Slow Cooker_ The Best Cookbook Ever - Diane Phillips [173]
¼ cup finely chopped fresh basil
¼ cup finely chopped fresh Italian parsley
1 teaspoon freshly ground black pepper
combine ¼ cup of the oil, the wine, garlic, peppercorns, and lemon juice in the insert of a 5- to 7-quart slow cooker. Using your fingers, loosen the artichoke leaves so there are spaces for the stuffing between them. Combine the bread crumbs, cheeses, garlic, lemon zest, basil, parsley, and pepper in a small bowl.
push the stuffing, using a spoon, into the spaces between the leaves; the artichokes will begin to get fatter the more stuffing you put in. Arrange the artichokes in the slowcooker insert and drizzle with the remaining ¼ cup oil. Cover and cook on low for 5 hours, until a leaf can be easily released and the artichoke heart is tender when pierced with the tip of a sharp knife.
serve the artichokes warm or at room temperature as a first course or a side dish.
serves 6
Wine-Braised Artichokes
When it’s artichoke season in the Salinas valley, I rev up the slow cooker for braised globe artichokes. Lemon, thyme, bay leaves, white wine, peppercorns, and garlic infuse the artichokes with a delicious flavor. Serve the whole artichokes as a starter or as a side dish with grilled meats, poultry, or seafood, accompanied by a garlic mayonnaise or lemon butter. Leftover artichokes may be refrigerated for up to two days.
2 large lemons, cut into quarters
2 bay leaves
1 teaspoon dried thyme
2 cups dry white wine or vermouth
10 black peppercorns
6 cloves garlic, peeled
6 large globe artichokes, tough outer leaves peeled away, stems trimmed flush with the bottom
squeeze the lemons into the insert of a 5- to 7-quart slow cooker. Add the lemon rinds, bay leaves, thyme, wine, peppercorns, and garlic.
arrange the artichokes stem-side down in the slow-cooker insert. Cover and cook on low for 4½ to 5 hours, until the leaves release easily and the heart is tender when pierced with the tip of a sharp knife.
remove the artichoke hearts from the cooker and serve hot or at room temperature.
serves 6
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artichoke savvy
To remove the choke from the artichoke, gently separate the middle leaves with your fingers until the tiny leaves that cover the choke are exposed. Pull the tiny leaves off to expose the choke. Using a teaspoon, gently scrape the choke off the artichoke bottom.
Shaved Brussels Sprouts with Pancetta
I have to admit, as a child Brussels sprouts were not a favorite, even though my mother would lovingly slow-sauté them in garlic-infused olive oil. It wasn’t until I discovered the difference made by separating the leaves that I become a fan. Adding crispy pancetta, an Italian salt-cured pork, sealed the deal! The sprouts are delicious hot, warm, or at room temperature.
½ cup extra-virgin olive oil
3 ounces pancetta, finely chopped (see savvy)
3 cloves garlic, sliced
2 pounds Brussels sprouts, ends trimmed, cut into quarters, and leaves separated
1½ teaspoons salt
½ teaspoon freshly ground black pepper
heat the oil in a medium sauté pan over high heat. Add the pancetta and cook until crispy. Remove it to paper towels to drain. Add the garlic to the pan and cook over low heat until it begins to turn golden, being careful not to let it get brown.
pour the oil and garlic into the insert of a 5- to 7-quart slow cooker. Stir in the sprouts, salt, and pepper. cover and cook on high for 1 hour, until the leaves are tender. Stir in the pancetta and cook for another 30 minutes.
serve hot or at room temperature.
serves 6
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pancetta savvy
If pancetta isn’t available, finely diced prosciutto may be substituted.
Diva Mashed Potatoes
When do ordinary mashed potatoes become “diva” mashed potatoes? When you can make them ahead of time and then heat them in a slow cooker. These mashed potatoes are similar to the ultimate mashed potatoes in their preparation, but they have all the delicious additions of a loaded baked potato.
8 large russet potatoes, peeled and cut into 1-inch chunks
4 tablespoons (½ stick) unsalted butter