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Artichoke And Yukon Gold Potato Crostini

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 17 ingredients

  1. 3 tablespoons half-and-half
  2. 1 pound Small Yukon Gold potatoes
  3. salt and pepper -- to taste
  4. 36 slices baguette -- toasted, see note
  5. Dip
  6. 3 smashed cloves of garlic
  7. 2 teaspoons chopped rosemary
  8. 1 tablespoon salt
  9. Cut
  10. 4 large artichokes
  11. 1 large yellow onion -- sliced thin
  12. 2 lemons -- juiced
  13. 4 ounces Gorgonzola -- crumbled
  14. Water
  15. 1/4 cup Sauvignon Blanc
  16. 5 tablespoons olive oil
  17. Wine
Contains GlutenMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Note: Undertoast the baguette slices since they will toast further when the crostini are finished in the broiler.
  2. Remove the outer leaves of the artichoke until you get to the yellow center leaves. Cut crosswise through those leaves about 1 inch from each stem. Use a paring knife to cut off all of the dark green leaves, leaving only the tender leaves. Scoop out the chokes with a teaspoon and place the artichokes in water mixed with the juice of 1 lemon.
  3. Heat 2 tablespoons of the olive oil in a skillet. Add the onion and saute briefly. Add half of the Sauvignon Blanc and continue to cook until the onions turn a deep brown color, stirring regularly once the onions start to color. When the onions start to stick on the edges, add the rest of the wine to the pan and boil until the onions caramelize and the liquid evaporates. Set aside.
  4. Cut the potatoes into eighths and place them in a large pot with the artichokes. Add water to cover, the smashed garlic and the 1 tablespoon salt. Bring to a boil, reduce to a simmer and cook for about 10 minutes, or until the vegetables are tender. Drain well.
  5. Place the potatoes in a bowl and mash with the half-and-half, 2 tablespoons olive oil, 5 teaspoons Gorgonzola, the rosemary and salt and pepper to taste. Set aside.
  6. Cut off the outer three-fourths of the artichoke stems. With stem pointed up, cut the artichoke in quarters. Slice thinly with stem still pointed up. Each artichoke heart should yield approximately 20 slices. Heat the remaining tablespoon of olive oil in a skillet. Add the artichoke slices, season with salt and saute until slightly golden. When they are done, dip them briefly in a bowl with the juice of the second lemon. Drain.
  7. Preheat the broiler. Spread the potato-Gorgonzola mixture onto the toasted baguette slices. Put 2-3 slices of artichoke on top, followed by a thin layer of carmelized onions. Top with a small crumble of Gorgonzola. Repeat with the remaining crostini.
  8. Transfer the crostini to a baking sheet and broil for a few seconds, until the cheese melts.
  9. Makes 3 dozen crostini.
  10. PER CROSTINI: 68 calories, 2 g protein, 7 g carbohydrate, 3 g fat (1 g saturated), 3 mg cholesterol, 109 mg sodium, 1 g fiber.
  11. "San Francisco Chronicle, December 22, 1999"
  12. Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra http://www.grassrootsrecipes.com

Plating

Cookware for this recipe

  • Frying pan
  • Large pot
  • Grill or grill pan
  • Baking tray
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Kirk Webber of Cafe Kati in San Francisco. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/JimDykstra/JDartichoke1NC/JDartichoke1NC.txt), file Recipes/www.grassrootsrecipes.com/JimDykstra/JDartichoke1NC/JDartichoke1NC.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.