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Message
Submission Thread for F&DB Artichoke Challenge 6/15/21
Posted on 6/15/21 at 9:00 am
Posted on 6/15/21 at 9:00 am
Submit your entries in this thread. Entries will be accepted till midnight tonight.
Must post at least one pic and a description of your dish. Full recipes and more pics also acceptable.
Voting starts tomorrow.
Good luck!
Must post at least one pic and a description of your dish. Full recipes and more pics also acceptable.
Voting starts tomorrow.
Good luck!
This post was edited on 6/16/21 at 12:08 am
7
Posted on 6/15/21 at 9:00 am to Darla Hood
I hope we have some entries. Mine won’t be posted till later.
Posted on 6/15/21 at 10:17 am to Darla Hood
I didn't get very creative this time. Artichokes are tough!
I decided to do a Spinach and Artichoke Grilled Cheese.
First, I made homemade mayo for the mixture that will go into the sandwich. Egg, dijon, garlic, lemon, and oil.
I had never done this before, actually. It is really good. Season with salt and set aside.
Next, we grate our cheese. I chose an herb Havarti and mozzarella. The mozz was sliced, so only need to grate the Havarti.
Next, we get the filling going. Started with some trinity.
Add your spinach and cook for a few minutes. Then add garlic and seasonings.
These are the spreads I wanted to use, but decided on only pepper jelly.
Next, add your artichokes and heat until they start falling apart. I used the spoon to break them up some.
Let mixture cool.
Time to prep the bread.
Mix the cooled sandwich filling into your homemade mayo and season with salt and papper.
Slice your tomato
Buttered side down into the pan and start assembling
Extremely messy, but very good.
My thumb isn't dirty. I cut the tip of it off a few days before I made this (channeling my NOLAGT, I guess) and had to go to after hours to get it cauterized, hence the totally black fingertip.
I decided to do a Spinach and Artichoke Grilled Cheese.
First, I made homemade mayo for the mixture that will go into the sandwich. Egg, dijon, garlic, lemon, and oil.
I had never done this before, actually. It is really good. Season with salt and set aside.
Next, we grate our cheese. I chose an herb Havarti and mozzarella. The mozz was sliced, so only need to grate the Havarti.
Next, we get the filling going. Started with some trinity.
Add your spinach and cook for a few minutes. Then add garlic and seasonings.
These are the spreads I wanted to use, but decided on only pepper jelly.
Next, add your artichokes and heat until they start falling apart. I used the spoon to break them up some.
Let mixture cool.
Time to prep the bread.
Mix the cooled sandwich filling into your homemade mayo and season with salt and papper.
Slice your tomato
Buttered side down into the pan and start assembling
Extremely messy, but very good.
My thumb isn't dirty. I cut the tip of it off a few days before I made this (channeling my NOLAGT, I guess) and had to go to after hours to get it cauterized, hence the totally black fingertip.
Posted on 6/15/21 at 10:23 am to Darla Hood
quote:
I hope we have some entries
I think we will have substantially less this time, but I don't think we should let it affect the competition.
I think when we have more niche ingredients (or polarizing ones), we will see less entries, but that's okay! It is also getting into high vacation season and a lot of us probably have trips planned that make it difficult to participate every round :) I definitely don't think the competition overall is dying off.
I did notice it seems from the time the new ingredient is announced until next submission day seems to be less than a month (I originally thought this was a monthly competition?). I wonder if putting a solid 4 weeks between each round would help people with timing?
Posted on 6/15/21 at 10:41 am to LouisianaLady
Yea artichoke will probably yield less entries but it is what it is. I was all set until my baby artichokes wound up being bad once I cut them open at go time. Missed opportunity's but im looking forward to seeing what comes in! I didn't realize how many different artichoke varieties are out there. I really wanted to try to get some baby purple ones but couldn't find any.
Posted on 6/15/21 at 11:16 am to Darla Hood
Crab and Oyster Stuffed Artichokes with Hollandaise
First, the oyster dressing that will go in the center of the artichoke.
