recipes using frozen artichokes?
Hey pornistas, I have a request and a recommendation.
The request: Do you have a good non-meat recipe that calls for frozen artichoke hearts? The recipes tagged with artichoke on here all use canned artichokes, and I have a bag of frozen artichokes in the freezer I'd like to use somehow. Thank you!
The recommendation: Fuschia Dunlop's great cookbook, Land of Plenty: A Treasury of Authentic Sichuan Cooking. Ms. Dunlop was the first foreigner to study full-time at the Sichuan Institute of Higher Cuisine. It's a really lovely and informative book; she explains even the smallest steps and details with great clarity. If you, like me, enjoy reading cookbooks, this is a great one! I found one description of the book which notes, "Among this book's unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; detailed lists of the 23 recognized flavor combinations and 56 cooking methods used in Sichuanese cuisine; 16 color pictures of the ingredients and finished dishes; double-page maps of the region; and Chinese characters for every recipe."
Hope everyone's Saturday is going well!
The request: Do you have a good non-meat recipe that calls for frozen artichoke hearts? The recipes tagged with artichoke on here all use canned artichokes, and I have a bag of frozen artichokes in the freezer I'd like to use somehow. Thank you!
The recommendation: Fuschia Dunlop's great cookbook, Land of Plenty: A Treasury of Authentic Sichuan Cooking. Ms. Dunlop was the first foreigner to study full-time at the Sichuan Institute of Higher Cuisine. It's a really lovely and informative book; she explains even the smallest steps and details with great clarity. If you, like me, enjoy reading cookbooks, this is a great one! I found one description of the book which notes, "Among this book's unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; detailed lists of the 23 recognized flavor combinations and 56 cooking methods used in Sichuanese cuisine; 16 color pictures of the ingredients and finished dishes; double-page maps of the region; and Chinese characters for every recipe."
Hope everyone's Saturday is going well!