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
-----
How To make Heart Of Artichoke Spice Cake's Videos
White Bean Artichoke Dip and Vegan Crabcakes: 2 for 1
On this episode, we are making one recipe to create two delicious dishes! Scroll down for the recipe and don't forget to like and subscribe to my channel!
White Bean Artichoke Dip
2 cans cannellini beans, drained and rinsed
2 cans artichoke hearts, drained and rinsed
1/4 cup lemon juice
1 tablespoon dried parsley
1/2 tablespoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
2 tablespoons nutritional yeast
1 teaspoon lemon pepper
2 tablespoons capers
2 tablespoon extra virgin olive oil
Mash beans until broken down. Cut artichokes into small pieces. Add all ingredients together and mix well. Taste and adjust for seasoning.
Vegan Crabcakes
2 cups white bean artichoke dip
1 medium onion, medium dice
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 tablespoon white wine or prosecco
1 1/2 cup panko
1/2 teaspoon old bay seasoning
2 tablespoons vegan mayo
Heat a medium saucepan and add olive oil. Add onion and sauté for about 5 minutes. Add a pinch of salt and garlic and cook for an additional minute. Deglaze pan with wine and cook for an additional minute. Add to bowl with white bean mixture. Add remaining ingredients. Oil a parchment lined sheet tray and portion into 1/4 cup patties. Lightly pat eat patty to avoid cracking. Bake at 375 for 15 minutes. Flip each patty and bake for an additional 10 minutes.
Remoulade
1/2 cup vegan mayo
1/4 cup spicy brown mustard
2 tablespoons hot sauce
1 tablespoon relish
1/2 tablespoon capers
1/4 teaspoon salt
1/4 teaspoon pepper
Mix all ingredients together. Taste and adjust for seasoning.
Alex Guarnaschelli's Steamed Whole Artichokes | The Kitchen | Food Network
With this super simple starter recipe, Alex takes the fear out of preparing artichokes!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#AlexGuarnaschelli #TheKitchen #FoodNetwork #SteamedWholeArtichokes #SpicyLemonCaperMayonnaise
Alex Guarnaschelli's Steamed Whole Artichokes | The Kitchen | Food Network
Baked “Fried” Artichoke Hearts
Artichokes are one of the best sources of healthy prebiotic fiber on the planet – but if you don’t know how to cook them, they seem like a lot of work. The solution? Steven Gundry MD's lectin-free “fried” artichoke hearts aren’t just twitter-delicious – they’re easy. All you need is frozen artichoke hearts (yes, really), cassava flour, and some smart seasoning to make a delicious snack or side dish.
Full recipe:
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
check out my new vlog channel !
hey ! Subscribe and Hit The Bell, It really helps me out :)
#shorts #acooknamedmatt #food #cooking
buy my Flakey Salt :
Let’s be friends on everything ! :)
Instagram :
Tik Tok :
The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
Full episode here:
Still haven’t subscribed to Allure on YouTube? ►►
Sign up for our monthly Allure Beauty Box ►►
ABOUT ALLURE
The best daily makeup tips, skin-care advice, hair tutorials, product reviews, and videos from beauty experts.
How to Cook Artichokes | Food How To
Love artichokes, but too scared to make them at home? We're here to help you conquer your fear of the Spring vegetable, as it's so much easier to prepare than it looks. Learn how to steam, roast, and - of course - eat them, then get cooking with a whole host of artichoke recipes. Keep watching to get to the heart of the artichoke.
Subscribe to POPSUGAR Food!
Visit our website for more easy recipes and cooking tips!
Are we friends yet? Join us on Facebook!
Get the latest updates via Twitter!