(en français, plus bas)
Despite the name of this blog, this is only my third recipe with artichokes… (first one is here and seconde one : here).
I grew up eating artichokes “à la vinaigrette” (with vinaigrette dressing), which is the simplest way of eating artichokes: they are boiled and then eaten by plucking each leaf out, dipping it into the vinaigrette dressing and scraping the bottom of the leaf… plucked leaf after plucked leaf, one slowly reaches the heart of the artichoke… which is cut and mixed with some more dressing! “Un délice!” … This is the simplest way of eating artichokes, although I would not recommend it for a first date…
This month, as I am hosting an event about artichokes (please see below) I am planning to post a few artichokes recipes… they have just started to be available in the markets stalls and I find the small fresh artichokes totally irresistible!
Hazelnut sandwich cookies, stuffed with artichoke
for the cookies:
ingredients for about 30 cookies/15 sandwiches
75g wholewheat flour
50g hazelnut meal
50g parmesan cheese, grated
3 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 egg white
1 small chilli, finely chopped (optional)
artichoke spread for the filling:
ingredients:
10 artichoke hearts (canned or frozen)
1 tablespoon spread cheese (Philadelphia)
1 tablespoon finely chopped parsley
1 teaspoon olive oil
salt and pepper to taste
optional: 1 clove garlic, minced
Method:
First, prepare the cookies:
Preheat the oven at 200°C.
Combine all the dry ingredients in a mixing bowl.
Add the chopped chili and slowly stir in the oil. At that stage the mixture is rather crumbly.
Add the egg white and knead with your fingers until the dough is combined.
Roll it between two parchment papers or dust your working surface with flour and roll it, until very, very thin: 2 or 3 mm.
Cut out shapes and put on a baking tray covered with parchment paper.
Bake for 8-10 minutes, until slightly golden.
Put on a rack and allow to cool down completely.
Prepare the artichoke spread by putting all the ingredients in a blender and blend until a smooth paste.
Take half a teaspoon of the mixture and spread it on one cookie. Top it with another cookie and repeat the operation until all the cookies are used.
This recipe is my first entry to Healing Food: Artichoke, Cardoon and Banana Flower.
Event & Giveaway Announcement
Siri of Cooking with Siri has kindly let me host this month’s “Healing Foods” and the theme is… Artichoke.
Artichokes contain antioxidants, loads of fiber, vitamins B & C, magnesium and iron. Most interesting, they contain cynarine, an enzyme great for your liver and digestion, because it increases the bile flow.
Update as of 5 March 2011: As I am aware that artichokes are not always available everywhere, I extend the theme to:
- cardoon, which are from the same family than artichokes.
- mocha, banana flowers, which look pretty similar to artichokes
Here is how it works:
1) Prepare any vegetarian dish (eggs and dairy products are allowed) with artichoke, or cardoon,or banana flower as one of its main ingredients.
2) Post the dish on your blog from today onwards. You can send as many recipes as you wish, but they have to be posted between 1st and 31st March 2011.If you wish to send archive recipes, they will have to be updated with the logo and linked to this event announcement page and to Siri’s page. I would prefer you to discover new recipes, though… :-)
3) Link your entry to this announcement page and to Siri’s “Healing foods” page and use the logo below:
4) If you do not have a blog, you can directly send me your recipe with a picture at the email address indicated in the next section.
5)Email me at sweetartichoke[at]gmail[dot]com, indicating the subject as “Healing foods”, with following details:
Your Name:
Blog’s Name:
Recipe Name & url:
Picture of the dish
If you need inspiration or more information about artichokes, I highly recommend the Artichoke Blog (here).
Giveaway:
The entries received will participate to a random drawing for the giveaway kindly organised by Siri. As mentioned on her page, the two lucky winners will win the following award-winning books :
Awarded Best Vegetarian Cookbook in the World 2006, this book documents the culinary legacy of an illustrious Indian grandmother for posterity.
