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    Oven-Roasted Fiddleheads with Capers and Lemon #SundaySupper

    Another Sunday … another Sunday Supper Movement. This week hosted by Christie at A Kitchen Hoor’s Adventures. Stop by and check out her blog … scroll to the bottom and check out all of the Healthy Green Recipes for St. Patrick’s Day.

    I will admit from the outset, that this recipe has been sitting on my to-do list since last spring. I’ve just had a hard time sitting in front of this computer and writing. Seeing this week’s theme jolted me into, Come on, girl, get off yer are and write. So here I am.

    Besides, it’s cold here in Maine. I am longing for springtime. Remembering this recipe and the lovely spring day I found these green beauties makes me warm and happy. Perhaps by you, the little fiddleheads are pushing through the ground as you read.

    Fiddleheads are the young unfurled fronds of ferns that pop their little heads out of the ground in the spring. Usually an Ostrich Fern. You harvest them in the spring before they unfurl and are close to the ground. This involves a lot of tramping around – well, treading lightly around the woods, peering on the ground for these little prized gems. Usually under or near trees, so they’re in a cool-ish, damp-ish place. You cut close to the ground and try not to take too many from the same cluster so as not to kill the fern – we’ll want more next year, right?

    They are high in omega- 3 and omega-6 fatty acids, and high in iron and fiber and potassium.

    They are fiddly to clean – hahaha, get it? Fiddleheads? Fiddly? – oh, I crack myself up. Cutting off the bottom, peeling the brown papery stuff and soaking, and soaking, and soaking.

    But once soaked they look like this:

    Cool, right? And a little weird.

    I wanted the preparation method to be light as the flavor of the Fiddlehead is delicate. They taste like spring-time, a little grassy, a little nutty, a bit like an asparagus. and I think a bit like an artichoke.

    • cups fiddleheads
    • tablespoons capers
    • tablespoons fresh lemon juice
    • tablespoon extra virgin olive oil
    • 1/4teaspoon sea salt
    • 1-2 thin lemon slices

    NOTE: I left the capers out. Someone here has an issue with capers. I’m not quite sure what or shy, but for marital harmony, I left them out.

    Preheat oven to 450 degrees.

    Wash fiddleheads thoroughly, in at least 2-3 changes of water. Trim away any brown, woody ends of fiddlehead stems.

    Bring a medium pot of water to a boil and blanch fiddleheads for 5 minutes. Drain and plunge into an ice water bath to stop cooking.

    Drain thoroughly and toss with lemon juice, olive oil, capers, salt and lemon slices.

    Spread onto a parchment lined baking sheet and roast for 8-12 minutes, until lightly browned and crisp around the edges.

    Healthy Green Foods for St. Patrick’s Day

    Healthy Green Main Meals

    Super Green Side Dishes

    Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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    Roasted Baby Artichokes

    Ready to serve

    Love artichokes. Love, love, LOVE artichokes.

    And a stuffed artichoke is enough to send me over the moon.

    When I saw the recipe for Roasted Baby Artichokes in Family Table by Michael Romano and Karen Stabiner, a collection of recipes from the staff of Danny Meyers’ restaurants, I immediately wanted to try it.

    It should be noted, I already do have a favorite artichoke recipe from Lucinda Scala Quinn that I make constantly, but wanted to try something from my newly acquired cookbook.

    Oh, wait, did I say newly acquired? Oops, no, ummmm, not newly, errrr, no, really, had it for ages. See, there’s a moratorium on NEW cookbooks, don’t ya know. So, I would never, ever … wink, wink, nudge, nudge …

    Anyway, back to the artichokes …

    It’s Mother’s Day. My Mom and I have decided to share the cooking for the day. We both really hate to eat out on holidays, love to be in the kitchen together and thought it would be fun to do. Mom made the chicken, Flat Roasted Chicken, another fav from my darling Lucinda, I was making a potato roast, another fav from Every Day Food and Mini New York Cheesecakes for dessert.

    While shopping, my Mom saw and bought baby artichokes, the perfect side dish for us, and the hunt was on for a recipe.

    Try this one, I says. It looks great, I says. Okay, send it to me and that’s what I’ll make, says my very indulgent, trusting Mom.

    Happy Mother’s Day, Mom. Thanks for everything. And thank you for going through all the trouble this recipe caused.

    • ½ C olive oil
    • 4 T (1/4 cup) fresh lemon juice
    • 3 garlic cloves, finely chopped
    • ¼ t red pepper flakes
    • Salt and black pepper to taste
    • 12 baby artichokes (about 2 pounds)
    • 2/3 C grated Parmigiano-Reggiano
    • 1 C dried bread crumbs, preferably homemade or panko
    • 1/3 C coarsely chopped fresh Italian parsley

    Place the olive oil, lemon juice, garlic and pepper flakes in a shallow 9×13 dish or bowl large enough to accommodate the artichokes.

    Prep the artichokes: Slice the woody end of the stem. With a vegetable peeler, peel the outer layer of the stem. With a sharp knife, slice the top 1/2 inch of each artichoke. Peel away three or four layers of the tough outer leaves until you find lighter green layers. Slice the artichokes in half lengthwise. Remove the choke, if any.

    NOTE: OMG, according to my Mom, this took a ridiculously long time. You end up with a HUGE pile of leaves and stems and teeny tiny bits of artichoke halves.

    Place in the vinaigrette immediately to minimize discoloration. Allow artichokes to marinate for about 15 minutes.

    Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

    Roasted

    Remove the artichokes from the vinaigrette and transfer to the prepared baking sheet. Reserve any remaining vinaigrette.

    NOTE: This makes a lot of vinaigrette.

    Roast the artichokes for 30 minutes, or until fork tender when pierced all the way through.

    Stuffing

    Meanwhile, mix together the cheese, bread crumbs and parsley in a small, plus 2 tablespoons of the reserved vinaigrette.

    NOTE: We added a lot more than 2 tablespoons of the vinaigrette. The bread crumb mixture was very, very dry and it really seemed to need more. Personally, I thought the breadcrumb mixture was too cheesey, needed a little lemon juice or zest, and more parsley, but my Mom and I both try recipes straight from the pages the first time and then play with it.

    Stuffing artichokes

    Spoon the bread crumb mixture onto each artichoke, then roast for 15 minutes, or until the bread crumbs are golden.

    Serve hot or at room temperature.

    Makes four to six side dish servings.

    NOTE: Nope, not again. Dealing with the baby artichokes took any and all joy out of this recipe. Frozen artichokes make life easier. The stuffing, at least for us, needed a lot of changing. Lucinda, Rose’s Artichokes remain and will remain my absolute fav.

    There are so many great recipes in this book. I can’t wait to try another, just not this one!