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Saturday, November 6, 2010


aguasal, Nav agoasal, Eng saltwater. It was another way of preserving food in the Middle Ages. It is also a way of cooking food since time immemorial. See adobo, gelantina and sal. [Serrano. 2008:378]

Opening the Artichoke for Stuffing
Photo by Lord-Williams
For 6 persons
This recipe can be prepared ahead of time and frozen. It can be made using the whole artichoke and opening it like a flower or the artichoke can be cut in half as explained. If using baby artichokes, cut in half makes a dainty hors d'œuvre which does not require bread.  Using the same size or bigger artichokes, they can be an entrée or they can be made to accompany the main course. Served whole for the latter two dishes they are most decorative.

Or cut the artichoke in half and stuff it for great finger food!
Photo by: Lord-Williams

6-12 artichokes depending on the size (the smaller the tastier
1 lemon
1 tsp salt
2 qts water
1 garlic clove chopped

Step #2:

½ lb fresh chicken livers
1 small onion finely chopped
½ tsp thyme
4 mushrooms coarsely chopped
1 tbsp brandy
salt and freshly ground pepper

½ c grated cheese


Step #1:

Cut off stems of artichokes. Cut off tops ¼"-½"depending on the size. Pull off out leaves near the stem, which are tough. Rub them with lemon to prevent browning. 

Put the salt, water and garlic into a saucepan and bring to a boil. Add the artichokes and simmer. Cover and boil gentle 30-40 minutes or until cooked. The timing depends on the size of the artichokes. Baby artichokes can take as little as 10 minutes.

Remove from heat and stand bottoms up in a strainer to cool and to let the excess water run off.
When cool enough to handle squeeze out any remaining water. Pull off any remaining tough leaves. Pull the inner leaves open like flowers.

Step #2:

Melt butter in skillet over low heat; add livers, onion, thyme and mushrooms. Sauté about 8 minutes until livers are pink inside.

Heat brandy and ignite. Pour it over the livers. When the flames are gone, pour the mixture into blender and blend until smooth. Season with salt and pepper to taste.

Spoon a generous amount of pate into the center of each artichoke or slice artichoke in half and stuff each half.

The artichoke in the form of a flower being stuffed.
Photo by: Lord-Williams
Just right to dig your teeth in!
Photo by Lord-Williams

Preheat oven to 350º F /175º

Garnish each artichoke with cheese and place in a greased casserole dish heat in the oven about 10 minutes until cheese is melted and artichokes are warm.

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