Winner of Best Health & Nutrition Book in the World 2009 – Second Place, this beautiful book has been researched at KARE, an idyllic Ayurvedic research & rejeuvenation establishment near Pune.
Both books will be shipped wherever you live!
Note: Siri and myself are not eligible for the random draw.
Biscuits aux noisettes fourrés aux artichauts
Malgré le nom de ce blog, ce n’est que ma troisième recette avec des artichauts … (La première est ici et la seconde: ici).
J’ai grandi en mangeant des artichauts à la vinaigrette, ce qui est probablement la manière la plus simple d’appréter les artichauts: ils sont bouillis et mangés en arrachant les feuilles, que l’on plonge dans la vinaigrette et ensuite, on croque le bas de la feuille … feuilles après feuille, on arrive finalement au cœur de l’artichaut … qui est coupé et mélangé avec un peu plus de vinaigrette! “Un délice!” … C’est la façon la plus simple de manger des artichauts, bien que je ne le recommande pas forcément pas pour un premier rendez-vous avec son amoureux…
Ce mois-ci, comme je suis la co-organisatrice d’un concours (voir plus bas) j’ai prévu de partager quelques recettes avec des artichauts … ils commencent à être disponibles sur les étals des marchés et je trouve les petits artichauts frais totalement irrésistibles!
Biscuits aux noisettes fourrés aux artichauts
pour les biscuits:
Ingrédients pour environ 30 cookies/15 sandwiches
75g de farine de blé entier
50g de noisettes en poudre
50g de parmesan râpé
3 cuillères à soupe d’huile d’olive
1 / 2 cuillère à café de sel
1 / 2 cuillère à café de poivre noir fraîchement moulu
1 blanc d’oeuf
1 petit piment, haché finement (facultatif)
Farce aux artichauts:
ingrédients:
10 coeurs d’artichauts (en conserve ou surgelés)
1 cuillère à soupe de fromage à tartiner (type Philadelphie)
1 cuillère à soupe de persil finement haché
1 cuillère à café d’huile d’olive
sel et poivre pour assaisonner
facultatif: 1 gousse d’ail, hâchée
Préparation:
Tout d’abord, préparer les cookies:
Préchauffer le four à 200 ° C Mélanger tous les ingrédients secs dans un saladier.Ajouter le piment haché et l’huile. A ce stade, le mélange est assez friable. Ajouter le blanc d’œuf et pétrissez avec vos doigts jusqu’à ce que la pâte se forme.
Placer la pâte entre deux feuilles de papier sulfurisé ou bien farinez la surface de votre plan de votre travail et étalez la pâte jusqu’à ce qu’elle soit très, très mince: 2 ou 3 mm.
Couper des formes et mettre sur une plaque recouverte de papier sulfurisé.Cuire au four pendant 8-10 minutes, jusqu’à ce que les biscuits soient légèrement dorés.
Déposer sur une grille et laisser refroidir complètement.
Préparer la farce aux artichaut en mettant toutes les ingrédients dans un mixeur et mixer jusqu’à obtenir une pâte lisse.
Prendre une demi-cuillère à café du mélange et l’étaler sur un biscuit. Recouvrir d’un autre biscuit. Répéter l’opération jusqu’à ce que tous les biscuits aient tous été utilisés.
Concours
Siri de Cooking with Siri a gentiment accepté que j’organise l’édition de ce mois de “Healing Foods” et le thème est … les Artichauts.
Les artichauts contiennent des antioxydants, ils sont bourrés de fibres, de vitamines B et C, de magnésium et de fer. Plus intéressant encore, ils contiennent de la cynarine, une enzyme très utile pour le foie et la digestion, car elle augmente le flux biliaire.
Comme les artichauts ne sont pas toujours disponibles partout dans le monde, le thème est étendu aux cardons, qui sont de la même famille que les artichauts et aux fleurs de bananes, appelées en bengali “mocha”.
