Artichauts Cuits au Four
2 large fresh artichokes
(best in season from March through May)
3 cloves garlic
3-4 sprigs of fresh parsley
1 cup fresh gluten free bread crumbs or gluten free crackers
2 tbsp olive oil
1/2 cup white wine, Chardonnay
herbed sea salt & pepper to taste
4 tbsp butter
•• Warm the oven to 350°. Using a serrated knife, remove the stems and approximately 1/4 of the leaves from the top. •• Steam the artichokes in a pot of boiling water for 5-6 minutes for medium sized and 15 minutes for large. •• Once the leaves become tender, remove from the steam and retain a cup of the water for later use. •• On a plastic cutting board, finely chop the garlic and parsley while mixing together as the parsley absorbs some of the strength of the garlic. •• Mix in the bread crumbs, herbed sea salt and pepper to taste. •• Place the artichokes in a large bowl and pour the bread crumb mixture over the tops of the artichokes. •• Gently spread the leaves apart allowing the crumbs to trickle down inside, filling the leaves. •• Place the artichokes in a baking dish and lightly drizzle olive oil over the top. •• Mouiller the artichokes with some of the reserved steamed artichoke water and white wine to moisten. •• Top with pats of butter. •• Pour additional water into the bottom of the baking dish and cover with foil. •• Bake for approximately 20 minutes until golden brown. ••
•• ooh la la ••
Miettes de Pain Sans Gluten
Gluten Free Breadcrumbs
Slice dried gluten free bread into small cubes.
Using a hand-held masher or mortar and pestle, grind the bread cubes until fine.
For later use, add herbed sea salt.
Gluten free crackers can also be substituted.