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<blockquote data-quote="Dioltach" data-source="post: 6727828" data-attributes="member: 21843"><p>Sorry, never cooked artichoke hearts, but I'd definitely parboil them (or cook them in a water bath, of you have one) before frying them. Pretty much every recipe I have for artichokes also involves soaking them in a lemon juice and water mixture before cooking, presumably to retain their colour.</p><p></p><p>I had some friends round to watch the rugby yesterday and did a bit of light cooking. I smoked some more salmon, which was very well received, particularly with the lemon and dill espuma. I also baked some crab and apple cornmeal muffins, which would have been better if I'd used a little more crab meat and remembered to add ginger, and I made some Caribbean pumpkin fritters. The plan was to make thing ones and turn them into quesadillas with goat's cheese and coriander, but I couldn't get them thin and large enough. So in the end I just served the small fat ones, and no one complained.</p><p></p><p>Tomorrow I'm going to take the leftover pumpkin mash and make ravioli, with feta and coriander, them serve with a grilled chicken breast or veal, and make an orange and Cointrea sauce (or perhaps a foam).</p><p></p><p>(My wife will be visiting her parents in the Caribbean later this month, and I need to make sure she has a reason to come back. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> )</p></blockquote><p></p>
[QUOTE="Dioltach, post: 6727828, member: 21843"] Sorry, never cooked artichoke hearts, but I'd definitely parboil them (or cook them in a water bath, of you have one) before frying them. Pretty much every recipe I have for artichokes also involves soaking them in a lemon juice and water mixture before cooking, presumably to retain their colour. I had some friends round to watch the rugby yesterday and did a bit of light cooking. I smoked some more salmon, which was very well received, particularly with the lemon and dill espuma. I also baked some crab and apple cornmeal muffins, which would have been better if I'd used a little more crab meat and remembered to add ginger, and I made some Caribbean pumpkin fritters. The plan was to make thing ones and turn them into quesadillas with goat's cheese and coriander, but I couldn't get them thin and large enough. So in the end I just served the small fat ones, and no one complained. Tomorrow I'm going to take the leftover pumpkin mash and make ravioli, with feta and coriander, them serve with a grilled chicken breast or veal, and make an orange and Cointrea sauce (or perhaps a foam). (My wife will be visiting her parents in the Caribbean later this month, and I need to make sure she has a reason to come back. :-) ) [/QUOTE]
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