Subject: Artichoke Bottoms Gratinees
From: Unicorn (unicorn@indenial.com)
Date: Mon Jul 28 2003 - 03:08:09 EDT
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FOOD FUNNY
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Thanks again to Anna Welander of Uppsala, Sweden for this witticism:
The most remarkable thing about my mother is that for 30 years she
served the family nothing but leftovers. The original meal has never
been found."
- Calvin Trillin
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TODAY'S RECIPE
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People always seem to like it when I publish a "Quick and Easy" menu,
especially during the warmer months when there are much better places
to be than a hot kitchen, so here's another bunch of recipes to help
you keep your summertime cool:
Monday's Starter
Artichoke Bottoms Gratinees
Tuesday's Soup or Salad
Watercress, Mushroom, and Hazelnut Salad
Wednesday's Side Dish
Black Beans with Bacon
Thursday's Entree
Ginger Shrimp
Friday's Dessert
Quick Fruit Pinwheels
The most laborious part of this recipe is opening the can of
artichokes, so get ready to put up your feet and sip something cool
while they cook.
Artichoke Bottoms Gratinees
1 15-ounce (420 g) can artichoke bottoms, rinsed,
drained, and patted dry
1-2 cloves garlic, finely chopped
3/4 cup (180 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) mayonnaise
1 tsp (5 ml) lemon juice
1/2 tsp (2 ml) grated lemon peel
1/4 cup (60 ml) pine nuts (pignoli)
Arrange the artichoke bottoms concave side up in a lightly greased
baking dish. Combine the remaining ingredients except for the line
nuts in a small bowl and stir to combine. Spoon the cheese mixture
into the artichoke bottoms and sprinkle the pine nuts on top. Bake in
a preheated 350F (180C) oven for 20 minutes. Serves 4 to 6.
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