Voici comment cela fonctionne:
1) Préparer un plat végétarien (oeufs et produits laitiers sont autorisés) dont l’artichaut est l’un des ingrédients principaux.
2) Poster le plat sur votre blog à partir d’aujourd’hui. Vous pouvez envoyer autant de recettes que vous le souhaitez, mais elles doivent avoir été publiées entre le 1er et le 31 Mars 2011. Si vous souhaitez envoyer des recettes d’archive, elles devront être réactualisées avec le logo, un lien vers cette page et celle de Siri et mention de cet événement. Je préférerais toutefois découvrir de nouvelles recettes… 
3) Mettre un lien vers cette page et celle de Siri, mentionnant “healing foods”. Ajouter le logo ci-dessous:
4) Si vous n’avez pas de blog, vous pouvez directement me faire parvenir votre recette avec une photo à l’adresse e-mail indiquée dans la section suivante.
5) Envoyez-moi les détails par email à:
sweetartichoke [at] gmail [dot] com, indiquant comme sujet Healing foods avec les détails suivants:
Votre nom:
Nom du blog:
Nom et url de la recette:
une photo
Les recettes envoyées vous feront participer à un tirage au sort permettant de gagner du livres de cuisine indienne ayurvédique, tous deux en anglais. (voir ci-dessus)
Wonderful sandwich cookies!!! Very well photographed and presented!! All the best for the event
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Woww those sandwich cookies looks sooo gorgeous, never thought of making bakes with artichoke, happy hosting Vanessa,will send my entries soon..
This is such a unique combination of flavors! Who would have thought!
I love that you have taken a typically sweet recipe (a filled cookie) and made it into something so unexpected and savory. I too grew up eating artichokes à la vinaigrette, it’s simple and delicious prepared à la vapeur. It’s one of my favorite ways to eat artichokes.
Absolument génial !! bravo pour l’imagination je suis bluffée! !!!!!! Bisous bisous et bon week end !!!
Hi Vanessa,
Thanks for hosting this month. Couple of my readers (from India) have emailed me asking if you could give them some other option as either Artichoke or Cardoon are available in India.
You can choose any other theme except for the ones already chosen by previous/future hosts -
http://www.cookingwithsiri.com/p/healing-foods-event-page.html
Thanks and Happy Hosting,
Siri
très intéressant ce concours
ces biscuits sont étonnants et bien tentants, l’association des saveurs me séduit beaucoup
à tester
bonne soirée
Merci ma chère Fimère. Peut-être auras-tu le temps de m’envoyer une de tes délicieuses créations
Divine, originale et pleine de saveur cette petite recette
J’adore
Bisous et bon weekend
Merci ma belle Nawel, bon week-end à toi aussi!
Ta recette est super originale…
J’adore ces saveurs.
Merci Cathy!
Super! Une recette sur les artichauts et en plus originale et vraiment belle! J’adore tes recettes sur les artichauts même si elles sont plus rares, elles sont de qualité!
Merci, c’est vraiment gentil et ça m’encourage à rechercher l’excellence en matière d’artichauts
(le plus dur sera de trouver une recette… sweet!!)
both events in your site are lovely will try to participate
delicious looking sandwich cookies
Thanks my dear Akheela!
Looking forward to discover your entries
Fantastic recipe..these look pretty and delicious!
Thanks Dimah!
wow, what a coincidence, your theme is same as your blog theme. Happy hosting dear, your cookies look absolutely awesome and delish. I have never cooked with artichoke before, may be this way I will try to cook something
Thanks, Priya!
I can’t wait to see all the artichoke and radish recipe this month…
Looking forward to discover your recipe!
moi aussi je suis tres artichaut en ce moment !!pierre
Ta recette est l’une des plus géniale création à base d’artichaut que j’ai vue jusqu’à maintenant!
http://pierre.cuisine.over-blog.com/article-osdhfmsvhswvsmpf-67271774.html
What adorable and creative savories, Vanessa. They look very tasty and original. I do have an artichoke recipe in mind for you which I will try very hard to complete for this event.
