Artichokes and banana flowers? I know that one of the two might still have a mysterious aura for some of you, but after seeing the 17 recipes for this month’s Healing Food series, I am sure that you won’t resist the temptation of discovering them…
You might however wonder what the connection between artichokes and banana flowers is.
The explanation is simple: initially I had chosen artichokes as theme for this month’s Healing Foods, but shortly after the announcement, I was informed that artichokes can’t be found in India… So, I first came with cardoon, which is from the same species than artichokes, but it turned out that it was not available in India either… Mocha or banana flowers then came to my mind. Not only do they look and taste a bit similar but they required quite some time to trim and prepare, exactly like fresh artichokes…
I am very impressed by the quality and originality of recipes sent by 11 talented ladies for this event and I would like to thank all of them for their creativity! You are awesome, ladies – vous êtes géniales, Mesdames! Merci beaucoup!
Cooking At Home With Pedatha: Awarded Best Vegetarian Cookbook in the World 2006, this book documents the culinary legacy of an illustrious Indian grandmother for posterity.
Sukham Ayu: 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.
There are still many artichoke recipes that I want to share with you but I ran short of time during March, so I could only post two recipes and repost 2 old ones. My future personal challenge will be to come up with a recipe for actually sweet artichokes… so stay tuned!
Before discovering who are the lucky winners of the books, let’s discover the round-up for the month of March:
The recipes are shown in the order I received them click on the pic or hyperlink to go to the recipe:
Janet from “The Taste Space” has been experimenting with variations of her recipes. I really enjoyed reading the creative process behind these beautiful Artichoke and Spinach Rice Paper Rolls with Lemon Rosemary Baked Tofu
… and she liked this veggie so much, that she got inspired for two more recipes:
a very innovative artichoke and curry leaves chutney and…
and an equally innovative artichoke, potato and mushroom curry:
Did you know that artichoke existed in the Greek Mythology? Discover what happened to the beautiful Cynara and enjoy these delicious artichoke lasagna sent by Ivy from “Kopiaste … to Greek Hospitality” :
What about an Indo-Iranian fusion dish?
Malli from “Malli’s Mint and Mimosa” loves Iranian chelow kebabs and got inspired to prepare a vegetarian version using banana blossoms : check out her Iranian black bean Kebab with mocha :
Don’t be scared of fresh baby artichokes! Amy from “Savory moments” was nicely surprised on how easy it is to clean and trim them and she prepared these delicious lemon and thyme braised baby artichokes:
Are you tempted to cook banana flowers but you are no sure on what is the edible part and how to extract it? Fear no more, Vijitha from “A Foodie in her cooking hat” has not only sent us this Banana Flower stir fry, she is also providing a thorough explanation on how to prepare the flowers.
Nawel from “Jeux d’épices et Saveurs” is proud to share the recipe of “Artichoke, fava beans and dry tomatoes stir fry” , which will be featured next month in a French magazine. As her recipe was in French, the translation has been provided below the picture :
Ingredients for 4 servings
2 cloves garlic
280 g peeled frozen fava beans
4-5 frozen artichoke hearts
130 g chickpeas
5 sun-dried tomatoes in olive oil
1 tsp cumin powder
½ tsp strong or mild paprika
½ bunch chopped fresh cilantro
2 tbsp chopped parsley
2 ½ tbsp olive oil
100 ml water
Salt and pepper
Cut artichoke hearts into quarters. Cut the sun-dried tomatoes in three.
Peel the shallot and chop it finely. Peel the garlic cloves and crush them.
Heat the olive oil in a pan, on low heat and add the shallot.
Fry for 1 minute. Add the artichokes, beans, chickpeas, sun-dried tomatoes, herbs, salt and pepper.
Stir and simmer for 5 minutes, stirring regularly.
Add the cold water, stir and add the spices.
Cover and simmer over low heat for 10 more minutes.
And finally, voilà your Sweet Artichoke’s artichoke recipes….
An artichoke and chickpeas curry, that can be eaten cold as salad, which is really great when you have left overs… (here)
… a rather unusual way of eating artichokes, as filling for these savoury hazelnut sandwich cookies (here)
and, from Sweet Artichoke’s archives:
I had celebrated my 100th post with an artichoke tapenade, which was also my first posted recipe with artichokes!
I did not come back from our trip to Roma with designer shoes or clothes, but with fresh Roman artichokes, bought at one of the local market… delicious in these pasta ai carciofi (here)
By now, I do hope that you are feeling hungry…. and tempted by these goodies….
It is my pleasure to announce the lucky winners of the two books:
I first prepared an alphabetical list of all participants:
Then I went on http://www.randomizer.org:
Congratulations to Vijitha and Priya!
Please send me your contact details at: email@example.com