How To make Heart Of Artichoke Spice Cake
18 oz Frozen artichoke hearts; - t
1 c Canola or corn oil
1 1/2 c Granulated sugar
2 lg Eggs; at room temperature
2 c All-purpose flour
1 ts Baking soda
1 ts Baking powder
1 ts Cinnamon
1/2 ts Ground cloves
1 pn Salt
1 c Chopped walnuts or pecans
1 c Raisins
Confectioners' sugar; - for In a medium saucepan over high heat, bring 1 inch of water to a boil. Cook the artichoke hearts, uncovered, for 5 minutes; drain and puree in a food processor. Set aside. Preheat the oven to 350 F. Butter a 9-inch bundt pan. In the large bowl of an electric mixer set at moderately high speed, beat the oil and sugar together until just combined. Add the eggs one at a time, beating well after each addition, and beat until creamy. Stir together the flour, baking soda, baking powder, cinnamon, cloves, and salt; add to the oil mixture and beat until smooth. Beat in the reserved artichoke puress until thoroughly blended. With a rubber spatula fold in the nuts and raisins. Transfer the batter to the bundt pan and bake in the center of the oven for 1 hour, or until a tester inserted in the middle of the cake comes out clean. Let cool in the pan on a wire rack for 10 to 15 minutes. Run a thin-bladed knife around the inner and outer edges of the bundt pan and invert onto a serving dish or cake stand. Dust with the confectioners' sugar. NOTE: If you would like a higher, lighter-textured cake, separate the eggs, adding only the yolks to the oil and sugar, then beat the whites until they hold stiff peaks and fold them into the batter just before folding in the nuts and raisins. Serves 8 to 12 Source: Desserts with a Difference - by Sally and Martin Stone Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 08-15-94
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How To make Heart Of Artichoke Spice Cake's Videos
What is Turning an Artichoke
Ingredients:
-10-15 artichoke hearts
-1 cup cooking sake
-1 cup H2O
-1 tbsp chili flake
-1 tbsp black peppercorn
-1 lemon
-sprig of thyme
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Sabrina Ghayour's spiced carrot cake recipe from her cookbook, Persiana.
Here Sabrina Ghayour guides you through her spiced carrot, pistachio and coconut cake with rose water cream recipe from her award winning cookbook, Persiana: Recipes from the Middle East and beyond. Simple, delicious and evoking all the tastes from Iran; and even better, it's gluten free!
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Vegan coconut crab cakes!
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Keto Lemon Cream Artichoke Recipe
CHECK OUT THE FULL RECIPE HERE:
This lemon cream artichoke dish is packed full of flavor. Add it to your Healthy Keto meal plan as a side or appetizer!
Roman Artichokes, Rome’s other Famous Aritchoke Recipe
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In Rome, Just like there are 4 famous pastas, there are 2 famous artichoke recipes the Romans treasure once spring comes along. The first is Carfiofi alla Giudia, or Jewish styles artichokes, deep fried to a golden crispy perfection, they are heavenly. Then there is Carciofi alla Romana, Roman Style artichokes, a braised style artichoke that may not sound as fun on paper, but in my opinion, is just as special and just as delicious and that's what we’re making today, so lets just jump right into it.
Recipes:
Roman Artichokes (Carciofi Alla Romana)
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Jewish Style Artichokes (Carciofi Alla Giudia)
Alex Guarnaschelli's Steamed Whole Artichokes | The Kitchen | Food Network
With this super simple starter recipe, Alex takes the fear out of preparing artichokes!
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Steamed Whole Artichokes with Spicy Lemon Caper Mayonnaise
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 50 min
Active: 15 min
Yield: 4 servings
Ingredients
4 large artichokes
6 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons capers, coarsely chopped
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon plus 2 teaspoons hot sauce
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Directions
Special equipment: a steamer basket
Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
Serve the artichokes with the dipping sauce.
Cook’s Note
Be careful when you lift the cover of the steamed artichokes. Keep your head to the side and allow the steam to escape first.
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Alex Guarnaschelli's Steamed Whole Artichokes | The Kitchen | Food Network