National Artichoke Hearts Day - March 16th
did you know??
March 16th is National Artichoke Hearts Day
here's a recipe to help you celebrate... ENJOY!!
Halibut with Artichoke Hearts
Ingredients:
1 1/2 lb halibut fillets, skin removed
scant cup flour, seasoned with salt and pepper (for dusting)
1 egg, lightly beaten
1/2 cup milk
1/2 cup blanched almonds, toasted and chopped
1/2 cup kritamo, chopped
4 tablespoons olive oil
2 tablespoons shallots, chopped
1 cup artichoke hearts, sliced and pan-seared
1 cup dry white wine
1/4 cup heavy cream
3 tablespoons vegetable stock
2 tablespoons butter
1 tablespoons lemon juice
salt and pepper, to taste
Cut fish into four 6-ounce fillets. Dust each piece of fish in flour mixture, shaking off excess. Create an egg wash by combing egg with milk in a shallow bowl. Dip one side only of fish in egg mixture.
Combine almonds with kritamo. Roll to coat the egg-washed side of fish in the almond mixture.
In a medium sauté pan, sauté the almond-coated side of the fish in olive oil until golden, approximately 3 minutes. Turn and sauté the uncoated side of the fish, approximately 3 minutes. Remove fish from pan.
Add shallots and artichokes to sauté pan, cooking 1-2 minutes. Add white wine and cook over medium heat until sauce is reduced by half. Add cream and continue to cook over medium heat until slightly thickened. Add vegetable stock and reduce heat to low. Add butter and stir well to incorporate completely. Finish with lemon juice and salt and pepper, to taste.
Yield - Serves 4
... for photo and printer-friendly recipe go to: http://www.homebakedmemories.com/pf_pages/pfBlueberryPopovers.htm
Find more great tips, ideas, and homemade, homebaked memories at http://www.homebakedmemories.com
Feel free to join us and share your own ideas...
March 16th is National Artichoke Hearts Day
here's a recipe to help you celebrate... ENJOY!!
Halibut with Artichoke Hearts
Ingredients:
1 1/2 lb halibut fillets, skin removed
scant cup flour, seasoned with salt and pepper (for dusting)
1 egg, lightly beaten
1/2 cup milk
1/2 cup blanched almonds, toasted and chopped
1/2 cup kritamo, chopped
4 tablespoons olive oil
2 tablespoons shallots, chopped
1 cup artichoke hearts, sliced and pan-seared
1 cup dry white wine
1/4 cup heavy cream
3 tablespoons vegetable stock
2 tablespoons butter
1 tablespoons lemon juice
salt and pepper, to taste
Cut fish into four 6-ounce fillets. Dust each piece of fish in flour mixture, shaking off excess. Create an egg wash by combing egg with milk in a shallow bowl. Dip one side only of fish in egg mixture.
Combine almonds with kritamo. Roll to coat the egg-washed side of fish in the almond mixture.
In a medium sauté pan, sauté the almond-coated side of the fish in olive oil until golden, approximately 3 minutes. Turn and sauté the uncoated side of the fish, approximately 3 minutes. Remove fish from pan.
Add shallots and artichokes to sauté pan, cooking 1-2 minutes. Add white wine and cook over medium heat until sauce is reduced by half. Add cream and continue to cook over medium heat until slightly thickened. Add vegetable stock and reduce heat to low. Add butter and stir well to incorporate completely. Finish with lemon juice and salt and pepper, to taste.
Yield - Serves 4
... for photo and printer-friendly recipe go to: http://www.homebakedmemories.com/pf_pages/pfBlueberryPopovers.htm
Find more great tips, ideas, and homemade, homebaked memories at http://www.homebakedmemories.com
Feel free to join us and share your own ideas...
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