ARTICHOKES ???? How to Cook and Preserve ARTICHOKE in oil ???? Pickled Artichoke hearts
Finally, after the homemade sun dried Tomatoes, the Aubergines in Oil, the Mushrooms in Oil, .... today we are preserving the Artichokes in Oil ????
You will only need:
Artichokes 20
Lemon 1
White wine 500 ml
White vinegar 500 ml
Sea salt 50 g
Black pepper 10 + 10 grains
Laurel 1 + 1 leaves
Seed oil 500 ml
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Here, on my website, you will soon find the written recipe:
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High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
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Lamb Tajine with green peas and artichoke - طاجين الغنمي الجلبانة والقوق
Another classic tajine again, one of the unique combination that you can find only in spring season, hope you'll enjoy watching it and here's the recipe down below :
Lamb Tagine with Vegetables : Green peas and Artichoke
Ingredients :
½ Kg Lamb
2 Big onions
250g Of Green Peas
4 Or 5 Artichokes
Spices : Salt, black pepper, turmeric, coriander, cayenne pepper powder, olive oil, garlic and if available Ras el Hanout & Safran
Method :
1st Wash the lamb and marinate it with one tablespoon of each, pepper, turmeric, salt, coriander, cayenne mix it up and then add a little drizzle of olive oil ... let that rest for a little 10 min, meanwhile chop one onion and put it as base on your Tajine, we put that on a medium fire, adding some salt black pepper and turmeric, give it a little stir and add your meat. Once this became sizzling you will be ready to add a big (25Cl) cup of hot water with a pinch of safran, cover it with a lid and let it simmer for 15min on a low heat.
Prepare your artichokes and green peas and then place them on top let everything cook for another 45min on a low heat and you will be ready to serve.
Served from Morocco with Love
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Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata
Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata #shorts #toast #tomatoes #garlic #burrata
How To Make Tasty Shrimp Artichoke Dip - Best Game Day Appetizer
Hot Shrimp Dip is the ultimate game day or party appetizer. It is creamy, cheesy and loaded with shrimp and artichokes. This shrimp dip recipe is made in one pan, preserving every bit of shrimp flavor. If you enjoyed our spinach artichoke dip, you will LOVE this!
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Mini Toasts Ingredients:
►1 baguette, cut into ½ slices
►2-3 Tbsp butter or oil
Shrimp and Artichoke Dip Ingredients:
►1 lb raw shrimp, peeled and deveined
►1 Tbsp butter
►salt and pepper to taste
►4 oz cream cheese
►8 oz sour cream (light is ok)
►4 Tbsp unsalted butter
►8 oz Monterey Jack Cheese, shredded, divided
►14 oz quartered artichoke hearts, well-drained and chopped
►1 large garlic clove, pressed
►1 Tbsp Tabasco, or to taste
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Orange Harissa Lamb Chops | The Mediterranean Dish
These easy one-skillet lamb chops will surprise your taste buds in a good way! The Moroccan-inspires spice rub + orange-garlic marinade is out of this world! Full Recipe: