardamom pods, rinsed and cut in half

1. 1. Soak beans according to directions on package. Note: it’s important to soak and rinse the beans before cooking. Don’t skip this step!
2. 2. Heat olive oil and butter over medium heat in large, heavy-bottom pan. Add onions and cook on low heat (you don’t want to burn the butter) until onions soften.
3. 3. Add vegetable broth, water, soaked beans, marjoram, epazote, and cardamom. Bring to a boil.
4. 4.Reduce heat, cover, and simmer until beans are soft – about 1 ½ to 2 hours.

Pintos cook in a pressure cooker much more quickly. About 10-12 minutes after coming up to pressure. Be careful not to cook them too long, or you get pinto mush instead of pinto beans.

Roasted Vegetables with Rosemary
Ingredients:
4-6 small new potatoes, sliced in half.
4 carrots, sliced into 2-3 inch chunks
1 whole onion, cut into 2-3 inch chunks
11/2 cups red or green bell peppers, cut into 2-3 inch chunks
1 yellow squash, cut into thick, ½ inch slices
2-3 Tablespoons olive oil
½ teaspoon Italian seasoning
¼ teaspoon dried Rosemary
2 cloves garlic, crushed
fresh Rosemary for garnish, if desired

1. Preheat oven to 350.
2. Toss vegetables and garlic in olive oil and herb mixture.
3. Spray a large, shallow baking dish with non-stick coating and place vegetables in a single layer.
4. Bake approximately 40 minutes, or until vegetables start to lightly brown.
5. Garnish with fresh rosemary and serve over quinoa.

Quinoa Pilaf
Ingredients:
2 cups quinoa
3 Tablespoons olive oil
2 cups diced onion
½ cup diced carrot
4 cups vegetable broth
¼ cup fresh chopped parsley

1. Rinse quinoa well in cold water until the water runs clear (this removes the slightly bitter coating).
2. Shake quinoa in a dry, medium-hot pan until lightly toasted.
3. Heat oil over medium heat. Add onion and sauté until soft.
4. Add carrot, quinoa, and vegetable broth.
5. Bring to a boil, cover, reduce heat until low and cook until liquid is absorbed – 10-15 minutes.
6. Remove from heat and let pilaf stand, covered for an additional 10 minutes.
7. Stir in parsley and fluff with fork. Serve at room temperature.

When cooking, be sure not to overcook the asparagus. Steam it until it turns a bright green and then remove. It shouldn’t be soggy or limp.

Ingredients:
20-24 fresh asparagus spears
8 ounces white or cremini mushrooms, sliced
2 tablespoons olive oil
1 teaspoon fresh thyme
1 teaspoon lemon zest OR lemon juice (the zest adds better flavor)

1. Heat olive oil in small saucepan.
2. Toss mushrooms and lemon zest together on medium heat until mushrooms soften. Add a few teaspoons water if mixture gets too dry.
3. While mushrooms cook, steam asparagus for 2-3 minutes – just until spears turn bright green.
4. Serve mushroom mixture over steamed asparagus.

This is adapted from a traditional recipe from the Persistent Vegetarian State Web site.

Ingredients:
8 cups sweet potatoes, boiled, peeled, and cut into large chunks.
2 cups carrots, peeled and cut into chunks
½ cup raisins
1 cup orange juice
½ cup orange blossom honey
1 teaspoon cinnamon OR baking spices
3 tablespoons margarine, cut into small pats.

1. Preheat oven to 350 degrees.
2. Spray a large baking dish (13×9) with cooking spray and add potatoes, carrots, and raisins.
3. Stir orange juice, honey, and cinnamon in small bowl. Pour over veggies.
4. Dot mixture with small pats of margarine.
5. Bake for 20-30 minutes, uncovered. Stir well, and bake for another 20 minutes.

Growing up as a military brat I remember my mom having to host frequent parties at the house. She would have my brothers and me act as the “catering staff” so we learned early about the importance of hospitality and treating our guests in style. We also learned how to make yummy party cuisine.

