Baby Artichokes in Garlic Sauce
6 baby artichokes cut in half, trimmed and cleaned
1 lemon, halved
1 cup water
1/3 cup olive oil
2 tablespoons finely chopped garlic
2 teaspoons kosher salt
2 tablespoons finely chopped fresh mint
Garnish: chopped fresh mint
Put water and oil in a 4-quart heavy pot.
• Mince and mash garlic with 1 teaspoon kosher salt, then mix in mint.
• Rub one sixth of garlic paste into cavity of each artichoke.
• Stand artichokes upside down in liquid in pot.
• Sprinkle remaining teaspoon salt over artichokes, then simmer, covered, over low heat, until tender, 20 to 30 minutes.
• Transfer artichokes to a serving dish and boil cooking liquid, whisking, until emulsified and reduced to about 1/3 cup.
• Pour sauce over artichokes and serve warm or at room temperature.
Cooks’ note: Artichokes with sauce keep, covered and chilled, 2 days.
Serves 6
CHICKEN 65
1 lb chicken
1/2 cup yogurt
a pinch of ajinomoto
2-3 tsp soya sauce
3-4 tbsp corn flour
2-3 green chilies
1 tsp ginger-garlic paste
Salt to taste
Red food coloring
Oil for deep frying
Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates. Keep the chicken pieces aside.
Mix ajinomoto, soya sauce, corn flour, ginger-garlic paste, red coloring and salt in a vessel and marinate the cooked chicken pieces in it. Marinate for 4-5 hours.
Deep fry the chicken pieces in oil and drain. Also deep fry the sliced green chilies and decorate on the top of the chicken pieces.
A Trio Of Pizzas
—-PESTO DOUGH—-
2 tablespoon pesto sauce
1 1/4 cup water; (or more if needed)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon yeast
—-SUNDRIED TOMATO DOUGH—-
5 oil-packed sun-dried tomatoes with; oil
2 tablespoon sun-dried tomato paste
1 1/4 cup water; (or more)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon yeast
—-GARLIC DOUGH—-
2 tablespoon garlic paste
1 1/4 cup water; (or more)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon yeast
—-TOPPINGS—-
1 pizza sauce
1/2 cup parmigiano-reggiano cheese; grated
Place desired dough ingredients in machine and program for knead and first rise. Press start. Dough will be soft at first but become firmer. Preheat the oven to 500F with the rack in the center position. Turn 17 x 11″ pan upside down. Spray with vegetable cooking spray. Cut dough in half and cover remaining half with a clean towel. Place the other half on the prepared pan and use rolling pin to roll the dough evenly to the edge. Have a friend hold the pan or place a wet towel underneath. Spread with sauce and sprinkle with cheese. Bake for 8 to 10 minutes.