Terrasil Eczema-Psoriasis System

Storage, Handling Tips and Tricks to Enjoy Your Vegetables at its Best

Artichoke

Storage, Handling Tips and Tricks to Enjoy Your Vegetables at its Best

Nestled at the heart of Full Circle Farm is the beloved, historic red barn, built in 1903, with its cheerful diamond windows and sloping green metal roof. We care and tend for the barn with the same devotion as we do for our land. As it is dry and cool all year long, it is home to our seeding machine and many supplies. It is the daily meeting point where we all start the day, whether it is for seeding up, farm tours or long harvest days June through October. On non-workdays, it entertains many amazing gatherings from solstice and harvest parties to our own wedding back in the day.

 

To know more, visit: Storage, Handling Tips and Tricks to Enjoy Your Vegetables at its Best

Full Circle started as an organic farm in 1996 on just five acres near North Bend, Washington, passionate about growing and sourcing delicious produce free of herbicides and pesticides and promoting sustainable farming that preserves our soil and environment ever since.

 

ARTICHOKES

Store artichokes unwashed in an airtight storage container in the fridge to retain moisture. To prepare, trim a little off the stem and about 1-inch off the tip of the artichoke. Steam until leaves can be easily pulled from the artichoke. To eat, scrape the leaf between your teeth.

STUFFED ARTICHOKE HEARTS

SERVING SIZE: serves 4

INGREDIENTS

1 lemon

4 large artichokes

2 tablespoons butter

1 (3.5 oz) package Maitake mushrooms, minced

½ cup bread crumbs

2 green onions, minced

2 garlic cloves, minced

½ cup Gruyere or your favorite cheese, grated

1 teaspoon sea salt

⅛ teaspoon fresh black pepper

1 egg

 

To know more, visit: Storage, Handling Tips and Tricks to Enjoy Your Vegetables at its Best

 

INSTRUCTIONS

Preheat the oven to 350 degrees F.

Fill a medium bowl with water and ice. Cut the lemon in half and squeeze the lemon juice into the bowl, then place the two halves into the bowl. Set aside.

Trim off and discard all of the outer leaves of each artichoke. Trim off the bottom and sides of the stem, using a vegetable peeler.  Scoop out the choke with a melon baller or spoon and put the artichoke hearts into the ice-water bath with the lemon.

In a small sauté pan, melt the butter on medium high heat. Add the minced mushrooms and sauté until a little browned and some of the moisture is cooked out, about 4 minutes. Set aside.

In a medium bowl, mix together the cooked mushrooms, bread crumbs, green onions, garlic, cheese, salt and pepper. Whisk the egg slightly, then mix it into the mushroom/ bread crumb mixture.

Make sure that each artichoke heart is standing up flat (you make have to trim the bottom a bit). Fill each artichoke heart with the filling. Place them on a baking sheet and bake until the heart is tender and the filling is browned on top, about 30 – 35 minutes.

Serve hot.

 

To know more, visit: Storage, Handling Tips and Tricks to Enjoy Your Vegetables at its Best

 

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