One regular dish that was always a favorite was my mom’s hot spinach and artichoke dip. I guess she liked it to because I noticed at the top of her recipe card for this dish she had written Excellent!!!! If you’re looking for a hot appetizer for your next gathering, try the recipe below.

Hot Spinach and Artichoke Dip
1 package frozen spinach (cooked and drained)
1 10 oz can of artichokes (if marinated, rinse well)
1 cup parmesan cheese
1 cup mayonnaise
1 tsp garlic power
Salt and pepper to taste

Place in a baking dish and bake at 350 degrees until brownish and bubbly. My mom always served it in a chaffing dish to keep it warm. Its best still hot.

Want other ideas involving artichokes? Check out our related articles on
Six Easy Ways to Jazz Up Your Menu
and Getting to the heart of the matter with artichokes.

Amy’s Salsa

1 can black beans - drained
1 can shoepeg corn - drained
1 small can chopped black olives
1 medium avocado- diced
1 medium tomato- diced
1 bunch cilantro
garlic powder
2 limes
1 jar jalapenos

Combine beans, corn, black olives, avocado and tomato.

Chop about 1/2 of the cilantro. Add to mixture.

Chop 5-10 slices of the jalapenos (adjust for the heat). Add to the mixture.

Sprinkle garlic powder over entire mixture, covering well.

Squeeze the juice from both limes over mixture.

Drizzle 1-2 tsp of juice from the jarred jalapenos (adjust for heat).

Stir well. You can eat immediately, but better if allowed to chill for at least 30 minutes.

Here are six easy ways to add jazz to your menu and spice up your next gathering:

Dips. Cooking for a crowd? Hosting a wedding buffet, luncheon or cocktail party? Artichokes add texture, color and subtle flavor to festive fare. When steamed, they are easily pureed and blend well with fresh garlic, baby spinach leaves, and grated Parmesan cheese for a wonderful and aromatic spread. Set out some crunchy bread sticks and colorful crudites and your guests will be in appetizer heaven.

Pasta. The artichoke is steeped in Mediterranean history and culture. It is no wonder that this delicate vegetable feels so at home when nestled in with freshly prepared pasta. Keep it light by adding olive oil, plum tomatoes, and your favorite varieties of olives. Feeling daring? Crumbled feta cheese adds sharp contrast without overpowering the delicate nuance of the artichoke.

Soups. Artichoke soup makes a fine entrance before the main course. Blend the flesh from inside the leaves and the hearts with cream and pepper, then add chicken or vegetable stock for a surprising and inspiring creation. Variations of this delicate starter can be served either warm or chilled.

Salads. Many salad recipes involving artichokes thrive if you prepare them the night before. Combining simple ingredients like red wine vinegar, fresh mint, shallots, and garbanzo beans with the hearts of the artichoke make for a zesty and healthy way to satisfy hunger. Spread some honey butter on warmed pita bread as a hearty accompaniment, and your corner bistro will be the talk of the town.

Stuffed. Stuffing artichokes with a variety of fillings makes for a satisfying main meal. Boil them whole in salt water and scoop out the inside meat. Combine the artichoke flesh with some fresh ricotta, pine nuts, and parsley. Fill the artichokes, and bake until browned. There are countless combinations of ingredients you can use to fill the inside. Hosting a Thanksgiving feast? These tasty delights make a vegetarian-friendly alternative as a main course.

Sandwiches. Say goodbye to the usual tired toppers peeking out from your sandwiches. Liven up lunch with artichoke hearts - combine with smoked turkey and create a three-course meal on bread. Try using artisan bread and broil open-faced for an added creative touch. With a little wasabi mayonnaise, sliced mozzarella, and arugula, it won’t be your average delicatessen fare.

Artichokes should not be considered a culinary challenge, but rather an invitation to let your creativity spring to life. Once you master the art of cooking with the artichoke, you’ll wonder how you ever did without them!

Related Stories:
Artichokes: Getting to the Heart of the Matter