The Talpiot artichoke is a late season variety that originates in Israel. This strain has been bred in Spain and produces a medium size plant with leaves that have no spine and very attractive curved edges. The Talpiot produces uniform, spherical heads and grows to a height of between 2 to 4 feet.
When choosing an artichoke for, say, dinner, choose one with the leaves tightly closed. If the leaves are even slightly open, the artichoke is overripe and the leaves will be tough.
My recipe for Spinach Artichoke Casserole can be prepared with the hearts of Talpiot artichokes, or simply pick up a can of artichoke hearts from your local grocer or Whole Foods Market. Either choice will help produce this tasty side dish for any any season, particularly Fall.
Spinach Artichoke Casserole
You'll need:
2 pkg. frozen spinach, boiled and drained well
1 (14 ounce) can artichoke hearts, drained
3/4 stick butter
1 medium onion, chopped
1 - 8 ounce container sour cream
1/2 cup freshly grated Parmeasan chees
1/2 teaspoon garlic powder, or three cloves in a garlic press, to taste
Lawry's seasoned salt to taste
Worcestershire sauce to taste
Saute onion in butter. Combine ( very well drained) spinach, sauteed` onion, squish artichokes with hands and mix in rest of ingredients. Blend well. Bake in casserole dish for 30 to 45 minutes until bubbling and brownish on top. Serves 4 to 6. B'tayavon!
No comments:
Post a Comment