Rhinebeck Week :: In the Kitchen

For the past three years, I have driven down to Rhinebeck for the New York Sheep and Wool Festival.    Some trips were planned, some very last minute, but all involved precious memories of friends and yarn.  I am really missing it this year and was thrilled when Kristy Glass asked me to contribute a food video for her Rhinebeck Week series on Youtube.


There are a lot of amazing foods at Rhinebeck and I usually have a long list of things I want to try.  Apple Cider Donuts, Falafel, Perogies, Artichokes French and so much more.  I will be honest, in my three visits there I haven’t tried much food at all.  I am only at the Fairgrounds for one day and standing in a line is not my priority when I have friends to meet, things to knit and yarn to buy!  

I took this opportunity to try making a dish that is very popular at the Festival... Artichokes French.



Here is the recipe if you’d like to try it:

Artichokes French

Ingredients

1 14oz can of artichoke hearts, drained and halved

1/2 cup all-purpose flour

2 eggs

1/4 cup vegetable or olive oil

3 TBSP of butter

Juice of 1 Lemon

Handful of freshly grated Parmesan Cheese

Salt & pepper to Taste

Instructions:

Drain the artichokes and set aside.

Put flour in a bowl with a pinch of salt & pepper and set aside.

Whisk eggs in a separate bowl with a pinch of salt and pepper and set aside.

Heat the oil in a skillet over medium heat.

Dredge the artichokes in the flour mixture, then dip in the egg mixture and add to the hot oil in the skillet. Cook until browned on all sides.  Transfer to a plate lined with paper towel. Continue cooking in batches until all are browned and removed from the pan.

Pour out the oil and discard.  Wipe the skillet with a paper towel and return to the stove.

Heat butter in the skillet over medium heat until melted.  Add the lemon juice and return the artichokes to the pan.  Sprinkle with Parmesan cheese and stir to coat artichokes evenly in the buttery sauce.  Add a sprinkle of salt and pepper and transfer to a serving dish.  

Reduce the remaining buttery sauce on low heat for a minute or two and then pour it over the artichokes.  Add another sprinkle of Parmesan and fresh parsley to serve.  

Enjoy with a crusty loaf of bread.



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