Skip to main content

Recycled Artichoke Tofu

Photo by Alessandra Zecchini©


In the freezer I had some artichokes which I had cooked alla romana, with garlic and parsley
(you can find the recipe, which appeared on Cuisine Magazine, by clicking here).
They needed to be used, so I defrost them, remove the outer leaves and scraped the flesh out with a knife (lots of work!)
I set the flesh aside, collected the juices from the defrosted artichokes (they had made quite a bit of broth), and gently simmered the hearts again in their juices with some tofu cubes. The tofu soaked up the artichoke flavour nicely. Once all the water was absorbed I served the tofu ad artichokes hearts with some steamed carrots and boiled new potatoes, and the artichoke sauce made by heating up the artichoke flesh and adding a little olive oil.


Labels:

Comments

  1. Lazaro CooksJune 8, 2010 at 2:52 PM

    Saw you on Sook's blog. Glad I checked yours out. Very well done. Look forward to following you here.

    Cheers!

    ReplyDelete
  2. AlessandraJune 8, 2010 at 7:19 PM

    Ciao Lazaro, thank you, I'll come and visit you now :-) have a good day.

    ReplyDelete
  3. ClaudiaJune 9, 2010 at 1:45 AM

    I actually have leftover artichoke hearts - serendipity! This looks delicious.

    ReplyDelete
  4. AlessandraJune 9, 2010 at 4:26 AM

    Fantastic Claudia! let me know! :-)

    ReplyDelete
  5. Jayanthy KumaranJune 9, 2010 at 6:36 AM

    Hy Alessandra,
    Thanks for stopping by 'Tasty Appetite' and for motivating words...
    YOur receipe is very tempting and gonna try it soon.

    ReplyDelete
  6. FaithJune 10, 2010 at 9:25 AM

    I just found your lovely blog! This looks like a delicious meal, I love artichoke hearts.

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Mezze Maniche with Mushroom Cream Sauce

Since I had some left over mushroom sauce from yesterday's dish , today I made some pasta. I heard from other bloggers about the Garofalo pasta brand, in NZ I could only find it in one shop, and it was too expensive even to consider, so I thought that I should try it while I am in Italy. I choose mezze maniche for this dish. Mezze maniche with mushrooms I cooked the mezze maniche al dente. In the meantime I warmed up the pan with the left-over mushrooms and added 250 ml of cream. Then I added some freshly chopped Italian parsley and some freshly ground pepper. I drained the mezze maniche and passed them in the pan with the mushroom and cream sauce. They tasted great! Photos by Alessandra Zecchini©
9 comments
Read more

Paccheri with tomato, parsley and garlic.

Paccheri are hollow pasta tubes that look like rigatoni or tortiglioni, but with a difference: the paccheri tubes flatten once they are cooked. Usually the have very rich sauces, but I am one for 'less is more' these days, and so here I just warmed up a ready made Italian tomato passata ( a good one ). Once the passata was hot I added some salt, extra virgin olive oil and finely chopped Italian parsley with garlic. These days I am chopping a lot of parsley and garlic together, it is too early for basil, and parsley taste really good in Italy! Also, I like the idea of having a cooked sauce but with raw herbs and garlic in it: the taste changes completely. Simple but really effective!!! If you are not vegan you can add some ricotta to this. Photos by Alessandra Zecchini©
7 comments
Read more