My Global Food Challenge


Steamed Globe Artichokes with Pecorino Vinaigrette and Fried Garlic Chips (Easter)

Globe artichokes, nature’s most intriguing pull-apart delicacy, pair well with robust Italian
flavors. Serving the artichokes with a zesty pecorino Romano vinaigrette and toasty slivers of garlic
is a lighter alternative to stuffing them with breadcrumbs.
Yields: 6 Servings


3 lemons, 2 halved and 1 zested and juiced (3 tablespoons juice)
6 large globe artichokes
1/2 cup extra-virgin olive oil
3 garlic cloves thinly sliced
1 stick unsalted butter
3/4 cup finely grated pecorino Romano cheese
Freshly ground pepper


Fill a medium bowl with water. Juice 1 lemon into water, and add rind. Trim artichoke
stems to 1/2 inch, and remove tough outer leaves. Trim pointy tips of artichoke leaves
using kitchen shears. Spread leaves apart to remove inner chokes by scraping with a small
spoon. Transfer artichokes to lemon water as you work to prevent discoloration.

Fill a large pot with 2 inches water. Juice 1 lemon into water; bring to a simmer.
Fit pot with a steamer-basket insert. Place artichokes upright in steamer. Simmer,
covered, until artichokes are very tender when pierced with a paring knife, about
30 minutes. Combine olive oil and garlic in a small saucepan over medium heat.
Cook until garlic is pale gold. Strain garlic; reserve oil. Transfer garlic chips
to a paper-towel-lined plate to drain.

Add butter to saucepan, and melt over medium-low heat. Whisk in reserved oil,
the cheese, and lemon zest and juice. Pour a pool of vinaigrette into center of each
artichoke, and drizzle remainder over tops. Sprinkle with garlic chips, and season
with pepper.

Link to Post:

Cuisine :   Easter                                          Main Ingredient :   Artichoke


Potato Galette with 4 Cheese Topping (Easter)

Thinly sliced potatoes in concentric circles make a pretty galette.Yields: 6 Servings


6 tablespoons unsalted butter
2 medium russet potatoes
1/4 teaspoon coarse salt
freshly ground pepper
Assorted shredded cheeses to liking


Melt butter in a saucepan over low heat. Remove from heat; let solids sink to
bottom. Skim foam. Carefully pour off clarified butter, discarding solids.
Preheat oven to 400 degrees. Slice potatoes a little less than 1/8 inch thick,
and lay on a kitchen towel. Heat a large ovenproof skillet (preferably cast-iron)
over medium-high heat. Add 2 tablespoons clarified butter; swirl to coat.
Arrange some potatoes in concentric circles. Season with 1/4 teaspoon salt and
some freshly ground pepper to coat.Repeat with remaining potatoes to form 2 more
layers. Pour 3 tablespoons clarified butter down sides of skillet to seep under
potatoes. Brush underside of a medium heavy skillet with remaining clarified butter;
set over potatoes as a cover. Reduce heat to medium. Cook until underside is golden
and crisp, 5 to 7 minutes more. Flip potatoes using 2 metal spatulas. Cover with skillet.
Cook until potatoes start to brown, about 4 minutes. Remove top skillet. Bake until
underside is crisp, 7 to 9 minutes. Add cheeses in last 2 minutes to melt.
Remove galette from skillet; transfer to a wire rack. Let cool for 10 minutes.
Cut into wedges.

Link to Post:

Cuisine :   Easter                                          Main Ingredient :   Potato

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