Good luck and thanks for hosting!
Thanks!
Looking forward to seeing your artichoke recipe!
This is such an interesting recipe! I remember the first time I had artichoke dipped in vinaigrette, it was in French class at school and I was one of the few people who liked it!
It’s a shame I can’t get many artichokes in the UK, we can only get the tinned version in supermarkets, which isn’t really the same, is it?
I like the shape of your biscuits too, very cute
Thanks for your kind comment and for sharing a memory about artichoke! I can imagine the surprise of kids discovering that funny vegetable!!
I agree that the tinned artichokes are not as good as the fresh or frozen ones, but they are ok for dips and quiches
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C’est très beau ce que tu fais !
What a way to use artichoke! I love your savoury baking – it is always so innovative and interesting – must bookmark this to try some time when I am feeling adventurous
Great event! I just made some artichoke pesto and will post the recipe in a couple of days; however my recipe did include bacon, which is optional (It is a garnish); does that disqualify me from participating ?
Your little sandwiches are exquisite, a true work of art; knowing that they are savory is even more exciting!
Thanks.
Both Siri’s and my blog are vegetarian blogs, but if the bacon is optional, I will definitely accept your artichoke pesto!
Wow, I ADORE artichokes and rarely cook them because my children do not eat them. I shall try and cook them for your event and cook something else for the children.
I am drooling over your cookies.
Oh My they are a visual treat – bet they tasted even better than they look! LOVELY post
Wow, what a fabulous combination! I love the contrasts of the flavors and textures in this recipe. Superb.
Those sandwich cookies look marvelous! I love artichoke but forget to eat it…. Great choice of filling.
Cheers,
Rosa
Ooo, that looks delicious! And I love how you cut hearts out of the hazelnut cookies. And artichoke filling – so unique
Those are beautiful sandwich cookies! Love that!
Great blog; happy I found you!
Mary xx
Delightful Bitefuls
I don’t eat artichokes often enough. This artichoke cookie recipe sounds delicious!
Thanks!
March will be a very “artichoke”month!!
j’adore tes petits sablés fourrés, trop mignons et j’imagine parfaitement le goût !
Merci
Love those square cookies with a small heart in it
Very innovative shape. Would love to take part in your event.
thanks!
Please do send your entries
good show with the win…congrats
Thanks!
Those sandwich cookies look delicous! I take one!
XoXo Clém’
Thanks, please help yourself
What an exciting event to be a part of-good luck! These cookies look great-very interesting combination, I have to try them!
Thanks! Do try them! Hazelnuts and artichoke are a really good combination!
A croquer alors bonne chance
Bises
A croquer ces petits biscuits : j’adore le petit coeur.
Bonne chance pour ceux qui feront ton concours (perso je manque de temps)
Bises
Merci! J’ai une tendance à mettre des petits coeurs partout
Found your site on del.icio.us today and really liked it.. i bookmarked it and will be back to check it out some more later …
Love artichokes… and i think i’d love this cookies too…. this is a great combination of flavours and idea for an unusual appetizer!
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completely delicious and interesting – something I will try this week for sure!
Absolutely fantastic idea of incorporating artichokes into something like a delicious cookie??
Brilliant!!
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I assume that canned artichokes are acceptable. Please, let me know if otherwise. Thanks!
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Would love to participate in this event—absolutely lovely one with Healing Foods!!
Here is my first entry
http://chillilovesmalli.blogspot.com/2011/03/92-iranian-black-bean-banana-flower.html
Thanks for sending your delicious recipe!
C’est encore moi, je viens de t’envoyer un Mail, pour le concours…
avec toutes les coordonnées concernant ma Poêlée aux fèves, artichauts, tomates séchées…à l’orientale.
J’espère que ce n’est pas trop tard!
Bisous et merci
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Recently I’ve been looking for tips on how to become healthier, you just helped me in the proper direction, sounds tasty! I like your blog, I have it bookmarked now.