Prepped for the pot.
I’m an artichoke amateur. These first two artichokes are cooked so that you can scrape the meat from the leaves and also use the hearts for the dressing. I got a measly amount and so I supplemented with artichoke hearts from a jar. I rinsed all the brine off before chopping.
The oyster dressing is outstanding! I considered stopping right here. I will definitely make artichoke and oyster dressing again. Also, not pictured is that I added some bread crumbs to the mixture, but not a ton.
On to the crab stuffing for the leaves.
Butter, olive oil, garlic, and scallions.
Add 1 cup of crab meat and lemon juice. I had claw meat. Lump is probably preferable.
1 and a half cups of bread crumbs, 1 cup parmigiana, parsley.
Mix with crab.
Prep two more artichokes for stuffing.
Holy hell! Getting the chokes out of the first wasn’t difficult because they were cooked and tender. Getting the chokes out of these raw ones was an ordeal. And I seem to be missing some pics.
After stuffing, and ready for steaming. The water in the pot started off fresh, but some stuffing spilled out.
While the artichokes were in the oven, I made the Hollandaise sauce.
Three egg yolks, lemon juice, Dijon mustard, salt and red pepper. A 1/2 cup of butter.
Hot butter emulsified into the yolk mixture.
Out of the oven!
Sauced.
First, the oyster dressing that will go in the center of the artichoke.
Prepped for the pot.
I’m an artichoke amateur. These first two artichokes are cooked so that you can scrape the meat from the leaves and also use the hearts for the dressing. I got a measly amount and so I supplemented with artichoke hearts from a jar. I rinsed all the brine off before chopping.
The oyster dressing is outstanding! I considered stopping right here. I will definitely make artichoke and oyster dressing again. Also, not pictured is that I added some bread crumbs to the mixture, but not a ton.
On to the crab stuffing for the leaves.
Butter, olive oil, garlic, and scallions.
Add 1 cup of crab meat and lemon juice. I had claw meat. Lump is probably preferable.
1 and a half cups of bread crumbs, 1 cup parmigiana, parsley.
Mix with crab.
Prep two more artichokes for stuffing.
Holy hell! Getting the chokes out of the first wasn’t difficult because they were cooked and tender. Getting the chokes out of these raw ones was an ordeal. And I seem to be missing some pics.
After stuffing, and ready for steaming. The water in the pot started off fresh, but some stuffing spilled out.
While the artichokes were in the oven, I made the Hollandaise sauce.
Three egg yolks, lemon juice, Dijon mustard, salt and red pepper. A 1/2 cup of butter.
Hot butter emulsified into the yolk mixture.
Out of the oven!
Sauced.
This post was edited on 6/15/21 at 11:40 am
Posted on 6/15/21 at 11:18 am to LouisianaLady
Currently it’s every three weeks. I would be happy to make it every four! Maybe we should discuss holding off until September?
Posted on 6/15/21 at 11:28 am to Darla Hood
Oh my gosh, Darla! I can almost taste those! This is my kind of dish as you probably know! 
This post was edited on 6/15/21 at 11:29 am
Posted on 6/15/21 at 11:32 am to Gris Gris
You definitely inspired it with the recipes you shared. The oyster dressing isn’t Oysters Gabie, but it was my starting point. Also, your comments about Hollandaise are what made me think of making it. 
Posted on 6/15/21 at 11:34 am to Darla Hood
You did an awesome job. I wish I had one of those! You may need to share your entire recipe. Looks like a keeper!
Posted on 6/15/21 at 11:34 am to LouisianaLady
quote:
I didn't get very creative this time. Artichokes are tough!
Proceeds to make the most exquisite homemade grilled cheese I've ever seen.
Seriously gonna have to make this one.
Posted on 6/15/21 at 11:42 am to Darla Hood
quote:
I hope we have some entries
I cooked and will be posting... also went fairly simple, but delicious.
