35, newly married, and living in Upstate NY. Desperate to see the world, but too much in debt to do so, I’m content (for now) to travel the globe one meal at a time.
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Ask Wendalicious!
Got a question about food, wine, or the kitchen in general? Send me an email and I'll answer it on the blog. Hope to hear from you soon! Blogroll
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hey, WENDALICIOUS it’s your favorite sister!…you have a lot of time on your hands to have a blog, but i think it is awesome!
Hopefully i will be up there soon to spend some money @ the casino! guess i should start saving my money
LOVE YOU! <3: Kristen
Wendalicious — you can only inagine what I thought the site would have on it….
Great job, kiddo. Looking forward to trying some recipes.
Keep this going!
VS or HP
Vespi Scarpelli??? Any relation to Glenn Scarpelli (from TV’s “One Day at a Time”?)
May I have the recipe for artichoke francaise sent to my e-mail address? I have not been able to locate it.
Thank you.
Jean:
I don’t actually have the recipe, because I had the artichokes at a restaurant, but i found a recipe from the California Artichoke Advisory Board that sounds very similar, and another recipe for Roasted Garlic Cream Sauce that should work. After making the sauce, you should pour it over the artichokes, and bake until bubbly.
FRENCH FRIED ARTICHOKE HEARTS
FRENCH FRIED ARTICHOKE HEARTS
1 cup fish batter mix
¼ teaspoon baking powder
½ cup water
¼ cup beer
2 pounds baby artichokes, prepared as directed and quartered*
1 cup Italian bread crumbs
¼ cup grated Parmesan cheese
solid all vegetable shortening for frying, about 1 inch deep
Heat shortening to 350 degrees F. Mix together the batter mix, baking powder, water and beer. Dip artichokes in batter mix, then roll in bread crumbs mixed with Parmesan cheese. Fry 2 or 3 minutes or until light golden brown.
*For preparation of baby artichokes, trim to hearts, quarter, and place in water with lemon juice to prevent browning. Drain well before dipping in batter.
Roasted Garlic Sauce
Ingredients:
* 6 garlic cloves, roasted and peeled
* 1 medium onion, finely diced
* 1 cups white wine
* 2 cups heavy cream
* salt and freshly ground pepper to taste
To roast garlic Preheat oven to 350°F. Rub individual garlic cloves with olive oil, place in a small oven proof pan, and season with salt and pepper. Cover the pan with aluminum foil and roast for 45 minutes, or until garlic is soft and lightly browned. Peel garlic.
Method for Sauce
In a medium saucepan over high heat, combine the garlic, onion, and white wine, bring to a boil, and reduce by three-fourths. Reduce the heat to medium, add cream, and let simmer for 15 to 20 minutes. Season to taste with salt and pepper. Transfer to food processor and puree. May be prepared up to two days ahead, covered, and refrigerated,. Bring to room temperature before serving,