Posted on 6/15/21 at 11:49 am to LouisianaLady
You had me at crab meat, Darla. It sure looks good. And wow, LL, the home made mayo is so cool. I never knew how to do that-still don't. Your entry looks yummy. I want both yours and Darla's for lunch!
On the 2 to 4 weeks thing. Has the past shown less entries in the summer when people are busy vacationing-especially now with the new found covid freedom!?
It sure looks good. And wow, LL, the home made mayo is so cool. I never knew how to do that-still don't. Your entry looks yummy. I want both yours and Darla's for lunch! On the 2 to 4 weeks thing. Has the past shown less entries in the summer when people are busy vacationing-especially now with the new found covid freedom!?
This post was edited on 6/15/21 at 11:51 am
Posted on 6/15/21 at 11:49 am to Gris Gris
It’s so rich. Definitely would be good to share. At first I thought the oyster dressing couldn’t be beat, but those leaves full of crab/breadcrumbs… so good!
Posted on 6/15/21 at 11:50 am to LouisianaLady
quote:
I didn't get very creative this time.
But you did!!
Posted on 6/15/21 at 11:51 am to cajunangelle
Thanks, Angelle. We started this last fall, so this is the first summertime challenge.
Posted on 6/15/21 at 12:27 pm to Darla Hood
Current entries look awesome My dish & pics will be posted later this evening / tonight. "parenting" got in the way yesterday preventing me from kitchen time. Got all my ingredients, just have to make it
My dish & pics will be posted later this evening / tonight. "parenting" got in the way yesterday preventing me from kitchen time. Got all my ingredients, just have to make it 
Posted on 6/15/21 at 12:28 pm to Got Blaze
looking forward to seeing all these.
my mother is the artichoke whisperer. I should have gotten her lined up as my ringer
my mother is the artichoke whisperer. I should have gotten her lined up as my ringer
Posted on 6/15/21 at 12:29 pm to Got Blaze
Glad to see you and LSUBoo are going to be entering. I think a couple more people said they might.
Posted on 6/15/21 at 1:24 pm to Darla Hood
Haven't had much time to participate since starting graduate school but, here's my entry.
Cynar (pronounced CHEE-nar) is an Italian bitter apéritif of the amaro variety. It is made from 13 herbs and plants, predominant amongst which is the artichoke (Cynara scolymus), from which the drink derives its name.
This cocktail is a favorite of ours as it blends Sotol with mezcal for a smokey aromatic introduction as you lift it to your lips. That is followed by the bitter-sweet herbal nuances of the Meletti and Cyanr as you take a sip. Finally finishing on a nutty cocoa note as you exhale after swallowing. Here's how to make it.
First assemble your mise en place, which includes a chilled coupe glass and ice in a mixing glass.
Add the following ingredients to build the drink in the mixing glass with ice.
Stir to blend the ingredients and allow it to rest to allow for dillution.
Dump the ice and water out of the coupe glass and strain the contents as you pour them in.
Garnish with a single marachino cherry
Serve immediately
Cheer!
Cynar (pronounced CHEE-nar) is an Italian bitter apéritif of the amaro variety. It is made from 13 herbs and plants, predominant amongst which is the artichoke (Cynara scolymus), from which the drink derives its name.
This cocktail is a favorite of ours as it blends Sotol with mezcal for a smokey aromatic introduction as you lift it to your lips. That is followed by the bitter-sweet herbal nuances of the Meletti and Cyanr as you take a sip. Finally finishing on a nutty cocoa note as you exhale after swallowing. Here's how to make it.
First assemble your mise en place, which includes a chilled coupe glass and ice in a mixing glass.
Add the following ingredients to build the drink in the mixing glass with ice.
Stir to blend the ingredients and allow it to rest to allow for dillution.
Dump the ice and water out of the coupe glass and strain the contents as you pour them in.
Garnish with a single marachino cherry
Serve immediately
Cheer!
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